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Ingredients 2 Martha Gooch Soy 7 soy enriched lasagna noodles, cooked and cooled 6 fresh basil leaves 8 oz. Mori-Nu silken tofu, extra firm, lite ⅓ c. grated parmesan cheese 1½ t. fresh chopped parsley 1 t. chopped fresh oregano 4 Roma tomatoes, peeled and quartered 2 t. tomato sauce ½ T. extra virgin olive oil ¼ c. soy milk, West Soy lowfat vanilla ½ c. shredded mozzarella cheese Chopped fresh basil for garnish Instructions In saucepan, heat tomatoes, tomato sauce and olive oil.When heated, slowly whisk in the soymilk.Heat for additional minute and set aside.In mixing bowl stir together tofu, parmesan cheese, parsley and oregano.Add mozzarella and mix.Lay cooked noodles on working surface and cover each with even amount of basil leaves.Spread tofu mixture over basil.Roll noodles tightly with seams facing down.Place both noodle rolls in baking dish and bake at 375 degrees for 20-25 min. (Cover with foil for 15 min. of baking time.)Let rolls cool and transfer to plate.Pour sauce over top of rolls, garnish with chopped basil and serve. By Meredith Calhoun

Another recipe from Terry Conlan of Lake Austin Spa resort. The combination of sweet and spicy flavors from the jams and vinegar plays well with the three bean salad, which includes of course, edamame. Ingredients ½ cup cherry jam 2 tablespoons red jalapeno jam 3 tablespoons raspberry vinegar 1/8 teaspoon salt 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar 1/8 teaspoon dry mustard ¼ teaspoon salt, divided ¼ teaspoon ground black pepper, divided ½ teaspoon minced chives 1 ½ cups trimmed, cooked haricot verts (or regular green beans) ¾ cup canned tan soybeans ¾ cup cooked edamame 2 tablespoons minced shallots 8 chicken thighs Instructions Combine the first four ingredients in a non-reactive sauce pan and cook until mixture is a thin syrupy consistency. Cool.Combine the next six ingredients in a large bowl; add the beans and shallots. Toss well.Season the chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Grill over charcoal to desired doneness. Place chicken on bean salad, drizzle with cherry syrup. Notes Yield: 4 serivings

Serves 4 Ingredients 1 beaten egg ¾ cup soft bread crumbs (1 slice) or ¼ cup fine dry bread crumbs ¼ cup plain soy milk 1/3 cup finely chopped onion (1/2 of a medium)or 1 tablespoon dried minced onion 1/3 cup finely chopped celery, green sweet pepper, or shredded carrot, or one 2-ounce can mushrooms, drained and chopped (optional) 2 tablespoons snipped parsley (optional) ½ teaspoon dried sage, thyme, basil, or oregano, crushed, or dried dill weed ½ pound ground beef ½ pound soy ground meat alternative 2 tablespoons bottled barbecue sauce, chili sauce, or catsup Instructions In a mixing bowl combine egg, bread crumbs; plain soymilk; onion; celery, sweet pepper, carrot, or mushrooms (if desired); parsley (if desired); sage, thyme, basil, oregano, or dillweed; ½ teaspoon salt; and ¼ teaspoon pepper.Add ground meat and soy meat alternative and mix well.In a shallow baking dish pat mixture into a 7x3x2-inch loaf. (Or, shape into a ring 6 inches in diameter with a 2-inch hole in the center.)Bake in a 350o oven till internal temperature reaches 160o.Bake loaf for 45-50 minutes, bake the ring for 25-30 minutes.Transfer to a platter. Top with barbecue sauce.

Vinaigrette Ingredients 2 tablespoon rice or cider vinegar ½ tablespoon soy sauce 1 tablespoon dark sesame oil ¼ teaspoon crushed red pepper flakes 1 teaspoon minced garlic 1 teaspoon minced ginger Pasta Ingredients 8 oz. Udon noodles1 (8 ounce) package baked tofu (teriyaki flavored), cut into 1-inch pieces ½ teaspoon salt 1½ cups diced cucumber1 cup shredded carrots ½ cup sliced green onions 2 teaspoon toasted sesame seeds Instructions To prepare vinaigrette, combine vinegar and next five ingredients. Whisk well.To prepare pasta, prepare udon noodles according to package directions, omitting salt. Combine udon noodles and next six ingredients.Drizzle with vinaigrette and toss well.Serve room temperature or chilled.

