Breakfast Quiche with Salmon and Tofu


8 large eggs
1/2 cup milk
3 slices rye bread, cut into 1/2-inch cubes
1 tablespoon extra-virgin olive oil
1 leek, chopped
6 ounces asparagus, cut into 1-inch lengths
1 teaspoon salt
4 ounces grated Gruyere or Emmental cheese
1 cup shredded naps cabbage
6 to 8 ounces smoked salmon, sliced

Caraway Tofu

1 (16-1/2-ounce) package silken firm tofu, cut up
2 teaspoons caraway seeds
2 teaspoons freshly grated lemon zest
1/3 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 teaspoon salt
1 teaspoon freshly ground black pepper


  1. Put all of the Caraway Tofu ingredients in a food processor or blender. Process until smooth and set aside. The recipe makes 1-1/2 cup caraway tofu. Store any that you don’t use in the refrigerator for up to 3 days.
  2. Preheat the oven to 375°F.
  3. In a bowl, whisk the eggs until smooth. Add the milk and whisk thoroughly. Add the bread cubes and let soak for 2 to 3 minutes.
  4. In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Add the leek and saute until the pieces begin to soften. Add the asparagus and saute for 1 minute. Season with the salt.
  5. Add the egg mixture to the leeks and asparagus in the skillet. Reduce the heat to medium and stir in the cheese and cabbage. Bake, uncovered, for 25 minutes or until set. Let rest for 5 minutes on a cooling rack.
  6. Slide the quiche onto a cutting board and cut into 4 or 6 pieces. Garnish each piece with 2 slices of fish and top with 2 tablespoons of Caraway Tofu.

Makes 4 to 6 servings.

Source: True Food

Chinese-style Steamed Sea Cucumber with Tofu


1 pre-soaked sea cucumber about 6 oz
1 pack (10 oz) tofu
1 eggplant
1 tsp minced ginger
1 tsp minced garlic
1 tsp minced shallot
1 stalk green onion, chopped


1-1/2 tbsp light soy sauce
1 tsp sugar
1/4 cup water
1/2 tsp cornstarch
dash of chili oil and sesame oil


  1. Rinse tofu and then put on a heat-proof dish.
  2. Cut eggplant into sections and then thick strips. Arrange on the sides of tofu. Steam until done. Pour away water and keep warm.
  3. Blanch sea cucumber in boiling water and then rinse. Cut into slices.
  4. Heat 1 tbsp oil in a wok. Saute ginger, garlic and shallot until fragrant. Add sea cucumber and seasonings. Bring to a boil and cook until sea cucumber is tender. Thicken sauce with some cornstarch solution. Sprinkle with green onion. Pour over steamed tofu and eggplant. Serve hot.

Source: Lisa Yam’s Low Cholesterol Recipes

Chinese-style Braised Pork Belly


600 g pork belly
300 g lotus root (sliced)
1 large cube red fermented tofu
1 clove garlic (crushed)
1 tsp minced ginger
1/2 cup water
sugar to taste


  1. Cut pork belly into bite-sized pieces.
  2. Heat 1 tbsp oil in a wok. Stir fry the lotus root until fragrant. Remove and set aside.
  3. Saute garlic and ginger with some oil in the wok. Add pork belly and stir fry briefly. Return lotus root to the wok and mix in the fermented tofu. Toss until the fermented tofu dissolves.
  4. Add water and bring to a boil over high heat. Turn down heat and simmer until the pork and lotus root are tender.
  5. Season with sugar according to taste. Simmer for 10 more minutes. Serve hot.

Source: Hong Kong magazine

Chinese-style Vegetarian Sausage


10 sheets tofu skin
8 pieces cotton strings


1/4 cup dark soy sauce
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
2-1/2 tbsp sugar
1 tsp mushroom essence
1 cup water


  1. Cut 2 pieces tofu skin into 8 quarters.
  2. Cut remain tofu skin in small pieces. Sprinkle with 3 tbsp water.
  3. Bring the seasoning to boil in a saucepan. Turn off heat and mix in the small tofu skin pieces. Mix well as filling.
  4. Divide filling into 8 portions.
  5. Add 1 portion of filling on each tofu skin quarter. Form into a roll. Tie tightly at intervals with cotton string.
  6. Steam on a greased bamboo steamer for half hour.
  7. Remove string when the sausages cool, glaze with sesame oil. Serve hot or cold in slices.

Makes 8 sausages.

Source: Chinese Vegetarian Dishes

Singapore-style Indian Fried Noodles


1 lb fresh yellow noodles (‘Hokkien’ mee)
1/2 cup oil
1 square hard tofu (taukwa), cut into small dice
1 medium red or brown onion, chopped
1 medium tomato, finely chopped
2 tablespoons roughly chopped coarse chives (kuchai) or spring onion
1 sprig curry leaves (karuvapillai), finely chopped
2 tablespoons tomato sauce
1 tablespoon chili sauce
2 teaspoons light soy sauce
2 eggs, lightly beaten
1 boiled potato, skinned and cut into small dice
1 fresh green chili, sliced


  1. Rinse noodles in warm water, drain and set aside.
  2. Heat oil in a kuali and fry the tofu until golden brown. Drain and set aside.
  3. Cook the onion in the same oil for 2-3 minutes, until soft, then add the drained noodles, tomato, chives, curry leaves and three types of sauce. Cook over gentle heat, stirring frequently, for 3-4 minutes.
  4. Pour over beaten egg and leave to set for about 45 seconds before stirring to mix well with the noodles. Add the potato and tofu, stir, cook for another 30 seconds and put on a large serving dish. Garnish with green chili and serve with additional tomato and chili sauce according to each person’s taste.

Source: Singapore Food