How would you make tofu dogs?

Question

Don't you have to saute the tofu with something first?

I have always wanted to try tofu dogs.

Answer 1

You can check your local grocery or health food store for "Tofu Pups" and just buy vegan tofu 'frankfurters' that are quite tasty. My preference for cooking any of the frankfurter replacements is to boil them with a dash of liquid smoke in the water (to get them hot inside) and then a quick sear in olive or coconut oil.

The process of making them at home from scratch is a little too involved to describe here. Get a copy of "The new Farm Vegetarian Cookbook" from your library, Abebooks or Amazon for details on how to make them from the bean up.

Answer 2

Hot dog

Answer 3

ok, at the health food store get the veggie dogs, thy are next to the garden burgers, or, just use toothpicks and strips of cut tofu curd and make little dog shapes hors de ovaries

Answer 4

I'd suggest buying them from the super market. I recomend the Ives brand, or Presidents Choice. You CAN make them, but they're kinda a pain to make, and tend to be a bit bland.

Answer 5

If you want to eat things that are shaped like,are textured like taste like meat, then you are not really ready to be a vegetarian.

Just go eat a real hot dog. If you want tofu, eat tofu. Why do either one half-way?

Answer 6

Ask a dog breeder.

Answer 7

I have a long list of tofu recipes...but not for that...here is what I found in The Farm Vegetarian Cookbook, 1978 edition. And a recipe for soysage from the internet (that you can shape into links or patties).

Chili Dogs

Makes about 16

Make a half recipe of Soft Sandwich Bun Dough (see below) and let rise. Soak 2 cups TVP in 1 ¾ cups boiling water and ½ tsp salt for 10 minutes. Set aside. Chop 1 large onion and sauté in 4 TBSP oil. Add the TVP and sauté a few minutes, stirring constantly to prevent burning. Add:

1 cup tomato sauce
1 cup water
3/4 cup tomato paste
½ tsp salt
1 ½ tsp. chili powder
1 tsp sugar
½ tsp garlic powder
½ tsp vinegar
¼ tsp powdered oregano
½ tsp cumin

Cook this for about 10 minutes over low heat. Divide dough into two parts. Roll one out into a large rectangle 10 X 20 X 1/8”. Spread half of the TBP mixture on top.

Cut the dough in half lengthwise. Roll up from both long sides toward the middle so you have 2 long thin rolls. Slice into 3” pieces. Lift with a spatula onto an oiled cookie sheet. Repeat with other half of dough and TVP. Let rise for 10 minutes. Bake at 350 degrees for 20 minutes. Remove and brush with margarine. Kids like these—especially dipped in mustard and catsup.
(pg. 33 The Farm Vegetarian Cookbook,1978)

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Soft Sandwich Buns (Make ½ of this recipe for Chili Dogs above)

Makes about 1 dozen

Heat 2 cups of soymilk to scalding. Pour into a bowl containing:

¼ cup margarine or oil
½ cup sugar
1 ½ tsp salt

Combine in a small bowl:
¼ cup lukewarm water
2 TBSP yeast
¼ tsp sugar

Let sit 5 minutes. After the milk has cooled, add the yeast mixture. Then add 1 ½ cups flour and beat about 200 times. Let rest for 5- 10 minutes. Add 4 cups more flour and beat well.

After this is added, you will begin to mix with your hands. Depending on the type of flour you’re using, add about 1 more cup flour or enough to produce a consistency of dough that can be turned out onto a floured board. Knead 5 minutes. Put in a well-oiled bowl and let rise for 1 hour. Punch down, and form rolls. Place on oiled cookie sheet. Let rise ½ hour. Bake at 375 degrees for about 20 minutes, or until the bottoms are bown and the tops are beginning to brown. Brush with margarine or oil.
(pg 171 of The Farm Vegetarian Cookbook)


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Soysage (see below how to make these into dogs)

4 cups soy pulp (from making soymilk, or from cooked cracked soybeans)
2 cups whole wheat flour
1 cup wheat germ
¾ cup oil
1 ¼ cups soymilk (or other liquid)
1 cup nutritional yeast flakes (NOT brewer’s yeast or torula yeast)
1 ½ tsp fennel seeds
1 tsp. black pepper
¼ cup soy sauce
3 tsp. oregano
2 tsp. salt
½ tsp. cayenne
2 TBSP brown sugar
2 TBSP garlic powder
2 TBSP wet mustard
2 tsp. allspice

Mix ingredients. Oil an oven-proof bowl or empty tin can. Fill it, and cover with tin foil. Steam on a rack in a covered pot for 1 ½ hours, or in a pressure cooker in 5 cups of water for at least 30 minutes. Let it sit until cool, then slice it and fry it.
( pg 146 of The Farm Vegetarian Cookbook,1978)


Soysage Dogs

Make Soft Sandwich Bun dough (see below). Let dough rise for 5 minutes in a warm place.Roll out ¼” thick on a well-floured board and cut into 4” strips.

Starting at the side nearest you, place hot-dog shaped Soysage on the dough. Roll it over once, cut, and pinch edges. Repeat with the rest of the dough. Put dogs almost touching on an oiled cookie sheet and let rise. Bake at 350 degrees for about 20 minutes. Remove from oven and brush tops with margarine. Slit open, spread on mustard and stuff with sauerkraut.
(pg 147 of The Farm Vegetarian Cookbook,1978)

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Soft Sandwich Buns

Makes about 1 dozen

Heat 2 cups of soymilk to scalding. Pour into a bowl containing:

¼ cup margarine or oil
½ cup sugar
1 ½ tsp salt

Combine in a small bowl:
¼ cup lukewarm water
2 TBSP yeast
¼ tsp sugar

Let sit 5 minutes. After the milk has cooled, add the yeast mixture. Then add 1 ½ cups flour and beat about 200 times. Let rest for 5- 10 minutes. Add 4 cups more flour and beat well.

After this is added, you will begin to mix with your hands. Depending on the type of flour you’re using, add about 1 more cup flour or enough to produce a consistency of dough that can be turned out onto a floured board. Knead 5 minutes. Put in a well-oiled bowl and let rise for 1 hour. Punch down, and form rolls. Place on oiled cookie sheet. Let rise ½ hour. Bake at 375 degrees for about 20 minutes, or until the bottoms are bown and the tops are beginning to brown. Brush with margarine or oil.
(pg 171 of The Farm Vegetarian Cookbook,1978)


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Veggie Sausages

BIONIC BREAKFAST SAUSAGES

Serving Size : 8

INGREDIENTS:
1 cup Raw bulgur wheat* -- cooked
1/4 cup Gluten or whole wheat flour
1 1/2 teaspoons Ener-G egg replacer mixed -- well with 2 T. water
1 tablespoon Nutritional yeast
2 tablespoons Tamari
1 teaspoon Dried basil leaves
1/2 teaspoon Poultry seasoning
1/2 teaspoon Paprika
1/2 teaspoon Sage
1/2 teaspoon Garlic powder
1/2 teaspoon Black pepper
1/4 teaspoon Crushed dried red pepper – flakes

DIRECTIONS:
To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2 1/2 cups water and one teaspoon salt.
Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes.
Remove from heat and let stand for 10 minutes before using.
In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well.
Add nutritional yeast to egg replacer and water; mix into bulgur mixture.
Add tamari and the rest of the seasonings, mixing well.
Form into patties and saute in a little vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on the outside.
http://www.webvalue.net/recipes/sausage.shtml