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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 paste 10 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 3 Portobello mushrooms 2 ounces soy cream cheese (tofutti) 2 ounces tofu1 ounce fat-free cream cheese ¼ cup TVP, re-hydrated ½ cup shredded Colby jack blend 2 tablespoons soy cheddar cheese 2 tablespoons green salsa (Salpico) 1 tablespoon basil pesto (Classico) Instructions Wash the Portobello mushrooms and pop the stems out of the center, set aside. Combine all remaining ingredients and mix well to create filling, reserving ¼ cup cheese for mushroom tops. Spoon 2-1/2 tablespoons of filling generously into large caps.Sprinkle shredded cheese atop filling. Place mushrooms on pan lined with foil and broil for about 4-5 minutes or until cheese is melted and slightly browned. Notes For large parties, baby bella caps work as a great appetizer. Just teaspoon mixture into small caps and follow same directions. (This is enough to stuff two packages of small mushrooms.) Yield: 3 servings. vNutrional analysis: One serving equals 228.03 Calories, 9.15 g Fat (2.28 g saturated fat), 3.26 mg Cholesterol, 539.12 mg Sodium, 18.39 g Carbohydrate, 5.58 g Fiber, 21.82 g Total Protein, 7.63 g Soy Protein.

Ingredients 1 pkg. (12 oz) silken tofu, drained ¼ teaspoon salt1 tablespoon lemon juice Instructions Blend all ingredients in a blender or food processor until very smooth. Refrigerate. Notes Yield: 12 servings

Ingredients 1 12-oz. pkg. silken tofu1 1-oz. pkg. ranch dressing mix ¾ cup reduced fat mayonnaise Instructions In a blender or processor blend all ingredients until smooth. Serve with raw vegetables, chips or crackers. Notes Makes 2 cups

Ingredients 1 carton (6 oz.) strawberry soy yogurt ½ cup (4 oz.) soy cream cheese 2 tablespoons strawberry jam Instructions Blend all ingredients until smooth. Serve as a dip with fresh fruit or layer fruit and dip in clear glass. Notes Makes 1 cup.

Ingredients 1/2 cup firm silken tofu 1/2 cup vanilla yogurt 1 tablespoon honey Instructions Mix tofu with electric mixer until creamy. Add vanilla yogurt and honey. Serve with fresh fruit. Notes Makes 1 cup.

Ingredients 12 ounces light silken tofu 2 tablespoons sugar 2 tablespoons maple syrup 1 tablespoon vanilla extract ½ teaspoon orange liqueur, optional 6 slices white bread Instructions In a food processor, puree tofu with the rest of ingredients except the bread until smooth paste. Remove the bread crust and chop into small pieces. Add bread pieces to tofu paste and mix vigorously forming thick paste. Refrigerate overnight. Notes Yield: 2 cups

Ingredients 1/2 cup extra firm tofu 2 tablespoon mayonnaise or vegenaise 4 ounce can shrimp, rinsed and drained or 3/4 cup chopped cooked shrimp 1/4 cup chopped sweet green pepper 2 green onions, finely chopped 2 teaspoon lemon juice 1/2 teaspoon snipped fresh oregano 1/2 teaspoon ground cumin 1/8 teaspoon ground red pepper2 10-inch flour tortillas Instructions In a blender or food processor, blend tofu and mayonnaise until smooth, place in a small bowl. Stir in shrimp, green pepper, green onions, lemon juice, oregano, cumin, and red pepper. Spread evenly over tortillas. Roll up tortilla and wrap in plastic wrap. Chill at least 2 hours or overnight.Cut in 1" slices. Notes Yield: Approximately 16 appetizer slices.

Ingredients 8 ounces soy cream cheese, softened 1/2 cup firm silken tofu1/2 cup soymilk 1 egg 1 tablespoon taco seasoning mix 1 cup shredded, cheddar flavored soy cheese 1/4 cup salsa 1/4 cup black soybeans, mashed Soy sour cream Soy crisps and/or blue soy chips Instructions Preheat oven to 350 degrees F. Combine soy cream cheese, tofu, soymilk, egg, and seasoning mix until well blended. Stir in shredded soy cheese, salsa and mashed black soybeans. Pour into a 6-inch spring form pan or 1- quart casserole. Bake in a 350°F oven for 30 to 35 minutes or until browned around the edges and a knife inserted near center comes out clean. Cool. Refrigerate. Garnish as desired with soy sour cream, salsa, and black beans and serve with soy crisps and blue soy chips.

