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Dressing 1—12.3 ounce box silken tofu, cubed ¾ cup ponzu sauce 3 tablespoons white miso 2 tablespoons garlic chili paste 2 tablespoons water 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon fresh ginger, minced 2 garlic cloves, minced Salt to taste Slaw 1 head Napa Cabbed, finely shredded ¼ head red cabbage, finely shredded 6 scallion, cut on bias 1 red pepper, julienned ½ bunch cilantro, minced ½ bag shredded carrots, cut in half Tuna 1/4 cup black sesame seed 1/2 cup white sesame seeds 4- 6oz Ahi tuna steaks, 1 inch thick Kosher salt & freshly ground black pepper 2 tablespoons grapeseed oil Directions For Dressing In a blender, add cubed miso. In a large mixing bowl, add ponzu, miso, garlic chili paste, water, soy sauce, sesame oil, ginger and garlic; mix with a spoon to combine ingredients. Add mixture to blender. Blend until well combined.In a mesh strainer set over a bowl, pour dressing to strain.Season with salt to taste. Directions For Slaw In a large salad bowl, combine all ingredients. Add 1-1 ½ cups of dressing. Mix well. Directions For Tuna In a shallow dish, combine the two types of sesame seeds, stir to mix. On a large plate, season the tuna with salt and pepper.Dredge in sesame seeds, coat tuna evenly. In a nonstick pan, over medium heat, warm the oil until smoking. Arrange tuna in the pan. Cook until the white sesame seeds start to turn golden underneath. Carefully turn the tuna over. Cook for about 1 minute. Transfer the tuna to a cutting board. Cut into 1/4 inch thick slices. By Chef Cori Albers

Edamame Salad Ingredients 6 cups freshly chopped greens, washed and dried ½ cup sliced radish 1 medium julienne-cut red onion 3 julienne-cut carrots 2 cups halved grape tomatoes 2 cups shelled edamame, blanched Tofu Croutons Raspberry Vinaigrette Tofu Croutons Ingredients 12 ounces firm water-packed tofu, drained, cut medium-dice 1/2 cup soy sauce 1 1/2 cup water 2 Tablespoons Ranch Dressing powdered seasoning mix ¾ cup Corn Starch vegetable oil for deep fat frying Raspberry Vinaigrette Ingredients 1/2 cup raspberry vinegar 1/4 cup fresh raspberries 1/4 cup honey 1/2 cup soy oil 1/4 cup extra-virgin olive oil 1/2 cup fresh basil leaves, chiffonade Salt and black pepper, to taste Edamame Salad Directions In a large bowl, add first 6 ingredients, toss lightly. Divide evenly on salad plates. Sprinkle with tofu croutons, serve with raspberry vinaigrette. Tofu Croutons Directions In a medium bowl, add soy sauce, water and Ranch Dressing powder, mix together. Add tofu , marinate 4 hours; remove from marinade, allow to drain. In a medium mixing bowl add corn starch, add tofu, toss lightly. Deep-fry at 350˚ F in oil until golden-brown. Remove from oil, drain. Serve immediately, sprinkle on salad. Raspberry Vinaigrette Directions In a blender, add vinegar, raspberries and honey. Purée, slowly add oils to emulsify. In a small bowl, add dressing. Whisk in basil, salt and black pepper. Serve with salad. Notes Yield: 8-10 servings By Chef John Andres, BOS Restaurant, Des Moines, IA

This sweet bread is from chef Steven Petusevsky. It contains soy protein powder, which increases the protein content significantly. It’s great for breakfast or a snack. Spread a warm slice with cream cheese and top with sliced fresh bananas or figs. Ingredients 1 cup all purpose flour 1/2 cup soy protein powder ¾ teaspoon baking soda ¾ teaspoon baking powder 1 cup light brown sugar ½ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt 2 eggs 4 tablespoons butter, melted ¼ cup V8 Peach Mango Smoothie, or other juice 1 ripe banana, mashed 1 ripe peach or ½ ripe mango, chopped 1/2 cup coconut flakes Instructions Preheat oven to 350 degrees. Combine flour, and next 7 ingredients (flour through salt). Mix well.Combine eggs, butter, and smoothie beverage; blend well. Add mashed banana and peach; stir well. Add flour mixture, stir gently. Spoon into a greased 9x5-inch loaf pan. Bake uncovered 35 minutes or until done. Let stand on baking rack for 15 minutes before serving. Yield: 12 servings. Notes 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 recipe comes courtesy of Mollie Katzen, best-selling cookbook author and illustrator. She likes to freeze individual slices of this bread, for a quick pop in the toaster on busy mornings. It’s loaded with vitamins, fiber and soy protein. Ingredients 1 cup unbleached all-purpose flour 1 cup soy protein powder 1 teaspoon salt 2 teaspoons baking powder ½ cup sugar 1 cup semisweet chocolate chips 1 15-ounce can pumpkin (2 cups) 2 large eggs 2 teaspoons vanilla extract 3 tablespoons unsalted butter, melted Instructions Preheat oven to 350 degrees. Lightly spray a 9×5-inch loaf pan with nonstick spray. Combine flour, protein powder, salt, baking powder, and sugar in a medium-sized bowl; stir well. Stir in the chocolate chips. Combine the pumpkin, eggs, vanilla, and melted butter; stir well. Add the pumpkin mixture to the dry ingredients, and stir until thoroughly blended. The batter will be stiff. Spoon batter into loaf pan, patting it into place with a dinner knife, and shaping it so that it is gently mounded in the center. Bake for 45 minutes (for a “damper,” more pudding-like bread) to 1 hour (for a drier result). Cool in the pan for about 10 minutes, then rap the pan sharply to remove the bread, and cool the bread on a rack for at least another 20 minutes before slicing. Notes Yield: 12 slices.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;

