Tofu Recipes

Watercress Konnyaku Shira Ae


1 block Firm Aloha Tofu

1 bunch watercress

1 package Aloha Tofu Konnyaku

3/4 teaspoon salt


3 tablespoon peanut butter

3/4 cup miso

2-1/2 tablespoon sugar

Toasted and ground sesame seeds


Bring tofu to a boil, drain and squeeze in a clean dish towel.  Blanch watercress, drain, and cut into 2-inch lengths.  Cut konnyaku in thin strips and cook in ungreased skillet over low heat.  Add salt and cook until dry; cool.

Grind together peanut butter, miso, sugar, and tofu in suribachi until well blended.  Electric blender may be used instead of suribachi.  Combine with watercress and konnyaku and mix thoroughly.  Garnish with sesame seed.

Posted in Firm Tofu, Konnyaku (Shirataki) | 1 Comment

Tofu Pie


1 20 oz. block Aloha Soft Tofu, drained

2 3 oz. boxes lemon* Jell-O

2 cups boiling water

1/4 teaspoon gelatin

2-3 tablespoons lemon juice

2 teaspoons lemon extract

1 8 oz. container Cool Whip

2 pre-made graham cracker crusts

Optional:  fruit toppings or fruit add-ins


In a large bowl, mix Jell-O, gelatin and hot water well.  Cool thoroughly.  Add lemon juice and lemon extract and mix.  Blend drained tofu and about 3/4 of the Cool Whip with beater.  Save 1/4 of Cool Whip for toppings on pies.  Fold mixture into cooled Jell-O mixture until completely mixed together.  Pour mixture into two pie crusts.  Chill overnight.  Top two pies with fruit toppings and/or remainder of Cool Whip.

*May substitute other flavors of Jell-O.


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Okara (or Tofu) Coconut Cookies

From Susan Voisin and Fatfree Vegan Kitchen.  “Okara (or Tofu) Coconut Cookies.” FatFree Vegan Kitchen. N.p., 26 Sept. 2008. Web. 02 Oct. 2012. <>.

These moist cookies tend to attract more moisture, so store them in an airtight container in layers separated by sheets of waxed paper.  Sprinkling them with sugar helps counteract some of the moisture.


1/2 cup sweetened coconut flakes, packed (about 46g)

1 cup unbleached flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar

2/3 cup okara (or 8 ounces firm tofu, blended in a food processor until almost creamy)

1 teaspoon vanilla extract

1/8 teaspoon coconut extract (optional)

3-7 tablespoons water (I used 3 with okara, 6 with tofu)

1 tablespoon sugar (I used vanilla sugar)


Preheat oven to 375F. Process the coconut in a blender or food processor until it is coarsely ground.

Mix the coconut, flour, baking soda, salt, and 1/2 cup sugar in a mixing bowl. Add the okara (or drained tofu), vanilla, and coconut extract and begin to stir. Add water by the tablespoon until all the dry ingredients are incorporated and a heavy dough forms. Do not add too much water or over-stir.

Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with silicone baking mat or parchment paper. Flatten each cookie slightly with a fork. Bake for 10-16 minutes or until edges are golden and middles seem done. Remove from oven and allow to cool for 5 minutes before transferring each cookie to a wire rack. Sprinkle with sugar and allow to cool completely before serving.

Preparation time: 20 minute(s) | Cooking time: 15 minute(s)

Number of servings (yield): 15

Makes 15 cookies. Per cookie, with okara: 72 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 84mg Sodium; 1g Fiber.

Per cookie, with reduced-fat firm tofu: 82 Calories (kcal); 1g Total Fat; (15% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 85mg Sodium; trace Fiber.

Posted in Dessert, Firm Tofu, Okara | 6 Comments