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Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign Ingredients 1lb. Firm tofu mashed ¾ cup quick rolled oats 2 Tbsp. chopped onion or green onion 1 clove garlic, Minced 2 tbsp. vegetable oil 1 tsp. Chili powder 2 Tbsp. vegetable oil 1 tsp. chili powder 2 Tbsp. cornstarch or ¼ cup bread crumbs 2 Tbsp. green bell peppers, finely diced 1 egg 1 Tbsp. soy sauce ¼ tsp. black pepper 1/8 tsp. red pepper 1 tsp salt Fresh or dried herbs such as basil, oregano, or dill (optional) Instructions Mix all the ingredients together well.Form into 8 burgers, about 3” in diameter.Grill broil or fry the burgers in an oiled frying pan until brown on both sides.Burgers can also be baked at 325˚for 16 minutes, turning after 8 minutes. Notes Makes 8 burgers

Ingredients ½ cup dry TVP, rehydrated with 1 Tbsp Worcestershire sauce and 6 Tbsp. water 8 oz ricotta cheese 8 oz. extra firm tofu, mashed1 pkg. (10oz.) frozen chopped spinach, thawed and drained well 2 cups shredded mozzarella cheese, divided ½ cup grated parmesan cheese, divided 1 egg2 tsp. dried Parsley 1 tsp. onion powder ½ teaspoon black pepper ¼ tsp garlic powder 1 jar (26 oz.) marinara sauce 1 pkg. (8oz.) manicotti shells Instructions Preheat oven to 350˚In a medium sized mixing bowl, combine the rehydrated TVP with the ricotta cheese, mashed tofu, spinach, 3/4 cup mozzarella cheese, ¼ cup parmesan cheese, egg, parsley, onion powder, black pepper, and garlic powder.Spread ½ cup of the marinara sauce over the bottom of a 9” x 13” baking dish. Tightly stuff the filling into uncooked shells and lay them in the baking dish. You may spoon in the filling or squeeze in from a plastic storage bag with one corner snipped off.Pour the remaining sauce over the shells. Top with the remaining mozzarella and parmesan cheeses.Drizzle ¾ cup water all around the inside of the pan.Cover tightly with foil and bake 1 hour, until hot and bubbling Notes Makes 14 shells By Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign

Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign Sauce Ingredients 2/3 cup (9oz.) hoisin sauce ½ cup water 1 Tbsp. Soy sauce 1 Tbsp cornstarch Stir Fry Ingredients 1 Tbsp. sesame oil Divided 1 Tbsp vegetable oil divided 1 pkg. (16 oz.) Firm Regular tofu, cut in to ½” cubes or small triangles2 cloves garlic minced 1 tsp. fresh ginger, minced 1 large carrot, peeled and sliced on the slant into thin diagonal slices, about 1 cup 4 cups broccoli florets ¼ cup water 1 bunch green onions (6-8 shoots), cut into ½” pieces¼ cup roasted peanuts Cooked rice (optional) Instructions Mix all sauce ingredients in a small bowl and set aside.Heat ½ Tbsp. of the sesame oil and 1/2 Tbsp of the vegetable oil in a nonstick skillet or a Wok over medium-high heat.Add the tofu and stir fry until the tofu is golden on all sides, about 4 or 5 minutes. Remove Tofu from the pan and set aside.Heat the remaining 1/2 Tbsp sesame oil and ½ Tbsp. vegetable oil in the pan.Add the garlic and ginger and stir fry a few seconds.Add the carrot and broccoli and stir fry for another minute.Add ¼ cup water and continue to stir fry until the vegetables are almost tender and the water is evaporated.Add the green onions and peanuts and stir fry for another minute.Add the tofu and the sauce ingredients and continue to cook, stirring, until the sauce thickens.Remove from heat and serve over rice, if desired. Notes Makes 4 servings.

Recipe courtesy of: National Soybean Research Laboratory University of Illinois at Urbana-Champaign Ingredients 2 Tbsp. oil 3 Tbsp. freshly grated ginger 1 clove garlic minced 2 Tbsp. ground coriander ½ tsp. salt ½ tsp. ground red pepper (cayenne) 1 onion, chopped 2 green or red bell peppers, chopped 2 cans (14.5 oz. each) diced tomatoes, undrained 1 ½ cups vegetable broth ½ cup dry TVP1 cup tomato juice ½ cup creamy peanut butter cooked rice (optional) Instructions Heat the oil in a deep skillet.Add the grated ginger, minced garlic, ground coriander, salt and ground red pepper; sauté, stirring constantly, for 1 minute.Add the chopped onion and continue to cook until the onion is tenderAdd the chopped bell peppers, undrained tomatoes, and the vegetable broth. Simmer for 5 minutes.Stir in the dry TVP and simmer for 10 minutesStir in the peanut butter and tomato juice and simmer for 5 minutes. Remove from heat and serve hot, preferably over rice.

Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign Ingredients 2 medium onions, chopped 2 green bell pepper, chopped ½ cup mild salsa 2 cans (15.5 oz. each) chili beans (do not drain) 1 can (8 oz.) tomato sauce’1 cup dry TVP 1 cup frozen corn kernels, thawed ¾ cup water1 can (2.25 oz.) sliced black olives drained 1 Tbsp. chili powder 18 corn tortillas (6 inch diameter) 1 cup shredded Mexican-style, cheddar or soy cheese Optional garnishes: sliced tomatoes, olives, and avocado Instructions Preheat the oven to 350˚. Cost a 9” x 13“ baking dish with cooking spray.Combine the onions, pepper, salsa, chili beans, tomato sauce, TVP, corn, water, olives, and chili powder in a large saucepan bring to boiling.Reduce Heat and simmer for 10 minutes stirring occasionally.Spread I quarter of the chili mixture on the bottom of the prepared baking dish.Top with 6 of the tortillas overlapping and/or cutting to fit as necessary.Top with another quarter of the chili mixture and a third of the cheese.Repeat for 2 more layers each of tortillas, chili mixture and cheese.Cover and bake for 30-35 minutes until heated through.Garnish with tomatoes, olives and avocado, if desired. Notes Makes 12 servings

Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign Ingredients 2 medium onions, chopped 2 green bell pepper, chopped ½ cup mild salsa 2 cans (15.5 oz. each) chili beans (do not drain) 1 can (8 oz.) tomato sauce’ 1 cup dry TVP 1 cup frozen corn kernels, thawed ¾ cup water 1 can (2.25 oz.) sliced black olives drained 1 Tbsp. chili powder 18 corn tortillas (6 inch diameter) 1 cup shredded Mexican-style, cheddar or soy cheese Optional garnishes: sliced tomatoes, olives, and avocado Instructions Preheat the oven to 350˚. Cost a 9” x 13“ baking dish with cooking spray.Combine the onions, pepper, salsa, chili beans, tomato sauce, TVP, corn, water, olives, and chili powder in a large saucepan bring to boiling.Reduce Heat and simmer for 10 minutes stirring occasionally.Spread I quarter of the chili mixture on the bottom of the prepared baking dish.Top with 6 of the tortillas overlapping and/or cutting to fit as necessary.Top with another quarter of the chili mixture and a third of the cheese.Repeat for 2 more layers each of tortillas, chili mixture and cheese.Cover and bake for 30-35 minutes until heated through.Garnish with tomatoes, olives and avocado, if desired. Notes Makes 12 servings

Ingredients 2 tablespoons oil 2 packages tempeh, broken into small pieces 2 tablespoons chopped onion 1 teaspoon garlic, chopped 2 tablespoons paprika 1 teaspoon ground fennel 2 teaspoons soy sauce 1 teaspoon cracked pepper 1 teaspoon crushed red peper 1 teaspoon basil Salt to taste 2 cups tomato sauce 2 tablespoons Parmesan cheese 4 hoagie buns, split 1 cup shredded mozzarella cheese Garnish with hot peppers if desired Instructions In a sauté pan, add oil and heat. Add tempeh and brown. Add onion and garlic, stir.Cook 1 minute. Add all ingredients except last four, stir to blend. Add tomato sauce, simmer for about 20 minutes. Add Parmesan cheese (substitute dairy free parmesan cheese if desired), stir to blend.Divide mixture equally into 4split hoagie buns and top with mozzarella cheese (substitute vegan mozzarella if desired) and pickled hot peppers. Toast in toaster oven to melt and serve immediately. Notes Yield: 4 servings By Chef George Fomaro, Gateway Market and Café

Serves 6 Ingredients 1 16-ounce tube refrigerated prepared polenta, original flavor 1 24-ounce jar marinara sauce 1 cup TVP (Textured Vegetable Protein or Textured Soy Protein) 1 cup chopped fresh basil, divided 1 cup shredded mozzarella cheese 1 cup grated parmesan cheese Instructions Remove polenta from packaging and cut it into 1/4-inch slices. Place half of the slices onto the bottom of a 9×9-inch casserole dish. In a medium, heat-proof bowl, rehydrate TVP with water according to package directions. Mix TVP with marinara sauce and spread half of it over polenta slices in casserole dish. Top with half of the chopped basil and half of the mozzarella and parmesan cheeses. Make another layer with remaining polenta, marinara, and cheeses. Bake in 350 degree oven for 30 minutes or until cheeses are browned. Remove casserole from oven and top with fresh basil. Notes Per Serving Size - 1/6 of casserole: 440 Calories; 10g Fat; 5g Saturated Fat; 25g Protein; 63g Carbohydrate; 10g Dietary Fiber; 20mg Cholesterol; 950mg Sodium.

