Anyway, she shared with us three absolutely delicious vegan recipes from her upcoming cookbook, No-Cholesterol Tofu 1-2-3 Cookbook, and I figured I'd share them.
1 (12-ounce) container of firm silken tofu
1 cup non-dairy chocolate chips, melted
1/3 cup pure maple syrup
1 tsp. vanilla extract
Put the tofu in a food processor, and blend until completely smooth. Add remaining ingredients and blend until smooth. Transfer to a storage container and refrigerate before serving. (Alternatively, transfer mixture into a graham-cracker pie shell and chill for several hours.) Note: Melt chocolate chips in a double boiler or in the microwave. If using the microwave, cook on the defrost setting for about 2 1/2 minutes, stopping at least once to stir.
Shells with Tofu Ricotta Cheese
1 (1-pound) container firm tofu
1/3 cup eggless mayonnaise
1 Tbsp. Italian seasoning
1 pound small shell-style pasta
1 1/2 cups tomato sauce
Put the tofu in a large bowl; mash with fork. Stir in the eggless mayonnaise and Italian seasoning. Cook pasta according to package directions. Rinse, drain, and return to the dry pot. Stir in tofu mixture and sauce. Heat gently to desired temperature. Season to taste.
1 (6.5-ounce) jar sun-dried tomatoes in olive oil
2 cloves garlic, minced
1 onion, chopped
1 pound firm or extra-firm tofu, rinsed, patted dry, and cut into 3/4" cubes
1/2 cup (packed) chopped fresh basil
1/4 cup sliced black olives
2 Tbsp. pine nuts
Strain the sun-dried tomatoes, reserving both the tomatoes and their oil. Chop the tomatoes into very fine, small pieces, unless larger portions are desired. Put 1 Tbsp. of the reserved oil in a large, non-stick skillet and heat over medium high. Add the garlic and onion, and sauté for five minutes. Add basil, black olives, and reserved tomatoes; sauté for two minutes. Season to taste, adding more of the reserved oil if desired. (Returned unused oil to jar for future use.) Remove from heat, sprinkle with the pine nuts, and serve.
I personally found the mousse — which was really a lot more like pudding that mousse — to be too sweet, so I might reduce the maple syrup a bit. With the Mediterranean Tofu, we had it in teensy little bread bowls, but I think it would go wonderfully over brown rice or even in a sandwich. The shells could use some more seasoning, maybe some fresh parsley or basil, but it's a nice base to work with.