• 400 g carrot
• 200 g tofu
• 2 tbsp semolina
• 2 egg yolk
• 1 cup soy milk
• 1 tbsp olive oil
• 2 tbsp cream
• 1/2 cup sugar
• 1/2 tbsp dried breadcrumbs
• salt

Peel the carrots, wash them properly, and grate. Place it into a frying pan. Pour in milk, olive oil, salt, and sugar. Cover and cook for 5-6 minutes at a full heat. Then spread over the semolina, and cook for 3 minutes more.

Then add egg yolks, and mix well. After that add mashed tofu, and mix again. Smear the top with cream, and sprinkle with dried breadcrumbs. cook for 3 minutes more. Serve hot.

Salad is the most convenient meal to cook. And you know why? Because you can make it almost from anything you have at your kitchen. For example, you can cook a tasty salad from the following ingredients:

• potatoes
• oranges
• apples
• mayonnaise
• firm tofu
• greenery to your taste

Choosing the dosage for each of them is up to you. It depends on taste of what product you want to show more and of course on how much of each ingredients you have at hand.

What is tofu? Sometimes it’s associated with curds. Actually it is really so, it’s just made of soy milk. Another variant is that it is made from soybeans, water and a coagulant, or curdling agent. And it means that tofu is not a dairy product and can be used for vegan meals.

By the way tofu is often included into diet meal plans because it is low in calories. To choose the best tofu for your vegetarian meals please make sure that you buy it at a well-reputable health-food store or Asian market. The one is the fresh one. It can be of a bit different colors and have various flavors that are added to it while being produced. So, for different meals you can choose different types of tofu. For example, firm tofu is a dense form and can be cubed and stir-fried, grilled, scrambled, pickled, smoked, baked, barbecued or served in soups. Soft tofu is another form of it which is used for meals that require blending as well as silken tofu.

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• 5 green onions, minced
• 6 or 8 cloves garlic, minced
• 1 package firm low-fat tofu, well-drained, sliced and marinated in soy sauce
• 1 cup fresh basil, chopped
• 1 teaspoon crushed chili pepper sauce
• 1 teaspoon soy sauce
• cooked brown rice

Cook onions and garlic in water or stock or vinegar until tender. Add marinated tofu and cook another 5-10 minutes. Stir in basil, chili pepper sauce and soy sauce and heat through. Serve over brown rice.

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• 1 cup whole-wheat pastry flour
• 1 cup sugar
• 1/3 cup cocoa powder
• 1/4 cup Roma, Caffix, or Pero (optional)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 12.3-ounce package Mori-Nu lite silken tofu (firm or extra firm)
• 1/2 cup fortified soy milk or rice milk
• 1-1/2 teaspoons cider vinegar
• 1-1/2 teaspoons vanilla
• raspberry jam or preserves for serving (optional)

Preheat oven to 350 F. Stir together the flour, sugar, cocoa, Roma (if using), baking soda, and salt in a large mixing bowl.

Pure the tofu in a food processor or blender until completely smooth, then blend in the non-dairy milk, vinegar, and vanilla.

Add the tofu mixture to the dry ingredients and stir just enough to mix. Spread into a nonstick or oil-sprayed 9- x 13-inch baking dish and bake until the top springs back when pressed lightly in the center, about 25 minutes. Remove from the oven and allow to cool in the pan for 10 minutes.

Makes 28 brownies.

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• 2 tablespoons canola oil
• 1 red bell pepper, cored, seeded, and julienned
• 1 yellow bell pepper, cored, seeded, and julienned
• 1/2 cup thinly sliced red onion
• 1 cup half-moon sliced yellow squash
• 1 cup small broccoli florets
• 1 baby eggplant, cut into chunks
• 8 ounces firm tofu, cut into large chunks
• 1 clove garlic, minced
• 1/2 cup teriyaki sauce
• 2 cups sliced bok choy
• 1 cup fresh mung bean sprouts
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/2 cup snow peas
• 2 tablespoons sesame oil

Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.

In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.

Stir in snow peas and sesame oil and remove from heat. Serve immediately.

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Ingredients:

• 1 tbsp peanut or vegetable oil
• 1 onion, finely chopped
• 1 clove of garlic, minced
• 2 medium potatoes, peeled and chopped into pieces
• 1 cup vegetable stock or water
• 1 oz dried mushrooms, plus soaking liquid (optional)
• 1 1/2 cups white mushrooms, cleaned and sliced
• 1 dried chili, chopped, plus soaking liquid or 1 fresh chili chopped
• 1/4- 1/2 soy sauce
• 1 star anise
• 1 small stick cinnamon
• 2 lbs tofu, drained and cut into cubes

Heat oil in a large pot. Add onion and cook until translucent, about 5 minutes. Add the garlic and cook for another couple of minutes. Add the potatoes and stock and bring to a boil. Reduce heat and cook until the potatoes are just tender, about 10 minutes.

Add the mushrooms, the re-hydrated mushrooms, if using, the chili, star anise, cinnamon and soy sauce. Cook for another 10 minutes or so. Add the tofu and continue to cook, covered for at least a half an hour to allow the flavours to blend. You can make this earlier in the day or the day before serving.

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Preheat oven to 350º F, and mix together the following ingredients:

• 1 lb tofu, mashed
• 1/2 cup wheat germ
• 1/3 cup parsley, chopped
• 1/4 cup onion, chopped or 1 TBSP onion powder
• 2 TBSP soy sauce
• 2 TBSP nutritional yeast (optional)
• 1/2 TBSP Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Oil a loaf pan with 2 TBSP oil. Press the tofu mixture into the oiled loaf pan and bake for about 1 hour. Let cool 10 minutes before removing from pan. Garnish with catsup and parsley. Sprinkle generously with paprika on the top of the loaf before putting it in the oven.

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Ingredients:

• 10 ounces vegan chocolate
• 4 ounces tofu, pureed
• 4 ounces soy milk
• 1/2 tbsp soy margarine
• 1/2 tbsp glucose syrup

For the ganache, chop the chocolate into small pieces and, using either the microwave or stove top, soften (melt) in a 2-quart mixing bowl. Puree the tofu in a food processor until it is very smooth and set aside. No lumps should be visible.

Bring soy milk to a gentle boil and add it to the chocolate, gently folding until well-combined.

Fold in the tofu puree, soy margarine, and glucose syrup until well combined. The margarine should be completely melted and incorporated into the mixture. Feel free to dabble with the texture of the ganache by adjusting the ration of soy milk to chocolate. The more chocolate you use, the firmer your ganache.

Cover the surface of the ganache with plastic wrap and allow the mixture to cool to room temperature. It can then be refrigerated overnight.

Form truffle balls from the ganache and coat with couverture or confectioners coating and colored sugar crystals.

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Ingredients:

• 300 gram packet of silken tofu
• 3/4 cup sugar
• 1 cup water
• 1/4 papaya

Boil water and sugar together to make a syrup and allow to cool while you prepare the rest of the ingredients.

With a large spoon, “slice” thin layers of tofu and place in bowl. Repeat until whole packet of tofu is used. Add sugar syrup to tofu and mix. After that add skinned papaya cubes and refrigerate until cold.

Makes 2-3 servings.

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