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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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Spinach Noodle Bake

Preheat oven to 350°. Prepare noodles according to package directions below. In non-stick, skillet, toss noodles over medium high heat until dry. Set aside. In a bowl combine spinach, mushrooms, water chesnuts, onions and cheese. Fold in noodles. Lighly grase a 1-1/2-quart baking dish
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Spinach Noodle Bake

Vodka Impasta

Use a strainer to rinse and drain noodles. Thoroughly pat dry. Bring a skillet sprayed with nonstick spray to medium heat. Add tomatoes, onion, garlic, salt, and pepper. Cook and stir until onion has softened, about 3 minutes. Add noodles and all remaining ingredients, breaking the cheese wedge in
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Vodka Impasta

Pecan Tofu Cookies

Pre-heat oven to 325°F 1.Add flour, pecans baking powder, brown sugar and salt into food processor. Press "stir" button for a couple of seconds until the butter breaks into small pieces. 2.Add Tofu and vanilla extract into flour mixture. Mix until dough forms into a ball. 3.Lig
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Pecan Tofu Cookies

Tofu & Vegetable Stir-fry

Coat frying pan with non-stick cooking spray. Lightly brown tofu & garlic in oil, add sauce & vegetables. Cover & "steam" 7-10 mins. until vegetables are tender. Add cornstarch, stirring 1-2 mins. until sauce thickens. Serve over steamed rice.
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Tofu & Vegetable Stir-fry


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