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Ingredients 8 ounces soy cream cheese, softened 1/2 cup firm silken tofu1/2 cup soymilk 1 egg 1 tablespoon taco seasoning mix 1 cup shredded, cheddar flavored soy cheese 1/4 cup salsa 1/4 cup black soybeans, mashed Soy sour cream Soy crisps and/or blue soy chips Instructions Preheat oven to 350 degrees F. Combine soy cream cheese, tofu, soymilk, egg, and seasoning mix until well blended. Stir in shredded soy cheese, salsa and mashed black soybeans. Pour into a 6-inch spring form pan or 1- quart casserole. Bake in a 350°F oven for 30 to 35 minutes or until browned around the edges and a knife inserted near center comes out clean. Cool. Refrigerate. Garnish as desired with soy sour cream, salsa, and black beans and serve with soy crisps and blue soy chips.

Ingredients 1 lb. soft tofu, drained or 12 oz. silken tofu ¼ cup olive oil 3 tablespoons seasoned rice vinegar ½ cup fresh basil leaves1 minced clove garlic Instructions Blend all ingredients in a food processor or blender until smooth. Taste and adjust seasonings, if necessary. Use as a spread for French bread or as a vegetable dip. Notes Makes about 2 cups

Tempeh, with its intense, dense texture is best in small bites. In this recipe, the tempeh is braised in sweet, spicy soy flavors for intensely flavored nibbles that are perfect with an Indonesian inspired nut sauce. Any variety of tempeh can be used in this recipe. If you’re pressed for time, you can skip the sauce. Tempeh Ingredients ¼ cup rice vinegar ¼ cup soy sauce ¼ cup sherry 2 teaspoons minced peeled fresh ginger 2 teaspoons vegetable oil 3 garlic cloves, crushed 1 pound tempeh, cut into 30 cubes Curried Peanut Sauce Ingredients 2 teaspoons vegetable oil 1 cup chopped onion 2 teaspoons minced peeled fresh ginger ¼ teaspoon kosher salt 2 garlic cloves, chopped 2 teaspoons curry powder ½ teaspoon ground turmeric 1 cup water ¼ cup chopped dry roasted peanuts1 tablespoon fresh lemon juice Instructions To prepare tempeh, combine first 6 ingredients in a large nonstick skillet; add tempeh, tossing lightly to coat. Bring to a boil. Cover, reduce heat to low, and simmer 15 minutes.Uncover mixture and increase heat to medium-high.Cook 4 minutes or until golden brown, turning frequently. Cool. Curried Peanut Sauce Instructions To prepare sauce, heat oil in a small saucepan over medium-high heat.Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes.Stir in curry powder and turmeric; sauté 1 minute. Add water.Bring to a boil, and cook 1 minute. Cool 5 minutes.Pour onion mixture into a blender, and add peanuts and lemon juice; process until smooth. Place a toothpick in each tempeh cube.Serve with peanut sauce. Notes Yield: 15 servings Calories 152 (36% from fat); Fat 9g (sat 1.6g, mono 3.5g, poly 3.4g); Protein 8.6g; Carbohydrate 7.6g; Fiber 0.7g; Cholesterol 0mg; Iron 1mg; Sodium 512mg; Calcium 58mg

This recipe is adapted from Cooking Light magazine. Silken tofu is pureed with shrimp, and spices for an interesting flavorful dip that’s great with pita chips. Buy the most economical shrimp available as the size is immaterial. Ingredients 1 pound shrimp, cooked and peeled ¼ cup (2-ounces) light cream cheese2 tablespoons light mayonnaise 2 tablespoons fresh lime juice 2 teaspoons Thai fish sauce or low-sodium soy sauce1 (12.3-ounce) package reduced-fat firm tofu, drained 1 teaspoon dark sesame oil 1 tablespoon minced peeled fresh ginger 1 garlic clove, minced3 tablespoons minced green onions 3 tablespoons chopped fresh cilantro Wonton Chips Ingredients 30 won ton wrappers, cut in half diagonallyCooking spray Kosher salt Instructions Place the first 3 ingredients in a food processor, and process until minced. Add lime juice, fish sauce, and tofu; pulse until blended. Add ginger and garlic to shrimp mixture, and pulse until combined. Add onions and chopped cilantro, and pulse 3 to 4 times. Spoon into a bowl; cover and chill 1 hour. Serve with won ton chips. Wonton Chips Instructions Preheat oven to 375 degrees. Place won ton triangles on baking sheets; lightly coat won tons with cooking spray. Sprinkle with salt. Bake at 375º for 4 minutes or until crisp and golden brown. Store in an airtight container. Notes Creamy Shrimp Dip Yield: 3 cups (serving size: 1/4 cup) Calories 81 (33% from fat); Fat 3.4g (sat 1g, mono 0.8g, poly 0.8g); Protein 8.6g; Carbohydrate 1.6g; Fiber 0.0g; Cholesterol 60mg; Iron 1mg; Sodium 182mg; Calcium 34mg; Wonton Yield: 5 servings (serving size: 12 chips) Calories 26 (7% from fat); Fat 1g (sat 0.1g, mono 0.1g, poly 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg;

