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Ingredients 1 (14 ounce) package water-packed firm tofu, drained and crumbled 1 (14 ounce) package water-packed extra firm tofu, drained and diced 2 tablespoons chopped dill pickle chips 1 tablespoon turmeric 3 tablespoons minced green onion 3 tablespoons minced parsley 1 tablespoon whole grain mustard Instructions In a large bowl, add diced and crumbled tofu; mix together. Add remaining ingredients; mix together well. Add tofu mayonnaise, gently mix. Notes Yield: enough filling for 12 sandwiches. Use favorite bread or croissants for making sandwiches. By Chef Scott Stroud, Gateway Market, Des Moines, Iowa

Ingredients Soy Italiano Spinach Pasta Rolls with Soy Protein Marinara 1 cup Textured Soy Protein (TSP), rehydrated according to package directions 2 plum or Roma tomatoes, seeded, diced ¼ cup fresh parsley, chopped ¼ cup fresh basil, chopped 1 tablespoon olive oil 2 cloves garlic, minced 24 ounces Italian tomato sauce 4 lasagna noodles, prepared according to package directions 2 eggs, beaten 16 ounces Tofutti Better Ricotta Cheese1 - 8 ounce package Tofutti Mozzarella Cheese slices, separated, chopped into small pieces 3 cups fresh baby spinach, washed, coarsely chopped ¼ teaspoon salt ¼ teaspoon fresh ground pepper ¼ teaspoon ground nutmeg Soy Protein Marinara In a medium saucepan over medium heat, add TSP, tomatoes, parsley and basil. Cook 3-4 minutes. Add olive oil and garlic. Simmer 3 minutes. Add tomato sauce, heat thoroughly. Set aside. Soy Cheese Mixture In a large bowl, add all remaining ingredients, mix together. Divide cheese mixture equally over each noodle; carefully roll up. Pour 1 cup sauce into an ungreased 8 x 11 baking dish. Place roll-ups over sauce. Top with remaining sauce. Bake, uncovered, at 375 F for 20 to 25 minutes or until heated through. Serve immediately. Notes Yield: 4 Servings By Suellen L Calhoun, Des Moines, IA 50313

Serves 6 Ingredients 1 cup cashews 2 tablespoons tamari sauce 1 tablespoon lime juice 1 to 2 garlic cloves 1/4 to 1/2 cup water Instructions Add cashews, tamari sauce, lemon juice, and garlic to the blender. Use about 1/4 cup of water and blend. Add more water as necessary. You want a thick but easy-to-pour consistency. To Serve drizzle cashew sauce over cooked pancakes. Garnish with chives.

Tofu makes this vegetable pancake a protein-packed breakfast alternative; it's great for lunch or dinner, too! Ingredients 1 cup spelt flour 1 teaspoon dried tomato powder 1 teaspoon garlic salt 1 teaspoon onion powder 1 teaspoon dry chives 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup lightly pressed crumbled tofu (use soft or firm) 1/3 cup almond or soy milk 1/4 cup lemon juice 2 tablespoons extra virgin olive oil 1/4 cup water 1/2 cup finely chopped oyster mushrooms 1/2 cup finely chopped onion 2 cups tightly packed greens, (arugula, spinach or baby kales works great) Vegetable oil spray Instructions Whisk dry ingredients together in a large bowl.Add tofu, almond milk, lemon juice and oil to a blender; blend for about 30 seconds. Pour into the bowl of dry ingredients. Add water to the blender and pulse for about 15 seconds (this step helps gets all of the yummy tofu mix out of the blender). Pour into the bowl.Whisk dry and wet ingredients. Fold in mushroom, onions, and greens.Heat a cast iron skillet, sprayed lightly with oil, on medium-high. Reduce heat and add 1/2 cup of batter per pancake. Cook on both sides for about 3 minutes (after flipping press down on the cooked side of the pancake with a spatula to flatten out the pancake). By JL Fields Adapted from Savory Tofu and Greens Pancakes with Cashew Sauce

