Today we are introducing a “mini” version of the traditional tofu pie which is ideal as a snack. Tofu is a traditional Asian product that has been used since ancient times. It is made from soybeans and its elaboration is very similar to our European cheese. That is why it is called “soy cheese”, owing to its colour and texture. Nigari (magnesium chloride) is used to curdle the soy milk, which is, the most “yang” part of the salt. Unlike cheese made from animal milk, tofu is completely tasteless, with the advantage that it can “absorb” any flavour it is cooked with. The properties of tofu are many: healthy fats, contains no cholesterol and it is an unbeatable source of protein.
From an energetic point of view, however, tofu is extremely “cooling”. Furthermore, tofu plasters are traditionally used in the East to reduce fever. In this recipe, as it is cooked in a very “yang” style (= intense heat), we make it more balanced, more digestive and delicious. Enjoy!
- Pre-boiled peas
- Dried shiitake mushroom dipping previously (5 min)
- 1 onion
- Herbs (e.g. thyme)
- 1 clove garlic
- 1 lemon
- 1 tofu piece
- Beer yeast
- Cut and finely chop the onion and garlic
- Sauté in a frying pan with a little oil
- Add some water if the vegetables stick to the pan
- When the onion has become transparent, add the finely sliced mushrooms and thyme.
- Apart, we put together in a bowl the crumbled tofu, the juice of the lemon, 1 tsp. Shoyu, 1 tsp. Turmeric, 1 tsp. Yeast, mix everything well.
- Add the sautéed veggies to the other ingredients in the bowl. We also add a small amount of boiled peas. Mix well.
- Arrange on a cupcake baking tray.
- Bake 30 minutes at 180 ° C until golden.
Source: Patricia Ribeiro, “Not Guilty Pleasure”. http://www.notguiltypleasure.com