Sample Recipes

The following recipes are found in our Cook Book:.

Tofu Lasagna

Have ready:

Basic Italian-Style Tomato Sauce (ready- made tomato sauce is ok) Ricotta-Style Filling

Cook and Drain:
1/2 lb. lasagna noodles (spinach noodles are great!)

Ricotta-Style Filling: Grind through a food mill: 3 lbs. San Diego Soy Dairy Firm Tofu

Mix in:
1/2 cup fresh lemon juice
4 teaspoons honey (optional)
2 teaspoons kelp
6 tablespoons canola oil
4 teaspoons basil 1 teaspoons garlic powder

1. Preheat oven to 350F

2. Start making layers in 9"x13" pan, Starting with a thin layer of tomato sauce, Then a layer of cooked noodles, then a Layer of half the Ricotta-Style Filling. Continue in the same order, using half The remaining tomato sauce, noodles, the remaining Tofu, and ending with the last of the tomato sauce.

3. Bake for 30 min.

 

Portabella/Tofu Bake

You Need:

8 1/2" x 11" baking dish or similar
Aluminum foil
One pound San Diego Soy Dairy Firm or Herbal tofu
one red bell pepper
two large portabella mushrooms
soy sauce- 1/4 cup
olive oil 2 tablespoons
orange juice- 1/4 cup
Spices- cumin powder, garlic, ginger, dill Or any other spices you wish to spice the flavor

Preheat oven to 425
Lightly oil baking dish
Cut tofu into four pieces about 1/4" thick then cut in half to create 8 smaller pieces
Coat both sides with olive oil and spices and place in baking dish
Cut portabella mushrooms into 1/4" thick slices and layer over tofu Cover with the mixture of soy sauce & orange juice
Slice bell pepper into thin slices (remove seeds) and layer over the mushrooms
Cover with aluminum foil
Place in oven and bake for 45 min.
Remove from oven and serve
Serving size=4