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Was ham the headliner at your Easter gathering? If you're looking for ways to use up leftovers, why not add some to this recipe for Creamy Tofu Split Pea Soup.
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Creamy Tofu Split Pea Soup

Creamy Tofu Split Pea Soup

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Sicilian Tofu Salad with Blood Oranges, Pine Nuts and Baby Kale

Wrap tofu in paper towel and press between two plates. Rest a book or heavy object on the top plate to help press out the water. Let tofu sit for 15-20 mintes. Whisk together the juice from half a lemon, olive oil, and salt and pepepr. Cube the tofu and add to the marinade. Cover and marinate f
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Sicilian Tofu Salad with Blood Oranges, Pine Nuts and Baby Kale

Tofu Anmitsu (Traditional Japanese Fruit Salad)

In a small saucepan, bring water and sugar to a boil, stirring until all the sugar is dissolved. Simmer for 5 mins. without stirring. Remove from heat and cool to room temperature, then chill. Cut Tofu into 1/2-inch cubes, and set aside. When syrup is cold, add plum wine and Tofu. Cover and
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Tofu Anmitsu (Traditional Japanese Fruit Salad)

Tasty Tofu Spinach Dip

Place half of your block of tofu in the blender. (You can store the remaining tofu in a plastic container in the refrigerator for about 2-3 days. Immerse the tofu in water to keep it moist and change water daily as long as you store it.) Defrost spinach in microwave and wring out excess water.
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Tasty Tofu Spinach Dip

Tofu and Leek Frittata

Whisk together the eggs, milk and Parmiagiano-Reggiano in a large bowl. Set aside. Heat the olive oil in a 10-inch non stick skillet over medium high heat. Once hot, add the tofu and cook for 4 minutes, until golden and crisp on the first side, then flip and continue cooking on the other side for
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Tofu and Leek Frittata


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