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Ingredients 12.3-ounce box of silken tofu 3 tablespoons maple syrup ½ teaspoon cinnamon ½ teaspoon vanilla extract Instructions Combine all ingredients in a blender or food processor until smooth and creamy. Serve over warm French toast or on the side as a dipping sauce.

Dressing Ingredients 3 ounces soft silken tofu ½ cup chopped roasted red peppers 2 cloves garlic, minced 1 ounce freshly squeezed lemon juice ½ teaspoon smoked paprika ½ teaspoon salt ¼ teaspoon pepper ⅓ cup soy oil Instructions In a blender, add all ingredients except oil. Process until smooth. Slowly add oil. Continue to process until creamy. Refrigerate for 4 hours or overnight for flavors to develop. Enjoy with your favorite salad greens. Notes Yield: 12 servingsServing size: 1 ounce This recipe makes 12 – 1 ounce servings. Have leftovers? Here’s an idea Mix ½ cup of vinaigrette with ½ cup sour cream and 2 tablespoons mayonnaise to make a creamy dip for raw vegetables or to spread on sandwich bread. By Chef Cherry Madole, The Tangerine Food Company

Ingredients 1 cup olive oil 1/4 cup apple cider vinegar 1/4 cup lemon juice 3 teaspoons liquid aminos from soy protein1 teaspoon yellow mustard 1 teaspoon smoked paprika1 teaspoon smoked salt 4 teaspoons garlic powder1 /2 teaspoon celery seed 1 teaspoon agave nectar 1/2 cup soy mayonaise/veganaise 4 oz (1 container) Go Veggie Soy based Parmesan cheese 1- 12 oz package silken tofu Instructions In a blender, add all ingredients. Blend until well incorporated. Refrigerate until chilled. Best if left to chill overnight.

Ingredients Romaine lettuce kale edamame, shelled carrots, shaved. homemade Crispy Croutons (Italian Bread cubed, tossed with olive oil, garlic powder, sea salt & pepper then baked at 350 until crispy) Instructions In a large salad bowl, add all ingredients. Toss with dressing. By Chef Kerri Rush

Use as a dip for apples and fruit or stir into hot oatmeal! Everyone is thinking pumpkin these days so I thought I would combine pumpkin and silken tofu for a yummy fall dip! The beautiful thing about silken tofu is it is neutral in flavor and it blends so well with just about anything. Simply drain the tofu and transfer to a blender. Add pumpkin, puree for a bit, and then add the sugar, maple syrup, and spices. In a matter of minutes you have a fabulous fruit dip that tastes good, is heart healthy, has lots of fiber, and is a terrific dip for fruit. This treat is a great after-school snack and equally perfect for the fall entertaining season. Ingredients 1 box silken firm tofu, drained 1-15 oz. can  of pumpkin ⅓ cup brown sugar 1 tablespoon maple syrup 2 teaspoons cinnamon2 teaspoons nutmeg Instructions Add tofu and pumpkin to a blender. Puree for about 20 seconds. Add brown sugar, syrup, cinnamon and nutmeg and continue pureeing until smooth, adding more of each, as desired. Notes Use pumpkin pie spice instead of cinnamon and nutmeg. Adjust flavoring and sweetness according you your desired flavor profile. Breast Cancer Awareness Nutrition Fact: Girls who eat 1 to 2 servings of soy per day in the context of a healthy diet, may reduce the risk of breast cancer later in life by up to 50%. By Linda Funk

Ingredients 1 cup plain soymilk 1 tablespoon white vinegar 1⁄2 cup soft silken tofu 1⁄2 cup plain greek yogurt 1 packet Ranch dressing mix (3 tablespoons) Instructions In a small mixing bowl, combine soymilk and vinegar. Allow to rest for 15 minutes. (This will make soy buttermilk). In a food processor, add soymilk/vinegar mixture. Add remaining ingredients; purée until Refrigerate for at least 30 minutes. Serve with vegetables, wings or over salad. Store in air-tight container in refrigerator for up to 1 week. Notes Yield: 1 3/4 cups Serving Size: 2 tablespoons Nutrition Facts: Calories: 15, Calories from fat: 5, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 25mg, Carbohydrates: 2g, Dietary Fiber: 0g, Sugar: 1g, Protein: 2g