Ingredients 1 lb. soft tofu, drained or 12 oz. silken tofu ¼ cup olive oil 3 tablespoons seasoned rice vinegar ½ cup fresh basil leaves1 minced clove garlic Instructions Blend all ingredients in a food processor or blender until smooth. Taste and adjust seasonings, if necessary. Use as a spread for French bread or as a vegetable dip. Notes Makes about 2 cups

Tempeh, with its intense, dense texture is best in small bites. In this recipe, the tempeh is braised in sweet, spicy soy flavors for intensely flavored nibbles that are perfect with an Indonesian inspired nut sauce. Any variety of tempeh can be used in this recipe. If you’re pressed for time, you can skip the sauce. Tempeh Ingredients ¼ cup rice vinegar ¼ cup soy sauce ¼ cup sherry 2 teaspoons minced peeled fresh ginger 2 teaspoons vegetable oil 3 garlic cloves, crushed 1 pound tempeh, cut into 30 cubes Curried Peanut Sauce Ingredients 2 teaspoons vegetable oil 1 cup chopped onion 2 teaspoons minced peeled fresh ginger ¼ teaspoon kosher salt 2 garlic cloves, chopped 2 teaspoons curry powder ½ teaspoon ground turmeric 1 cup water ¼ cup chopped dry roasted peanuts1 tablespoon fresh lemon juice Instructions To prepare tempeh, combine first 6 ingredients in a large nonstick skillet; add tempeh, tossing lightly to coat. Bring to a boil. Cover, reduce heat to low, and simmer 15 minutes.Uncover mixture and increase heat to medium-high.Cook 4 minutes or until golden brown, turning frequently. Cool. Curried Peanut Sauce Instructions To prepare sauce, heat oil in a small saucepan over medium-high heat.Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes.Stir in curry powder and turmeric; sauté 1 minute. Add water.Bring to a boil, and cook 1 minute. Cool 5 minutes.Pour onion mixture into a blender, and add peanuts and lemon juice; process until smooth. Place a toothpick in each tempeh cube.Serve with peanut sauce. Notes Yield: 15 servings Calories 152 (36% from fat); Fat 9g (sat 1.6g, mono 3.5g, poly 3.4g); Protein 8.6g; Carbohydrate 7.6g; Fiber 0.7g; Cholesterol 0mg; Iron 1mg; Sodium 512mg; Calcium 58mg

This recipe is adapted from Cooking Light magazine. Silken tofu is pureed with shrimp, and spices for an interesting flavorful dip that’s great with pita chips. Buy the most economical shrimp available as the size is immaterial. Ingredients 1 pound shrimp, cooked and peeled ¼ cup (2-ounces) light cream cheese2 tablespoons light mayonnaise 2 tablespoons fresh lime juice 2 teaspoons Thai fish sauce or low-sodium soy sauce1 (12.3-ounce) package reduced-fat firm tofu, drained 1 teaspoon dark sesame oil 1 tablespoon minced peeled fresh ginger 1 garlic clove, minced3 tablespoons minced green onions 3 tablespoons chopped fresh cilantro Wonton Chips Ingredients 30 won ton wrappers, cut in half diagonallyCooking spray Kosher salt Instructions Place the first 3 ingredients in a food processor, and process until minced. Add lime juice, fish sauce, and tofu; pulse until blended. Add ginger and garlic to shrimp mixture, and pulse until combined. Add onions and chopped cilantro, and pulse 3 to 4 times. Spoon into a bowl; cover and chill 1 hour. Serve with won ton chips. Wonton Chips Instructions Preheat oven to 375 degrees. Place won ton triangles on baking sheets; lightly coat won tons with cooking spray. Sprinkle with salt. Bake at 375º for 4 minutes or until crisp and golden brown. Store in an airtight container. Notes Creamy Shrimp Dip Yield: 3 cups (serving size: 1/4 cup) Calories 81 (33% from fat); Fat 3.4g (sat 1g, mono 0.8g, poly 0.8g); Protein 8.6g; Carbohydrate 1.6g; Fiber 0.0g; Cholesterol 60mg; Iron 1mg; Sodium 182mg; Calcium 34mg; Wonton Yield: 5 servings (serving size: 12 chips) Calories 26 (7% from fat); Fat 1g (sat 0.1g, mono 0.1g, poly 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg;