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Together, these recipes empty a 12.3-ounce box of silken tofu. Curry Dip Ingredients 8 ounces soy cream cheese 1 teaspoon curry powder ¾ teaspoon curry powder Roasted Bell Pepper Dip Ingredients 4 ounces silken tofu ¾ cup drained roasted red bell peppers (6 ounces) ½ cup tomato paste10 kalamata olives, pitted *2 tablespoons vegetable oil 2 teaspoons lemon juice ¼ teaspoon hot pepper sauce* optional - substitute chopped black olives for kalamata olives –blend in before serving 1 (3.5-ounce) package roasted garlic & onions soy crisps Tofu Tomato Dip Ingredients 8 ounces silken tofu 1/3 cup sun-dried tomatoes packed in olive oil, drained 1 (1-ounce) envelope Ranch seasoning mix 1/4 cup plain soymilk 1 teaspoon dried minced onion 1/4 teaspoon garlic powder 1/3 cup chopped fresh chives (optional) Curry Dip Instructions In a small bowl, stir Curry Dip ingredients until blended. (This can also be done directly in the soy cream cheese container.) Serve with soy crisps. Roasted Bell Pepper Dip Instructions In a food processor or blender, puree Roasted Bell Pepper Dip ingredients until smooth. Serve with soy crisps. Tofu Tomato Dip Instructions Place all ingredients except chives in a blender or food processor.Blend until smooth. Sprinkle with chives if using.Serve with crackers, raw vegetables, or breadsticks. Curry Dip and Roasted Bell Pepper Dip Serves 8. Per serving (11 crisps, 2 tablespoons Curry Dip, and 1/4 cup Roasted Bell Pepper Dip): 171 Calories; 7 g Protein; 14 g Carbohydrates; 2 g Fiber; 10 g Fat; 0.5 g Saturated fat; 0 mg Cholesterol; 650 mg Sodium Tofu Tomato Dip Serves 6. Per serving (1/4 cup): 72 Calories; 4 g Protein; 7 g Carbohydrates; 1.5 g Fiber; 3 g Fat; 0.5 g Saturated Fat; 0 mg Cholesterol; 397 mg Sodium

Ingredients 12 oz. pureed soft silken tofu2 ½ t. lemon juice (depends on soy product) 1 c. grated cucumber, pressed between hands to remove excess moisture 1-2 cloves minced garlic (2 will be quite garlicky) 3/8 t. salt 1/8 t. white pepper 2 T. extra virgin olive oil Instructions Combine all ingredients.Let marinate in cooler for at least 2 hours.

Another winning recipe from Chef Chris Koetke—one that kids are sure to love. You can find marinated tofu in the produce section of most supermarkets. Serve with Soy7 soy enhanced pasta or regular pasta. You can also use the Italian marinated firm tofu in place of the plain. Ingredients 1 (14-ounce) package water-packed firm tofu, cut into ½” cubes ¼ cup olive oil 4 ounces assorted mushrooms, sliced 1/3 cup minced onion 2 garlic cloves, minced 1 teaspoon chile flakes 16 ounces tomato sauce 3 tablespoons chopped Italian black olives ¼ cup chopped fresh basil 6 cups hot cooked Soy7 spaghetti Instructions Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add tofu, sauté until lightly browned. Remove from pan and reserve. Add remaining oil, mushrooms, onion and garlic to skillet; sauté 5 minutes. Add chile flakes and cook 1 more minute. Add reserved tofu and tomato sauce and bring to a simmer. Cook for 20-30 minutes. Just before serving, add the olives and the basil.Serve over spaghetti with Parmesan cheese. Notes Yield: 6 servings CALORIES 26 (7% from fat); FAT 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); PROTEIN 3.9g; CARBOHYDRATE 24.7g; CHOLESTEROL 4mg; IRON 1.4mg; SODIUM 227mg; CALCIUM 20mg;

Ingredients 12.3-ounce box of silken tofu 3 tablespoons maple syrup ½ teaspoon cinnamon ½ teaspoon vanilla extract Instructions Combine all ingredients in a blender or food processor until smooth and creamy. Serve over warm French toast or on the side as a dipping sauce.

Dressing Ingredients 3 ounces soft silken tofu ½ cup chopped roasted red peppers 2 cloves garlic, minced 1 ounce freshly squeezed lemon juice ½ teaspoon smoked paprika ½ teaspoon salt ¼ teaspoon pepper ⅓ cup soy oil Instructions In a blender, add all ingredients except oil. Process until smooth. Slowly add oil. Continue to process until creamy. Refrigerate for 4 hours or overnight for flavors to develop. Enjoy with your favorite salad greens. Notes Yield: 12 servingsServing size: 1 ounce This recipe makes 12 – 1 ounce servings. Have leftovers? Here’s an idea Mix ½ cup of vinaigrette with ½ cup sour cream and 2 tablespoons mayonnaise to make a creamy dip for raw vegetables or to spread on sandwich bread. By Chef Cherry Madole, The Tangerine Food Company

Ingredients 1 cup olive oil 1/4 cup apple cider vinegar 1/4 cup lemon juice 3 teaspoons liquid aminos from soy protein1 teaspoon yellow mustard 1 teaspoon smoked paprika1 teaspoon smoked salt 4 teaspoons garlic powder1 /2 teaspoon celery seed 1 teaspoon agave nectar 1/2 cup soy mayonaise/veganaise 4 oz (1 container) Go Veggie Soy based Parmesan cheese 1- 12 oz package silken tofu Instructions In a blender, add all ingredients. Blend until well incorporated. Refrigerate until chilled. Best if left to chill overnight.

