Servings: 8
Ingredients: 3 bunches fresh spinach, washed 1/2 tsp. salt 3 Tbsp. olive oil 1 lb. lasagna pasta 1/2 cup chopped green onion
Use a low-sodium soy or teriyaki sauce to reduce the sodium content
Ingredients 1 cup rice 2 medium eggplants, sliced, cut into quarters, and salted 1 large onion, sliced and quartered
Copyright Marie Oser 2000, "More Soy of Cooking"
When Silken Lite Tofu is sliced, frozen and defrosted, it mimics the texture of cooked poultry.
Ingredients
Servings: 12 (2 Tbsp each)
Ingredients 1 package Mori-Nu Silken Soft Tofu*, drained 3 Tbsp. lemon juice 6 Tbsp. safflower margarine, melted 2 Tbsp. yellow mustard
Recipe from Akasha Richmond's The Art of Tofu
Ingredients: 12 cup muffin tin canola oil cooking spray 1-1/2 cups unbleached flour 1/2 cup whole wheat pastry flour
Servings: About 8 (2 Tbsp each)
Ingredients: 2 oz. cubed Parmesan cheese 2 cloves garlic 2 Tbsp. spicy mustard 1-1/2 tsp. white wine vinegar
Servings: 12 servings of 1/2 cup each
Ingredients: 2 cups mushrooms, thinly sliced 2 Tbsp. margarine 1 6 oz. package cornbread stuffing 1 cup onions, sliced
From Akasha Richmond's THE ART OF TOFU
Ingredients: 1 onion, chopped 1 clove garlic, chopped 1 tsp. salt 3 cups water or vegetable stock 1Tbsp. vegetable broth powder
Recipe by: Akasha Richmond, "The Art of Tofu" Servings: 8-10
Ingredients: 9" or 10" round springform pan canola oil cooking spray 1-1/2 cup graham cracker crumbs
Servings: 4
Ingredients: Dashi (Broth): 6 cups cold water 1 12 inch long piece of kombu 1 88 oz./25g package shaved dried bonito flakes
Soup: 4-5 cups dashi (broth)
