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Ingredients 2.4 ounces extra firm tofu ¼ cup Greek salad dressing ½ cup brown rice, uncooked 2 teaspoons Greek seasoning 2 red peppers 1/2 cup chopped fresh spinach 2 tablespoons chopped red onion 2 tablespoons sliced black olives 2 teaspoons minced garlic ½ cup crumbled feta ¼ cup + 1 tablespoon egg substitute Instructions Cut the tofu into ¼ inch cubes, place into a closeable plastic container, add the Greek Salad dressing, mix until the dressing coats each piece of tofu and marinate in the fridge overnight. Add the Greek seasoning to the uncooked brown rice and prepare the brown rice according to the packaging.Preheat the oven to 350° Fahrenheit. Slice the red peppers in half and remove the stems, seeds and membranes. Chop the fresh spinach and red onion. Slice the black olives.In a medium sized bowl mix the cooked brown rice, fresh spinach, red onion, black olives, minced garlic, feta and egg substitute until well incorporated. Evenly stuff the halved peppers with the rice mixture, drizzle with extra virgin olive oil and bake for thirty-five minutes. Notes 4 servings (1/2 stuffed pepper each)

2010 State Fair “It’s Soy amazing” Entrees Contest Winner Ingredients 1 package dry yeast 1 cup warm water 2 tablespoons olive oil 1 teaspoon granulated sugar 1 teaspoon salt 1 cup Soy Flour 1 1/2 cups all purpose flour 1 cup shredded Soy Cheese ½ cup ricotta cheese ¼ cup Parmesan cheese 1 cup Textured Soy Protein, prepared* ¼ cup green olives, chopped 1/8 cup onion diced ¼ cup mushrooms chopped ½ teaspoon fennel seed Instructions Preheat oven to 375˚F In a medium bowl add water and yeast, mix.Add olive oil, sugar and salt. Add 1 cup soy flour mix until smooth.Gradually add the rest, mix.Knead five minutes on floured surface. Let rise in mixing bowl until almost double in size. Punch down. Let rest 5 minutes.In a medium mixing bowl add all ingredients except fennel, mix together.Roll dough into two equally sized disks, ¼” thick.Add half the Cheese And Textured Soy Protein mixture to each disk.Fold over and sprinkle with fennel seed. Place calzones on a greased cookie sheet, bake for 30 minutes.Serve with a prepared marinara sauce for dipping if desired. To prepare Textured Soy Protein In a small mixing bowl add 1 cup Textured Soy Protein and 1 cup boiling water. Let stand until water is absorbed. Drain excess water. Notes Yield 2 servings

Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign Ingredients 8 oz. firm Tofu ½ cup coarsely grated carrots ½ cup shredded celery ½ cup finely chopped red bell pepper 4 finely chopped green onions ¼ cup minced mushrooms ¼ cup finely chopped water chestnuts 1 tbsp. soy sauce 2 tsp. finely minced fresh ginger 2 tsp. sesame oil 1 tsp. salt ¼ tsp black pepper 1 egg, lightly beaten 36 pot sticker or wonton wrappers Instructions Pat tofu dry with paper towels. Dice Tofu into ¼ “ cubes and put into a large mixing bowl Add the carrots, celery, red pepper, green onions, mushrooms, water chestnuts, soy sauce, ginger, sesame oil, salt, pepper, and egg lightly stir to combine. To form dumplings, place a wrapper in the palm of your hand. If you want a traditional shape, square wonton wrappers should be cut into circles. Spoon about one teaspoon of filling in center. Brush the edges of the wrapper lightly with water. Fold in half. Working from each end to center along the edge, crimp edges together while folding wrapper edge in overlapping motion. Press to seal.Place dumplings on platter sprayed lightly with cooking spray and cover with a damp cloth. Repeat procedure until all filling is gone. In a saucepan fitted with steamer tray, bring 1 to 1 ½ inches of water to a simmer over medium heat.Spray the steamers surface lightly with non-stick vegetable spray. Place dumplings on steamer tray not touching each other; Cover and steam for 10 to 12 minutes.Remove the dumplings from the steamer to a heatproof platter sprayed with cooking spray and place in oven to keep warm. Repeat until all dumplings are cooked.Serve warm. (Dumpling wrappers will get chewy if kept in a warm oven for more than 30 minutes) Notes Makes 36 dumplings

Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign Ingredients 1 recipe filling of your choice (see below) 1 tube (16 oz) refrigerated biscuits Italian Style Filling ¾ cup dry TVP, rehydrated with 1 Tbsp. vegetarian Worcestershire sauce and 10 Tbsp. water ¾ cup frozen corn 2 Tbsp. chopped onion 2 Tbsp. grated Parmesan cheese 1 clove garlic, minced 3 Tbsp. Ketchup ½ Tsp. Oregano ½ tsp. salt ⅛ tsp. pepper ½ cup shredded mozzarella or soy cheese or 8 – 2” square slices Curry Style Filling ¾ cup dry TVP, rehydrated with 1 Tbsp. vegetarian Worcestershire sauce and 10 Tbsp. water. ¾ cup frozen peas 2 Tbsp. Ketchup 1 Tbsp. Ground cumin 2½ tsp. ground coriander ¼ tsp. salt ½ cup shredded cheddar or soy cheese or 8 – 2” squares slices Instructions Preheat oven to 350˚.Combine all the filling ingredients except the slices of cheese. Set aside.Roll each biscuit into a 6 in circle.Place about 2 Tbsp. filling in each circle and top with 1 Tbsp shredded cheese of a 2” square slice.Bring the edges of the biscuit together at the center and pinch the seam shut.Place seam side down on a baking sheet. Bake 20 minutes, until golden brown. Notes Makes 8 pockets.

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.