This recipe is from Wildwood Natural Foods company. It is a perfect recipe to serve for breakfast, brunch or lunch. Vegetables such as peppers, fresh spinach or tomatoes may be added to the quiche. Ingredients 2 tablespoons olive oil 1 cup minced onions 3 teaspoons minced garlic 9” unbaked pie crust 1 ½ cups shredded swiss cheese 2 eggs or egg substitute ½ lb. water packed firm tofu ¼ cup half & half, heavy whipping cream, soymilk or milk Instructions Preheat oven to 325 degrees. Heat olive oil in skillet. Add onions and garlic to oil and sauté until tender. Layer half of the cheese in the bottom of the unbaked pie crust. Then layer the cooled onions on top of the cheese. Beat eggs (or egg substitute equivalent). To the eggs, add finely crumbled tofu (tofu can be mashed with a fork or crumbled by hand.)Add cream and remaining cheese to tofu mixture, and pour into pie crust. Quiche may be topped with paprika, cayenne pepper or any other favorite seasonings before baking. Bake for 40 to 45 minutes. Notes Yield: 8 servings Calories: 365; Total fat: 24g; Cholesterol: 101mg; Sodium: 237 mg; Carbohydrate: 20 g; Fiber: 1g; Total Protein: 18g; Soy Protein: 5.5g

Ingredients 1 pound fresh asparagus spears, trimmed and cut into 1-inch pieces (about 3 cups) 1 cup (6 ounces) ham chopped ½ cup red bell pepper, chopped 4 sourdough English muffins, split in half 2 cups (8 ounces) shredded Co-Jack soy cheese, divided 8 eggs, lightly beaten 2 cups plain soymilk 1 teaspoon dry mustard ¾ teaspoon salt ¼ teaspoon ground black pepper 1 package (0.9 ounce) hollandaise sauce mix Instructions Preheat oven to 375oF. In 2-qt. Saucepan, cook asparagus, covered, in small amount of boiling water 6-8 minutes or until crisp-tender; drain.In bottom of 9”x13” pan, place English muffin halves, split sides up.Top with 1 cup of the soy cheese, asparagus, ham and bell pepper.In 2-qt. Bowl, whisk eggs, soymilk, dry mustard, salt and black pepper until well blended. Pour egg mixture over ingredients in pan.Bake 35 minutes. Top with the remaining 1 cup cheese. Bake 5-7 minutes or just until cheese is melted.Meanwhile, prepare hollandaise sauce according to package directions.Cut strata into squares. Serve with sauce. Cook’s Tips To snap off and discard the woody base from fresh asparagus, hold spear at both ends and bend several times until it breaks.Too cook the asparagus in the microwave, place asparagus pieces in covered dish.Add 2 tablespoons water.Microwave on high 5-7 minutes or until crisp-tender, stirring after 3 minutes.Fresh broccoli florets may be substituted for the asparagus.Cook as directed above.

This recipe comes courtesy of the Michigan Soybean Promotion Committee. Plain tasting tofu pairs beautifully with the intense salty miso for a gutsy appetizer. It can also be served with Asian noodles as an entrée. Any type of miso will work in this marinade. Be sure to use water-packed extra firm tofu in this recipe. Ingredients 1 (14-ounce) package water-packed extra–firm tofu1 tablespoon miso ¼ cup water 1 tablespoon toasted sesame seeds 3 green onions, chopped 4 cloves garlic, minced 2 tablespoons sesame oil 2 tablespoons maple syrup 2 tablespoon sherry 1/8 teaspoon pepper Instructions Preheat oven to 350 degrees. Cut tofu into chunks and place in a bowl. Combine miso and remaining ingredients and whisk well until combined. Pour over tofu and gently mix. Cover and marinate in refrigerator for at least two hours and up to 8 hours. Drain tofu, reserving marinade. Place tofu on baking sheet and bake for 30 minutes. Turn frequently basting with the barbecue sauce, until tofu is browned. Serve over noodles for an entree or with toothpicks as an appetizer. Notes Yield: 4 servings. Calories 26 (7% from fat); 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;

This upscale white lasagna comes courtesy of the Ohio Soybean Council. Silken tofu enhances the white sauce and combines with three other cheeses for a creamy, flavorful filling. Chopped fresh spinach would be a great addition too. Ingredients 4 tablespoons butter ½ cup chopped onion 2 cloves garlic, finely chopped 4 tablespoons flour 2½ cups 1% low-fat milk 1 (12.3-ounce) package silken firm tofu, divided 2 (5-ounce) tubs grated Parmesan cheese 1 cup part skim ricotta cheese 1 8-ounce container mascarpone cheese or light cream cheese ½ cup toasted walnuts, finely chopped ¼ cup chopped parsley 2 teaspoons minced fresh rosemary 1 8-ounce package no-boil lasagna noodles Instructions Preheat oven to 375 degrees. Melt butter in a large saucepan. Add garlic and onion; sauté 3 minutes. Stir in flour, whisk well, and cook 2 minutes. Add milk, whisking vigorously. Cook 3 minutes or until thick. Add half of tofu, whisk well. Combine remaining tofu, cheeses, walnuts, parsley and rosemary; stir well. Spread 1 cup sauce in a 13x9-inch baking dish. Place a layer of noodles and a layer of cheese mixture over sauce; repeat layering ending with sauce. Cover and bake 30 minutes.Uncover and bake 5 minutes or until browned. Notes Yield: 12 servings. Calories 26 (7% from fat); 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

