Mint tagged posts

Cool Cucumber Yogurt Salad Dressing / Spread

Cool Cucumber Yogurt Salad Dressing / Spread


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Ingredients
  1. 1 cup finely chopped English Cucumber (long thin ones usually wrapped in stores)
  2. 2 cups plain Whole Yogurt
  3. 1 tablespoons fresh Lemon Juice
  4. 1 light dash White Pepper (optional)
  5. 2 tablespoons fresh Mint, chopped (and crushed in mortar and pestle if you have one!)
  6. Note: This recipe is very versatile. It can be a dip, a salad dressing, cracker spread, or a yogurt-based meal, depending upon how long you keep it pressing in the TofuXpress.
Instructions
  1. Press Cucumber in TofuXpress using the original spring for 1 hour. Drain off juice or save juice for another use.
  2. Combine Yogurt, Lemon Juice, Mint, and Pepper. Stir to blend...
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Berry-Mint Press

Berry-Mint Press


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Ingredients
  1. 1 cup fresh Raspberries
  2. 1 cup fresh Blueberries
  3. 1 cup fresh Blackberries
  4. 1 tsp Arrowroot powder
  5. 1 tablespoon Agave
  6. 2 tablespoons Water
  7. fresh Mint leaves
Instructions
  1. Add berries into TofuXpress and press for at least 2 hours in refrigeration. Reserve all berry juice – do not discard!
  2. When there is some berry juice ready, pour off berry juice into a small saucepan. Add Agave. Heat till almost a boil. Add Arrowroot powder to thicken. Add water to adjust as needed, to create a slightly thick sauce.
  3. Turn off heat.
  4. Add berries only to coat with sauce.
  5. Place back into TofuXpress and press in refrigeration at least 2 hours in order to allow the mixture to gel together.
Notes
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Grilled Veggie and Tofu Stack with Balsamic and Mint

Grilled Veggie and Tofu Stack with Balsamic and Mint


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Ingredients
  1. 1/3 cup balsamic vinegar
  2. 2 garlic cloves, minced
  3. 2/3 cup olive oil
  4. 1/3 cup thinly sliced fresh mint leaves plus sprigs for garnish
  5. 1 12-ounce container extra-firm tofu, cut crosswise into 8 slices, pressed with Tofu Xpress
  6. 1 zucchini, trimmed, cut lengthwise into four 4-inch-long slices
  7. 1 red bell pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces
  8. 1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch-long slices
  9. 4 3-inch-diameter portobello or shiitake mushrooms, stems removed
  10. 1 small head of radicchio, quartered through root end
Instructions
  1. Prepare barbecue (medium-high heat)...
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