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Avocado Bean Dip
Deviled Tofu
Easiest Tofu Recipe
Enchiladas
Honey BBQ Tofu
Marinated Tofu
Marinated Tofu Salad
Pineapple Banana Smoothie
Pumpkin Pie
Tofu Shish Kebab
Simple Tofu Stir Fry
Tofu Tabouli Salad
Vegetable Tofu Pot Pie
Vegetable Fajitas Recipe contributed by West Wind Naturals. 1 Lb. FRESH Small Planet Organic Garlic & Herb and/or Spicy Tofu
12 Lb. Spicy or Mild Emerald Valley Bean Dip
1/2 Lb. Emerald Valley Mild or Hot Salsa
1 Large Green Pepper (finely chopped)
2-3 tbs. San-J or Eden Foods Organic Wheat-Free Tamari Soy Sauce
2 Ripe Avocados
2-4 Cloves of Garlic (minced)
2-4 tbs. Dill Weed
Juice of 1 Fresh Lime In a large bowl; mash avocados with lime juice. Crumble tofu and add to avocado mixture. Add remaining ingredients and mix well. Multi Layer Dip: For a festive presentation, intermittently layer dip with chopped fresh vegetables ( tomatoes, radishes, cucumbers, etc.) in a clear glass bowl. Spread top with sour cream or plain yogurt, sprinkle with grated cheese and garnish with tomato wedges, shredded lettuce and fresh cilantro is desired. (back to top) 1 lb. FRESH Small Planet Organic Tofu (any flavor, your choice)
1-1 1/2 tsp. turmeric
2 tbs. Spectrum Naturals Organic Apple Cider Vinegar
1/4 tsp. curry powder
1/4 c. mayonnaise
1/4 tsp. salt
1 tsp. Dijon mustard and/or 1/2 tsp. chopped onions/chives Use any flavor of FRESH Small Planet Organic Tofu. Crumble and mix well. You can use as a sandwich spread; try adding chopped celery and/or pickles. (back to top) 1 lb. FRESH Small Planet Organic Tofu (any flavor, your choice)
A few green onions
1 small piece of ginger
San-J or Eden Foods Organic Wheat-Free Tamari Soy Sauce Cut the tofu into bite size pieces. Pour a bit of soy sauce over tofu. Let it stand for a couple of minutes while you chop the green onions, and mince the ginger. Put the tofu in a bowl, decorate with the green onion and the ginger. Serve and enjoy! Serves: 2
Preparation time: 5 min. (back to top) To make enchilada sauce: 1 can Organic Muir Glen Tomato Puree
1 tbs. chili powder
1 tbs. San-J or Eden Foods Organic Wheat-Free Tamari Soy Sauce (or more to taste)
1/4 C. Muir Glen Organic Salsa (Mild, Medium, Chipotle, or Garlic-Cilantro) To make enchilada filling:
2 cloves garlic, finely chopped
1 1/2 lbs. FRESH Small Planet Organic Firm or Spicy Tofu In large bowl, mash tofu, add garlic and set aside. In second medium bowl, blend enchilada sauce ingredients, set aside. Soften tortillas in small amount of hot oil, place in casserole pan and spoon in small amount of tofu mix and roll up. After pan is filled, top with sauce, and if desired, grated cheese, black olives and onions. Cover with aluminum foil and bake in oven at 350 degrees for 30 minutes or until bubbly. Serve with avocado slivers, salsa & plain yogurt. Makes one 9" pan. For a more deluxe enchilada, sauté some vegetables with the tofu/garlic mixture before filing corn tortillas. (back to top) 1 Lb. of FRESH Small Planet Organic Tofu (any flavor, your choice)
2/3 cup natural BBQ sauce
1/2 cup water
2 Tbsp San-J or Eden Foods Organic Wheat-Free Tamari Soy Sauce
1 Tbsp honey
1 Tbsp . Spectrum Naturals Organic Sunflower or Olive Oil
Hot sauce to taste (optional) Dice tofu into about ½ to ¾ in. cubes. Heat oil in frying pan and add tofu. Sauté on medium until the tofu starts to turn a light golden color. Meanwhile, combine the rest of the ingredients. Stir this sauce and add it to the tofu. Continue to cook on medium until the sauce thickens. This will make 2 adult servings,(4 side dish servings). Very popular with toddlers! Serves: 2 to 4 Preparation time: 30 minutes (back to top) Marinade for 1 pound of Small Planet Organic Tofu 1/4 c. Spectrum Naturals Organic Olive Oil
2 tbs. San-J or Eden Foods Or Eden Foods Organic Wheat-Free Tamari Soy Sauce
4 cloves minced garlic
1 tsp. Spectrum Naturals Organic Toasted Sesame Oil (optional)
1/4 c. Spectrum Naturals Organic Apple Cider Vinegar
