Serves 8

2 tablespoons extra virgin olive oil

1 14.5-ounce extra firm tofu, drained, pressed between paper towels to express excess liquids, and cubed

2 cups barbeque sauce, divided

2 stalks celery, diced

1 onion, diced

1 chile, seeded and diced

1 12-ounce package shredded cabbage

2 cans vegetarian baked beans

1 teaspoon ground cumin

2 baking apples, like Jonathon or Winesap, cored and cubed

2 tablespoons spread with plant stanols added

Preheat oven to 350 degrees.  Coat a 2-quart baking dish with cooking spray.

In a small bowl, mix oil, tofu, celery, onion, and chile.   Microwave for 3 minutes.  Add cabbage and microwave until onion and cabbage are soft.  Add beans, cumin, barbeque sauce and apples.  Dot with spread. 

Bake for 25 minutes, or until apples are tender.

Serve with brown rice.

Serves 4

1 5.7-ounce box curried whole grain couscous

½ cup raisins

3 tablespoons extra virgin olive oil

1 14-ounce package extra firm tofu, drained and pressed between paper towels to express liquid, cut into small cubes

2 cups mushrooms

1 medium onion, chopped

4 cups broccoli florets

1 red bell pepper, chopped

1 cup fresh cilantro, chopped

Prepare couscous according to package instructions.  Before covering it to soak up the water, add raisins. 

Saute tofu in olive oil in a large over medium heat for 10 minutes, turning occasionally, or until browned.  Transfer tofu to couscous bowl.  Place mushrooms and onion in skillet and sauté for 5 minutes, or until tender.  Add broccoli and bell pepper and sauté until crisp-tender, about 3 minutes.  Transfer vegetables to bowl of couscous.  Add cilantro and stir gently.

½ cup sesame seed oil

¼ cup sesame seeds

¼ cup lime juice

1cup lite soy sauce

1 cup balsamic vinegar

1 cup cooking rice wine

½ cup brown sugar

1 tsp. grated ginger

1 tsp. minced garlic

14 ounce firm tofu, patted dry and cut into small cubes

Combine first nine ingredients in a small bowl.  Add tofu and gently mix to coat.  Refrigerate, covered for at least 6 hours to marinate.  (This may be stored in the refrigerator for up to 1 week.) 

To serve, cook in microwave in a microwave-safe dish for 2 – 3 minutes, until it begins to bubble.  Serve on top of noodles, rice, cooked vegetables or salad.

Serves 4 - 6

1 – 12 ounce packages firm tofu

1 c. brown sugar

1 c. lime juice

1 c. low salt soy sauce

1 ½ c. peanut butter – all natural variety

2 Tbsp. minced garlic

1 tsp. ground ginger

1 tsp. ground tumeric

minced red peppers to taste

1 – 2 bunches broccoli spears

Drain tofu and press with paper towels to remove as much moisture as possible.  Cut into small cubes and set aside. 

Mix remaining ingredients, except for the broccoli in a medium bowl.  Fold in tofu, coating well.  Cover and refrigerate overnight.   (This mixture can be kept for up to one week in the refrigerator before using.)

Place broccoli spears in a large, microwave safe bowl.  Pour Tofu mixture over the broccoli and microwave on high for 3 – 4 minutes, until the broccoli turns brighter green, but is still crisp.  Sprinkle some dry roasted peanuts on top before serving.