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Edamame adds a crisp, refreshing note to this intensely flavored Mediterranean salad. Ingredients 1 1/4 cups uncooked bulgur or cracked wheat 2 cups boiling water 1/4 cup commercial pesto 3 tablespoons fresh lemon juice 2 cups cherry tomatoes, halved 3/4 cup (3 ounces) crumbled feta cheese 1/3 cup thinly sliced green onions 2 tablespoons minced fresh parsley 1/4 teaspoon freshly ground black pepper 2 cups edamame 4 (7-inch) pitas, cut in half Instructions Combine the bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain. Combine pesto and lemon juice; stir with a whisk. Combine bulgur, pesto mixture, tomatoes, and rest of the ingredients, except for the pita, in a large bowl; and toss gently to combine. Serve with pita halves. Notes Yield: 4 servings (serving size: 1-1/2 cups salad and 2 pita halves). CALORIES 570 (25% from fat); FAT 16g (sat 5.4g, mono 7.5g, poly 2.9g); PROTEIN 23.3g; CARBOHYDRATE 93.3g; FIBER 14.2g; CHOLESTEROL 23mg; IRON 7.8mg; SODIUM 856mg; CALCIUM 352mg

Ingredients 4 skinless salmon fillets, about 7-ounces each Soybean oil (about 4 tablespoons) 1 cucumber, thinly sliced 1 plum tomato, seeded and cut into julienne strips Champagne vinegar (about 1 teaspoon) Salt and pepper to taste Lemon Tofu Vinaigrette Ingredients 8 ounces soft silken tofu 1 lemon, juiced 1 tablespoon finely chopped fresh ginger 1 tablespoon lime juice 1 teaspoon tamari or soy sauce ½ teaspoon sesame oil 1 cup soybean oil Season with salt, pepper, and/or hot pepper sauce Instructions Lightly coat both sides of salmon with soybean oil. In a hot grill pan or skillet, grill 6 minutes per side or until just flaky. Meanwhile combine cucumber and tomato, season with a dash of vinegar and salt and pepper. Place cucumber salad on 4 dinner plates, top with grilled salmon and drizzle with Lemon Tofu Vinaigrette. Lemon Tofu Vinaigrette Instructions In a food processor or blender combine all ingredients except soybean oil and blend until smooth. With processor running, drizzle in 1 cup soybean oil. Season with salt, pepper and hot pepper sauce. Place in a bowl. If not using immediately with grilled salmon, cover and refrigerate. Notes Yield: 4 servings

Makes 4 (10-12 inch) round flatbreads or about 8 servings 1 (12 oz. package) Italian-flavored baked tofu or firm tofu, cubed ½ cup diced roasted red peppers ¼ cup diced Kalamata olives ½ tablespoon dried oregano ½ tablespoons finely grated Pecorino Romano cheese 2 pounds prepared pizza dough Cornmeal ½ cup pesto 4-6 large tomatoes, cut in 1/4-inch slices Vegetable oil for drizzling ¼ cup chopped fresh basil Preheat oven to 450 F. In a medium bowl, combine tofu, red peppers, olives, cheese and oregano. Divide pizza dough in fourths and roll out each fourth to a 10-12 inch circle. Sprinkle cornmeal over 4 large cookie sheets. Place pizza rounds on the cornmeal-covered cookie sheets. Spread pesto on pizza dough. Then spread the tofu mixture evenly on the pizza rounds. Top with tomato slices, overlapping them to completely cover the tofu mixture. Bake until crust is nicely browned and tomatoes have softened, about 20 minutes. Remove from the oven, drizzle with oil, top with basil, and serve immediately. NOTE: If you do not have two ovens, you can bake the pizzas two at a time. OR divide the recipe in half.

Created by Chef Christopher Koetke, CEC, CCE, Dean, The School of Culinary Arts at Kendall College, Chicago. “ This is a delicious bar food that combines the crunch of tempura, the soft custard-like texture of tofu, and the bite of Louisiana Hot Sauce. All it needs is some cold beer!” 1 lb. soft or firm pressed tofu 1 bottle Louisiana Hot Sauce 2 eggs 2 cups cold sparkling water 2 cups all-purpose flour Soybean Oil as needed for deep-frying Cut tofu into dice-sized cubes. Place tofu and hot sauce in a bowl. Cover and place in the refrigerator for 4-24 hours. Stir periodically. To make tempura, mix eggs and water in a large bowl. Add flour and mix just until incorporated. If the tempura is too thin, add more flour. If too thick, add more water. Remove tofu from the hot sauce. Coat tofu with tempura and deep fry in 350º F. Soybean Oil.

