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Ingredients 1 (16 ounce) can fat-free vegetarian refried beans 1 (8 ounce) container lite sour cream 1 (12 ounce) container silken tofu, diced 1 (16 ounce) container fresh salsa - or make your own 1 large tomato, chopped 1 avocado mashed with 2-3 tablespoons lime juice, 1 clove mince garlic, salt to taste 1 (6 ounce) can sliced black olives, drained 2 cups shredded Cheddar cheese Instructions In a clear glass (pie-plate-sized) serving platter, spread refried beans.Spread sour cream over the refried beans and top with tofu.Spoon on salsa and extra tomato. Drop spoon-fulls of mashed avocado on tomatoes and carefully spread out. Sprinkle on black olives. Top with Cheddar cheese. Garnish with more black olives.

This easy appetizer comes courtesy of Steven Petusevsky, chef/owner of Chef Steve’s Carried Away Cuisine in Deston Florida. Leeks and soy sausage are wrapped in strudel dough, sprinkled with feta cheese and seasoned with thyme and oregano. The strudels can be made and stored in the freezer, then baked for an easy party item. Phyllo dough can be found in the freezer section of most supermarkets. Ingredients 2 tablespoon of olive oil 4 cups sliced leek 1/2 teaspoon dried thyme or 1 teaspoon fresh minced thyme 1 teaspoon oregano1 (14-ounce) sausage-style soy crumbles 1 cup feta cheese, crumbled 10 sheets of 11-inch long phyllo dough vegetable cooking spray Instructions 1. Preheat oven to 350 degrees. 2. Heat oil in large nonstick skillet over medium heat; add leeks, soy crumbles, thyme, and oregano. Sauté 10 minutes. 3. Arrange a sheet of phyllo dough on the counter. Spray lightly with vegetable cooking spray. Repeat this process until the five sheets are stacked up. Spread half the leek mixture across the phyllo in a 2-inch wide strip from left to right, approximately 2 inches from the side closest to you. Sprinkle with half the feta cheese. 4.Fold in the ends and roll up the strudel. Moisten the seam with a bit of water to seal. Arrange on a baking pan with the seam side down. Spray the top of the strudel with vegetable cooking spray. Repeat with remaining ingredients. Bake for 25 minutes until golden brown. Slice and serve. Yield: 2 strudels, 8 slices each. Serving size: 2 slices. Notes CALORIES 308 (44% from fat); FAT 15g (sat fat 3.5g, mono fat 5.3g, poly fat 3.2g); PROTEIN 9.6g; CARBOHYDRATE 11.7g; CHOLESTEROL 17mg; IRON 2.6mg; SODIUM 690mg; CALCIUM 172mg; By Steven Petusevsky

Ingredients 1-pound container of tofu cubes or extra firm tofu (cut into 1/2inch cubes)Sweet and Spicy Sauce (prepared) Panko Bread Crumbs Instructions Preheat air fryer for 8 minutes at 350 degrees. Drain tofu container, place tofu in colander, drain. When ready to prepare, press with fingers to squeeze more liquid out of tofu. Pour sauce into a bowl. Add tofu and mix with a spoon until completely covered. Spoon cubes into bowl of panko crumbs; mix until coated. Using a spoon, transfer the cubes in to air fryer basket. Air fry for 6 minutes, shaking half way, until lightly browned. Serve immediately. By Linda Funk

Ingredients 1 1/4 cups firm silken tofu 2 tablespoons brown sugar 1/2 teaspoon cinnamon 2 teaspoons vanilla Instructions In a blender, blend all ingredients until well blended and smooth. Cover and chill at least 2 hours. Serve with a variety of fresh fruits.

Ingredients 1/2 cup silken tofu 1/2 cup 100 pumpkin puree 1/4 cup fat free greek yogurt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1 tablespoon honey 2 tablespoons warm water 1 sliced apple 1 sliced pear 1 tablespoon sliced almonds Instructions Blend first 8 ingredients together in a blender and pour into a bowl. Sprinkle almonds on top of dip. Enjoy with sliced apples and pears. By Lori Walker Zanini Adapted from Lori Walker Nutrition

