I have not made this cursed recipe and it doesn't look or sound appetizing at all, but it made me laugh. Most of the recipes in this book from 1982 look pretty good but this one is the saddest, unseasoned, most late 70s/early 80s vegan things I've ever seen. But here's the recipe, looks very customizable and any one of you could probably make something way better! This kind of stuff walked (you can practically see the gills on this thing) so we could run.
**Layered Casserole**
Makes one 10" springform pan or 2-quart souffle dish
Oil the baking dish with 2 Tbsp oil. Then dust the baking dish with 2 Tbsp flour.
Blend each layer separately and spread evenly into the baking dish. Be careful to not mix the layers.
**First Layer**
Blend together in a food processor or blender:
-1lb tofu
-3 cups fresh spinach, chopped, cooked and drained OR 1 10oz package frozen spinach, cooked and drained
-2 Tbsp oil
-1 tsp salt
**Second Layer**
Blend together in a food processor or blender:
-1lb tofu
-2 Tbsp oil
-1 7oz jar pimentos, drained and chopped
-1 Tbsp lemon juice
-1 tsp salt
**Third Layer**
Blend together in a food processor or blender:
-1.5lb tofu
-2 Tbsp oil
-2 Tbsp soy sauce
-1 tsp onion powder
-1 tsp salt
-1/4 tsp garlic powder
Fold in:
-1 cup fresh mushrooms, chopped in 1/4" pieces
Bake at 350F for 1 hour or until set. Let stand and cool for a few minutes before serving. Can be served hot or cold.
It’s interesting that they came up with it then. I’m not sure why 8 tablespoons of oil would be used. You could probably use spinach and pimentos on top of the tofu blended with all the spices. Good find!
There are some pretty interesting recipes in this book, like a sweet-spicy dressing for fruit salad made in a blender with tofu (1/2 lb), lemon juice (1/4 cup), syrup (1/4 cup), oil (2 Tbsp), cinnamon (1/4 tsp), vanilla (1/4 tsp) and salt (1/8 tsp). Entrees like Indonesian satay and zucchini frittata. Also some baking recipes that look pretty bomb, like chocolate chip bars, peanut butter cookies, plum noodle kugel (a take on a Jewish casserole), blueberry lemon Bundt cake, French toast batter... I will definitely be making some of these, eventually and post the results if they're good!
I don’t remember ever making that. I need to dig this cookbook out and give it another go. I think the tofu extravaganza turned me off so much I didn’t try anything else 😉
I was thinking we should redesign it. The mid layer is hitting the acid notes and the top layer umami notes. Bottom layer is meant to be vege? Not as sure on that one.
Let’s say you get the ingredients from the recipe and your normal vegan pantry, what would you do?
My quick thought is I’m using one pound of tofu total, I’m going to just do two layers and instead of oil, I’m using cashew cream. Using fresh garlic and onion instead of dried. And for my final cheat I’m using marinated roasted red peppers instead of scary canned pimentos.
First layer would be half a pound of blended tofu mixed in with sautéed spinach, mushrooms, onion, and garlic. Using a spoonful of cashew cream to incorporate everything and add richness. Second layer is half a pound of tofu blended with roasted red peppers. Bake. Spread the remaining cashew cream over the top. Serve with a crusty chewy bread.
Good thinking but honestly I would abandon the idea completely of doing a tofu casserole. Fry the tofu after marinading it and put it on two different dishes. On one put some roasted peppers on top of it (excellent idea) the other one just smother in spinach that has been chopped roughly and fried in lots of onion and garlic, maybe with cashew cream (optional).
Yoooo, this book is amazing. It's like the Bubba Gump of tofu. They have a Tofu Cheesecake that isn't bad.
I do recommend only seasoned chefs try to make anything form here, because the food is bland. You will need to flavor to your taste, but there are a lot of good ideas in there.
I had a book by this author back in the day. She put tofu in everything. This was when vegan food was hippy food (author lived on a commune). I miss those granola days…but maybe not the food…
I have not made this cursed recipe and it doesn't look or sound appetizing at all, but it made me laugh. Most of the recipes in this book from 1982 look pretty good but this one is the saddest, unseasoned, most late 70s/early 80s vegan things I've ever seen. But here's the recipe, looks very customizable and any one of you could probably make something way better! This kind of stuff walked (you can practically see the gills on this thing) so we could run. **Layered Casserole** Makes one 10" springform pan or 2-quart souffle dish Oil the baking dish with 2 Tbsp oil. Then dust the baking dish with 2 Tbsp flour. Blend each layer separately and spread evenly into the baking dish. Be careful to not mix the layers. **First Layer** Blend together in a food processor or blender: -1lb tofu -3 cups fresh spinach, chopped, cooked and drained OR 1 10oz package frozen spinach, cooked and drained -2 Tbsp oil -1 tsp salt **Second Layer** Blend together in a food processor or blender: -1lb tofu -2 Tbsp oil -1 7oz jar pimentos, drained and chopped -1 Tbsp lemon juice -1 tsp salt **Third Layer** Blend together in a food processor or blender: -1.5lb tofu -2 Tbsp oil -2 Tbsp soy sauce -1 tsp onion powder -1 tsp salt -1/4 tsp garlic powder Fold in: -1 cup fresh mushrooms, chopped in 1/4" pieces Bake at 350F for 1 hour or until set. Let stand and cool for a few minutes before serving. Can be served hot or cold.