This recipe comes from Wildwood Natural Foods company via the Soy Sisters. What a great way to eat vegetables! Ingredients ½ pound water packed soft tofu 1 (11.3g) package Ranch salad dressing dry mix 1 finely chopped green pepper 4 tablespoons finely chopped green onions Instructions Combine dressing mix with tofu in food processor. Blend on high for one minute or until very smooth. Remove mixture from food processor. Add finely chopped pepper and onions to tofu mixture.Chill and serve Notes Yield: 8 servings Calories: 37; Total fat: 3.5g; Cholesterol: 0 mg; Sodium: 9.51 mg; Carbohydrate: 1.16 g;Soy Protein: 3.1g

This recipe comes from Wildwood Natural Foods company via the Soy Sisters. What a great way for kids to eat Jell-O. Ingredients 1 small package sugar free Jell-O 1/3 pound water packed soft tofu Instructions Prepare Jell-O according to package directions except reduce the cold water by half. Let Jell-O set until firm.Press tofu, then crumble into food processor.Blend until smooth, add Jell-O and blend until incorporated. Chill until set.Top with whipped cream if desired. Notes Yield: 4 servings Calories: 53; Total fat: 0.5g; Cholesterol: 0 mg; Sodium: 47 mg; Carbohydrate: 0.5 g; Fiber: 0.5g; Total Protein: 5g; Soy Protein: 2.5g

Ingredients 2 (15-ounce) cans garbanzo beans, including liquid 3 cloves garlic 8 ounces silken soft tofu 1/4 cup plus 1 tablespoon tahini (sesame seed paste) 1/4 cup fresh lemon juice 3 tablespoons water Instructions Drain garbanzo beans, reserving ¼ c liquid; set aside. In a food processor or blender, process garlic until minced. Add garbanzo beans, reserved liquid and remaining ingredients; process 3 minutes or until smooth. Serve with pita bread and raw vegetables. Notes Yield: 4 cups. Calories 82 (38% from fat); Fat 3.5g (sat 0.3g, mono 1.0g, poly 1.2g); Protein 3.9g; Carbohydrate 9.4g; FIBER 2.3g; Cholesterol 0mg; Iron 1mg; Sodium 162mg; Calcium 29mg

Ingredients 1¼ cups soft tofu 2 tablespoons brown sugar ½ teaspoon cinnamon Instructions Blend all ingredients in a blender until well blended and smooth. Cover and chill at least 2 hours. Serve with a variety of fresh fruits. Notes Yield: 1 cup.

Ingredients 8 ounces soft tofu1 package (8 oz.) cream cheese, softened 1 package (1 oz.) ranch seasoning dressing mix 1/3 cup chopped, drained, marinated sun dried tomatoes1 teaspoon dried minced onion 1/4 teaspoon garlic powder Vegetable dippers or crackers Instructions Blend or process tofu until smooth. In a medium bowl combine blended tofu, softened cream cheese, and seasoning mix until smooth. Stir in chopped tomatoes, dried onion, and garlic powder. Cover and chill 1 hour. Serve with vegetable dippers or crackers. Notes Makes 2 cups dip.

Ingredients 10 large banana peppers, chopped1 med. orange, chopped 4 c. whole black raspberries 1/2 c. water1 t. lemon juice 6 1/2 c. sugar1 pkg. Powdered Surejell Instructions Place fruit, peppers, orange, lemon juice and water in kettle. Bring to boil and add Surejell. Boil mixture for one minute. Ladle into prepared jars. Cover with two part lids. Place jars into canner and cover with water. Bring to gentle boil and boil for 10 minutes.Cool and enjoy! Notes Use in Soy Peppered Cheese Tarts recipe (above) or as topping for cream cheese.

Ingredients 4 ounces ⅓ fat cream cheese ½ cup soft silken tofu1 (7 ounce) container marshmallow crème Zest of one lemon Instructions Blend cream cheese with tofu until incorporated. Add the marshmallow crème and lemon zest to the cream cheese tofu mixture and blend until the mixture is smooth and homogenous. Notes 12 servings

Ingredients 1 1/3 cups drained, chopped canned artichoke hearts (or one 13.75oz can) ½ cup chopped jarred roasted red pepper ¾ cup soft silken tofu ¼ cup mayonnaise 1 cup shredded parmesan cheese 1 cup shredded Italian blend cheese 1 tablespoon + 1 teaspoon minced garlic Instructions Preheat oven to 375°F. Chop the artichoke hearts and roasted red peppers and place in a medium sized mixing bowl. Measure out tofu, mayonnaise, parmesan cheese, Italian blend cheese, and garlic, place in the mixing bowl with the artichoke hearts and roasted red pepper, and stir until incorporated. Transfer artichoke mixture into an ungreased 8 by 8 baking dish, place in oven, and bake for approximately forty minutes or until brown and bubbly. Notes Ten servings (¼ cup each)