Here’s a step-by-step guide to making Instant Pot soymilk yogurt and homemade granola for ready-to-assemble breakfast or snack parfaits. Make soymilk yogurt to store in the refrigerator for quick breakfasts or snacks. Soymilk Yogurt Ingredients: ½ gallon plain soymilk ¼ cup plain whole milk Greek yogurt with live active cultures Step one: Add ½ gallon of plain unsweetened soymilk and ¼ cup plain whole milk Greek yogurt with live cultures to an InstantPot. Whisk to incorporate, then set the Instant Pot on the Yogurt setting. We used Trader Joe’s Organic Soy Beverage with only two ingredients—water and organic whole soybeans. Make sure that the plain yogurt you choose for a starter specifies both whole milk and live cultures as ingredients. Step two: In 12 hours, you’ll have soymilk yogurt—approximately 8 cups of it— that you can store in glass jelly jars with lids. Just before serving, stir in a drizzle of honey and a little lemon zest, if desired. Step three: Make granola ahead of time and store in a large zip bag in the freezer for breakfast on busy days. Use granola in soymilk yogurt breakfast parfaits, or sprinkle it on fresh fruit or chilled desserts. Oatmeal, TSP and Coconut Granola Ingredients: 2 cups old fashioned oat meal, rolled oats ½ cup TSP (textured soy protein) 1 cup shredded coconut ¼ cup mixture of chia, hemp seeds and flax seeds 3 Tbsp. soybean oil 2/3 cup honey or maple syrup ¼ cup brown sugar 1 tsp. vanilla extract 1 cup mixed dried fruits (raisins, dried cherries, dried cranberries, chopped dried apricots, etc.) Preheat oven to 350°F. On a foil-lined sheet pan, toast a mixture of 2 cups of oatmeal (old fashioned rolled oats), 1 cup of shredded coconut, ½ cup TSP (Textured Soy Protein) for 10 to 12 minutes. If desired, add ¼ cup mixture of chia, hemp seeds and flax seeds, available at Walmart. Transfer the toasted mixture to a large bowl.   In a small saucepan, combine 3 Tbsp. soybean oil, 2/3 cup honey or maple syrup and ¼ cup brown sugar.  Bring mixture to a boil and cook, stirring, for one minute. Remove mixture from heat; add 1 tsp. vanilla extract and pour over toasted oatmeal/TSP mixture. Add 1 cup of mixed, chopped dried fruits such as dried cherries, dried apricots, dried cranberries and raisins, to the oatmeal/TSP mixture. Pour the boiled mixture over the toasted mixture. Mix well to coat all ingredients, and then return granola to the sheet pan. Reduce oven heat to 300°F and bake granola for about 20 minutes, or until the mixture is lightly browned, stirring occasionally as it bakes. Remove browned granola from oven and allow it to cool on a sheet of waxed paper, stirring it to break apart any clumps. To assemble breakfast parfaits, add ½ to ¾ cup soymilk yogurt to a glass or a bowl. If desired, drizzle honey and add a little lemon zest to the yogurt.  Top the soymilk yogurt with ¼ cup of granola.

Edamame Appetizer Ingredients 1 cup edamame, cooked, 2 teaspoons lemon juice 8 ounces soy cream cheese 8 ounces salmon, cut into 1 inch pieces 2 teaspoons dill ½ teaspoon garlic salt 8 ounces salmon, cut into 1 inch pieces Pastry Ingredients 2/3 cup shortening ¼ cup margarine 1 ½ cups all purpose flour ½ cup soy flour1 teaspoon salt 1 teaspoon vinegar 7 Tablespoons water Edamame Appetizer Directions In a food processor, add edamame; process until smooth. Add lemon juice, cream cheese, dill and garlic salt; process until blended. Pastry Directions Preheat oven to 400 F. In a small mixing bowl, add shortening and margarine, blend together.Add flour and salt, cut into shortening mixture. Add vinegar and water, mix to form ball.On a floured surface, place dough. Roll out to ¼ inch thick. Cut into 2 ½ inch squares. Place 1 tablespoon edamame mixture on each square. Top with a piece of salmon.W rap up; seal. Place on baking sheet, bake 15-20 minutes or until golden brown.

