Tofu Recipes

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:

Preheat oven to 350°F.
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).
While sauce is simmering, combine tofu, mozzarella, cottage cheese and parsely in a large mixing bowl and stir.
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.
Repeat layers ending with sauce, and top with parmesan cheese.
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

Melody's Vegan Noodle Kugel

Ingredients (use vegan versions):

* 1 12-oz package wide vegan noodles (I used farfalle; broken
lasagne noodles would work as well)
* 1 15-oz package soft or silken tofu (I used Nasoya Enriched)
* 3/4 cup Sucanat (you can put in less if this turns out too sweet
for your taste)
* 15 oz. raisins, or more, or less, depending on how much you like
raisins (you can also substitute chopped peaches or some other fruit if
you have a raisin aversion)
* 3-4 tart apples, cut into small cubes (I like Granny Smiths best)
* 1/4 cup applesauce
* cinnamon to taste and for dusting
* cardamom powder to taste
* ginger powder to taste
* vanilla to taste

Directions:

1. Cook noodles according to package directions and drain.
2. Using an electric mixer or blender, cream the tofu with the vegan
sugar, vanilla, and spices until smooth.
3. In a large bowl, mix all of the ingredients together until
everything is well coated with the tofu "batter."
4. Pour everything into a lasagne pan or other pan with high sides.
5. Bake at 425 degrees (F) for about 25 minutes or until the top is
pretty dry and nicely browned.

Enjoy!!!

Serves: 4-6+

Preparation time: 40 minutes, including cooking time

Chard and Tofu Pasta

Ingredients (use vegan versions):

* 1/2 lb. pasta
* 1 med. bunch chard, torn or chopped into little pieces
* 1 block firm chinese-style tofu, diced
* 1 jar tomato sauce
* 8 oz. mushrooms (any kind is good), sliced

Directions:

While pasta is cooking:

Cook tomato sauce and chard, stirring often, until chard just begins to
wilt (about 6 minutes).

Add mushrooms, continue to cook until mushrooms are soft.

Add tofu, cook until heated through (keep stirring every now and then).

Mix in pasta, devour!

Serves: 4

Preparation time: 30 minutes

Amy's Simple Tofu Macaroni

Ingredients (use vegan versions):

* 1/2 lb. tofu
* 1-16 oz can whole peeled tomatoes
* 2 cup dried macaroni
* celery salt, paprika, oregano and marjoram to taste
* 1 tablespoon cider vinegar
* 1 tablespoon soy sauce
* 1 tablespoon canola oil
* 1 tablespoon vegan red wine
* nutritional yeast, to taste

Directions:

1. Heat Oil in skillet. Add vinegar, vegan wine & soy sauce. Cube tofu
and add, stir frying for 10 minutes.
2. Boil water & cook macaroni as package directs.
3. Add spices to tofu mixture, and stir fry for 5 more minutes.
4. When macaroni is ready, add canned tomatoes to tofu mixture, and
crush them.
5. Serve tofu mixture on top of macaroni and sprinkle with nutritional
yeast.

Serves: 2

Preparation time: about 1/2 hour

Tofu Mayo

Ingredients (use vegan versions):

* 12 oz silken tofu
* 1 tablespoon umeboshi vinegar
* 1 tablespoon balsamic vinegar
* 1 tablespoon tahini
* 1/2 teaspoon salt
* 1/2 teaspoon Dijon vegan mustard
* 1 tablespoon lemon juice
* 1 teaspoon horseradish
* 5 - 10 capers
* pinch of black pepper

Directions:

Variation - Add:

Ingredients (use vegan versions):

* 1 tablespoon each FRESH tarragon & bazil
* 1 bunch cress LEAVES

Directions:

Whirl the whole lot in a blender on LOW.

ENJOY !

Soy Mayonnaise

Ingredients (use vegan versions):

* 12 ounces firm tofu
* 6 tablespoons oil
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1-1/2 teaspoons prepared yellow vegan mustard
* 4 tablespoons minced onion
* 1 teaspoon minced garlic
* 1/4 white pepper
* 1-1/4 teaspoons sea salt
* 1 tablespoon lemon juice
* 1 tablespoon very finely ground cashew nuts (optional)

Directions:

This is a basic, all-purpose mayonnaise that will keep, refrigerated,
for 8 to 12 weeks. If you are using the cashew nuts, make sure that
they are ground until they turn into a fine meal, or your mayonnaise
will feel gritty. The same mayonnaise, with garlic, onion and mustard
omitted, may be used for fruit salads. Place all ingredients in a
blender and blend until smooth and creamy. Refrigerate until cool.
Makes 2-1/2 cups of mayonaise.

