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Ingredients
1 1/4 C Island Spring Traditional Firm Tofu, well pressed
4 Breast fillets of chicken, about 7 oz.
1/3 C Parsley, minced
1/3 C Celery, minced
1/3 C Onion, minced
1 Egg or egg substitute
1 t Salt
1 Pinch of Pepper
1 T Curry Powder
1/2 C All Purpose Flour
1 C Bread Crumbs
Salad Oil for Deep Frying

Method
1. With a sharp knife cut a slit into chicken fillets to make pouches. Set aside.
2. Crumble Tofu in a bowl. Add parsley, celery, onion, 1/3 cup bread crumbs and egg. Season with salt, pepper and curry. Mix thoroughly.
3. Fill the chicken pouches with the stuffing, leaving 1/2 inch of the edge free.
4. Press the stuffed pouch lightly between your hands to close the edge and to distribute the stuffing evenly.
5. Coat the stuffed chicken first with flour, then dip in beaten egg. Then roll in breadcrumbs.
6. Heat oil in a deep skillet to cover the chicken pieced and fry 10 minutes over medium heat or until golden and crisp

Chicken Kyoto

2 T Soy Sauce
2 T Water
1 T Cornstarch
1 t Sugar or Honey
1 t Instant chicken bouillon granules
1 T Vegetable Oil
2 Whole boneless chicken breasts, skinned and cut into strips
1/2 C Onion, chopped
3 C Fresh Broccoli Flowerets
1 C Fresh Mushrooms, sliced
10 oz Island Spring Traditional Firm Tofu, drained and cubed
1 clove Garlic, minced
Hot Cooked Rice
Soy Sauce

Yields 4 Servings. Preparation Time: 10 to 15 minutes Cooking Time: 5 to 9 minutes (plus 5 minutes to preheat and 3 minutes standing time) Oven Setting: HIGH (100 percent power)

Method
1. In 1 Cup measure combine soy sauce, water, cornstarch, sugar, and bouillon granules. Set aside.
2. Preheat a 10-inch browning skillet in oven 5 minutes. Add Oil, and then add chicken strips, onion and broccoli. Stir-fry until sizzling stops, then cover and microwave 3 to 5 minutes, or until chicken is no longer pink, stirring every 2 minutes.
3. Gently fold in mushrooms, tofu and garlic. Pour soy sauce mixture over all, cover, and microwave 2 to 4 minutes longer, or until chicken is cooked and vegetables are tender, stirring every minute. Let stand, covered, minutes before serving. Serve over hot cooked rice and pass additional soy sauce, if desired.

Pocket
1 lb Island Spring Traditional Firm Tofu, cut into 8 slices
salt & pepper to taste
garlic powder & onion powder to taste

Marinade
1/2 cup organic soy sauce
1/2 cup Mirin Japanese cooking wine
1 Tbs fresh minced organic ginger ro 1 tsp ginger powder (to taste)
1 Tbs organic raw suger (optional)

Stuffing
1/2 cup carrots, finely grated
1/2 cup fry Shitaki mushroons, soaked with stems removed, finely chopped
2-3 organic green onions chopped fine ( green and white parts)

Put into blender and mix:
1 cup corn oil
2/3 cup mashed Island Spring Traditional Firm Tofu
1 cup sugar
1/2 cup brown sugar
1/2 teaspoon salt (optional)
1/2 cup cocoa
1 teaspoon baking soda

Mix; and then drop by teaspoon on a greased cookie sheet. Flatten.
Bake at 350 degrees for 10-12 minutes or until cookie is set and slightly brown around the edges.
Cool on baking rack and store in airtight container.
Cookies may be frozen.

Nutritional Information per cookie:
Calories: 161
Fat: 10g
Protein: 2g
Carbohydrates: 18g
Cholesterol: 0
Calcium: 19mg
Sodium: 64mg (without salt in cookie: 33mg)

Linguine with Tofu and Pesto
Serves for 4
Ingredients
1 lb. Island Spring Traditional Firm Tofu - Mashed
2 T. Pesto
2 t. Garlic, minced
1 t. Chili powder
2 T Olive oil Salt and Pepper to taste
Cook Pasta according to direction

Method
1. Heat and Mix all Ingredients together, until smooth
2. Mix the Tofu Mixture with pasta

Press 3/4 lbs Island Spring Traditional Firm Tofu.
Crumble into food processor with steel blade and cream.
Add:
2 cups cooked pumpkin pulp
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 cup maple syrup
1/4 cup oil
1/4 cup brown sugar

Pour into prepared unbaked pie shell. Bake for 50 minutes until set in center or puffs. Bake at 350 degrees.

Ingredients
1 1/2 cups brown sugar
1 cup Island Spring Traditional Firm Tofu, mashed
1/2 cup salad oil
1/2 cup light molasses
3 teaspoons ginger
2 teaspoons cinnamon
2 teaspoons Baking Soda
1 teaspoon Salt
1/4 teaspoon Clove
1/4 teaspoon Nutmeg
5 cups all purpose Flour

Method:
1. Mix first 10 ingredients in a blender until smooth. Set aside.
2. In a large bowl, put flour.
3. Add tofu mixture to flour and mix until combined. Toward the end of mixing, dough becomes stiff, so you may want to use your hand.
4. Chill dough for 3 hours or overnight.
5. Place dough between 2 sheets of waxed paper and roll out 1/4 to 1/8 inch thick. Cut dough into desired shapes with cookie cutter.
6. Bake at 350F on greased cookie sheet for about 8 minutes or until slightly brown around the edges.