These tender muffins have a light, moist texture and fresh grated lemon adds to the delightful flavor. For variety, substitute orange juice and peel for lemon. Ingredients ¾ cup all-purpose flour ¼ cup soyflour 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup soy yogurt ¼ cup honey ¼ cup soft margarine ¼ cup fresh lemon juice 1 tablespoon grated lemon zest 2 tablespoons poppy seeds Lemon Galze Ingredients ¼ cup fresh lemon juice ¼ cup sugar Instructions Preheat oven to 425F (220C). Spray 12 muffin cups with nonstick cooking spray. Combine flours, baking powder, baking soda and salt in a medium bowl. Beat yogurt, honey, margarine and lemon juice in another bowl until smooth. Stir yogurt mixture into flour mixture until just combined. Stir in lemon zest and poppy seeds. Spoon batter into prepared muffin cups. Bake 15 to 20 minutes or until tops spring back when lightly pressed. Make glaze, if using, and drizzle over muffins. Cool muffins in pan 10 minutes before serving or cooling completely on a wire rack. Lemon Glaze Instructions Stir together lemon juice and sugar in a small bowl. Spoon over muffins in pan. Notes * Makes 12 muffins.* 1 muffin contains: Calories 133; Protein 3g; Carbohydrates 19g; Fat 5g; Cholesterol 0mg; Sodium 212mg White whole-wheat flour is available by mail from the King Arthur Flour Company and is also available at most Trader Joe’s Stores.

Ingredients 1 cup sugar ¼ cup butter 1 ⅔ cups mashed fruit* ½ cup silken firm Tofu1 egg 2 cups flour1 teaspoon baking soda 1 teaspoon salt1 teaspoon cinnamon 1 teaspoon nutmeg½ cup chopped pecans Instructions Preheat oven to 350 degrees Cream sugar and butter in a mixing bowl. Add mashed fruit, tofu and egg. Add dry ingredients an nuts. Pour into a greased loaf pan. Bake 60-70 minutes, or until firm and lightly browned. Notes Makes 8 –10 slices. *Applesauce or canned pumpkin works well here, or use mashed bananas, strawberries or raspberries.

Ingredients 8 ounces silken firm tofu, drained 3 large ripened bananas, mashed ½ cup soybean oil 1 ¼ cups sugar ½ cup soy flour 2 cups all-purpose flour 1 ½ teaspoons baking soda 2 teaspoons baking powder 1 ½ teaspoons cinnamon ½ cup chopped pecans or walnuts Instructions Preheat oven to 350 degree F. Grease and flour 9” x 5”metal loaf pan.In a large mixing bowl, beat the first 4 ingredients together until smooth and creamy. In a small mixing bowl, add the remaining ingredients except the nuts together. Add dry ingredients to tofu mixture and blend just until flour mixture is moistened. Add nuts and gently blend. Spoon batter into loaf pan. Bake 50-55 minutes, until toothpick inserted in center of bread comes out clean. Cool in pan on wire rack 10 minutes: remove from pan and cool completely on rack. Notes Makes 1 loaf, 12 servings

If you like moist quick breads, you’ll want to make this one often. Apple is a nice compliment and adds great flavor. Ingredients ¼ cup soft margarine ½ cup packed light brown sugar ½ cup (4 oz.) soft tofu, drained and pureed ½ cup light vanilla soymilk 1 teaspoon vanilla extract 1 2/3 cups all-purpose flour 1/3 cup soy flour 2 teaspoons ground cinnamon ½ teaspoon ground cloves1 teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 cup shredded apple, tossed with 1 tablespoon fresh lemon juice Instructions 1. Preheat oven to 350 degrees. Spray a nonstick 9 x 5-inch loaf pan with cooking spray.2. In a medium bowl, cream margarine and sugar together until light and fluffy. Add tofu, milk and extract, beat well.3. Combine flour, cinnamon, cloves, baking soda, baking powder and salt in a small bowl. Add to creamed mixture alternately with apple and lemon juice. Do not over mix. Pour batter into prepared loaf pan. 4. Bake about 1 hour or until top springs back when lightly pressed. Cool in pan 10 minutes on a wire rack. Turn out of pan and allow to cool completely before slicing. Notes * Yield: 1 loaf, about 9 slices.* 1 slice contains: Calories 207; Protein 4g; Carbohydrates 35g; Fat 6g: Cholesterol 0mg; Sodium 283 mg

