The Tofu Cookbook
The Tofu Cookbook by Leah Leneman, published by Thorsons in 1998, is a comprehensive guide to cooking with tofu, a soya-based bean curd that has been a staple in Far Eastern cuisine for centuries. This 2nd edition, consisting of 169 pages, presents tofu as a deliciously versatile and healthy ingredient, high in protein and low in calories, making it an excellent substitute for eggs, dairy products, and meat.
Readers will discover a variety of easy-to-prepare, dairy-free recipes that include international favorites such as English shepherd’s pie, Mexican tacos, and Mediterranean-style risotto, along with soups, salads, and desserts. The cookbook also provides insights into the different types of tofu, storage methods, and creative cooking techniques, making it a valuable resource for those interested in cooking, health, and vegetarian or vegan diets.
Official synopsis Publisher
Tofu is a soya-based bean-curd which has been used for cooking in the Far East for centuries. This cookbook shows how easy to cook, deliciously versatile and wonderfully healthy tofu is.
High in protein, low in calories and completely cholesterol-free, tofu is an excellent substitute for eggs, dairy products and meat.
This inspiring cookbook explains the different types of tofu, how to store it and how to cook creatively with it.
The easy to prepare recipes are dairy-free versions of international favourites including classic dishes such as English shepherd’s pie, Mexican tacos, savoury Mediterranean-style risotto as well as soup, salads and desserts from around the world.
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