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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

No, we’re not claiming soymilk comes from a cow. Today’s retro-hip version of the soda fountain classic Black Cow —also known as a root beer float made with ice cream— is made with vanilla soymilk. It has the added flavor of coffee and perhaps a drop of lime juice. Vanilla soymilk provides creaminess as well as protein. Serves 1 1 cup root beer ½ cup vanilla soymilk ¼ teaspoon coffee extract optional, ½ teaspoon lime juice (fresh, or bottled) optional, a dollop of ice cream or soy ice cream to float on top Add root beer. Vanilla soymilk, coffee extract and optional lime juice to a glass. If desired, top with a small amount of soy ice cream.To create a cocktail, add a shot of Kahlua.

Drink some plant protein. The classic horchatas consumed in Spain and Mexico start with a liquid that is made by steeping grains, nuts or chufa (a a tuberous root from Africa). The drink is sweetened and flavored with vanilla and cinnamon. Our version starts with vanilla soymilk, providing both some sweetness as well as vanilla flavor. (To refresh your memory, plain soymilk is made by soaking, cooking, pressing and grinding soybeans. Some brands of plain, unsweetened soy milk have only two ingredients, water and soybeans.) Experiment by adding a little lemon, coconut or nutmeg flavors to the mix. For a cocktail version, add vanilla-flavored rum. Serves 1 8 oz. vanilla soymilk ¼ teaspoon cinnamon 1 pinch of nutmeg 1 teaspoon honey Optional, for garnish: 1 cinnamon stick. Add ingredients to a glass and stir. If desired, garnish with a cinnamon stick.

Yield: 6 servings 1 medium onion, finely chopped 3 tablespoons soybean oil 1 (4 oz) can chopped green chilies, drained 3 tablespoons all-purpose flour 2 teaspoons ground cumin 2 (15 ½ oz) cans black soybeans 1 (14 ½ oz) can chicken broth 1 (12.5 oz) canned chicken, drained Shredded Monterey Jack cheese (optional) Soy sour cream (optional) Salsa (optional) In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add soybeans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, soy sour cream and salsa if desired.

Who knew your own pantry held the makings of a quick casserole side dish? Tofu and canned sweet potatoes were made for each other, and the TVP adds texture as well as protein to the topping. Serves 6 to 8 29 oz. can of sweet potatoes, drained and mashed ½ cup Mori-Nu Silken Tofu, firm 2 eggs (or equivalent of cholesterol-free liquid egg product) ¾ cup brown sugar, ½ tsp. cinnamon ½ tsp. nutmeg, ½ tsp. vanilla For topping: ¾ cup brown sugar ¼ cup soybean oil ¼ cup TVP 6 Tbsp. all-purpose flour 2 Tbsp. soy flour Preheat oven to 350°F. Mash the drained sweet potatoes with the silken tofu. Incorporate beaten eggs or liquid egg product. Whisk in the brown sugar, cinnamon, nutmeg and vanilla. Add mixture to a casserole dish sprayed with nonstick spray. For topping, mix brown sugar and soybean oil, then add all-purpose flour and soy flour, stirring until mixture gets crumbly. Sprinkle the topping over the sweet potato/tofu mixture. Bake at 350°F for about 30 minutes, or until topping starts to brown.

Austina Smith, Executive Chef Grand Living at Bridgewater Coralville, IA 2 packages Mori-Nu silken tofu, soft 5 tablespoons water 3 tablespoons soybean oil 1 tablespoon mince fresh garlic 1 tablespoon onion powder 1 teaspoon celery salt 1 teaspoon capers 1 teaspoon kosher salt 1 teaspoon black pepper 3 tablespoons apple cider 1 teaspoon dry thyme 1 teaspoon dry dill 1 tablespoon dry parsley 1 tablespoon minced fresh chives (to fold in) Drain tofu: add to blender. Add rest of the ingredients; blend until very smooth, scrape down sides as needed. Fold in fresh chives, Store in a mason jar or airtight container in the refridgerator for up to 7 days. Whisk before using. Serve with favorite salad greens. Yield: approximately 2 ½ cups

½ cup Mori Nu Silken Tofu, Soft ½ cup sour cream 4 tablespoons green onions, chopped 1 teaspoon garlic, chopped 4 tablespoons chopped parsley ½ teaspoon Kosher salt Pinch of black pepper Place all ingredients into a quart pitcher. Using a standard stick blender, blend until smooth. Taste for more salt if needed. Or Place all ingredients into a blender. Blend all ingredients until smooth. Taste for salt if needed. Yield: approximately 1 cup Salad 8 cups salad greens of choice 10 grapefruit slices 10 avocado slices Garnish with pomegranate seeds and slivered fennel On a medium size serving platter, place salad greens, then grapefruit slices and avocado slices. Garnish with pomegranate seeds and slivered fennel. Serves: approximately 8