Ingredients Romaine lettuce kale edamame, shelled carrots, shaved. homemade Crispy Croutons (Italian Bread cubed, tossed with olive oil, garlic powder, sea salt & pepper then baked at 350 until crispy) Instructions In a large salad bowl, add all ingredients. Toss with dressing. By Chef Kerri Rush

Use as a dip for apples and fruit or stir into hot oatmeal! Everyone is thinking pumpkin these days so I thought I would combine pumpkin and silken tofu for a yummy fall dip! The beautiful thing about silken tofu is it is neutral in flavor and it blends so well with just about anything. Simply drain the tofu and transfer to a blender. Add pumpkin, puree for a bit, and then add the sugar, maple syrup, and spices. In a matter of minutes you have a fabulous fruit dip that tastes good, is heart healthy, has lots of fiber, and is a terrific dip for fruit. This treat is a great after-school snack and equally perfect for the fall entertaining season. Ingredients 1 box silken firm tofu, drained 1-15 oz. can  of pumpkin ⅓ cup brown sugar 1 tablespoon maple syrup 2 teaspoons cinnamon2 teaspoons nutmeg Instructions Add tofu and pumpkin to a blender. Puree for about 20 seconds. Add brown sugar, syrup, cinnamon and nutmeg and continue pureeing until smooth, adding more of each, as desired. Notes Use pumpkin pie spice instead of cinnamon and nutmeg. Adjust flavoring and sweetness according you your desired flavor profile. Breast Cancer Awareness Nutrition Fact: Girls who eat 1 to 2 servings of soy per day in the context of a healthy diet, may reduce the risk of breast cancer later in life by up to 50%. By Linda Funk

Ingredients 1 cup plain soymilk 1 tablespoon white vinegar 1⁄2 cup soft silken tofu 1⁄2 cup plain greek yogurt 1 packet Ranch dressing mix (3 tablespoons) Instructions In a small mixing bowl, combine soymilk and vinegar. Allow to rest for 15 minutes. (This will make soy buttermilk). In a food processor, add soymilk/vinegar mixture. Add remaining ingredients; purée until Refrigerate for at least 30 minutes. Serve with vegetables, wings or over salad. Store in air-tight container in refrigerator for up to 1 week. Notes Yield: 1 3/4 cups Serving Size: 2 tablespoons Nutrition Facts: Calories: 15, Calories from fat: 5, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 25mg, Carbohydrates: 2g, Dietary Fiber: 0g, Sugar: 1g, Protein: 2g

Ingredients 1 box Mori Nu Silken Lite Tofu, firm 1 cup soy milk or almond milk (plus extra if you want sauce less thick) 1/2 teaspoon nutritional yeast flakes 1/2 teaspoon salt 1/2 teaspoon red pepper flakes (optional) 2-3 garlic cloves, minced 2 teaspoons olive oil add-ins 1/2 cup frozen peas 1 cup broccoli florets 4 mushrooms, sliced juice from half a lemon Noodles of your choice (raw zucchini noodles, kelp noodles, cooked pasta noodles, etc.) fresh spinach Instructions In a blender on low speed, combine tofu and milk until smooth, stopping blender and scraping down sides with a rubber spatula as necessary. Add yeast flakes, salt, and red pepper flakes. Blend on low speed until combined, about 20 seconds. Set aside.In a medium sized sauce pan, heat olive oil over medium heat. Add minced garlic and sautee until golden, about 1-2 minutes. Remove from heat, add garlic to tofu mixture and blend on low for 10-20 seconds or until combined. Pour tofu mixture into sauce pan, bring to simmer over medium heat. Add frozen peas, broccoli florets, and mushroom slices. Cook for 2 more minutes, stirring constantly, until it begins to simmer. Turn off heat, stir in lemon juice. Serve over your choice of noodles and fresh spinach. By Jennifer Haferkamp, The Foodery

Ingredients 8 ounces soft tofu, drained1 large clove garlic, minced One-quarter cup water2 tablespoons fresh lemon juice 4 tablespoons rice wine vinegar 3 tablespoons dark sesame oil One-half teaspoon salt or to taste Freshly ground black pepper or to taste Instructions Place tofu, garlic and water in a blender and puree Add lemon juice, vinegar and sesame oil and blend until smooth Season with salt and pepper to taste Serve over blanched, chilled asparagus, green beans or other vegetables Notes Makes 3 cups

Ingredients 7 ounces silken tofu 2 tablespoons rice wine vinegar 1 teaspoon sesame oil 2 teaspoons cilantro 1/4 teaspoon sugar 1/2 lime Kosher salt and freshly ground pepper, to taste Instructions Place tofu, rice wine vinegar, sesame oil, cilantro, and sugar in the bowl of small food processor. Juice half a lime and add lime juice to the food processor. Blend together. Add salt and pepper to taste.Store in the refrigerator 3-5 days. By Jessica Levinson, Nutritioulicious