Thai Chicken Coconut Soup

3-4 cans coconut milk (make sure it's the unsweetened kind)
3 tbsp chopped scallions
1 to 3 tsp lemon grass
cilantro (preferably fresh. I sometimes leave this out. Niels says
that's defeating the whole point, but I think it still comes out
great)
tofu, cubed into smallish pieces.
chicken, also cubed to bite size.
mushrooms
1 carrot, grated
juice from loads of limes (8? i can never put in enough)
serrano chillies (or any other hot chili pepper, again preferably
fresh, but powdered will do)
1 tsp galanga powder

Heat the coconut milk in a pot. Add everything else. As the lemon grass is
inedible, put it in a tea ball and immerse the ball in the soup so you can
retrieve it later. Cook until the chicken is done and the soup is hot (30
minutes?). Taste to see if it needs more limes (it always does) or more hot
peppers (it's better to start mild and build up to the desired level of
spicyness).

Eggplant With Tofu Soup

3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
6 T oil
2 to 3 cloves garlic, crushed
1 to 5 red chili peppers, seeded and chopped
10 to 15 sweet basil leaves
1 to 3 T yellow bean sauce (yellow bean sauce from Thailand is
saltier than sauce from Hong Kong or China, so season to
taste)

Slice unpeeled eggplant crosswise into slices 1/8-inch thick.
Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and
stir-fry until light brown (don't burn!). Add eggplant and tofu
and cook for 5 to 7 minutes. Add remaining ingredients; mix
gently. Serve immediately, since eggplant and basil turn dark
if dish sits after cooking. Makes 3 to 4 servings.

Three Cheese Spinach Lasagna With Tofu Recipe

For a healthier version use low-fat mozzarella and cottage cheese. If you would like to freeze one of the pans for later use, put it in the freezer before cooking it and cook for an hour and 1/2 instead of 1 hour when you are ready to use it. This was modified from a recipe in Real People Cookin' Low Fat.

Ingredients:

3 (16 ounce) jars spaghetti sauce
1 1/2 cups water
2 bay leaves
1 tablespoon dried oregano leaves
crushed 1/2 tablespoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1 lb tofu, drained & crumbled
4 cups mozzarella cheese
shredded 32 ounces cottage cheese or ricotta cheese
1/4 cup dried parsley
2 lbs fresh spinach
chopped 1 lb lasagna noodles (uncooked)
1/4 cup parmesan cheese, grated

Directions:

1. Preheat oven to 350°F.
2. Bring spaghetti sauce and water to a boil; add next 5 seasonings if desired, and reduce heat to a simmer (sauce should still be a little runny when lasagna is assembled; the uncooked noodles will soak up the extra moisture).
3. While sauce is simmering, combine tofu, mozzarella, cottage cheese and parsely in a large mixing bowl and stir.
4. Assemble the lasagna as follows: (1) spray the bottom of two 13"x9"x2" casserole pans with PAM and spoon in just enough sauce to cover the bottom (2) Place a layer of noodles on top of the sauce (3) spread 1/4 of the cheese mixture evenly over the noodles in each pan (4) sprinkle 1/4 of the spinach over the cheese (5) pour 1/4 of the sauce evenly over the top.
5. Repeat layers ending with sauce, and top with parmesan cheese.
6. Cover tightly with aluminum foil, and bake at 350F for 1 hour.

Fried Tofu

Ingredients (use vegan versions):

* 1 lb. extra firm tofu
* juice of 1 small lemon
* 2-3 tablespoon Bragg's Liquid Aminos (or soy sauce if you're
desperate)
* 2 tablespoon oil
* 1/2 cup water
* approximately 1/2 cup nutritional yeast

Directions:

Cut tofu into cubes or strips. Add lemon juice, Liquid Aminos and water
to a large pan or wok. Add tofu to pan. Let simmer until all sauce has
been absorbed by tofu. When tofu is nearly dry add oil to pan and coat
tofu with it. Then sprinkle nutritional yeast over tofu to coat. Fry on
med-high heat until nutritional yeast browns slightly (2-3 minutes).

This is really good added to stir fry or served as a 'meat' dish with
corn and baked squash etc.. (Also good the next day on a sandwich).

Note: Watch out for the strength of the lemon you use. I've
accidentally made some pretty sour tofu.

Serves: 4

Preparation time: 25

Spinach Tofu Lasagna

Ingredients (use vegan versions):

* 1 box lasagna noodles (regular or whole wheat)
* 1 package of tofu (preferably silken type)
* 1 bottle spagetti or pasta sauce (plain or seasoned; I like ones
with garlic and mushrooms)
* 1 pkg. frozen spinach or large bunch of fresh spinach
* seasoning (salt, pepper, garlic powder, cajun seasoning, herbs,
or anything that complements the sauce) - you have to judget the amount
yourself!
* 1 small can of tomato sauce

Directions:

Serves: 8-10.

