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Spring is in the air with this recipe for Tofu Deviled Eggs! For a lighter version of an all around favorite, just replace the mayonnaise with tofu. So quick and easy, these eggs are perfect for a snack or any gathering!
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Tofu Deviled Eggs

Tofu Deviled Eggs

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Curried Tofu Scramble

Drain tofu and set aside, wrapping with paper towel. Soak dried shiitake mushrooms in water and put in microwave for 1 min. Take all excess water out and slice into thin strips. In wok or large pan, heat sesame oil and cook the ground chicken, carrot and shiitake. Add tofu and break with
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Curried Tofu Scramble

Tofu Custard-filled Cake

Bake cake according to package directions, using a 12-cup bundt pan. Set the cake aside to cool. In a medium-sized heavy-bottomed saucepan, combine the sugar, cornstarch and egg. Mix very well. Using a blender or food processor or handmixer, puree the Tofu till completely smooth. Using a wire
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Tofu Custard-filled Cake

Tofu Gnocchi with Spinach and Sage

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Drain the Tofu and then add it to a large bowl; break up with your hands until crumbly. Drizzle with olive oil, add the garlic, and season well with salt and pepper. Keep working the tofu with your hands until it’s very
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Tofu Gnocchi with Spinach and Sage

Tofu Pumpkin Spiced Bread

In a blender, combine pumpkin and tofu. Puree until smooth and transfer to large bowl. Add sugar, vegetable oil, water and vanilla to tofu mixture In a separate bowl, whisk together flour, baking soda, salt, ginger and pumpkin spice. Combine dry and wet ingredients. Mix thoroughly and pour
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Tofu Pumpkin Spiced Bread


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