Soy flour accompanies all-purpose flour in these tender, yet high fiber muffins. Ingredients 2 cups all-purpose flour 1/2 cup soy flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1 teaspoon salt 2 cups toasted wheat bran cereal (such as Wheat Chex) 3/4 cup dried figs, chopped 1 cup boiling water 1/2 cup butter, softened 1/2 cup sugar 1/4 cup honey 2 eggs 2 cups buttermilk Instructions Preheat oven to 400 degrees F. Line 24 muffin cups with muffin papers. Stir flours, baking soda, spices, and salt in a small bowl to blend. Combine bran cereal and figs in a small bowl; add boiling water and let stand. Beat the butter in a large bowl until creamy. Gradually beat in sugar and honey. Beat in eggs one at a time. Alternately, add buttermilk and flour mixtures blending well after each. Mix in bran mixture. Divide batter among lined muffin cups. Bake 20 minutes or until tester inserted into the center comes out clean. Turn muffins out onto cooling rack. Cool completely. Notes Yield: 24 muffins. CALORIES 26 (7% from fat); TOTAL 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.

1 cup butter ¾ cup flour ¼ cup soy flour 1 cup brown sugar 1 teaspoon baking soda 1 ½ cups old-fashioned oatmeal 1 ½ cups Texurized Soy Protein 1 ½ cups red and green M & M’s 1 cup chopped walnuts or pecans 1 box Brownie Fudge Mix Water and eggs according to directions on box Preheat oven to 350 F 1. In a small bowl place butter, microwave on High for 1-2 minutes until melted. 2. In a large mixing bowl add the next 8 ingredients and mix well. Add melted butter and mix well. Mixture should be crumbly. 3. Reserve 2 cups of the oatmeal mixture and set aside. 4. In a well-greased jellyroll pan, place remaining oatmeal mixture and pat into an even layer. 5. In a medium-mixing bowl, add brownie mix; add water and eggs according to box, mix well. 6. Pour brownie mix on top of oatmeal mixture, smooth to an even layer. 7. Evenly sprinkle the remaining oatmeal mixture over the brownie mixture. 8. Bake for 35 minutes or until a toothpick comes out clean. 9. Cool on rack for 10 minutes, cut into 32 squares. Yield: 32 bar cookies

1 large onion, chopped 1 each large green and red sweet peppers, chopped 1-2 tablespoons chili powder (depends on how spicy you like) 1 teaspoon dried oregano 1 teaspoon garlic salt 2 cans (15 to 16 oz) black soybeans, rinsed and drained 1 can (14.5 oz.) diced tomatoes with chiles (can use homemade tomatoes, add a small can of chilies) 4 cups tomato juice *3/4 cup dry Textured Vegetable Protein (TVP) **8 ounces browned and cooked ground turkey Toppings: shredded cheese, sour cream, chopped onion 6 to 8 cups cooked pasta, optional In a large Dutch oven sauté onion and peppers until meat is browned. Add chili powder, oregano, and garlic salt; stir to blend. Stir in beans, tomatoes, tomato juice, and TVP and turkey. Bring to boiling, reduce heat and simmer 40 minutes, stirring occasionally. Serve with favorite chili toppings or on top of prepared pasta. Yield: 6 to 8 servings *Textured Vegetable Protein and Textured Soy Protein are the same. They are both trademarked names. So if a recipe calls for one or the other, they are interchangeable. ** Ground turkey, chicken, beef, or pork will work if you want to add meat

Ingredients 1 teaspoon soybean oil 1 large green pepper, cored, seeded, and diced ½ large onion, finely chopped 2 jalapeno chiles, trimmed, seeded, and finely chopped 2 cloves of garlic, minced 2 tablespoons chili powder ½ tablespoon ground cumin 1 can (14 ½ ounces) diced tomatoes 2 cans (14 ½ ounces) black soybeans, drained and rinsed 6 ounces of vegetable juice or tomato juice ½ teaspoon salt ½ cup shredded cheddar cheese Instructions Heat oil in a large nonstick pan over medium-high heat. Add next 4 ingredients and cook 5 minutes until vegetables are tender, stirring occasionally. Add chili powder and cumin. Cook, stirring occasionally for 1 minute. Add remaining ingredients except cheese. Bring to boil. Lower heat and simmer for 20 minutes. Serve with cheese. Notes Yield: 4 servings If desired, add 1 to 2 pounds of browned ground beef or ground turkey when adding soybeans to chili mixture.