1/4 tsp. salt
1 tbs. honey or brown sugar (optional) To marinate tofu, it is best to use tofu that can absorb the necessary juices. Tofu can be wrapped in cloth and squeezed with a light weight for a few hours, removing the water and leaving room for the tasty juices. Alternatively, tofu can be frozen for at least 24 hours, thawed, squeezed to remove water, then marinated. Freezing tofu changes its texture to a more chewy consistency, and makes it a veritable "sponge" for flavors. Feel free to use any flavor of FRESH Small Planet Organic Tofu. Whisk together ingredients in a shallow 9X9 pan. Cut tofu into medium-sized chunks, strips or triangles. Place in pan and allow to marinate for at least a few hours. Preferably overnight. Turn the pieces a few times in the first hour to cover all surfaces. To cook, heat a wok or skillet over medium heat. Add 2 tbs. sesame, vegetable, or peanut oil and sauté tofu pieces gently until a little crisp on the outside. Serve over rice or steamed vegetables, or add to a stir-fry. (back to top) Marinade for 1 Lb. of Small Planet Organic Tofu
(Any flavor, Original Firm, Garlic & Herb, Spicy, Curry, or Sun-Dried Tomato, your choice) 1/4 c. Spectrum Naturals Organic Olive Oil
1/2-1 tsp. salt
1/2 tsp. black pepper
2 tbs. Spectrum Naturals Organic Apple Cider Vinegar
1/2 tsp. oregano
1 tsp. basil* Pour marinade over 1 Lb. of FRESH Small Planet Organic Tofu (any flavor, your choice) that has been cut into 3/4 inch cubes. Add 1/2 large onion, sliced thin, 1/2 cup of black olives. Optionally add tomato wedges, cucumber slices, grated carrot, red, yellow, orange, and/or green bell pepper. Marinade in refrigerator for at least 1 hour. Serve on a bed of lettuce. Reduce ingredients for additional tofu. *If using GARLIC & HERB Tofu you can leave out the basil. (back to top) 1 Lb. FRESH Small Planet Organic Firm Tofu
1 tsp. Vanilla
1-2 tbs. Honey
1 1/2 Bananas
1 can frozen Cascadian Organic Juice concentrate made into juice (any flavor, your choice (Orange, Grape, Apple, Lemonade, Raspberry, Cranberry) Crumble tofu into a blender then add remaining ingredients. Blend and enjoy! A refreshing drink. (back to top) 1 1/2 Lbs. FRESH Small Planet Organic Firm Tofu (mashed)
3 c. mashed packed pumpkin or winter squash
1/2 tsp. each ground nutmeg & ginger
1/4 tsp. each ground allspice & cloves
2 unbaked 9 inch pie crusts (preferably a Nut Pie Pastry crust)
1 c. Maple Valley Organic Maple Syrup
1 1/2 tsp. ground cinnamon
3/4 tsp. salt
2-3 tbs. water (optional) Combine pumpkin or squash, tofu, maple syrup, spices and salt in a food processor or blender (use water only if mixture seems very thick). Pour filling into pie crusts and smooth out. Bake in preheated oven @ 375 degrees for 30 minutes. Set on rack to cool and firm up for at least 2 hours before serving. (back to top) 1 lb FRESH Small Planet Organic Tofu
(any flavor, Original Firm, Garlic & Herb, Spicy, Curry, or Sun-Dried Tomato, your choice) cut into 3/4-inch cubes
1 recipe Lemon-Soy Marinade
16 cherry tomatoes
1 green bell pepper, cored and cut into squares
12 fresh mushrooms, rinsed and patted dry
1/2 large red onion, cut vertically into thirds Lemon-Soy Marinade
1 scallion (very thinly sliced)
3 garlic cloves (pressed)
4-1/2 tbsp. San-J or Eden Foods Organic Wheat-Free Tamari Soy Sauce
1/2 cup Spectrum Organic Sunflower Oil
1-1/2 tsp. ground ginger
2-1/2 tbs. Spectrum Naturals Organic Toasted Sesame oil
3 tbsp. fresh lemon juice Step 1
Prepare the marinade. Place the tofu in a medium bowl, pour on 1/3 of the marinade, and toss gently to coat. Step 2
In a large bowl, combine the tomatoes, pepper, onions and mushrooms. Pour on the remaining marinade and toss well. Cover and refrigerate both bowls 4 to 8 hours. Step 3
Alternately thread the tofu and vegetables on skewers. Barbeque for about 15 minutes, or cook in oven at 375 degrees. Turn the skewers every 5 minutes. Brush with some of the leftover marinade a few times while cooking, and again just before serving. Makes 4 servings. (back to top) 1 Lb. FRESH Small Planet Organic Tofu (any flavor, your choice)
