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Ingredients 1 pound water-packed extra-firm tofu ¼ cup low-sodium soy sauce ¼ cup vegetable oil ½ cup favorite barbecue sauce, warmed Kosher salt or sea salt, optional Instructions Remove tofu from package and pat dry with paper towels. Trim the ends if necessary to make even sides. Cut block of tofu into ½ - inch slices and cut each of those slices into three pieces to make “french-fry” pieces. Lay tofu fries on a flat platter in one layer. Pour soy sauce over tofu and turn pieces over to coat all surfaces. Place on a clean platter and brush on all sides with vegetable oil. Place tofu fries gently on very clean cooking grates of a pre-heated grill. (I use a spatula to steady the tofu pieces and use long-handled locking chef tongs to put them on the grill.) Grill tofu for 3-4 minutes and turn over by gently nudging the ends of the tofu with the spatula and turning with the tongs. Continue grilling another 3-4 minutes. Remove from grill and serve with warmed barbecue sauce, and a sprinkle of salt, if desired. By © Elizabeth A. Karmel, Girls at the Grill®

Ingredients 1 pound water-packed extra-firm tofu ¼ cup low-sodium soy sauce ¼ cup vegetable oil ½ cup favorite barbecue sauce, warmed Kosher salt or sea salt, optional Instructions Remove tofu from package and pat dry with paper towels. Trim the ends if necessary to make even sides. Cut block of tofu into ½ - inch slices and cut each of those slices into three pieces to make “french-fry” pieces. Lay tofu fries on a flat platter in one layer. Pour soy sauce over tofu and turn pieces over to coat all surfaces. Place on a clean platter and brush on all sides with vegetable oil. Place tofu fries gently on very clean cooking grates of a pre-heated grill. (I use a spatula to steady the tofu pieces and use long-handled locking chef tongs to put them on the grill.) Grill tofu for 3-4 minutes and turn over by gently nudging the ends of the tofu with the spatula and turning with the tongs. Continue grilling another 3-4 minutes. Remove from grill and serve with warmed barbecue sauce, and a sprinkle of salt, if desired. By © Elizabeth A. Karmel, Girls at the Grill®

2 large, cooked potatoes, cut up into bite-sized pieces 8 oz. firm tofu, drained, crumbled 2 T. Dijon mustard 1 T. honey 2 teaspoon vinegar 1/2 teaspoon turmeric 3 chopped green onions 1/2 teaspoon celery salt 2 T. chopped pickles 2 T. diced dried green pepper 1 c cup Miracle Whip salad dressing Garnishes- white pepper and paprika Mix all and garnish with white pepper and paprika. Yield: 4 servings

1 (16-oz.) can baked beans 2 (15-oz.) can black soybeans, rinsed and drained 1 (12-oz.) package frozen shelled edamame 1 cup maple syrup or barbecue sauce 1/4 cup cooked pork or turkey bacon, broken into small pieces Combine baked beans, black soybeans, edamame, syrup or barbecue sauce and turkey bacon pieces in 4- to 5 1/2-quart slow cooker. Cover and cook on LOW 6 to 8 hours (HIGH 3 to 4 hours). If necessary, stir in 1/2 cup water to desired consistency. IF doing in oven, combine ingredients and put into oven safe pan in at 250 F. Stir every 20 minutes and continue to cook until heated though and ingredients are blended well.

1-10 ounce jar Lemon curd 1-12 ounce silken firm tofu box Garnish with raspberries (or fruit of choice) In a blender, add lemon curd and tofu. Blend until smooth. When ready to serve- Add lemon mixture to individual graham cracker crust shells Or Layer in parfait glass with whipping cream or soy whip Garnish with raspberries or fruit of choice and small mint leaf. Yield: 8-10 servings

1 (12.3 oz) Mori-Nu Silken Tofu Extra Firm, cut in 20 cubes 8 ounces mozzarella cheese, shredded or 4 oz cream cheese 10 cherry tomatoes, cut in half 10 fresh basil leaf or 2 teaspoons dried basil, optional 10 empanada disks, thawed 1 egg 1 Tbsp. water Preparation: Working with one empanada disk at a time, add 2 cubes of silken tofu, 1 heaping tablespoon of cheese and 2 tomato halves onto the center of each disk. Top with 1 basil leaf or sprinkle with basil. Fold the dough over the filling, then use the tines of a fork to press the edges of the dough together, sealing it tightly. Repeat with the remaining empanada dough. In a small bowl, whisk together the egg and water. Brush onto the empanadas. Spray your air fryer basket with nonstick spray, but not necessary. Add as many empanadas as will fit in a single layer – likely 2-6 depending on the size of your air fryer. Air fry at 325°F for 8 minutes. Repeat with the remaining empanadas. Makes: 10 Empanadas;

Serving note: This appetizer or snack soup is just right for sipping along with glass of dry white wine, served with a loaf of crusty bread and small bite of cheese or thinly sliced ham. As a chilled soup, it’s ideal take-along dish for picnics or summer parties 2 cups leeks (about 3) sliced and thoroughly washed 1 Tablespoon soybean oil 1-quart vegetable or chicken broth, divided 2 cups carrots, sliced (about 3 large) 2 cups russet potatoes, peeled and cubed ½ cup frozen shelled edamame ½ cup soft silken tofu Season as desired-dash white pepper, pinch of marjoram and/or dill weed Slice and wash the white and green parts of the leek. Drain. Add oil to large cooking pot. Add leeks , sauté for about 5 minutes, stirring frequently. Add I cup broth, carrots, potatoes and edamame; simmer 5 minutes. Add remaining broth; simmer for about 30 minutes until vegetables are tender. Add tofu to soup. Using an immersion blender, puree soup until smooth. Add desired flavoring. Serve hot or chilled Yield: 2 quarts

1 package soft silken tofu 2 Roma tomatoes, seeded 2 serrano chili peppers, seeded and deveined 1 green onion, cut into 1/8-inch slices ¼ teaspoon minced jar garlic 1 cup soybean oil 2 Tablespoons white balsamic vinegar 1 Tablespoon lime juice ½ teaspoon ground cumin Pepper and Salt to taste 24 cups spinach and mesclun combination 1 red onion, chopped 32 cherry tomatoes, quartered Garnish with cheddar cheese and tortilla strips In a food processor, add first 3 ingredients; blend. Add next 3 ingredients; blend. In a small bowl add the next 4; mix with wire whip until well blended. Then add to other ingredients; blend. In a large bowl add greens, onions and tomatoes; toss. Garnish with cheese and tortilla strips. Serve with dressing. Yield: 16 servings