Ingredients 1 (14-ounce) package extra firm tofu, drained 2 cups quick-cooking rice 2 tablespoons vegetable oil 1 tablespoon grated fresh ginger 2 garlic cloves, minced 1 (16-ounce) bag frozen edamame, shelled 1 1/2 teaspoons curry powder 1/2 teaspoon Thai red curry paste 1/3 cup cashews 1 cup canned coconut milk 4 teaspoons fish sauce 2 teaspoons sugar 1/4 teaspoon salt Instructions Set tofu on a plate and cover with a paper towel. Set another plate on top and let stand briefly to extract excess water. Transfer tofu to a cutting board and cut into 1/2-inch cubes.Meanwhile, cook the rice according to package directions. Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the tofu and cook, stirring occasionally, until lightly golden, about5-7 minutes. Transfer tofu to a plate and reserve. Return the skillet to the heat and add the remaining oil. Stir in the ginger and garlic; cook 30 seconds. Add the sugar snap stir fry and cook 5 minutes. Add the curry powder and curry paste; cook 1 minute, stirring. Add the tofu and cashews and cook 1 minute until hot. Stir in the coconut milk, fish sauce, sugar, and salt. Bring the mixture to a boil and cook, stirring occasionally, until slightly thickened, 3-4 minutes. Serve over the rice. Notes Makes 4 servings Nutritional analysis per serving: 592 calories, 19 g protein, 59 g carbohydrates, 5 g fiber, 33 g fat, 14 g saturated fat

Chicken Marsala Ingredients ½ cup brown rice flour ½ cup soy flour 1 egg1-6 ounce chicken breast Vegetable Oil for frying Marsala Sauce Ingredients ½ cup sliced crimini mushroom ¼ cup sweet marsala wine ½ cup soy milk1 tablespoon vegetable oil ½ to 1 teaspoon sugar ¼ cup chicken stock ¼ cup soft silken tofu Salt, black pepper and granulated garlic to season Chicken Marsala Directions In a small bowl, add rice and soy flour, mix. In a small bowl, add egg, whisk. Place chicken in egg, coat each side. Take chicken out of egg mixture and place in flour, coat each side. Place chicken in deep fat fryer or panfry until done. Serve immediately with marsala sauce. Marsala Sauce Directions In a small sauce pan, add oil, heat. Add mushrooms and sauté mushroom for about 1 minute. Add marsala wine (be careful as the wine will flare up), add rest of ingredients, bring to a boil and boil for 1 minute. Simmer until liquid is reduced by half. Season with salt, black pepper and granulated garlic. Notes Yield: 1 serving

Ingredients 1 pound chicken, cut into strips 1 teaspoon ground ginger 1 teaspoon garlic powder 1 quart Vegetable Oil for frying 2 tablespoons all-purpose flour 2 tablespoons water 2 cups shredded cabbage 8 (7 inch square) egg roll wrappers Edamame Mango Relish Ingredients 1 ½ cup orange juice 4 teaspoons red wine vinegar 4 teaspoons sugar 2 cups shelled edamame, cooked according to package directions2 cups mango, peeled, seeded, small dice 1 cup green onion, finely diced 1/2 cup red bell pepper, finely diced 2 teaspoons vegetable Oil Salt & pepper to taste Instructions Season chicken with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until chicken is cooked through. Set aside.In another large skillet heat oil to about 375 degrees or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage and the reserved chicken mixture. Mix all together.Lay out one egg roll skin with a corner pointed toward you. Place about a ¼ to 1/3 cup of the cabbage and chicken mixture on an egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour past on the final corner to help seal the egg roll. In a skillet set over moderately high heat, heat the remaining oil and sauté the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat with Edamame Mango Relish. Edamame Mango Relish Directions In a small sauce pan, add orange juice, red wine vinegar, and sugar. Bring to a boil, turn down to a simmer. Simmer until mixture is reduced by half. Cool. In a large bowl, add remaining ingredients and mix well. Season with salt and pepper. Add orange juice reduction, mix. Refrigerate for 2-3 hours to allow flavors to develop. Use as an accompaniment to eggroll. Notes Yield: 8 servings

Gnocchi Ingredients 1 1/4 pounds silken tofu, drained 1/4 pound Parmesan cheese Salt and pepper to taste 2 egg yolks 1 1/2 cups flour Fall Vegetables Ingredients 1 butternut squash, roasted and cut into bite size pieces 3 radishes, sliced 2 apples, cored and thinly sliced 2 cups Brussel sprouts, blanched 2 cups edamame, cooked according to package directions 3 tablespoons butter Crème Fraîche Ingredients 2 cups cream 1/2 cup buttermilk Gnocchi Directions In a food processor, add tofu and plus until tofu is at a fine consistency. Add parmesan, salt, pepper and egg yolks until well combined. Add flour, blend until a ball is formed. Shape small portions of the dough into long ropes. With a knife dipped in flour, cut ropes into 3/4 inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi has risen to the top; drain. Crème Fraîche Directions In a medium bowl, whisk ingredients together and let sit at room temperature for 48 hours or until thick. Refrigerate until needed. To assemble In a large fry pan, add 3 tablespoons butter, melt. Add gnocchi and sauté until golden brown. Add vegetables and stir until coated with butter and lightly browned, Add crème fraîche, reduce to desired consistency. Spoon Gnocchi into center of plate and cover with sauce and vegetables. Optional-garnish with truffle oil, and fresh sage. Serve immediately. Notes Yield: 4 servings By Chef Scott Stroud, Centro Restaurant