Ingredients 12 ounces soy cream cheese 4 ounces mascarpone cheese 1 teaspoon sugar 1 large egg 1 large yolk 1/8 teaspoon salt ½ cup chopped basil ½ cup edamame, chopped in processor ¼ cup chopped roasted red pepper Instructions Preheat oven to 350 F. Spray a 6 inch spring form pan with cooking spay. In food processor, add soy and mascarpone cheese, process until blended. Add sugar, egg, egg yolk, and salt; blend till smooth. Add the basil, edamame and red pepper pulse until incorporated. Pour the cheese mixture into the prepared pan. Bake until the cheesecake is golden at the edges and the cake moves slightly, about 50 minutes. Turn off oven, allow cheesecake to cool 1 hour in oven. Cover with plastic wrap, refrigerate for at least three hours or overnight. Allow to come to room temp before serving.Brush top of cheesecake with soy oil.Serve with crackers. Notes Cheesecake Yield: 6-8 servings

Ingredients 2 cups salted soynuts (plain or a sweeter flavor variety) 1/3 cup unsweetened cocoa powder ¾ cup powdered sugar 2-4 Tablespoons soybean oil Instructions In a food processor with metal blade, add soy. Sprinkle cocoa powder and powdered sugar. Process 1-2 minutes to combine. Drizzle in oil 1 Tablespoon oil at a time while processing. Process until mixture becomes smooth approximately 3-5 min, adding oil until the desired consistency is achieved. Notes Jim and Jan’s notesWe used Butter Toffee soy nuts from Super Soynuts (soynuts.com). Depending on the sweetness that is desired, would not use as much or any powdered sugar as it was sweet enough. If add, I would decrease the amount of powdered sugar. It would cut down on calories big time! We serve with Zucchini bread made with tofu. YUM!!

Ingredients 1 brick extra-firm Tofu ¼ canola oil 1 c crisp rice cereal 2 T nutritional yeast ¼ c cornflake crumbs Dash of paprika, pepper, cayenne powders Instructions Preheat oven to 375 F To slice tofu into 14 equal sticks, slice lengthwise once, then height wise 6 timesCombine dry ingredients in a blender and pulse a few times to break down the crisped rice cereal. Transfer to a shallow bowl Pour oil into a different bowl. Dip tofu sticks into oil, then roll around in crumbs until well coatedPlace on greased cookie sheet and bake for 20 min. Then flip over and bake for 10 more min. By Avital Greenbaum

Ingredients 12 oz extra firm silken tofu, drained 1/2 of a medium yellow onion, grated 2 garlic cloves, minced 1 carrot, grated 2 large kale leaves, finely chopped (think confetti) - can substitute 1 cup loosely packed spinach 1 small yellow squash, grated 1 1/2 cups jarred pizza sauce 2 tablespoons tomato paste1 1/2 cup quick oats 3/4 cup part-skim shredded mozzarella cheese 1 egg beaten2 teaspoons salt 2 teaspoons pepper 2 cups panko bread crumbs Instructions Preheat oven to 400 degrees. Line baking sheet with parchment paper.In a large bowl, mash the tofu using a potato masher until crumbly. Gently squeeze out extra liquid from onion, carrots, and squash. Add onion, garlic, carrot, kale, squash, pizza sauce, tomato paste, oats, cheese, egg and salt and pepper to tofu and stir to combine thoroughly. Pour bread crumbs in a shallow dish. Scoop out about 2 tbsp of tofu mix (I used a large cookie scoop) and roll into a ball. Roll ball in panko bread crumbs to coat. Place on baking sheet. Repeat with rest of tofu mixture. Bake for 15 minutes. Remove from oven and let rest for a few minutes. Serve immediately or cool completely and freeze. By Jenna Braddock Adapted from Fresh Food Perspectives

Ingredients 12 ounces tofu, firm (1 small package) 2-3 cloves Garlic, chopped 1/8 teaspoon Chili Flakes 1 tablespoon Apple cider vinegar pinch of salt and black pepper 20 ounces Frozen chopped spinach, thawed (2 packages) 9 ounces Frozen artichokes, thawed, chopped (1 package) Instructions Preheat oven to 350 degrees.In a medium mixing bowl, add the tofu, garlic, mustard, chili flakes, vinegar, salt and pepper. Mash tofu to a course consistency, like feta cheese. Add the spinach and artichokes and toss to combine.Spread dip out evenly in a large baking dish (I used a 9′ pie pan).Bake uncovered for about 25 minutes, or until thoroughly heated. Notes Serve dip warm with lots of cut veggies (like celery, carrot, pepper, broccoli, radish and cucumber) and spread a bit of it over your favorite whole-grain crackers or bread.