Two ways to use coldsmoke-tofu

Life should be taken lightly at times! Celebrating is an important part of life. Now is the time when people unite to celebrate, ending school, graduating and welcoming the summer holiday (perhaps). If you have age, you will certainly be offered some sparkling wine or maybe even champagne! We had some dry australian rose-sparkling wine, Pink Yellowglen.

Cold smoke-tofu-pie

The base:

2 dl soy flour

100 g margarine

Mix the soy flour and margarine to a dough, preferably by hand. Press on a pietin evenly on bottom and sides. Stick with a fork a bit. Prebake in the oven for 10-15 min, in 175 degrees.

The filling:

150 g coldsmoke-tofu (half of a package)

1 onion

½ yellow paprika

2 dl of coconut milk

1 tsp of jeera

1 dl grated cheese

salt, pepper

Chop the onion, tofu and paprika and spread on the prebaked pie. Whisk jeera and spices in the coconut milk and pour on the filling. Sprinkle on top the grated cheese. Bake in the oven for 30-40 minutes.

Cold smoke-tofu salad

1 jar of leaf lettuce (I used tammenlehväsalaatti, I have no idea what it's in english)

½ yellow paprika

150 g cold smoke-tofu

1 tomato

1 apple

pumpkin seeds

Dressing:
1 tsp vinegar
1 tsp honey
½ dl olive oil
½ lime's juice
salt, pepper

Chop the tofu to cubes, and roast on a pan (no oil) until slightly brown. Let cool. Chop the other ingredients and mix in a bowl, and add the tofu when cool. Mix the ingredients of the dressing and add salt and pepper to your flavor. Pour on the salad and mix. Roast the pumpkin seeds on a pan until they pop, and garnish the salad.

Banana-beetroot bread

I found yet another recipe from Veganomicon I just had to try (I haven't got yet to try the cookie recipes, but I'm anxious to make them!!). I variated the recipe by adding some beetroot and cardamom (once, again). I can't describe the aroma that came from the oven, it was so good. Maybe this is a more of a winterly thing, but why not ? On a rainy day.

Ingredients:

2 large bananas

2 beetroots (or 1 dl of applesauce)

1 dl melted butter (or oil)

1 dl sugar

2 tbsp syrup

5 dl flour (I used spelt-flour about 3 dl, and all-purpose 2 dl)

3/4 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmed

1 tsp ground cardamom

½ tsp salt

Preheat the oven to 175 degrees. Lightly grease a 20x12 (about) pan. In a large bowl, mash the bananas well. Add sugar, beetroot, butter and syrup, whisk briskly. Sift in the flour, baking soda, spices and salt. Use a wooden spoon to mix until the ingredients are just combined. Transfer the batter to the pan and bake for 40-45 minutes. The top should be lightly brown. Remove from the oven and let cool.