House Foods

What's New with Our Recipe!

Indulge in a Tuscan favorite with a twist: Tofu Caprese with Heirloom Tomatoes and Basil Infused Olive Oil created by friends Debi Mazar and Gabriele Corcos. So refreshing, it'll be the perfect addition to this sunny Spring season!
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Tofu Caprese with Heirloom Tomatoes

Tofu Caprese with Heirloom Tomatoes

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Tofu “Punkin” Pie

Preheat oven to 350° In a blender or food processor, add all ingredients and blend thoroughly. Pour mixture into pie crust; bake in a 350°F oven for 45 minutes or until set. Serve chilled.
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Tofu “Punkin” Pie

Tuscan Tofu, White Bean and Garlic Dip with Summer Vegetables

Heat olive oil in a large skillet over medium high heat. Add garlic and rosemary and sauté until fragrant, about 1 to 2 minutes. Sprinkle in the red pepper flakes and remove from heat. Season the mixture with salt and pepper. Add white beans, tofu, and the olive oil rosemary mixture, and puree
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Tuscan Tofu, White Bean and Garlic Dip with Summer Vegetables

Tofu, Tuna and Corn Gratin

Preheat oven to 375°F degrees Lighly grease casserole 1.Béchamel Sauce: Add butter and flour to a microwave-safe bowl. Cover with plastic wrap, making vents on both sides, and heat in microwave oven on high for 1 minute. Remove, add approximately 4 Tbsp milk and with a whisk mix well. Add rem
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Tofu, Tuna and Corn Gratin

Creamy Oriental Tofu dressing

In a blender or food processor, blend honey, oil, garlic, cilantro, 1 green onion and red pepper. Add tofu, rice vinegar (soy sauce if desired), and continue blending until smooth. Transfer to a storage bowl. Finely slice remaining green onion; blend into tofu mixture. Refrigerate at least 30 mi
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Creamy Oriental Tofu dressing

 

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