Serves: 20

Preparation time: 15 minutes

Tofu Burgers

Ingredients (use vegan versions):

* 4 cups water
* 1/2 cup soy sauce
* 1/3 cup canola oil
* 1 lb. thawed *tofu, crumbled
* 1/4 cup nutritional yeast flakes
* 2 teaspoons garlic powder
* 1 tablspoon dried sweet bazil
* 2 teaspoons onion powder
* 1 teaspoon veggie chicken seasoning
* 1 tspoon ground coriander
* 1 teaspoon dried sage
* 4 cups of rolled oats

Directions:

Place all ingredients except rolled oats in a large pan, stir well, and
bring to slow boil over med-low heat. Stir in oats and remove from
heat. Preheat oven to 350 degrees Form into patties by placing a wide
mouth cantop on baking sheet, fill with mixture, remove and do again.
(This will make your burgers the same.) Bake 20 min on each side .
Enjoy!!!!!!!!!!

*Freeze tofu for 3 days before you use it. Use exta firm tofu.

Serves: 20

Tofu Walnut Patties or Burgers

Ingredients (use vegan versions):

* 1/2 block tofu (1/2 pound regular firm)
* 1 cup oatmeal
* 1 cup whole wheat vegan bread crumbs
* 1/3 cup gluten flour
* 1 onion, chopped
* 1/2 cup walnuts, finely chopped
* 1 1/2 teaspoons or 1 cube beef-style bouillon
* 1/4 - 1/2 teaspoon garlic powder
* 1 teaspoon salt
* 2 teaspoons savory or 1 teaspoon sage or use your favorite
seasoning
* 1 cup water (more or less depending on brand of tofu used)

Directions:

Crumble tofu into fine pieces, similar to small cottage cheese curds.
Combine oatmeal, vegan bread crumbs, and gluten flour together and add
to tofu. Add remaining ingredients and mix well. (I use my hands.) If
using bouillon cube, dissolve in the water before adding to the mix. Be
careful with the water and add only as much as you need to make a mix
that is not too wet. Form into patties or burgers and fry slowly until
golden brown on both sides or bake on an oil coated cookie sheet in a
350 degree oven for 20 minutes, turning after 10 minutes. This mixture
may also be used for meat balls.

Makes about 24 small patties or about 16 burger patties.

These patties are delicious just as they are or may be served with
gravy or pasta sauce. They make excellent burgers and are great in a
cold sandwich.

Serves: 16-24

Preparation time: 45 minutes

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

Mock Chicken Patties

Ingredients (use vegan versions):

* 1 cup water
* 1-14 oz block of Azumaya Tofu - firm (this is not a silken tofu)
* 4 tablespoon chicken style seasoning
* 1 tablespoon beef style seasoning
* 1 cup finely chopped raw cashews
* 3 cups regular rolled oats
* 1 medium minced onion
* 1 cup finely chopped celery

Directions:

Blend until smooth: The water, tofu, chicken and beef seasonings. Pour
into a bowl and stir in: the chopped cashews and oats. While the oats
are soaking up some of the moisture, braise the onion and celery in a
very small amount of oil, then add to the above mixture.

Form patties onto a medium-low heat, that has been lightly coated with
oil or spayed with Pam. Lightly brown on both sides.

Serve with your favorite gravy.

Makes 24 to 28 Patties

Serves: 12-14

Preparation time: 20 minutes

Grillable Tofu Burgers

Ingredients (use vegan versions):

* Tofu Burgers
* 1 square of firm tofu (1/2lb)
* 1/4c of Tahini
* 1/2c ground walnuts
* 1t dill weed
* 1T Tamari or Soy Sauce
* 1C vegan bread crumbs

Directions:

Mash the Tofu with the Tahini. Add dill weed and tamari. Mix until well
blended. Add vegan bread crumbs slowly until desired texture is
achieved. The texture should be just stiff enough to form patties
without being too moist. Form into patties and grill until brown on
both sides.

Bangkok Bean Burgers with Peanut Cilantro Sauce

Ingredients (use vegan versions):

* 1 lb firm tofu
* 2 cups cooked black beans, well drained
* 3/4 cup quick-cooking oats, uncooked
* 1/2 cup red onion, finely chopped
* 1/2 cup carrots, finely grated
* 1 teaspoon plus 1 teaspoon grated fresh ginger root
* 2 teaspoon tarmari or soy sauce
* 2 teaspoon packed vegan brown sugar
* 2 cloves garlic, minced
* 1 to 3/2 teaspoon red pepper flakes
* vegetable oil
* flour for dusting thin slices peeled

Directions:

Squeeze tofu in paper towels to discard excess water. Mash tofu in a
large bowl. Add rest of ingredients except for oil, flour, and
cucumbers. Mix well. Lightly brush both sides of patties with vegetable
oil and dust with flour. Brush gill rack with oil. Cook over medium-hot
coals about 4 minutes on each side. Serve on toasted buns and top with
Peanut Cilantro Sauce and cucumber slices.

