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Recipes From Chicago Diner
Scrambled TofuScrambled tofu has been a long-time favorite at Chicago Diner, and this recipe gives you the basics. Be creative and spice up your entrée.
1 lb. firm tofu, drained at least 15 minutesMash the tofu with a potato masher or fork. Mix all the remaining ingredients until uniform. Sauté the mixture in a lightly oiled skillet for 3 to 5 minutes and turn to brown the other side for another 3 to 5 minutes. Just like scrambled eggs, scrambled tofu is very versatile in a number of ways.
1 Tbsp. sunflower seeds or other nuts
1 Tbsp. sesame seeds or other nuts
1 Tbsp. tamari or soy sauce
1 Tbsp. tahini or sesame butter
1/8 tsp. turmeric (optional)
Sloppy Joes
Perfect for afternoon barbecues! Everyone loves our sloppy joes, served on a toasted bun with homestyle potatoes.
1 lb. tempeh, dicedToss the tempeh with the tamari and olive oil, place on a cookie sheet, and bake at 3501⁄4F for 15 to 20 minutes, or until golden brown but not crisp. Sauté the onions, garlic, peppers, and chili powder in the oil. Add the baked tempeh, ketchup, mustard, liquid smoke, salt, pepper, and a splash of water if needed, then simmer a few minutes more.
2 Tbsp. tamari
2 Tbsp. oil
1 1/2 lb. onions, diced
2 cloves garlic, minced
1 lb. peppers
1 Tbsp. chili powder
1 1/4 cup ketchup
1/4 Tbsp. prepared mustard
1 tsp. liquid smoke
Salt and pepper, to taste
1/2 cup water
Serve on toasted Kaiser or hamburger buns.
Note: Chili sauce or barbecue sauce also work well. Tofu can also be used in place of the tempeh. However, for an even heartier texture, add a little chopped-up seitan.
Variations:
To make Italian-style, add garlic, basil, and oregano.
To make Mexican-style, add cumin, chili powder, and cayenne.
To make Indian-style, add curry, ginger, and garlic.
To make a breakfast burrito, add sautéed onions, broccoli, mushrooms, peppers, cheese, etc., and wrap in a tortilla.
Vegan Cheesecake
from Chicago Diner Cookbook
For the Crust:
1 3/4 cups granola*, graham cracker crumbs, or cookie crumbs*we use a wheat-free granola for people who have wheat allergies
2 Tbsp. soy margarine, melted
1 Tbsp. water
For the Filling:
2 lbs. soft tofuPreheat the oven to 350°F. Break up the granola in a blender or food processor. Mix in the melted margarine and water. If it is still very crumbly, add an additional tablespoon of water. Press the mixture firmly into an 8-inch springform pan or 10-inch pie pan, and bake 8 to 10 minutes.
2 1/2 Tbsp. lemon juice
3/4 cup maple syrup or granulated sugar
1/3 cup canola or light vegetable oil
1 Tbsp. vanilla extract
2 tsp. lemon zest
1 cup chocolate chips, chopped fruit, or coconut (optional)
Place all the filling ingredients except the optional ones in a blender or food processor and process until smooth. Fold the optional ingredients into the mixture. Pour the filling into the crust, and bake 25 to 35 minutes. The top of the cheesecake should spring back at a light touch. The cheesecake becomes firmer as it cools. Cool completely before slicing.
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