Preparation time: ~75 mins.

Boil lasagna noodles - follow directions on package. Defrost or cook
frozen spinach, or blanch fresh spinach. Crumble tofu in bowl with
seasoning.

In flat casserole dish, start building layers: noodles, seasoned tofu,
spagetti/pasta sauce, spinach, etc. until all used up. End with layer
of noodles. Pour tomato sauce over top and bake in 350 over for about
45 minutes or until top looks done. Eat.

P.S. there is lots of room for change in this recipe, depending on the
taste you want to achieve.

Nutrition Information: low fat, especially if you don't use cheese.

Macaroni and Cheesy Tofu

Ingredients (use vegan versions):

* 1 box macaroni cooked up
* 1 med. onion finely diced
* 1 cup (or more) of mashed tofu
* 1 1/3 cup vegan soymilk
* 2 tablespoon flour
* 1/2 cup nutritional yeast
* 1 dash vegan Worcestershire sauce
* 3 dashes Tamari sauce
* 1/2 teaspoon garlic powder
* pepper to taste
* soy parmesan to taste

Directions:

Preheat oven to 375. While macaroni is boiling, chop onion. Combine soy
milk, flour, yeast, Worcestershire sauce, Tamari sauce, pepper and
garlic powder. Put drained macaroni in an oblong baking dish. Add tofu
and soy milk mixture. Shake soy parmesan on top and mix. Bake at 375
for approx. 30 min. till done.

Serves: 4

Tofu Burgers

Ingredients (use vegan versions):

* 1 pound of tofu
* 1/4 cup wheat germ
* 1/4 cup whole wheat flour
* 2 tablespoon nutritional yeast [not active dry yeast]
* 1 tablespoon grated onion [more if you like it]
* 1/4 teaspoon garlic powder
* 1/2 teaspoon oregano

Directions:

Mash tofu and mix all ingredients together in bowl. Form into 6
burgers. In sprayed skillet, brown on both sides. Serve on buns.

Serves: 6

Preparation time: easy

Peanut Pasta With Tofu

Ingredients (use vegan versions):

* 1/4 cup seasoned rice vinegar (or 3tbsp oriental sesame oil
* (or white vin +2 teaspoon vegan sugar) I used 2 tablespoon spicy
and 1 tablespoon olive)
* 1Tbsp soy sauce
* 1 teaspoon vegan sugar
* 1 pkg. firm or extra firm tofu cut into 1/2 inch cubes
* (gently squeeze out excess water before cubing)
* 12 oz penne pasta (dried)
* 2 cup Chinese pea pods (I used 1 bag frozen
* stir fry veggies with vegan sugar snap peas....(this is Alaska,
nothing
* is fresh
* 2 cloves garlic minced (I used much more)
* 1/2 cup plum jam
* Extra full 1/2 cup crunchy peanut butter
* 1/8 teaspoon ground ginger
* 1/3 cilantro leaves (I omitted these)
* 1/4 cup sliced green onions
* cilantro sprigs
* crushed red pepper flakes

Directions:

1) In a medium bowl mix vinegar, 1Tbsp of the oil, soy & vegan sugar.

2) Put some oil (I used spicy) into a skillet and fry the tofu. This
doesn't take a lot of oil. maybe a couple of tablespoons. The tofu will
absorb the oil and turn a soft golden color. Don't over cook. Bear in
mind that you can't under cook it as it is edible right from the box...
bland and tasteless but edible. Remove from fire and mix in with
mixture from #1. Gently mix it in and allow to marinate. Stir
occationally.

3)Start a pot to boil with water to cook penne. While water heats get
together ingredients for sauce.

4) When Water boils, add penne and cook over med high heat for about
7-9 minutes until pasta is ALMOST tender to bite. Add pea pods or stir
fry veggies & cook for 1 more minute. Drain.

5) Remove tofu from marinade and reserve the extra for use in the sauce.

6) In the tofu skillet, Heat remaining 2 Tbsp. of oil over medium heat.
Toss in garlic and stir cooking JUST until fragrant, about 30 seconds.
Add jam, peanut butter, excess marinade from tofu and ginger. Cook just
until sauce is smooth and well blended.

7)Remove from heat and add pasta mixture, cilantro leaves and green
onions. Mix gently but thoroughly. Mix in tofu. Garnish with cilantro
sprigs. Season to taste with red pepper.

