FOOD PAVILION including a Taste of Japan

The festival features an array of tofu and soy dishes from around the world. They are imaginative, creative and some are quite exotic. If you have never had tofu, it takes on the flavor of whatever dish it is prepared in. So not only is it a healthy alternative, it is completely versatile and it can be used in the hundreds of dishes you have on a regular basis. Come to the 2005 LA Tofu Festival and get a taste of some of the best food in town. Some of LA's finest restaurants will be serving up dishes such as Tofu Tacos, Tofu Cheesecake, Tofu Ice Cream, Tofu Chili and much much more. This year's event will also include a Taste of Japan featuring traditional Japanese dishes which include, teriyaki, tempura, udon, mochi, yakisoba, sushi and much more to complement tofu dishes all made with House Hinoichi Tofu. We will have something for everyone!

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Breakfast Tofu Muffins

1 cup cooked rice
1/2 package (7 oz.) House Hinoichi Tofu, drained & cut into small cubes
1/2 cup shredded cheddar cheese
1/2 can diced green chilies
1 egg beaten
1/3 teaspoon salt
1/3 teaspoon cumin
1/4 teaspoon ground black pepper
Nonstick cooking oil spray
Preheat oven to 400 degrees. Combine rice, tofu, 1/4 cup cheese, chilies, egg, salt, cumin, and pepper in a bowl. Divide mixture evenly into 6 muffin cups coated with nonstick cooking oil spray. Sprinkle top with remaining 1/4 cup cheese. Bake for 15 minutes or until set. Makes 6 muffins.
Tofu Enchilada Casserole

1 dozen corn tortillas
1 package (14 oz.) House Hinoichi Firm Tofu
1 package Mozzarella soy cheese
1 can (8 oz.) black olives, drained & chopped
1 can (8 oz.) Jalapenos or green chilies, drained & chopped
2 bunches green onions, finely chopped
2 cans (16 oz.) enchilada sauce
Preheat oven to 350 degrees. Sauté both sides of the tortillas for 1 minute in olive oil and arrange six tortillas flat (side by side in a large casserole dish.) Proceed to make tofu mixture by combining tofu, soy cheese, olives, green onions and Jalapenos or green chilies. Pour tofu mixture on top of tortillas. Pour 1 can of enchilada sauce evenly on top. Place remaining tortillas on top and pour other can of enchilada sauce on top covering evenly. Bake at 350 degrees for approximately 25 minutes. (Optional: Top with sliced avocados, soy sour cream and more green onions.) Makes 10-12 servings.
Blueberry Dark Chocolate Fudge Cake

1 package dark chocolate fudge cake mix
1 package (14 oz.) House Hinoichi Tofu, drained
1 cup frozen wild blueberries
3 eggs
1 cup water
1/3 cup oil
powdered sugar
Preheat oven to 350 degrees. Grease and flour 9 x 13 pan lightly. Empty mix in large bowl. Add eggs and oil. Puree tofu with 1/2 cup water and add to mix. Pour another 1/2 cup water in blender, rinse, pour over mix and beat for 2 minutes. Pour batter in pan, evenly sprinkle blueberries on top and bake for 35-38 minutes or until done. Cool in pan at least 30 minutes. Cut into squares and sprinkle with powdered sugar. Makes 20-24 pieces.


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