Silken Chocolate Tofu Pie

Silken Chocolate Tofu Pie

Ingredients

1 block silken tofu
1 regular size bag of semi sweet chocolate chips
1/4 cup strongly brewed black coffee
1-2 tablespoon vanilla flavoring
graham cracker pie crust
fresh raspberries (optional)

Directions:

1. Melt chocolate chips in the microwave or on stovetop.

2. Blend together: tofu, chocolate chips, coffee, and vanilla.

3. Pour into graham cracker crust and chill 1-2 hours in the freezer, or 4 or more hours in the refrigerator.

4. Garnish with fresh raspberries when serving.

Serves: 8

Preparation time: 15 minutes plus 2 hours chilling

Vegetable Casserole with Tofu Topping

Vegetable Casserole with Tofu Topping

Makes 6 to 8 (side dish)
Active time:1 hr
Start to finish:1 1/2 hr

Sounds kinda gross? WRONG!! It taste GREAT! My 6yr old didn't like it but my husband, 15yr old and 3yr old did. :) Check your teeth for green after this meal cuz its HEALTHY!!

For Vegetables

2 tablespoons olive oil
2 medium onions, halved lengthwise and thinly sliced lengthwise
1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups)
1 lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups)
1/2 lb carrots, cut into 1/4-inch-thick matchsticks
1/2 cup water
2 tablespoons soy sauce
1/2 teaspoon salt


For Topping
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
7 oz firm tofu
1 oz finely grated Parmigiano-Reggiano (1/2 cup; see Tips)
1/3 cup olive oil
2 teaspoons dried basil, crumbled
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon paprika
1 garlic clove, chopped
1/4 teaspoon salt

Sauté vegetables:
Put oven rack in middle position and preheat oven to 350°F.
Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.
Recipe by Ian Knauer...whoever the heck that is. ;)

Crust-less Pumpkin Pie

Crust-less Pumpkin Pie

This dessert lets you have all the flavor of pumpkin pie without any of the negative nutritional impact. Who needs crust, anyway?

ready in 1 hour. Makes 4 servings

1 package silken tofu

1 cup pumpkin puree

1 1oz box sugar free, fat free vanilla instant pudding mix

1tsp pumpkin pie spice

Add all ingredients to a large bowl and blend until smooth. Refrigerate before serving.

Nutrients per serving: calories:90, total fat:3g, sat fat:0g, trans fat:0g, sodium:263mg, total carbohydrates:12g, dietary fiber:2g, sugars:2g, protein:4g, iron:0.5mg

Tofu Stir-fry

Tofu Stir-fry

WHAT YOU WILL NEED

1 container of tofu firm and cubed, drained

1-2 bags of frozen stir-fry with teriyaki sauce added

soy sauce

garlic

olive oil

DIRECTIONS

Add about 3TBS of oil to Wok and let it get hot.

Toss the bagged stir-fry into the Wok and add cubed tofu and a few chopped garlic cloves.

Then just stir-fry the veggies and tofu until its as firm or tender as you like it. I like my veggies firm like Chinese style but my mom likes hers soft and almost mushy.

When the veggies are the way you want them, then add some soy sauce and stir. Add more and keep tasting until you have enough. Everyone likes it different so i have no strict recipe to go by.

Its easy and taste wonderful!!

The best stuffed shells evah!!

"NO ONE WILL EVER KNOW THAT THESE GIANT PASTA SHELLS CONTAIN TOFU...UNLESS YOU TELL!"

PREP TIME 10 MIN COOK TIME 45 MIN READY IN 55 MIN

SERVINGS (HELP) SERVINGS US METRIC

INGREDIENTS (NUTRITION)

1 (16 OUNCE) PACKAGE JUMBO PASTA SHELLS
1/3 CUP GRATED CARROT
1/4 CUP SHREDDED ZUCCHINI
3 TABLESPOONS CHOPPED ONION
1 (8 OUNCE) CONTAINER TOFU
1/2 CUP SHREDDED MONTEREY JACK CHEESE
1 CUP SHREDDED MOZZARELLA CHEESE, DIVIDED
1/2 CUP RICOTTA CHEESE
1 EGG WHITE
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
2 (8 OUNCE) CANS DICED TOMATOES
1/3 CUP TOMATO PASTE
1 TEASPOON DRIED BASIL
1 TEASPOON DRIED OREGANO
1/4 TEASPOON GARLIC POWDER
1 TEASPOON MINCED GARLIC

DIRECTIONS
PREHEAT OVEN TO 350 DEGREES F (175 DEGREES C).
BRING A LARGE POT OF LIGHTLY SALTED WATER TO A BOIL. ADD PASTA AND COOK FOR 8 TO 10 MINUTES OR UNTIL DONE; DRAIN.
MEANWHILE, IN A SMALL SAUCEPAN OVER MEDIUM HEAT COMBINE CARROT, ZUCCHINI AND ONION.
POUR IN JUST ENOUGH WATER TO COVER; COOK UNTIL TENDER AND DRAIN.

IN A LARGE BOWL, MASH THE TOFU WITH A FORK.
STIR IN CARROT MIXTURE, MONTEREY JACK CHEESE, 1/2 CUP MOZZARELLA CHEESE, RICOTTA CHEESE, EGG WHITE, SALT AND PEPPER.
MIX WELL AND SET ASIDE.
IN A MEDIUM SAUCEPAN OVER MEDIUM-HIGH HEAT, COMBINE TOMATOES, TOMATO PASTE, BASIL, OREGANO, GARLIC POWDER AND GARLIC.
BRING TO A BOIL; REDUCE HEAT TO LOW AND SIMMER FOR 10 MINUTES.

STUFF EACH COOKED PASTA SHELL WITH ABOUT 1 ROUNDED TABLESPOON OF THE FILLING.
PLACE SHELLS IN AN UN GREASED 2-QUART BAKING DISH.
POUR SAUCE OVER SHELLS.
COVER AND BAKE IN PREHEATED OVEN FOR 25 MINUTES, OR UNTIL HEATED THROUGH.
SPRINKLE WITH REMAINING 1/2 CUP MOZZARELLA CHEESE.