This was surprisingly easy and quick....ENJOY!! Gresha and David

Serves: 4 easy

Preparation time: 20 min

Broccoli-Tofu Stirfry with Almonds

Ingredients (use vegan versions):

* 500 g broccoli
* 150 g firm seasoned tofu
* 50 g chopped almonds
* 4-5 spring onions
* 1-2 cloves garlic
* 3 tablespoon soy sauce
* 2 tablespoon sake or dry sherry
* pepper or cayenne pepper to taste
* 1 teaspoon vegan sugar
* vegetable oil
* sesame oil

Directions:

Cut broccoli into small florets, peel the stalks and cut into cubes.
Cut tofu into small cubes and spring onions into 2-cm (1-inch) pieces.
Cut garlic into very small pieces.

Mix soy sauce with sake/sherry and vegan sugar.

Heat a wok or large saucepan. Add three tbsp. of vegetable oil and 1
tbsp. of sesame oil. Stirfry broccoli first, then add tofu, then
garlic, almonds and spring onions. Stir until everything is done. Add
the soy sauce mixture, season with pepper/cayenne pepper.

Serve with pasta or rice.

Serves: 4

Preparation time: 20 min

Smoked Tofu Burgers

Ingredients (use vegan versions):

* 1 block smoked tofu
* 3 medium potatoes, boiled and mashed (plain)
* 1/2 an onion, grated
* rice crumbs to coat
* oil to shallow fry (not olive)

Directions:

Serves 4.

Mash the tofu, add the potato and onion. Form into small patties and
coat in the rice crumbs. Fry in hot oil till brown.

Tofu and Tomato Pasta Sauce

Ingredients (use vegan versions):

* 2-3 cloves garlic
* 1 large onion, diced
* 2 Tablespoons oil
* 1 green pepper, diced
* 300-500gm Tofu
* 1 (425g) tomato puree
* 2 teaspoons vegan sugar
* half teaspoon salt, 1 teaspoon each dried bazil & marjoram
* dash hot chilli sause, same of black pepper
* 2 Tablespoons chopped parsley
* 400-500g spagetti or fettuccine

Directions:

Saute crushed garlic and onion in oil in medium suacepan. When soft,
add green pepper and cook for a few minutes longer.

Crumble the tofu and add to mixture. Cook 5 minutes, stirring
occasionally.

Allow any liquid that appears to boil away, or drain off. Add puree and
seasonings - except parsley)

Cook pasta. Top with sauce. Sprinkle with parsley.

Serves: 4-5

Preparation time: 20-30 mins

Tofu Bacon

Ingredients (use vegan versions):

* Firm Tofu
* Soy Sauce (or Tamari)
* Salt & Pepper if desired

Directions:

Preparation time: 30 Minutes.

This is a wonderful bacon substitute that is very simple. This works
best on sandwiches.

Slice a cake of tofu in long strips that are about 1/4 inch thick. Fry
them in a little oil, slowly, until they are golden. Next, douse a
couple of tablespoons of soy sauce into the pan. Make sure your heat
isn't too high and just let them cook until they are crispy and firm,
turning them occasionly. They need to cook a while so your tofu isn't
mushy. Makes wonderful B.L.Teases!

Smoked Tofu Burgers

Ingredients (use vegan versions):

* 1 block smoked tofu
* 3 medium potatoes, boiled and mashed (plain)
* 1/2 an onion, grated
* rice crumbs to coat
* oil to shallow fry (not olive)

Directions:

Serves 4.

Mash the tofu, add the potato and onion. Form into small patties and
coat in the rice crumbs. Fry in hot oil till brown.

Fried Tofu

Ingredients (use vegan versions):

* 1 lb. extra firm tofu
* juice of 1 small lemon
* 2-3 tablespoon Bragg's Liquid Aminos (or soy sauce if you're
desperate)
* 2 tablespoon oil
* 1/2 cup water
* approximately 1/2 cup nutritional yeast

Directions:

Cut tofu into cubes or strips. Add lemon juice, Liquid Aminos and water
to a large pan or wok. Add tofu to pan. Let simmer until all sauce has
been absorbed by tofu. When tofu is nearly dry add oil to pan and coat
tofu with it. Then sprinkle nutritional yeast over tofu to coat. Fry on
med-high heat until nutritional yeast browns slightly (2-3 minutes).

This is really good added to stir fry or served as a 'meat' dish with
corn and baked squash etc.. (Also good the next day on a sandwich).

Note: Watch out for the strength of the lemon you use. I've
accidentally made some pretty sour tofu.

