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    You are in: Home / Cookbooks / My Little Tofu Cookbook
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    73 recipes in

    My Little Tofu Cookbook

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    This makes a great breakfast on the go, using banana, blueberries and non dairy mlk. Adding ground flax offers a healthful boost of omega 3s, fiber and protein. Got this from Whole Foods and changed it around a little.

    Recipe #465061

    From Alton Brown, this is a cool way to get your tofu!

    Recipe #117228

    This tofu mayonnaise is super for anyone who is lactose-intolerant or vegan. It's thick and creamy and you may add seasonings to fit your taste! Great for pasta salads or anywhere you'd use regular mayonnaise. Add herbs of choice to make a dip. Adapted from Allrecipes.

    Recipe #244124

    Vegan miracle whip! Adapted from 3ABN-and made by Kyong Weathersby. I haven't tried this yet, and have put it here to access it easily. I hope you enjoy! :D

    Recipe #352668

    This mozzarella style cheeze for pizza is the ultimate. It pours on easily and thickens up in the oven. It has an amazing taste. From My Vegan Cookbook.

    Recipe #498377

    A sweet, mild, rich tasting drink developed at Vegetarian Times magazine. Make sure you use silken tofu, it's different from regular tofu, much creamier and smoother. FYI: In December 1981, Redwood Valley Soyfoods Unlimited (California) introduced Soynog, the earliest known soy-based non-dairy and vegan eggnog based on soy milk and tofu (added for thickness). It was renamed Lite Nog in 1982 and Tofu Nog in 1985. I haven't tried this yet, putting here for safekeeping.

    Recipe #510673

    I'm always looking for a good tofu recipe and I like the way the turmeric makes this look like real eggs. Try this, you just may like it!!!

    Recipe #65694

    This recipe intrigues me! A thick and creamy hot cocoa with a thick frothy foam on top, mimicking melted marshmallows. You will see a frothy foam form on top as you are mixing it. I recommend that you use Thai Kitchen's Pure Coconut Milk. It has no chemical additives or preservatives like some other brands. Placed here for safekeeping. From My Vegan Cookbook.

    Recipe #498277

    I got this from Better Homes and Gardens. A delicious way to eat tofu!

    Recipe #91097

    Creamy, thick and flavorful but very low in fat, only 1.5 grams per serving to be exact. This vegan tartar sauce will amaze your taste buds. Try it with the faux fish recipe. :)

    Recipe #498239

    This yummy faux feta tastes a lot like dairy feta and can be used as you would use feta cheese. Crumble it over pasta, grains, or raw vegetable salads. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak.

    Recipe #320389

    The title says it all really. Adapted from The Garden of Vegan cookbook.

    Recipe #397733

    This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook.

    Recipe #398973

    This is gently simmered tofu topped with a stir together sauce, commonly called banchan. It would make a great vegetarian course served with rice.You will want to eat the sauce on everything! Adapted from Gourmet magazine(March 2009).

    Recipe #401771

    I love Thai food! This tastes so fresh!

    Recipe #108052

    Originally from Better Homes and Gardens, this has been changed to make it vegetarian. I hope you enjoy! Inspiration from delish dish.

    Recipe #493072

    I got this from the Food Network, courtesy Tori Ritchie. Yum!

    Recipe #117109

    This is so good and has gotten lots of great comments on Heidi Swanson's food blog. She threw this together one night and it was a hit! If you can't handle Brussels Sprouts, try cabbage, spinach, broccoli(cut up real small), or bok choy. I have changed this just a bit.

    Recipe #378954

    Buffalo wings were created in Buffalo, New York. One story goes, buffalo wings were first prepared at the Anchor Bar by Teressa Belissimo, who owned the bar along with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce. This vegan version has all the taste of the original version, but not the meat. Adapted from Joni Marie Newman, a great game snack! Joni has some great recipes!

    Recipe #458965

    You won't miss the meat because the tofu is pressed, glazed with a sweet, spicy sauce and topped with a crisp slaw of jicama and carrots! Adapted from Food & Wine magazine.

    Recipe #157040

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