Tofu Peach Whip Recipes

Steps:

• Prepare the tofu: Carefully drain the tofu in its packaging, then remove the tofu. Gently wrap it with paper towels or a clean kitchen towel to absorb excess moisture and set it on a plate.
• Meanwhile, prepare the peaches and tomatoes: Pit and cut each peach into 1-inch-thick wedges, then core and cut each tomato into 1-inch-thick wedges. Place tomatoes and peaches on a serving platter, pouring any tomato or peach juices from the cutting board over the dish. Season generously with flaky sea salt to draw out juices.
• Remove the tofu from the paper towels and place it back on the plate. Using a large spoon, scoop out tofu mounds onto the tomatoes and peaches. Season tofu with flaky sea salt.
• Prepare the dressing: In a small glass jar, combine dressing ingredients, cover and shake to combine. Spoon 4 tablespoons of the dressing over the tomatoes, peaches and tofu. Extra dressing can be served alongside.
• Just before serving, stack together the basil and mint leaves and roughly chop. Top the salad with chopped herbs and black pepper. Serve immediately, taking care to spoon extra dressing and juices from the bottom of the platter.

Steps:

• Blanch 3 peaches for 45 seconds in boiling water.
• Transfer the peaches to a bowl of ice water to cool, then peel, using a small paring knife.
• Cut the peaches into slices and place in a blender or food processor. Add the tofu and honey,then blend on high speed until the mixture is smooth, scraping down the bowl as needed.
• Divide the peach whip among 6 dessert bowls and chill for 2 hours.
• Slice the remaining peach and use as garnish, along with a mint sprig, for each bowl.

Steps:

• Beat all ingredients together until stiff, 10-15 minutes.
• Serve at room temperature or chilled, with whipped cream if desired.

Steps:

• Blend all ingredients in blender until smooth.
• Chill.
• You can keep it in the refrigerator up to 2 weeks.
• Makes 2 cups.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
• Pour Buffalo wing sauce over tofu in a large bowl to cover completely and toss gently to coat; marinate tofu at least as long as it takes for your oven to reach temperature.
• Remove tofu from the bowl and spread onto the prepared baking sheet. Coat top of the tofu cubes with extra sauce and spray with cooking spray.
• Bake tofu in preheated oven for 10 minutes. Flip the cubes, spray tops again with cooking spray, and continue baking until firm, about 10 minutes more.
• Put 1 slice Swiss cheese atop each tortilla; heat in microwave oven to melt the cheese, about 30 seconds.
• Divide tomato slices between the tortillas; top with about 1/4 of the baked tofu and 1/4 of the spinach. Wrap tortillas around the fillings.

Steps:

• Whip ingredients together in food processor until very smooth.
• Refrigerate for several hours before serving.