The Tofu Cookbook: Over 150 quick and easy recipes. Leah Leneman

oz (285g)brown rice1⅔ cups10–12 oz (285g–340g)firm or medium tofu1¼–1½ cups4spring onions (scallions)41 largegreen (bell) pepper1 large2 tbschopped parsley2 tbs4 tbsvegetable oil4 tbs2 tbslemon juice or cider vinegar2 tbs½ tspgarlic salt½ tspas requiredlettuceas requiredas requiredsliced tomatoesas required

      1 Cook the rice in salted boiling water until tender then leave to cool.

      2 Mash the tofu. Chop the spring onions (scallions) finely. Slice the green (bell) pepper thinly. Add these ingredients to the rice together with the parsley and mix well.

      3 Combine the oil, lemon juice or vinegar and garlic salt, and add to the rice mixture, stirring in thoroughly.

      4 Serve on lettuce leaves, garnished with sliced tomatoes.

       Potato salad with tofu dressing

      This needs to be prepared in advance, but it takes very little time. It’s a good dish for a buffet (especially for those still sceptical about non-dairy foods).

IMPERIAL/METRIC		AMERICAN
1½–2 lb (680–900g)	potatoes	1½–2 lb
8–10 oz (225g–285g)	medium or soft tofu	1–1¼ cups
1–2 tbs	lemon juice or cider vinegar	1–2 tbs
2 tbs	vegetable oil	2 tbs
as required	sea salt	as required
as required	freshly ground black pepper	as required
1 large	onion	1 large

      1 Cook the potatoes in salted boiling water until tender, drain, then peel if desired. Slice them.

      2 Put the tofu, lemon juice or vinegar, oil and seasoning in a liquidizer and blend thoroughly.

      3 Chop the onion finely.

      4 While the potatoes are still warm mix with the onion and dressing.

      5 Chill before serving.

       Tofu and vegetable salad

      This recipe was originally conceived as a filling for pitta bread pockets, but it can be eaten on its own too. If all the ingredients are chilled beforehand it can be served immediately.

IMPERIAL/METRIC		AMERICAN
1 lb (455g)	firm tofu	2 cups
3	spring onions (scallions)	3
1	green (bell) pepper	1
2 sticks	celery	2 sticks
1	carrot	1
6 tbs	soya (soy) mayonnaise	6 tbs

      1 Cut the tofu into small cubes. Chop the spring onions (scallions), green (bell) pepper and celery finely. Grate the carrot coarsely.

      2 Combine the vegetables and tofu in a bowl and stir in the mayonnaise. Chill before serving.

       3 British- and American-style Dishes

       Baked stuffed aubergines (eggplants)

      This is an elegant dish, fit for a dinner party. Serve it with a mixed salad (and potatoes if desired).

IMPERIAL/METRIC		AMERICAN
2 large or 4 small	aubergines (eggplants)	2 large or 4 small
as required	sea salt	as required
4 tbs	olive oil	4 tbs