A few people have been looking for tofu recipes....

Mock Chicken Tofu

1 block firm tofu, drain well 3 Tbsp. safflower oil or butter 3 Tbsp. soy sauce or Bragg's Liquid Aminos 1/3 C. nutritional yeast 2 tsp. Spike seasoning salt ¼ tsp. black pepper (optional)

1. Drain tofu well. Tofu really varies by different companies. Some of the softer tofu's have to be sliced in about 4 pieces and drained by pressing between paper towels. 2. Heat oil in frying pan, preferably a non-stick skillet. When oil is hot, add tofu by breaking it into random size pieces about 1" by 1". Cook tofu without turning for about 5 minutes. This will allow the tofu to get nice and crisp. 3. Turn tofu and cook for about 4 minutes on the other side. Turn off the heat and add the remaining ingredients. First put in the soy sauce and stir, so as to cover all the pieces of tofu. Then add the nutritional yeast, Spike and black pepper. Toss and coat all the tofu pieces. 4. Serve with brown rice and it will increase the protein content by four times

Awesome Spirulina Tofu with Miso Sauce 1 block tofu ½ Tbsp. grated ginger 1 Tbsp. spirulina flakes 1 Tbsp. miso 1 Tbsp. almond butter Grade B maple syrup to taste Chopped toasted almonds for garnish Chopped Chinese parsley for garnish Water Braggs liquid aminos to taste (optional)

1. For the sauce, mix almond butter, miso and maple syrup in a bowl. Add small amounts of water to thin mixture and whisk. 2. Arrange tofu on a platter. Sprinkle spirulina flakes over tofu, then drizzle sauce over top. 3. Garnish with parsley, almonds and grated ginger. Serve with extra sauce on the side.

Black Bean & Tofu This is also great with white navy bean or fava bean puree, and is excellent accompanied with tomato chutney. 10 steamed cabbage leaves 2 C. Black Bean Puree (see recipe below) 1 recipe Tofu Sour Cream (I just use regular sour cream) 1 recipe Prepared Tofu 2 carrots, blanched and cut into matchsticks 1 ripe avocado, sliced

1. Cut cabbage head in half lengthwise, remove core, and steam both halves for about 4 minutes. (Do not take leaves about before steaming, as they break more easily when raw.) 2. After steaming, separate leaves and set aside to cool. 3. When cooled, take one cabbage leaf and spread with a layer of black bean puree. Add a line of tofu sour cream at one end of the leaf, 1-2 strips of tofu, some carrot matchsticks and a slice of avocado. 4. Roll leaf inward, starting with the side that has the ingredients. Do not roll too tightly. 5. Serve with rice pilaf.

Black Bean Puree 1 C. cooked black beans, with cooking liquid 1 sm. clove garlic 1/8 tsp. cumin powder 4 coriander leaves Salt to taste 1. In a food processor or blender, add all the ingredients, minus the cooking liquid, and blend. Add a tablespoon at a time of the bean liquid until the mixture reaches spreadable consistency. 2. Place in a small bowl and set aside.