Ingredients 1 box Mori Nu Silken Lite Tofu, firm 1 cup soy milk or almond milk (plus extra if you want sauce less thick) 1/2 teaspoon nutritional yeast flakes 1/2 teaspoon salt 1/2 teaspoon red pepper flakes (optional) 2-3 garlic cloves, minced 2 teaspoons olive oil add-ins 1/2 cup frozen peas 1 cup broccoli florets 4 mushrooms, sliced juice from half a lemon Noodles of your choice (raw zucchini noodles, kelp noodles, cooked pasta noodles, etc.) fresh spinach Instructions In a blender on low speed, combine tofu and milk until smooth, stopping blender and scraping down sides with a rubber spatula as necessary. Add yeast flakes, salt, and red pepper flakes. Blend on low speed until combined, about 20 seconds. Set aside.In a medium sized sauce pan, heat olive oil over medium heat. Add minced garlic and sautee until golden, about 1-2 minutes. Remove from heat, add garlic to tofu mixture and blend on low for 10-20 seconds or until combined. Pour tofu mixture into sauce pan, bring to simmer over medium heat. Add frozen peas, broccoli florets, and mushroom slices. Cook for 2 more minutes, stirring constantly, until it begins to simmer. Turn off heat, stir in lemon juice. Serve over your choice of noodles and fresh spinach. By Jennifer Haferkamp, The Foodery

Ingredients 8 ounces soft tofu, drained1 large clove garlic, minced One-quarter cup water2 tablespoons fresh lemon juice 4 tablespoons rice wine vinegar 3 tablespoons dark sesame oil One-half teaspoon salt or to taste Freshly ground black pepper or to taste Instructions Place tofu, garlic and water in a blender and puree Add lemon juice, vinegar and sesame oil and blend until smooth Season with salt and pepper to taste Serve over blanched, chilled asparagus, green beans or other vegetables Notes Makes 3 cups

Ingredients 7 ounces silken tofu 2 tablespoons rice wine vinegar 1 teaspoon sesame oil 2 teaspoons cilantro 1/4 teaspoon sugar 1/2 lime Kosher salt and freshly ground pepper, to taste Instructions Place tofu, rice wine vinegar, sesame oil, cilantro, and sugar in the bowl of small food processor. Juice half a lime and add lime juice to the food processor. Blend together. Add salt and pepper to taste.Store in the refrigerator 3-5 days. By Jessica Levinson, Nutritioulicious

Ingredients 1 large jar of medium or mild salsa 1 can of black soybeans 1 can of corn, drained (or approximately 1 can of frozen corn) 1 large can of chicken meat (approximately the size of 2 small cans of tuna) 2 cups shredded soy cheese Instructions Mix together and serve with tortilla chips.

Ingredients 2 tablespoons fresh lemon juice 1 tablespoon soybean oil 2 teaspoons minced fresh rosemary 2 teaspoons minced fresh sage ¼ teaspoon freshly ground pepper 2 garlic cloves, chopped 1 (15 ounce) can of tan soybeans, rinsed and drained 4 (6-inch) pitas, each cut into 6 wedges Instructions Combine all ingredients and process until smooth. Serve with pita wedges. Notes Yield: 8 servings

Ingredients 1 clove minced garlic 1 can black soybeans, rinsed and drained ½ cup tan soybeans, rinsed and drained 2 tablespoons soybean oil Yield: 1 ½ cups 1 teaspoon red wine vinegar 2 tablespoons chopped onion 3 tablespoons lemon juice pinch red pepper flakes ½ teaspoon ground cumin salt and pepper to taste Yields: 1 ½ cups Instructions Combine all ingredients in a food processor and pulse until mixture is smooth. Serving Suggestions Tortilla chips, pitas or crackers.