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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

Great for breakfast, lunch or dinner ¼th package Mori-Nu Soft Silken Tofu 1 egg, or equivalent egg beaters Add cooked broccoli or cauliflower or asparagus or a combination Garnish with sliced tomatoes or fresh herbs. In a small bowl add tofu and egg; whisk until combined. Pour into a small microwaveable ramekin. Add vegetables. Cover with plastic wrap. Microwave for 2 to 3 minutes or until egg is cooked. Salt and pepper to taste. Garnish. Serve immediately. Yield: 1 serving

1 pkg soft silken tofu 1/4 teaspoon wasabi powder 1 Tablespoon granulated onion powder 1 Tablespoon granulated garlic powder 2 cloves garlic 2 Tablespoons Veganaise (vegan mayo made with soy) 1 Tablespoon agave nectar 1 teaspoon Himalayan salt Place all ingredients in blender; blend until smooth. Drizzle over the wedges before serving. Yield: 10 servings Served as an Asian Cobb Salad made of: 10 Iceberg lettuce wedges ½ red onion, chopped 20 Cherry tomatoes, sliced in half 1 avocado, chopped 1 cup shelled edamame, cooked and cooled 1 cup shredded carrots Coconut Bacon (recipe below) Coconut Bacon 2 Tablespoons soy sauce 1 Tablespoon liquid smoke 1 Tablespoon maple syrup ½ teaspoon smoked paprika 3 ½ cups large flaked coconut Preheat oven to 325˚ F. In a small bowl, mix the first four ingredients making sure to break up any clumps of paprika. In a large bowl, add coconut flakes; drizzle the wet mixture over the top of coconut; gently toss to coat flaked well. Using a slotted spoon, scoop flakes, place on 2 parchment lined cookie sheets. Sprinkle flakes with mineral slat if desired. Place in oven; bake for 20-25 minutes. Stir every 5 minutes. After 15 minutes, keep oven door closed. Watch carefully so flakes do not burn. Take out of oven and cool. Sprinkle on top of salad when ready to serve.

12 ounces silken tofu, soft 2 Tablespoons soybean oil 2 Tablespoons Braggs Liquid Aminos or Soy Sauce 1 Tablespoon distilled white vinegar 3 Tablespoons lemon juice 1 Tablespoon Agave Nectar 1 glove garlic, minced 1 Tablespoon nutritional yeast 1 teaspoon garam masala 1 tablespoon hot sauce 1 teaspoon Kosher salt ½ cup fresh mint ¾ cup parsley ¾ cup cilantro (optional) 8 hearts Romaine lettuce, torn into small pieces 2 avocados, peeled and pitted, cut into smaller pieces Garnish with dried cranberries and dried edamame In a blender, place all ingredients EXCEPT fresh herbs. Blend on high until completely blended. Add all herbs; blend on high just until herbs come together with dressing, about 10 seconds. In a large bowl, add romaine lettuce and avocado; toss. Top with cranberries and dried edamame. Yield: 2 ½ cups salad dressing, about 16 servings

18 large pasta shells 1 egg 1 (12.3-ounce) package silken soft tofu (mashed) 2 cups shredded mozzarella cheese, divided ¾ cups grated Parmesan cheese, divided 26-ounce jar of your favorite pasta sauce Parsley for garnish, optional 1. Cook pasta shells according to package directions; drain. Preheat oven to 350°F. Spray bottom of 13 X 9 X 2-inch glass baking dish with non-stick cooking spray. In large bowl, beat egg. Stir in tofu, 1 3/4 cups mozzarella cheese, 1/2 cups Parmesan cheese. 2. To assemble, spread 1 cup of the sauce in baking dish. Fill cooked shells with tofu/cheese mixture. Arrange filled shells in the baking dish. Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan. 3. Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving. Yield: 6 servings. ***If meat is desired, add 2 cups ground beef, chicken, turkey or pork that has been browned. Drain fat off before adding to tofu mixture.

8 oz Soft Silken Tofu 6 oz Aronia berries 5 oz rice wine Vinegar 3 oz agave Nectar 1 green onion, chopped 1 Tablespoon Dijon mustard 6-8 larger fresh mint leaves (or use 1/2 teaspoon dried leaves) 1 Tablespoon fresh thyme leaves (or 1 teaspoon dried) ½ cup soybean oil Yield: 10 to 12 servings Add all above to a blender and blend for 30 seconds on a med-high speed. After 30 seconds reduce speed to low; slowly pour in oil; blend for 20 more seconds. Remove from blender and chill for 2 hours prior to serving for best results. Serve with a mixture of arugula, pea shoots and romaine lettuce. Top with blackberries, pear slices and walnuts.

This lusciously layered drink is a Tequila Sunrise reimagined. The various ingredients are added in a specified order and gently poured over the back of a spoon to avoid disturbing the layers. It’s a bright way to start your day at brunch. If you add tequila before adding the orange juice, you’ll have an attractive cocktail. Serves 1 ¼ cup strawberry simple syrup ¼ cup shot of orange juice ¼ cup of vanilla soymilk as needed, 1 tablespoon raspberry flavored seltzer water