Ingredients 1T. soy oil 1 egg 8 green onions, chopped 1 8 oz. pkg. soy lasagna noodles, cooked ½ t. salt 1 c. sliced fresh mushrooms ¼ t. pepper 1 48 oz. jar low-sodium, low-fat spaghetti sauce ½ t. garlic powder ½ t. oregano ½ pkg. low-fat firm silken tofu 1 8oz. pkg. fat-free shredded Mozzarella cheese (add 10 oz. pkg. frozen chopped spinach, Parmesan or Asiago for more flavor) 10oz pkg. Frozen Chopped spinach, defrosted and drained 1 lb. Italian soy sausage crumbles Instructions Preheat oven to 350°.Spray a 9” X 13” baking dish with non-stick soy vegetable spray. Saute green onions and mushrooms in soy oil.Add spaghetti sauce and soy sausage crumbles.Bring large pot of water to a boil; cook lasagna noodles in water until aldente, then drain and hold in cool water to avoid sticking.Combine tofu, spinach, egg and seasonings; mix well.In baking dish, begin with bottom layer of spaghetti sauce mixture, followed by cooked lasagna noodles, tofu mixture, cooked lasagna noodles and top with remaining sauce mixture.Cover with foil and bake 45 minutes.Uncover, top with cheese and bake additional 15 minutes.Allow to stand 10 minutes before serving. Notes Yield: 10 servings

Ingredients 1 cup packed, coarsely chopped fresh cilantro 1 can (16 oz.) unsweetened coconut milk 4 teaspoon minced fresh ginger 1 tablespoon fresh lime juice 2 large cloves garlic, minced ¼ cup unsweetened shredded coconut 1 cup Jasmine rice 2 tablespoons soy oil 16 ounces extra firm tofu, drained, patted dry, cut into 1/2-inch cubes ½ cup thinly sliced green onions 2 teaspoon curry powder 1 teaspoon ground cumin ⅛ teaspoon dried crushed red pepper 1 cup whole small cherry tomatoes 2 tablespoons chopped peanuts Instructions Puree cilantro, 1/2 cup of the coconut milk, 1 teaspoon of the ginger, lime juice and half of the garlic in blender. Set aside.Cook shredded coconut in small nonstick skillet over medium heat until light golden brown, about 5 minutes, stirring frequently. Set aside.Cook rice according to package directions.Stir pureed cilantro mixture and toasted coconut into rice. Keep warm.Meanwhile, heat oil in large nonstick skillet over high heat.Add tofu; stir-fry until golden, about 6 minutes.Add green onions, curry powder, cumin, red pepper, and remaining ginger and garlic; stir-fry 1 minute.Stir in tomatoes and remaining coconut milk. Cook 2 minutes longer or until tomatoes are heated through.Season with salt and pepper, if desired.Serve tofu mixture on top of rice.Sprinkle with peanuts. Notes Makes 4 servings.

Ingredients ¼ cup soybean oil 2 medium yellow onions, thinly sliced 1/3 cup butter 1/3 cup flour 2 cups soymilk Kosher salt to taste Black pepper to taste 1 ½ pounds extra firm tofu 2 cups crushed roasted soy beans ¼ to ½ cup Buttermilk Blue cheese 1 pound soy cheese, shredded Instructions In large skillet over medium heat, heat oil. Add onions and cook, stirring occasionally, until golden brown and caramelized, about 45 to 60 minutes. Meanwhile, In large saucepan over medium heat, melt butter.Stir in flour until smooth and thick. Gradually whisk in soy milk, stirring constantly.Cook, stirring frequently, 30 minutes. Season to taste with salt and pepper.Cut tofu in ½-inch thick slices. Sprinkle tofu slices with crushed roasted soybeansPreheat oven to 350°F.Oil or spray a 9x13x2-inch baking pan or dish. To assemble, pour about 1/3 of the white sauce into the baking pan. Arrange half the tofu slices on top.Layer with half the onions and half the blue cheese.Repeat layers. Top with shredded cheese.Bake until cheese is melted and golden brown, about 20 to 30 minutes. Notes Makes 4 to 6 servings

Ingredients 16 ounces of extra firm tofu 3 tablespoons of balsamic vinegar 2 teaspoons of soybean oil 2 tablespoons sugar 1 clove garlic ½ teaspoon oregano Salt and pepper to taste 1 red pepper1 onion 1 portabella mushroom Instructions Cut tofu in half vertically then horizontally and drain on paper towels. Combine all ingredients except pepper, onion and, mushroom. Place vegetables and tofu in marinade for one hour. Bake tofu and pepper and onion in a 500 degree oven for 30 minutes. Turning once half way through baking time. Add mushrooms during last half of baking time.