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1 package, 8 ounces, firm tofu
1/4 cup chili sauce
1 cup Panko breadcrumbs, or favorite brand of breadcrumbs
oil (for frying)
choice of dipping sauce

Cut tofu into cubes or slabs; wrap in kitchen towel.
The tofu needs to be as dry as possible.
Coat tofu with chili sauce and then roll in Panko or your favorite breadcrumbs, gently patting the bread crumbs on.
Heat oil, approximately 1/4 inch, in medium frying pan, over medium high heat.
Fry until crisp and golden brown on all sides.
Drain on kitchen towel and serve with your choice of sauce, .

Serves 2-3
Note: Recipe inspired by a menu item at Little Pine restaurant

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46 ounce can tomato juice (not from concentrate)
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, scraped and diced
2 cloves garlic, finely diced
8 ounces silken tofu, drained and cut into cubes
3 tablespoons tomato paste
1 tablespoon good quality olive oil
8 ounce cup water
kosher salt
freshly ground black pepper

Heat olive oil in a large pot over medium heat.
Add the onion, celery, carrots and garlic.
Sauté vegetables until tender, approximately 5 minutes.
Season with salt and pepper.
Stir in tomato juice, tomato paste and water.
Bring to a boil and cover pot.
Simmer on a low heat for 15 minutes.
Stir in silken tofu and simmer for 15 more minutes, uncovered.
Puree the soup in a blender until smooth.

Serves 4

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1 pound firm tofu
2 medium zucchini, sliced lengthwise into quarters
1 Vidalia onion, sliced in 1/2 inch rounds
Italian salad dressing, or vinaigrette dressing
Greens; bok choy, spinach, or kale, or a combination

Sesame-Miso Marinade
3 cloves garlic
2 teaspoons minced fresh ginger
2 teaspoons toasted sesame oil
1/4 cup tamari or soy sauce
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 teaspoon crushed red chili flakes
3/4 cup water, apple or pineapple juice
1/4 cup white miso

Cut tofu lengthwise into 4 rectangular “steaks”.
Combine in a food processor; garlic, ginger, sesame oil, tamari, apple cider vinegar, brown sugar, red chili flakes, water and miso.
Process until smooth.
Place marinade in a shallow dish.
Add tofu, turning to coat well.
Marinate at least 2 hours, or overnight, in the refrigerator.

Heat grill
Brush vegetables with dressing.
Place in a grill basket or directly on the grill.
Grill until slightly charred.
Set aside.
Remove tofu from marinade.
Place tofu in a grill pan.
Sear for 2 minutes on each side.
Place tofu and vegetables in a warm oven while preparing the greens.

Wilted Greens
1 teaspoon olive oil
1 teaspoon toasted sesame oil
1 medium head bok choy, washed and sliced diagonally, or 6 cups spinach or kale, washed, drained and torn into pieces
1 teaspoon minced fresh ginger
1 tablespoon tamari, soy sauce or General Tsao Stir Fry Sauce
6 to 8 scallions, sliced diagonally

Heat olive and sesame oils over moderate heat in a large saute pan.
Add greens and ginger.
Sauté, stirring frequently for 4 minutes, or until almost tender.
Add tamari and scallions, stir.
Add grilled vegetables and tofu.
Gently combine.

Serves 4

Note: Any vegetables suitable for grilling can be used.

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4 ounces soba noodles (Japanese buckwheat noodles)
1 cup frozen, shelled edamame (green soybeans)
1 cup bean sprouts, washed and drained
1 cucumber, halved lengthwise, peeled, sliced with seeds removed
12 ounce package firm tofu, drained and sliced thickly
2 tablespoons soy sauce, divided
1 1/2 tablespoons sesame oil, divided
1 1/2 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup fresh cilantro leaves
Sesame seeds for garnish

Cook soba noodles as stated on package.
Add edamame to the noodles for the last three minutes of cooking
Rinse with warm water
Drain well
Set aside
Dry tofu with kitchen towel
Mix a teaspoon of sesame oil with a teaspoon of soy sauce in a small bowl
Brush mixture over tofu steaks
Grill, using an indoor grill or outdoor grill for two to three minutes per side
Place noodle mixture in a large bowl
Add the bean sprouts, cucumber slices, and chopped green onions
Mix remaining soy sauce, sesame oil and lime juice in a medium bowl.
Pour over salad and toss
Garnish with cilantro leaves and sesame seeds, if desired
Serve with grilled tofu steaks arranged on top

Note: For a spicy alternative, mix into the dressing 1 1/2 tablespoons sweet chili sauce or sriracha sauce

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1/2 package extra firm tofu, drained
8 ounce package mini sweet peppers, seeded and halved
medium sweet onion, cut in circles
2 cups water
1 teaspoon Dijon mustard
1/2 cup bread crumbs
1 teaspoon Kirkland 21 spice blend, or brand of your choice
1 teaspoon black pepper, freshly ground
1/8 teaspoon cayenne pepper
1/8 teaspoon sea salt
Salsa, to taste
Fresh mixed greens
Cook spray
Sandwich rolls or flatbread

Grease and Preheat indoor grill pan, Panini press or outdoor grill.

