What do I do with tofu?

1 1/4 cups low-fat milk
1/2 cup silken tofu (if using a shelf-stable box, choose soft), drained
1 ripe banana
1-2 tablespoons splenda
2 teaspoons instant coffee powder, preferably espresso
2 ice cubes
Ground cinnamon (optional)

Combine milk, tofu, banana, 1 tablespoon splenda, coffee powder and ice cubes in a blender. Blend until very frothy. Taste and add more splenda if needed. Pour into glasses and sprinkle with cinnamon, if desired. Serve immediately

Tofo Mayo

Makes about 1 cup

1 cup silken tofu
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon splenda
Salt and freshly ground pepper to taste

Place tofu, oil, lemon juice, mustard, sugar, and salt and pepper to taste in a food processor or blender and process until smooth.

Per tablespoon: 27 calories; 1 g protein

This rub is so versatile, Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb.

Makes about 1/4 cup


8 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 teaspoons stone-ground mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon freshly grated lemon zest

Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto your chosen protein just before grilling.

Find a simple recipe for miso soup and add tofu.  Too good!