Serves: 4

Preparation time: 25

Tofu and Tomato Pasta Sauce

Ingredients (use vegan versions):

* 2-3 cloves garlic
* 1 large onion, diced
* 2 Tablespoons oil
* 1 green pepper, diced
* 300-500gm Tofu
* 1 (425g) tomato puree
* 2 teaspoons vegan sugar
* half teaspoon salt, 1 teaspoon each dried bazil & marjoram
* dash hot chilli sause, same of black pepper
* 2 Tablespoons chopped parsley
* 400-500g spagetti or fettuccine

Directions:

Saute crushed garlic and onion in oil in medium suacepan. When soft,
add green pepper and cook for a few minutes longer.

Crumble the tofu and add to mixture. Cook 5 minutes, stirring
occasionally.

Allow any liquid that appears to boil away, or drain off. Add puree and
seasonings - except parsley)

Cook pasta. Top with sauce. Sprinkle with parsley.

Serves: 4-5

Preparation time: 20-30 mins

Vegan Mayonaise

Ingredients (use vegan versions):

* 8oz regular soft tofu (patted as dry as possible)
* 2 tablespoon of vinegar (rice or cider)
* 1-2 tablespoon vegan sugar (brown or turbinado)
* 1-2 teaspoon salt
* 1-2 tablespoon water
* 2-3 tablespoon oil

Directions:

Blend all ingredients except oil. While the mixture is still churning,
slowly pour the oil in through the top of the blender. Use your
discretion when adding ingredients. Less for thicker mayonaise, more
for thinner. The thinner, runnier stuff works great for fake tuna salad
or potato salad.

Serves: approx 12oz

Preparation time: 5-10min

Tofu Burger Patties

Ingredients (use vegan versions):

* 1 block soft fresh tofu, drained
* 1/4 cup (50 ml) loosely packed shredded carrots
* 1/2 cup ( 125 ml) oatmeal
* 1 finely minced green onion
* 2 tablespoons (30 ml) potato flakes
* 2 teaspoons (10 ml) soy sauce
* 1 tablespoon (15 ml) toasted seasame seeds
* 1/4 teaspoon (1 ml) crushed chilli peppers
* 1/4 teaspoon (1 ml) black pepper
* 1/4 teaspoon (1 ml) garlic powder

Directions:

Mash tofu, combine all ingredients and mix thoroughly. Form 6 large
burger patties and cook slowly on both sides in lightly oiled skillet
over medium heat. Cook the first side with the lid on, then remove lid
for the second side. Serve in a burger bun with all the trimmings, or
as an entree with vegetables.

Serves: 6

Preparation time: 15 min

Hovan

Ingredients (use vegan versions):

* whole wheat flat vegan bread
* tofu bacon (tofu fried in oil with tamari and liquid smoke)
* avacado, sliced thin
* romaine lettuce
* thinly sliced tomatoes
* vegan mustard

Directions:

Spread a flat vegan bread with mustard.

Layer on, leaving 2 inches on top uncovered, lettuce, tomatoes, bacon
and avacado. Roll vegan bread from bottom to top. Continue rolling
hovan inside a paper towel diagonally so it's all tucked in. Slice
hovan in half through the paper towel. Eat by peeling back paper as you
go along.

tres delicious.

Serves: 1

Preparation time: 2h

Tofu Spinach Pesto

Ingredients (use vegan versions):

* (for Pasta and Pizza)
* 3/4 cup tofu, patted dry and crumbled
* 1/2 cup tofu cheese or any cheese substitute
* 1 tablespoon bazil
* 1/2 teaspoon oregano
* 1/2 parsley
* 1/2 cup chopped spinach
* 1 clove minced garlic
* 1/4 cup vegan soymilk
* salt & pepper (optional)

Directions:

Combine all ingredients in a saucepan and cook over low heat for 6-9
minutes.

Macaroni and Cheesy Tofu

Ingredients (use vegan versions):

* 1 box macaroni cooked up
* 1 med. onion finely diced
* 1 cup (or more) of mashed tofu
* 1 1/3 cup vegan soymilk
* 2 tablespoon flour
* 1/2 cup nutritional yeast
* 1 dash vegan Worcestershire sauce
* 3 dashes Tamari sauce
* 1/2 teaspoon garlic powder
* pepper to taste
* soy parmesan to taste

Directions:

Preheat oven to 375. While macaroni is boiling, chop onion. Combine soy
milk, flour, yeast, Worcestershire sauce, Tamari sauce, pepper and
garlic powder. Put drained macaroni in an oblong baking dish. Add tofu
and soy milk mixture. Shake soy parmesan on top and mix. Bake at 375
for approx. 30 min. till done.

Serves: 4