It’s easy to move away from the “meat as the center of the plate” attitude when you focus on fresh, globally inspired dishes, like these spicy tacos. You won’t even miss the beef when you cook up this quick dish, sure to please the entire family. Pair it with Tortilla Soup to balance out your meal. Best of all: save leftover taco filling and reheat for a speedy, easy lunch the next day. Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, ©Sharon Palmer 2014. Reprinted with permission from the publisher, The Experiment. Available wherever books are sold. www.sharonpalmer.com Ingredients 8 ounces (227 g) extra firm tofu, drained and pressed for best results 1 teaspoon extra virgin olive oil 1½ cups (105 g) finely chopped mushrooms (e.g., white, baby portobello) 2 green onions, white and green parts, diced 1 medium garlic clove, minced 2 tablespoons prepared salsa, plus . cup (130 g) for serving 1 teaspoon low-sodium taco seasoning (see page 345) 1 teaspoon reduced sodium soy sauce One 15-ounce (425 g) can black beans, no salt added, rinsed and drained (or 1¾ cups cooked) 2 cups (72 g) packed leafy greens 2 medium tomatoes, diced 1 medium avocado, peeled, cored, and sliced into 8 pieces Eight 6-inch (23 g) whole grain tortillas (e.g., corn, whole wheat)1 cup (112 g) shredded plant-based cheese, optional Plant-based sour cream, optional Instructions Shred the tofu with a grater or in a food processor (with shredding attachment).Heat the olive oil in a large skillet over medium heat and add the shredded tofu, mushrooms, green onions, and garlic. Sauté for 2 minutes. Add the salsa, taco seasoning, and soy sauce. Sauté for an additional 5 to 7 minutes, until the mushrooms are tender. Meanwhile, heat the black beans in the microwave or on the stovetop over medium heat until warm. Arrange the greens, tomatoes, and avocado on a platter.Warm the tortillas in the microwave or in a hot skillet for 30 seconds. To assemble the tacos: Fill each tortilla with about ¼ cup of the tofu-mushroom mixture, ¼ cup of black beans, ¼ cup of greens, 3 tablespoons chopped tomato, 1 slice of avocado, 2 tablespoons of plant-based cheese, a dollop of plant-based sour cream (if desired), and 1 tablespoon of salsa. Note: Store the leftover taco filling in an airtight container in the refrigerator for up to 2 days. Reheat for a few minutes in the microwave or a small skillet and serve with the remaining ingredients, as suggested. Notes Per Serving: 244 calories, 10 g protein, 31 g carbohydrate, 10 g fat, 2 g saturated fat, 7 g fiber, 2 g sugar, 430 mg sodiumStar Nutrients: folate (13% DV), vitamin A (11% DV), vitamin C (14% DV), vitamin K (13% DV), calcium (13% DV), iron (11% DV), potassium (12% DV) By by Sharon Palmer, The Plant-Powered Dietitian

Try this soy-inspired gluten-free recipe! Ingredients 2 8-ounce packages tofu shirataki noodles, fettucine-shaped 1 tablespoon butter 4 ounces cream cheese ½ cup grated Parmesan cheese ½ cup soymilk, plain 1 tablespoon vegetable oil 1 cup sliced baby Portobello mushrooms 2 medium red and/or yellow bell peppers, cut into thin slices 3-4 cloves garlic, minced 1 cup frozen edamame 3 cups chopped cooked chicken Salt and coarsely ground black pepper, to taste Instructions Rinse and drain shirataki noodles thoroughly. Transfer to a microwave safe bowl and microwave one minute. Dry noodles thoroughly and set aside.In a small saucepan, melt butter over medium heat. Add cream cheese and use a heat-resistant spoon or spatula to blend it with the butter. Add cheese, mixing to combine. Whisk in milk and heat until sauce is smooth, about 2-3 minutes. Set aside.In a large skillet, heat oil. Add mushrooms and peppers and sauté a few minutes. Add garlic and edamame and heat until vegetables are desired tenderness. Add chicken, noodles, and cheese sauce to the skillet, mixing to combine. Season with salt and black pepper, if desired. Warm mixture a few more minutes, then serve. Makes 4 servings.

