Wieke Nelissen is a leading cooking teacher in the international macrobiotic community and has been an active teacher for over 30 years.
She has written many articles for various macrobiotic publications, and designed many original dishes.
Her recipes are characterized by
simplicity and are easy to prepare, tasty, colorful and family-oriented.
Since 1978, Wieke has been the co-director of the Kushi Institute of Europe, together with her husband Adelbert Nelissen. They have 5 children and 10 grandchildren.


Wieke can be contacted by email: wieke@macrobiotics.nl






Tofu Croquette with Mustard Dip

designed by Wieke Nelissen


December 10


You need for approximately 18 small croquettes:

  • 350 g fresh tofu, crumbled into a rough paste
  • 1 carrot, grated
  • 1 onion, fi nely chopped
  • 4 tablespoons shoyu
  • 1 teaspoon hot pepper oil, or 1 tablespoon fresh ginger, peeled
    and grated, or both
  • ½ cup unbleached white flour
  • oil for deep-frying (5 cm in a heavy-bottomed casserole)

For the Dip you need:

  • 2 tablespoons mustard (any type is ok)
  • 1 tablespoon shiro miso
  • 1 tablespoon fresh lemon-juice


Mix all the ingredients of the dip into a smooth paste.

Mix the tofu with the grated carrot, the chopped onion, the shoyu and the hot
pepper oil or/and the ginger. Now add the fl our. In case the paste is too dry,
add a little water. Or too wet: add a little more fl our. The paste should be a little
fi rm, to be able to form small croquettes, but a too dry paste will make stony
croquettes. Mostly the tofu and the vegetables contain enough liquid for a nice

With a spoon or a small ice scoop form balls and deep-fry them in the heated
oil, until golden, in 2 minutes. You may break one to check if they are well
cooked. A not well cooked croquette will have a sour smell. The smell should
be sweet. Serve the croquettes, hot or cold, with the mustard dip.







Ingredients, top quality knives, kitchen ware,
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including the new Ideal Food Pattern brochure
are possible to order online:




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