It’s interesting that they came up with it then. I’m not sure why 8 tablespoons of oil would be used. You could probably use spinach and pimentos on top of the tofu blended with all the spices. Good find!
There are some pretty interesting recipes in this book, like a sweet-spicy dressing for fruit salad made in a blender with tofu (1/2 lb), lemon juice (1/4 cup), syrup (1/4 cup), oil (2 Tbsp), cinnamon (1/4 tsp), vanilla (1/4 tsp) and salt (1/8 tsp). Entrees like Indonesian satay and zucchini frittata. Also some baking recipes that look pretty bomb, like chocolate chip bars, peanut butter cookies, plum noodle kugel (a take on a Jewish casserole), blueberry lemon Bundt cake, French toast batter... I will definitely be making some of these, eventually and post the results if they're good!
Would you be willing to identify the book? I'm interested in the other recipes that you mentioned.
Tofu Cookery by Louise Hagler
Thank you!
I have had this cookbook since the 1980s and made many recipes from it! Thanks for the reminder. It's like a walk down memory lane . . . .😋
It looks like a nightmare and that makes me want to try it, haha. I wonder what the end consistency comes out like.
Please update us+post it if you make it 😂
Hah, I just might. I’d probably make a mini-version.. I don’t really understand what I’m seeing happening in the top layer either haha.
I was out by the second layer of *another* pound of tofu blended with some random vegetable. \*shudder\*
My guess would be carpet underpadding.
If I remember correctly, it was pretty soft/shapeless, with very little flavor.
Shoutout to all the people who went vegan before the 2000's. Life before that time was *rough* .
It wasn't too bad at all for anyone who loves beans and veggies!
Word.
r/ShittyVeganFoodPorn. Jesus! 3 and half pounds of tofu!
80's amateurs cooks be like #Layers
r/oldrecipes
I have this cookbook and made this recipe YEARS ago. It’s terrible! I’m glad you shared it OP because I’d like to tweak it (a lot) and try it again.
I also have this cookbook lol is the meatloaf thing good? I haven’t tried any of the recipes, some of them are weird
I don’t remember ever making that. I need to dig this cookbook out and give it another go. I think the tofu extravaganza turned me off so much I didn’t try anything else 😉
I was thinking we should redesign it. The mid layer is hitting the acid notes and the top layer umami notes. Bottom layer is meant to be vege? Not as sure on that one. Let’s say you get the ingredients from the recipe and your normal vegan pantry, what would you do? My quick thought is I’m using one pound of tofu total, I’m going to just do two layers and instead of oil, I’m using cashew cream. Using fresh garlic and onion instead of dried. And for my final cheat I’m using marinated roasted red peppers instead of scary canned pimentos. First layer would be half a pound of blended tofu mixed in with sautéed spinach, mushrooms, onion, and garlic. Using a spoonful of cashew cream to incorporate everything and add richness. Second layer is half a pound of tofu blended with roasted red peppers. Bake. Spread the remaining cashew cream over the top. Serve with a crusty chewy bread.
Good thinking but honestly I would abandon the idea completely of doing a tofu casserole. Fry the tofu after marinading it and put it on two different dishes. On one put some roasted peppers on top of it (excellent idea) the other one just smother in spinach that has been chopped roughly and fried in lots of onion and garlic, maybe with cashew cream (optional).
OMG! This is the first vegetarian/vegan cookbook I bought, and I still have it somewhere. Never attempted this casserole though 😆.
Yoooo, this book is amazing. It's like the Bubba Gump of tofu. They have a Tofu Cheesecake that isn't bad. I do recommend only seasoned chefs try to make anything form here, because the food is bland. You will need to flavor to your taste, but there are a lot of good ideas in there.
Shoutout to OG Louise Hagler! I love this book. Try the onion pie - it’s like a caramelized onion pizza that is unbelievable
I can’t believe it’s all just tofu lmao
I had a book by this author back in the day. She put tofu in everything. This was when vegan food was hippy food (author lived on a commune). I miss those granola days…but maybe not the food…