This recipe was inspired by Linda Funk, who told me about Crabby Cakes, a great tofu dish she had at The Green Owl Café, a vegetarian restaurant in Madison, WI. I live in Ohio, so I had to create my own version until my next trip to Madison. I used my standard recipe for crab cakes, substituting Extra Firm Sprouted Tofu for crabmeat. Ingredients One half of Trader Joe’s 15.5-ounce twin pack of Organic Extra Firm Sprouted Tofu, drained, squeezed dry and crumbled 3 tablespoons cholesterol-free liquid egg product 3/4 cup frozen sweet corn kernels, thawed in microwave 1/2 cup frozen Mushroom Medley from Trader Joe’s, thawed in microwave 1 stalk celery, minced in food processor 1/2 small red bell pepper, minced in food processor 1/4 yellow onion, minced in food processor 1 teaspoon honey mustard 2 tablespoons lite mayonnaise1 teaspoon (or more to taste) Old Bay Seasoning 1/2 teaspoon prepared horseradish 1 tablespoon dry white wine 1/3 cup Italian seasoned breadcrumbs* 1/3 cup whole wheat panko breadcrumbs* Instructions In a large bowl, combine: crumbled Extra Firm Sprouted Tofu; liquid egg product; minced celery, onion and red bell pepper; thawed mixed mushrooms and corn kernels. Stir mixture to blend, then add honey mustard, lite mayonnaise, Old Bay Seasoning, prepared horseradish and white wine. Thoroughly mix, then begin adding seasoned Italian breadcrumbs and whole wheat panko, a little at a time. Continue mixing and adding breadcrumbs until mixture holds together to form patties (similar to a meatloaf texture). Form into 8 patties.Prepare a sauté by spraying with nonstick cooking spray or add small amount of soybean oil. Saute’ patties over medium heat until they are browned on both sides, about 10 minutes.If desired serve with a sauce made of 2 Tbsp. lite mayonnaise, 1 tsp. honey mustard, 2 tsp. sweet pickle relish and ¼ tsp. Old Bay Seasoning.*Or enough breadcrumbs to assure mixture is firm enough to hold together when forming into patties. Notes These could be cooked in an air fryer, too! By Gail Bellamy

This recipe is great for a quick lunch on a Spring day. I’ve substituted whole wheat bread for the white bread my grandmother always baked, and have adapted her white sauce recipe by making it with soymilk, unbleached flour, margarine and Golden Vegetable Broth dry seasoning mix. Ingredients 2 tablespoons margarine2 tablespoons unbleached flour 1 1/2 cup soymilk 2 teaspoon Golden Vegetable Broth dry seasoning mix (or 2 vegetable bouillon cubes) 2 cups green peas (fresh or frozen) or edamame, cooked As needed, toasted slices of whole wheat bread Instructions In a saucepan, melt the margarine and stir in flour until it forms a roux. Add Golden Vegetable Broth and soymilk and simmer until mixture is thickened. If desired, add salt and pepper. Add warm peas and stir into cream sauce. Serve over whole wheat toast. Notes You can use edamame instead of peas for an even more trendy version of this comfort food classic. By Gail Bellamy

Serves 4 This one-pot meal combines textured soy protein with brown rice and four vegetables—carrots, onion, peppers and tomatoes. Ingredients 4 bell peppers, tops removed 1/2 onion, diced 1 cup brown rice 2 cups baby carrots 1/2 cup TSP 1 can tomato sauce 1 can stewed tomatoes 1 Tbsp. dried parsley 2 tsp. herbes de Provence 1 tsp. dried tarragon 3/4 cup grated cheese (Cheddar, Swiss, etc.) 2 cups baby carrotsSalt and pepper, to taste Instructions Precook brown rice with onion in Instant Pot. Remove tops and seeds from bell peppers and set peppers aside. When rice and onions are cooked, add stewed tomatoes (reserving juice), TSP, seasonings and grated cheese. Stuff the hollowed-out peppers with this mixture. To the Instant Pot, add 1 can of tomato sauce and the juice from stewed tomatoes, baby carrots, and stuffed peppers. Setting the Instant Pot on Manual, cook peppers at high pressure for 9 minutes; using a quick release.To serve: Cut cooked peppers in half, spoon tomato sauce over the peppers and serve with carrots.

This recipe comes from Barb Overlie, of Lake Crystal, Minnesota. Barb is a VSP or volunteer soy promoter, and has been doing cooking demonstrations with soy since 1982. She finds that Midwesterners are most receptive to soy when it’s combined with familiar foods. Here, tofu replaces ricotta cheese for the filling in the shells. With the Instant Pot technique, we save 20 minutes! Ingredients 18 large pasta shells 1 26-ounce jar of your favorite pasta sauce 1 egg (or egg replacer such as ground flaxseed and warm water or VeganEgg) 1 (12.3-ounce) package silken soft tofu (mashed) 2 cups shredded mozzarella cheese, divided (or grated Follow Your Heart vegan gourmet mozzarella) 3/4 cups grated Parmesan cheese, divided (or vegan Parmesan-style shreds) 2 tablespoons chopped fresh parsley Instructions Cook pasta shells according to package directions; drain. In large bowl, beat egg or egg replacement. Stir in tofu, 1 3/4 cups mozzarella cheese, 1/2 cups Parmesan cheese and the parsley. Spray or lightly coat a 7-inch spring form pan or round oven-safe dish* with oil. Pour 1 cup of water in the Instant Pot. Place a trivet in the pot. Uncovered, select “sauté” and then use the “adjust” button to toggle to low. To assemble the shells, spread 1 cup of the sauce in the pan or dish. Fill cooked shells with tofu/cheese mixture. Arrange filled shells in the pan or dish. Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan. Cover with foil and place on the trivet in the pot. Cover the Instant Pot, set the valve to “sealing” and select manual (default of high pressure) for 20 minutes. Allow for a natural release (release after 10 minutes). Carefully remove the pan or dish from the Instant Pot, remove the foil (away from you to avoid the steam). Serve immediately or place under a broiler for just a few minutes until brown. Notes You need enough room between the side of the pan and the Instant Pot liner to retrieve the hot pan once done cooking. You can use a nonstick casserole dish with a handle or use stretch cooking bands around the pot. If making the entire recipe, you need a large Instant Pot and/or should do so in batches - but this recipe is ideal halved or quartered, serving one or two quickly with the Instant Pot. Add crumbled and sautéed (drained) turkey, beef, pork or soy crumbles to the tofu mixture if you want to add more protein (about 1 cup).

