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Recipes:
Breakfast –Scrambled Tofu
Ingredients:1 package firm sprouted tofu1-2 tablespoons canola oil1 clove garlic, minced1 tablespoon soy sauce¼ - ½ teaspoon turmeric½ teaspoon salt¼ teaspoon pepper½ cup chopped scallionsDirections:1.
 
Press tofu between two plates for ½ hour. Drain excess water.2.
 
Sauté garlic in olive oil over medium heat for 1 minute. Stir in crumbled tofu then addsoy sauce, turmeric, salt, pepper and green onions. Cook for three more minutes, stirringoccasionally. Serve.
Lunch – Tofu Sandwich Spread
Ingredients:1 package firm sprouted tofu, drained and rinsed2 tablespoons mayonnaise1-2 teaspoons prepared mustard1-2 tablespoons sweet pickle relish½ teaspoon salt, optional1 green onion, washed and chopped fine, optional1 stalk celery, washed and chopped fine, optionalDirections:1.
 
Break tofu into chunks and squeeze out excess liquid with your hands, discard liquid.2.
 
Place tofu in 1½ quart mixing bowl; add all other ingredients, stir until well blended. Adjust seasoning to taste.3.
 
Chill 30 minutes or longer to allow flavors to blend. Serve on whole bread with lettuce andtomato or on crackers as an appetizer. Makes 4-5 sandwiches, keeps in the refrigerator 5-6days in an air tight container, do not freeze.
Dinner –Baked Tofu
Ingredients:1 package firm sprouted tofu1/8 cup soy sauce1 teaspoon sesame oil
 
 Directions:Preheat oven to 375 F.1.
 
Press tofu between two plates for ½ hour. Drain excess water.2.
 
Slice tofu 1/4-inch thick. Brush both sides with soy sauce and marinate for 10 minutes.3.
 
Place tofu on a lightly oiled baking sheet and bake for 30-35 minutes, turning once.halfway through, until a deep, golden brown and crispy on the outside but still tender. onthe inside. Remove from oven. Variations: use ¼ barbeque sauce or teriyaki sauce in place of soy sauce.
Tofu & Broccoli Stir Fry 
Ingredients:1 package firm, sprouted tofu1 ½ lb broccoli, trimmed, peeled and cut into bite sized florets and ¼ inch roundsSalt to taste3 tablespoons soy sauce2 tablespoons rice vinegar¼ teaspoon red pepper flakes4 cloves garlic, minced1 tablespoon GMO free corn starch¾ cup water½ cup toasted cashewsDirections:1.
 
Press tofu between two plates for ½ hour. Drain excess water.2.
 
Meanwhile cook broccoli stalks and florets in a large pot of boiling water for two minutes.Drain3.
 
Sauté tofu until light golden brown in vegetable oil, turning once, approximately 10-15minutes.4.
 
In a small bowl whish together soy sauce, vinegar, red pepper flakes, cornstarch, garlic and water. Set aside.5.
 
Sauté broccoli over high heat for two to three minutes until tender crisp. Wisk sauce tocombine; pour into pan. Add tofu and stir to coat about one minute more. Top withcashews and serve.
Tofu Parmesan
Ingredients:
 
1 package firm sprouted tofu, drained and rinsed1 whole egg, beaten1 cup fresh, whole wheat bread crumbs
 
1-2 tablespoons olive oil1 ½ - 2 cups prepared spaghetti sauce12 oz low fat mozzarella cheese, grated
 
Directions:1.
 
Drain and rinse tofu. Cut tofu cube into eight slices approximately ½ thick.2.
 
Beat egg and pour into a shallow dish or saucer. Put bread crumbs in a shallow pan.3.
 
Heat olive oil in skillet over medium high heat, do not let oil start to smoke.4.
 
Take tofu slices one at a time, dip in egg, roll in bread crumbs and place in hot oil. Brownbriefly on both sides and transfer each slice to an 8 x 12” baking dish. Once all slices arebrown you can sauté remaining egg mixture with remaining bread crumbs if desired, placein baking dish with tofu.5.
 
Pour prepared spaghetti sauce over all, top with grated cheese. Bake at 350° for 20 – 25minutes, or until the cheese is melted and sauce begins to bubble. Serve with a tossed greensalad and crusty French bread. Serves four
Dessert – Chocolate Tofu Pudding
Ingredients:1 14 oz package soft silken tofu1/3 cup cocoa powder1/3 cup Agave (feel free to use a little more if you want it sweeter)2 teaspoons vanilla extract
OR:
1 package firm sprouted tofu1 cup semi-sweet chocolate chips, melted until smooth¼ cup agave¼ cup soy milk 1 tablespoon vanilla extractDirections:1.
 
Place all the ingredients in a food processor and blend to combine.2.
 
Scrape down the sides of the food processor and blend again to make sure everything isincorporated. Serve immediately or chilled. The chocolate flavor becomes richer withchilling.
 Vanilla Tofu Pudding
Ingredients:
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