101 things to do with tofu

These two spiral-bound books by child abuse prosecutor Kelly, massage therapist Tegtmeier, and writer Ashcraft (101 Things To Do with a Cake Mix) sport retro covers and provide simple chicken and tofu recipes, from Cranberry Chicken Spinach Wraps to Tripleberry Tarts. The most noteworthy is from 101 Things To Do with Chicken: the Chicken Satay with Peanut Sauce features a fabulous marinade that is extremely easy and quick to prepare. Unfortunately, the small size of the books makes them difficult to use while cooking and results in a typeface that isn't very big either, so the farsighted will have problems reading. The notes section in the back is nice although not totally necessary. The content itself is arranged in an interesting order, with main meals in four separate categories. Navigating the books, however, might have been easier if the mains were lumped into one group. Because chicken has been given the multiple-recipe treatment before, 101 Things To Do with Chicken is not a necessary purchase. 101 Things To Do with Tofu, on the other hand, will nicely expand the vegetarian cookbook collections of larger public libraries with its fast gems of recipes.-Claire A. Schaper, Franklin Inst., Philadelphia (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Hot Spinach & Artichoke Dip 8 ounces silken tofu 1 tablespoon lemon juice 1 package (8 ounces) cream cheese, softened 1 box (10 ounces) frozen chopped spinach 1 jar (7.5 ounces) marinated artichokes, drained and chopped 1 cup grated mozzarella cheese 1/2 cup grated Parmesan cheese Preheat oven to 350 degrees. Blend tofu with lemon juice and cream cheese in food processor or blender until smooth. Mix in remaining ingredients. Sprinkle additional Parmesan cheese on top as a garnish, if desired. Bake in an 8-inch pie pan for 50-60 minutes, or until bubbly and browned. Let cool slightly and serve warm with bagel crisps, pita chips, or thin slices of toasted French bread. Caesar Salad Dressing 1/4 cup grated fresh Parmesan cheese 4 cloves garlic, crushed 2 tablespoons red wine vinegar 1 1/2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 16 ounces silken tofu 1/4 cup olive oil 1/2 teaspoon each salt and coarse black pepper Pulse cheese and garlic in food processor or blender. Add vinegar, Worcestershire, and mustard; blend until combined. Add tofu, olive oil, salt and pepper; blend until smooth. More olive oil may be added to adjust consistency. Refrigerate in an airtight container for up to 2 weeks. Excerpted from 101 Things to Do with Tofu by Donna Kelly, Anne Tegtmeier All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.