Ingredients 1 large onion, chopped 1 each large green and red sweet peppers, chopped 1-2 tablespoons chili powder ( depends on how spicy you like) 1 teaspoon dried oregano 1 teaspoon garlic salt 3 cans (15 to 16 oz) black soybeans, drained 1 can (14.5 oz.) diced tomatoes with chiles 4 cups tomato juice *3/4 cup dry Textured Vegetable Protein (TVP) Toppings: shredded cheese, sour cream, chopped onion Instructions In a large Dutch oven sauté onion and peppers until meat is browned. Add chili powder, oregano, and garlic salt; stir to blend. Stir in beans, tomatoes, tomato juice, and TVP. Bring to boiling, reduce heat and simmer 40 minutes, stirring occasionally. Serve with favorite chili toppings. Notes Makes 6 to 8 servings* Textured Vegetable Protein and Textured Soy Protein are the same. They are both trademarked names. So if a recipe calls for one or the other, they are interchangeable.

This recipe is from Didi Emmons, author of the award-winning book, Entertaining for a Veggie Planet. Tofu helps produce a dense moist bread that makes a good companion to soup or chili or the molasses-glazed pork on this website. It also makes use of leftover tofu rather nicely. You can make it in any size pan, including an 8-inch square or round cake pan. Ingredients 1 cup cornmeal 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon minced fresh or dried rosemary, optional 8 ounces firm water-packed tofu, drained 5 1/2 tablespoons soybean oil 1 cup water Instructions Preheat oven to 350 degrees. Spray or oil a 9x5–inch loaf pan. In a large bowl, combine the cornmeal, flour, baking powder, salt, and rosemary; mix well. In another bowl, squeeze the tofu through your hands until it is the consistency of scrambled eggs. Stir in the oil and 1 cup water. Add this to the dry ingredients and stir just until moistened (the batter will be very dry). Spoon the batter into the prepared pan, and bake until a knife inserted comes out clean, about 45 - 50 minutes. Cool in the pan for about 10 minutes, then tap the pan sharply to remove the bread, and cool the bread on a rack for at least another 20 minutes before slicing. Notes Yield: 12 slices.

1 oz package Mori-Nu Silken Tofu, extra firm 1-15 oz canned pumpkin 2 tablespoons soybean oil 2 tablespoons dark molasses 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon vanilla 1/4 teaspoon ground nutmeg Dash ground cloves 9-inch unbaked piecrust Soy Whip topping Preheat oven to 350˚ F degrees. In a blender or food processor, add tofu, pumpkin, oil, and molasses, blend until smooth. Place in a large bowl. Stir in sugar, cinnamon, ginger, salt, vanilla, nutmeg, and cloves; blend. Pour into unbaked crust. Bake at 350° F for 50 to 60 minutes or until filling is puffed around the edges. Chill 2 to 3 hours. Serve topped with whipped topping. Refrigerate leftovers. Yield: 8 servings

Ingredients 6-7 medium Granny Smith apples ½ cup Earth Balance soy butter spread 2 cups brown sugar, divided 1 cup soy flour 1/3 cup water 1 cup Quaker old fashioned oatmeal 1 teaspoon cinnamon Caramel topping Tofu Whipped Cream Ingredients 1 pound soft silken tofu 1 tablespoon vanilla extract ¼ cup sugar ¼ cup soymilk (vanilla) Instructions Preheat oven to 375 degrees. Peel, core, and slice apples thinly. Add to 2-quart baking dish. Pour 1/3 cup water over apples. Spread 1 cup brown sugar over apples. Melt alternative butter. Add remaining 1 cup brown sugar to alternative butter. Mix well. Add oatmeal: mix well. Add flour and cinnamon, mixing to a crumbly consistency. Spread crumbly mixture over sliced apples. Bake 30-40 minutes until apples are soft and the topping is golden brown. Let cool. Top each Serving with ¼ cup tofu whipped cream and drizzle caramel over each. Tofu Whipped Cream Instructions Blend together until smooth. Refrigerate for 1 hour or overnight before serving. Notes Yield 8 servings. Nutritional analysis: One serving: 485.81 Calories, 7.25 g Fat (.79 g Saturated Fat), 0.20 mg Cholesterol, 268.54 mg Sodium, 100.57 g Carbohydrate, 5.29 g fiber, 9.01 g Total Protein, 7.89 g Soy Protein.