Peanut Cilantro Sauce
Ingredients (use vegan versions):

* 3 tablespoon natural crunchy peanut butter
* 3 tablespoon fresh lemon juice
* 1/4 cup fresh cilantro, minced

Directions:

In a small bowl, blend peanut butter and lemon juice. Mix in cilantro
to combine.

Yummy Manicotti "Tofu style"

Ingredients (use vegan versions):

* 1 box manicotti shells or stuffing shells, cooked according to
directions
* 2 lbs firm regular tofu
* 1/4 cup lemon juice
* 4 teaspoon fructose
* 2 teaspoon ea, salt, bazil, parsley flakes
* 1 teaspoon ea, onion powder, garlic powder
* 1/2 cup dry mashed potato flakes (check box for ingredients)
* 1/2 cup Almond vegan mayonnaise, if desired (acts like sour cream)
* 10 oz box frozen chopped spinach, thawed, drained, squeezed of
all liquid

Directions:

Cook pasta, drain and set aside to cool.

Drain tofu for two hours in colander, squeeze as much liquid out as
possible. Mash with fork or potato masher. Mix in Almond Mayonnaise and
the remaining ingredients. Use cake decorating bag for manicotti shells
or ice cream scoop to fill large pasta stuffing shells. Top with one
large jar of your choice of pasta sauce, or homemade if you have time.
Sprinkle top with "Parmesan" Sprinkle, if desired.

This may also be used as a filling for lasagne using 9 noodles and a
large jar of pasta sauce layered in a 9x13 casserole pan.

Bake 1 hour at 350'.

Makes 4 cups of filling.

Serves: 8

Preparation time: 1 hour

Spaghetti with Sauteed Tofu

Ingredients (use vegan versions):

* 1 package extra-firm regular tofu
* 1 medium onion
* 1 teaspoon minced garlic
* canola oil
* 1 lb. spaghetti
* olive oil
* salt
* Spaghetti sauce

Directions:

Chop the onion. Cut the tofu into 1/2 inch cubes. Heat about 2 tbsp.
canola oil in a skillet. Add tofu, onion, garlic, and salt to taste.
Saute until onions and tofu are golden.

Meanwhile, cook the spaghetti to desired firmness. After draining, add
about 1 tbsp. olive oil, salt, and/or garlic. Serve spaghetti topped
with sauce and tofu mixture.

(Tofu almost tastes like ricotta cheese when made this way)

Serves: 4

Preparation time: 30 minutes

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.

Cheesy Veggie Tofu Lasagna

Ingredients (use vegan versions):

* 1 pkg. Mori-nu firm (preferable NOT low-fat) silken tofu
* about 2 cup tomato sauce
* 1/2 pkg. or so lasagna noodles
* 1 med. onion, chopped
* 1/2 cup pitted black olives
* lots of fresh spinach leaves
* 1 cup chopped mushrooms
* 1/2 tablespoon vegan sugar
* generous amounts of your favorite Italian spices
* 1/4-1/2 tablespoon salt
* nutritional yeast
* 1 tablespoon lemon juice
* soy parmesean (optional)
* 1/2 tablespoon garlic powder

Directions:

Unbox tofu, pat dry with a towel, process in blender with seasonings,
vegan sugar, lemon, and salt. Sauté onion, mushrooms, and olives.
Spread a thin layer of sauce on the bottom of the pan and place down
one layer of UNCOOKED lasagna noodles. Begin layering with more sauce
and vegetables, and top with tofu mixture and sprinkled nutritional
yeast (add optional soy parmesean here). Continue layering, making sure
sauce ALWAYS covers noodles. Cover pan with tin foil and bake at 375
degrees for 45 minutes. Uncover and cook for an additional 20 min.
Serve, and enjoy!

Experiment with different veggies as you will.

Serves: 4-6

Preparation time: quite a while

Sesame Noodles with Tofu and Veggies

Ingredients (use vegan versions):

* 1/3 cup rice vinegar
* 1/3 cup tamari soy sauce
* 1/4 cup vegetable oil
* 2 tablespoons fresh minced ginger
* 2-3 cloves garlic
* 3 tablespoons peanut butter (smooth or chunky will work fine)
* 4 tablespoons chopped fresh cilantro
* 1 package whole wheat spaghetti (I like thin spaghetti)
* 1 bunch bok choy, washed & chopped
* 2 grated carrots
* 1/4 lb chopped shitake mushrooms
* 1 can chopped water chestnuts, drained
* 1 bunch scallions, chopped
* 1 package extra firm tofu, drained and cubed

Directions:

Mix first 6 ingredients with a whisk in a large bowl until smooth. Add
tofu and cilantro to marinate, about 20 minutes or longer (can sit
overnight). Meanwhile in large skillet, sauté veggies (except
scallions) on high heat until just cooked, about 5 minutes. Set aside.
Cook pasta according to package directions. Rinse under cold water
until pasta is cool. Drain well and add to tofu/dressing mixture. Toss
in veggies, then scallions and mix well. I find it easier to mix with
my hands than a spoon or tongs.