Ingredients 2/3 cup sugar 2/3 cup pecans, finely chopped 1 teaspoon cinnamon 3 cups flour ¾ cup soy flour 2 teaspoons baking powder1 teaspoon baking soda ¾ teaspoon salt 1 ¾ cups sugar ½ cup butter, softened 3 large eggs 8 ounces soy sour cream 8 ounces dairy sour cream 2 teaspoons vanilla extract Instructions Preheat oven to 350 degrees F. Grease 9-inch to 10-inch tube pan with removable bottom; dust with flour. In small bowl, mix 2/3 cup sugar, pecans, and cinnamon. In medium bowl, stir together flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat remaining 1 ¾ cups sugar and butter until blended, scraping bowl with rubber spatula. Increase speed to high; beat until creamy, about 2 minutes, scraping bowl occasionally. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. With mixer at low speed, add flour mixture alternating with sour cream, beginning and ending with flour mixture, beating until batter is smooth, occasionally scraping bowl. Beat in vanilla. Spoon one-third of batter into prepared tube pan. Sprinkle ½ cup nut mixture evenly over batter, then spread half of remaining batter on top. Sprinkle with ½ cup more nut mixture; layer with remaining batter, then remaining nut mixture. Bake cake 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan and lift cake from pan bottom. Invert cake onto plate; remove bottom of pan. Immediately invert cake onto wire rack to cool completely, with nut mixture on top

Ingredients 1 cup all-purpose flour 1 ½ cups raw wheat bran 1 teaspoon baking soda1 teaspoon baking powder ¼ teaspoon salt ¼ cup soybean oil 2 egg whites, beaten 3 ripe bananas, mashed ½ cup vanilla soy yogurt 2/3 cup creamy soy nut butter ¼ cup packed brown sugar Instructions Combine flour, bran, baking soda, baking powder and salt in a mixing bowl and set aside. In large mixing bowl, combine soybean oil, egg whites, bananas, soy yogurt, soy nut butter and brown sugar. Mix well. Fold in the dry ingredients and mix just until combined. Spoon the batter into paper-lined or nonstick muffin tins. Bake in a 400 degree oven for 20 minutes or until firm to the touch. Remove from the pan and let cool on a wire rack. Notes Yields: 12 Muffins Calories 220; FAT 10g; Protein 7g; Carbohydrate 30g; Cholesterol 0mg

Ingredients 1 (16-oz.) can baked beans 1 (15.5-oz.) can black soybeans, rinsed and drained 1 (15-oz.) can tan soybeans beans, rinsed and drained 1 (12-oz.) package frozen shelled edamame 1 cup maple syrup or barbecue sauce or a combo of syrup and barbeque sauce ¼ cup cooked bacon or turkey bacon bits Instructions Combine baked beans, black soybeans, garbanzo beans, edamame, syrup or barbecue sauce and bacon bits in 4- to 5 ½ -quart slow cooker. Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. If necessary, stir in 1/2 cup water to desired consistency. Serve with corn bread or corn muffins.

A frittata is nothing more than an open-faced omelette, and is in fact, much easier to make. It’s also a natural repository for leftovers from the fridge – particularly any kind of pasta. This one uses Edamame, olives and two kinds of cheese. Any combination of cheese will work, preferably a sharp one and one that melts well. Ingredients 1 tablespoon olive oil ½ cup chopped ham ½ cup chopped onion 1 ½ cups leftover cooked linguine 1 ½ cups cooked Edamame ¼ teaspoon garlic salt 1/8 teaspoon pepper 12 chopped kalamata olives ½ cup crumbled queso fresco or ricotta cheese 5 eggs, beaten ½ cup grated pepper jack cheese Instructions Preheat oven to 350 degrees. Heat oil in a large nonstick skillet over medium heat. Add ham and onion, saute’ 3 minutes. Add linguine; cook 2 minutes. Add Edamame, garlic salt and pepper, cook 2 minutes. Sprinkle with olives and queso fresco. Pour eggs over cheese. Cover and cook over medium-low heat 4 minutes or until eggs are set. Place skillet in oven. Cover and cook 10 minutes. Sprinkle with pepper jack cheese, cook 2 minutes or until cheese is melted. Cut into wedges. Notes YIELD: 6 SERVINGS. CALORIES 304 (44% from fat); FAT 15g (sat 4g, mono 6g, poly 1.3g); PROTEIN 18g; CARBOHYDRATE 23g; FIBER 3g; CHOLESTEROL 192mg; IRON 2.5mg; SODUIM 506mg; CALCIUM 134mg