Yields Dough 1 ¾ cups whole wheat or white flour ¼ cup soy flour 1 tablespoon active dry yeast ¾ teaspoon sea salt 1 cup warm water 1 tablespoon soybean oil 1 teaspoon honey 1-8 ounce package Tempeh, cut into small cubes 6 tablespoons soy sauce 2 clove garlic, minced 2 teaspoons minced ginger 3 Bay leaves 2 tablespoons soybean oil Pizza Sauce 1 cup shelled edamame 1 cup sliced mushrooms ½ green pepper, seeded, sliced into strips ½ cup green olives 1 cup each, shredded Mozzarella and Provolone cheese Instructions In a large mixing bowl, add flours, yeast, and salt, mix well. Add water, oil and honey, mix until combined. Cover bowl with moist cloth, place in warm spot for 10 minutes to rise. In a small mixing bowl add soy sauce, garlic, ginger, and bay leaves, stir to blend. Add tempeh, mix. Let marinate for 1 hour. Drain. In a small fry pan, over medium heat, add oil, heat. Add tempeh, stir fry until crispy. Place on paper town to absorb any excess oil; set aside. Press dough out onto a 14-inch pizza pan or cookie sheet. Spoon favorite pizza sauce onto dough. Sprinkle fried tempeh cubes, edamame. mushrooms, green pepper and olives onto pizza. Sprinkle shredded Mozzarella and provolone cheese over the pizza.Bake in preheated 425 F. oven for 15 to 20 minutes or until crust is browned. Cut into 6-8 pieces. Serve immediately. By Recipe by Chef Tom Fello, Tommy’s Restaurant (Cleveland Heights, OH)

Ingredients 4 medium bell peppers 1/4 pound ground beef, turkey, chicken or pork 1 cup TVP, rehydrated, divided 1 small onion, finely chopped, divided 2 cupped cooked brown rice, divided 1 tablespoon oregano, divided 2 teaspoons salt. divided 1 teaspoon black pepper. divided 2 garlic cloves, minced. divided 3 tablespoons bread crumbs, divided 1 – 14oz. can diced tomatoes, drained and divided (save tomato liquid) 1/2 cup water Instructions: Wash the peppers, cut off tops and remove membranes and seeds. In 1 medium bowl combine ground meat, half of the following ingredients-TVP, onion, rice, oregano, salt, pepper, garlic bread crumb and ¼ of drained tomatoes; mix together. In another medium bowl combine remaining TVP, rice, oregano, salt, pepper, garlic and bread crumb and ¼ of drained tomatoes; mix together. Fill 2 peppers with meat mixture, fill 2 peppers with TVP mixture. Add remaining tomatoes with liquid and water to the bottom of an Instant Pot (or other multi cooker or pressure cooker). Insert steam rack; place peppers on it. Lock the lid. Turn steam release to Sealing. Press the Manual button and toggle to 8 minutes. When done cooking, let pressure release naturally (about 5 minutes). Remove the lid. Take peppers out. Pour tomatoes and liquid into a bowl to serve with peppers. Optional: Place the peppers in the broiler or air fryer for just a few minutes to brown the top. Notes: Hint: To keep track of which peppers have meat in them, use 2 different colors of peppers: i.e. green peppers have TVP in them, yellow peppers have meat and TVP in them.Hint: Make the stuffed peppers ahead, refrigerate covered, cook in Instant Pot when needed.