Tofu Stir Fry

Saute onion, garlic, tofu, zucchini, bell pepper, etc.

Steam some chopped sweet potato and add to saute pan once tender.

Add some sugar-snap peas, and some spices (ginger, coriander, tumeric, cayenne, etc)

Serve over brown rice with toasted walnuts sprinkled on top.

Provencal Tofu Salad

You need about 1 1/2 cup cooked brown or black rice (leftover rice is perfect)

Steam 1/2 pound thin green beans (cut into 2 inch pieces).

Meanwhile cut some tofu into cubes (if you can get your hands on really awesome pesto tofu at the OFD in Norfolk, do!!). Dip the cubed tofu into a beaten egg. And then saute until all sides are golden.

Make a dressing of 2 T lemon juice, 1 T water, 1 T+ mustard, 1-2 T capers chopped up, 1 shallot minced, good salt, and 1/4 cup olive oil

Toss together the rice, beans, tofu, and dressing

Serve over mixed greens garnished with cherry tomatoes

Vietnamese Caramel Tofu

Dissolve 1 cup sugar in 1/4 cup water and heat on medium for about half an hour, until the liquid looks like maple syrup. Throw in 1/2 cup water, which will sizzle and might crystallize the sugar. If it does, stir with a spoon to try to re-dissolve.

Pour this caramel sauce on a skillet (medium-high heat) with 5 diced shallots (cook for a few minutes), add 4 minced cloves of garlic and some minced fresh ginger (cook for a few minutes), and 3 tablespoons of soy sauce (cook for a few minutes).

Cut a block of tufu into 8 thin slabs and lay them in the sauce for 10 minutes, flipping midway through. Serve with chopped green onions and ground black pepper, over rice.

This dish is really delicious if you're in a sweet/salty/spicy kind of mood. From the Times.

Tofu Saag with Frozen Spinach

Thaw out 2 boxes of frozen spinach and set aside. I like the green giant no sauce kind.

Blend two tomatoes in a cuisinart and set aside

In a skillet, toast 1/2 tsp cumin seeds and 4 dried red chilies in oil. Once they start to sputter add the wet masala: 1/2 t cumin, 1/2 t chili, 1/2 t tumeric, grated fresh ginger, a generous scoop of coriander and a couple T of water.

Add the tomato puree, then add the spinach, then add a paste of 2 T flour with water.

Let cook a few minutes and then add tofu cubes and 1/2-1 cup milk or cream. Cook a bit longer and stir in a generous scoop of garam masala.

Roasted Red Pepper Tofu pasta

Broil 2 big red peppers. You want to blacken each side, so turn it every 4 minutes until all 4 sides are blackened. Put them in a paper bag or airtight container for a few minutes, then peel and seed them.

Toast 1/4 cup of almonds, then cuisinart them until they turn to dust. Add some garlic and puree with the nuts. Add 1/4 block of tofu (the softer the better) and cuisinart that. Add peppers, some paprika and a little cayenne, and puree. Leave out the cayenne if you are using hot paprika. Then while the cuisinart is going, add 3 T olive oil and 2 T balsamic.

Serve with farfalle pasta tossed with 1 cup of peas and a big handful of baby arugula leaves.

Tofu Spinach Lasagna with Basil and Olives

8 oz of whole wheat lasagna noodles
1/2 lb silken tofu
1 pound fresh spinach
2 cups basil, chopped
1/4 cup olives, chopped
1 cup grated skim mozzarella (plus more for the top)
1/2 cup parmesan
1 egg
26 oz canned diced tomatoes (or petrocelli tomato sauce)
1 onion, grated or very finely chopped
3 cloves garlic
olive oil

400 degrees, grease 8 x 12 casserole dish
Wilt spinach in large skillet over high heat, squeeze off excess moisture
Mash spinach with tofu, cheese (both kinds), basil, egg and 2 cloves of garlic

In another bowl, combine tomatoes with olive oil, garlic, onion and olives

layer in dish: half of tomato sauce, noodles, tofu filling, noodles, tofu filling, noodles, sauce, mozzarella cheese.

Bake 20 minutes. Cool 5 minutes.