Slice tofu into thin 1/8 inch slices, approximately 8.
In a medium-sized bowl, combine water and mustard together.
Add tofu slices and marinate approximately 5 minutes.
In another bowl combine bread crumbs, spice blend, black pepper, cayenne pepper and salt.
Dip the tofu slices, one at a time, into the bread crumb mixture.
Place on wax paper.
Grill mini sweet peppers and onion circles. Set aside.
Grill tofu slices.
Spread bottom of sandwich roll or flatbread with salsa.
Top with one onion slice and some grilled pepper halves.
Add two slices of grilled tofu.
Finish it off with some mixed greens.
Place top half of sandwich roll on greens or, if using flatbread, roll it up.

Yield 4 sandwiches

Note: Leftover grilled onions and peppers can be refrigerated.

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1 tablespoon olive oil
1 small onion, chopped
1 teaspoon garlic, minced
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 jalapeño pepper, minced
10 ounce bag baby spinach, washed and trimmed
1 pound silken tofu, drained and patted dry
2 tablespoons water

Heat oil in a large skillet over medium heat. When hot, add the onion and garlic, sprinkle with salt. Saute until onion is translucent and garlic is soft, 3 to 5 minutes.
Add the minced jalapeño pepper and saute until fragrant, less than a minute. Increase heat to medium-high, add the spinach and water. Sprinkle with pepper. Cook, stirring occasionally, until spinach is wilted and fairly dry, 5 to 8 minutes.
Crumble the tofu into the pan and stir, using a spatula to combine tofu with the vegetables. Adjust the heat, as necessary, to avoid burning.
When mixture starts to stick to the pan, its ready.
Taste and adjust the seasonings.
Serve hot or warm.

Serves 2

Note: Leafy greens can be substituted for the spinach.

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3 tablespoon ketchup
2 tablespoon vegan Worcestershire sauce
2 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon chili oil
2 teaspoon chili garlic sauce
1 tablespoon olive oil
10 ounces fresh plum tomatoes, peeled and diced (can use canned tomatoes)
2 tablespoon chopped crystallized ginger
14 – 16 ounce firm or extra firm tofu, cut in 3/4 inch pieces
Cooked brown rice

Mix together in a bowl, ketchup, Worcestershire sauce, soy sauce, sesame oil, chili oil and chili garlic sauce. Set aside. In a saucepan, stir on high heat for 2 minutes, olive oil, plum tomatoes and crystallized ginger.
Add the sauce and tofu, bring to a boil, reduce heat and simmer a few minutes more until tofu is heated through. Serve over brown rice.

Serves 4

Note: Have plain yogurt available to balance the spicy flavor. For a bit of green try adding peas or spinach.

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14 ounce package tofu, drained
2 cups mozzarella style vegan cheese shreds
2 tablespoons nutritional yeast
1 teaspoon garlic powder, or 2 cloves of fresh garlic, minced (added to the marinara sauce)
Salt and pepper to taste
2 – 25 ounce jars vegan marinara sauce
3 bell peppers, cored, seeded and chopped (a mix of red, yellow and
orange is a nice presentation)
12 no-boil lasagna noodles
Cooking spray
Can add sliced mushrooms or any other chopped vegetables to the sauce.

Preheat oven to 350°F.

Lightly grease a 9 x 13 inch glass baking dish with cooking spray; set aside.
Wrap tofu in 3 or 4 layers of paper towels and gently press out as much
liquid as possible, changing paper towels once or twice as needed.
In a medium bowl combine pressed tofu, yeast, garlic powder, if using, salt and pepper and mash with a fork.
Set tofu mixture aside. Put marinara sauce into a medium saucepan and bring to a simmer. Add peppers, minced garlic, if using (and any other chopped vegetables) and continue simmering until peppers are tender,
about 10 minutes.
Spoon enough sauce into prepared dish to cover bottom, then arrange 4
noodles on top. Spread 1/3 of tofu mixture onto noodles and sprinkle
with 1/3 of vegan cheese shreds, then spoon more sauce over the tofu
and vegan cheese shreds. Repeat the process 2 more times, ending with
sauce. Cover with foil and bake until noodles are tender, 45-60 minutes.
Let the lasagna rest for 10 minutes and then serve.

Serves 4

Note: Can use regular lasagna noodles.

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3 cups vegetable broth
2 cups water
2 carrots, thinly sliced into matchsticks
2 tablespoons white miso
1 tablespoon olive oil
1 bag fresh spinach, stems removed
1/2 package firm tofu, cut into cubes
Scallions (thinly sliced)
sea salt and fresh pepper, to taste

In a large saucepan, bring broth and water to a boil.
Add carrots, reduce temperature to low heat and cook for two minutes.
Dissolve miso into 1 tablespoon of olive oil, then add to the soup.
Add the spinach and tofu cubes. Cook for 5 minutes, or until spinach wilts.
Add thinly sliced scallions.
Add sea salt and fresh pepper, if needed.

Serves 4