1-2 tbs. Spectrum Naturals Organic Sunflower Oil
1-2 tsp. Spectrum Naturals Organic Toasted Sesame Oil
1 lb. Mixed vegetables, cut up, your choice, (carrots, broccoli, cauliflower, peppers, etc.) or 1 - 10 oz package of Cascadian Farm Organic Vegetable Blends
1 -2 tbs. San-J or Eden Foods Organic Wheat-Free Tamari Soy Sauce
2 cloves garlic (minced)
1 tsp. ginger root (fresh or powdered) Drain and lightly press tofu to remove excess water. Cube tofu and set aside. In a large wok or frying pan, lightly sauté vegetables in garlic, ginger, oil. Add cubed tofu and lightly sauté until tofu is thoroughly coated & heated. Lightly sprinkle soy sauce & stir gently until tofu is light tan colored. Serve aver a fresh bed of brown or basmati rice. Simple, easy, enjoy! Experiment with Thai, Oriental, Cajun, Italian, or any other creative seasonings. (back to top) 1 Lb. FRESH Small Planet Organic Tofu (any flavor, your choice)
1 C. bulgur wheat or Quinoa (for the wheat/gluten-free version)
1/2 C. black olives, chopped
2 large fresh tomatoes, chopped
3 tbs. Spectrum Naturals Organic Olive Oil
1-2 tbs. Spectrum Naturals Organic Apple Cider Vinegar
1 C. fresh parsley, finely chopped
3/4 C. green onions or scallions, chopped
1/2 C. fresh lemon juice
1/8 C. fresh mint, finely chopped
1 clove fresh garlic, minced
1/2-1 tsp. salt
1/4 tsp. black pepper Combine 2 cups of boiling water with the bulgur/quinoa in a medium bowl. Stir well. Cover and let stand until bulgur/quinoa is tender (about 1 hour). Drain if necessary. Add remaining ingredients and mix well. Cover and refrigerate 30 minutes before serving. Each flavor of FRESH Small Planet Organic tofu gives this salad a lightness and a new, wonderful taste twist. Enjoy! Yields 6 cups (back to top) 1 cup ea. potatoes & carrots, cubed
1 Tbs. Spectrum Naturals Organic Sunflower or Olive Oil
1 clove garlic, minced
1 cup fresh or Cascadian Farm Organic Frozen Peas
1 medium onion, chopped
1/2 tsp. salt Gravy: 3 Tbs. ea. Whole-Wheat Flour & Nutritional Yeast
1 1/2 cups vegetable cooking water or broth
1/2 tsp. ea. thyme, garlic powder, black pepper, paprika
3 Tbs. Spectrum Naturals Organic Sunflower or Olive Oil
1 1/2 cups soy or rice milk
1 tsp. ea. salt & sage Top crust from your favorite recipe to fit 2 QT casserole. Filling: Filling: 1 LB. FRESH Small Planet Organic Tofu, any flavor, your choice, (Frozen/thawed or fresh & cut into 1/2" cubes). Parboil potatoes & carrots, save water. Sauté onion, garlic, oil & salt. Combine with all vegetables & tofu. Simmer. Let bubble at low heat, flour, yeast & oil. Whisk in cooking water, milk & spices. Heat & stir until boiling and thickened. Mix in tofu & vegetables. Pour into 2 QT casserole & cover with crust. Bake at 350 for 30-40 minutes, or until crust is golden brown. (back to top) 1 c. sliced onion
1 c. sliced fresh mushrooms
2 cloves garlic, minced
1 lb. FRESH Small Planet Organic Tofu (any flavor, your choice)
2 tbs. Spectrum Naturals Organic Sunflower Oil
1 c. sliced green pepper
2 c. chopped tomato
1/2 c. chopped ripe olives
1 c. lettuce a minced jalapeno pepper, optional
1 tsp. chili powder
1 tsp. salt
1/2 tsp. dried oregano
1 tsp. ground cumin
2 c. (8 oz.) shredded soy cheese, or cheddar
10 (9-inch) warm flour tortillas Start by slicing the tofu into thin fajita type strips. Slice the onion, mushrooms, garlic and green pepper. Put a tablespoon of oil in two skillets and turn burners onto medium. Put the tofu in one and the onions, mushrooms, garlic and green pepper in the other. Add ½ tsp. salt, cumin and chili powder to tofu. Add ½ tsp. salt and oregano to veggies. Chop tomatoes, lettuce and olives. Grate cheese and warm tortillas. Top with salsa and your choice: sour cream, yogurt. 10 servings. 45 minutes to prepare (back to top)
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