Ingredients
12 Lasagna noodles, uncooked 2 10 oz pkgs.
Frozen chopped spinach, thawed
½ lb Island Spring Traditional Firm Tofu
1 C Low -Fat cottage cheese
2 t Olive oil
1 T. Pesto
4 C Your favorite spaghetti sauce To taste
Black pepper
1 1/2C Mozzarella cheese, shredded
1/4C Parmesan cheese, grated

Method
1. Cook pasta according to package direction.Drain carefully and set aside in a single layer on paper towels
2. Squeeze spinach as dry as possible; set aside.
3. In a medium mixing bowl, crumble Tofu and blend it with cottage cheese and Pesto until smooth and creamy

To assemble lasagna
1. Ladle about 2 T sauce into bottom of an 11x8x3-inch baking dish
2. Arrange 6 noodles to cover the bottom of the dish.
3. Top with spinach, tofu mixture, shredded mozzarella and half the remaining sauce in that order
4. Cover with remaining 6 noodles, then top with remaining sauce.
5. Sprinkle with Parmesan cheese.
6. Cover with foil. Bake in a preheated 350 oven 40 minutes Remove foil; continue baking 15-20 minutes, or until bubbling and crusty on top.
7. Remove from oven and let cool 10 minutes before cutting into squares to serve

Tofu-Mex Scramble
Ingredients
1 T Butter or Margarine
1/3 C onion, chopped
10 oz Island Spring Traditional Firm Tofu
2 Eggs or Egg Substitute
1/4 t Salt
1/8 t Pepper
1 C Mild Cheddar Cheese, shredded
4 oz canned, chopped, drained, Mild green Ortega chilies
1 T Parmesan Cheese, grated
Paprika

Yields 3 to 4 servings. Preparation Time: 5 to 10 minutes Cooking Time: 10 to 13 minutes (plus 3 minutes standing time) Oven Setting: HIGH (100 percent power)

Method
1. Combine butter and onion in 9 inch round glass pie plate. Microwave, uncovered, 2 to 3 minutes, stirring every minute, or until onion is translucent.
2. In medium mixing bowl combine tofu, eggs, salt and pepper. Beat with wire whisk until well blended. Stir in shredded cheese and chopped chili peppers.
3. Turn mixture into pie plate over sautéed onions. Microwave, uncovered, two minutes. Stir, rotate dish 1/4 turn, and microwave 3 minutes longer. Sprinkle with grated Parmesan cheese and dust lightly with paprika; rotate dish 1/4 turn. Microwave, uncovered, 3 to 5 minutes longer, or until mixture is set. Cover with plate and let stand 3 minutes before serving.

Ingredients:
3 cups unbleached white flour
1 teaspoon Baking Soda
1/2 teaspoon salt
1/2 cup oil
1/2 cup Island Spring Traditonal Firm Tofu
1/2 cup honey
1 cup Peanut Butter
1 cup Brown Sugar
1 teaspoon Vanilla

Method:
1. In a bowl put flour, baking soda, and salt.
2. Mix all other ingredients together in a blender until smooth. Set aside.
3. Mix dry ingredients into wet ones.
4. Form the dough into 1 inch balls on a cookie sheet about 3 inches apart.
5. Press with fork (that has been dipped into cold water) in a crisscross design.
Then bake for 10-12 minutes. Makes 48 cookies.

Tofu Pot Stickers
Ingredients
Filling
5 Dried Shitaki mushrooms, soaked in warm water. Drain. chop mushroom cap
4 T Water Chestnuts, minced
1/2 lb.Island Spring Traditonal Firm Tofu, crumbled
1 t Sesame oil
2 Green onions, finely chopped
1 T Garlic, finely minced
1 C Nappa Cabbage, finely chopped
1 T Soy sauce
1 T Dry sherry
1 t Arrowroot powder or Corn starch
1 t Ginger root, minced
1/2t Honey (optional)
1/2t Salt 2 Dozen
Ready made pot sticker wrappers
2-3 T Oil Dipping Sauce
2 T Soy sauce
1 T Rice Vinegar Drop Chili oil (optional)
Shredded Ginger root

To fill wrappers
1. Place 1 T. of filling in the center of each circle.
2. Lightly moisten edges of circle with water.
3. Fold circle in half over filling to form a semi-circle. Starting at one end, pinch curved edges together, pressing the edges to seal securely.
4. Place filled wrapper in a platter.
5. Heat a flat wide skillet over medium high heat until hot
6. Add 1 T. oil, set 1/2 the pot sticker in frying pan. Cook 2-3 min or until golden brown.
7. Pour in 1/4 C of water, cover and steam cook until liquid has completely evaporated, swirling pan occasionally. Serve dipping sauce on side. Pumpkin Pie Press 3/4 pound Island Spring Firm Silken Tofu. Crumble into processor with steel blade and cream. Add: 2 cups cooked pumpkin pulp 1& 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/4 cup maple syrup 1/4 cup oil 1/4 cup brown sugar Pour into prepared unbaked pie shell. Bake for 50 minutes until set in center or puffs. Bake at 350 degrees.

Ingredients
1 lb. Island Spring Traditional Firm Tofu, cut in 8ths
1 1/2 C Mozzarella cheese, grated
2 t. Garlic, granulated
2 t. Dried Sweet Basil
Oil for frying tofu

Method
1. Fry tofu until crusty; slit in middle for pouch
2. Mix cheese and spices in bag; stuff pouches.
3. Bake at 350 degrees for 10 min or until cheese melts
Note: Stuff pouches with left over vegies instead of cheese

Microwave Stir Fry Ingredients:
1 T Butter or Margarine
1 C Fresh Mushrooms, sliced
1/3 C Onion, chopped
1 C Frozen Peas
10 oz Island Spring Traditional Firm Tofu, drained and cubed
1/8 t Pepper Soy Sauce, to taste

Yields 4 servings. Preparation Time: 5 Minutes Cooking Time: 5 - 8 minutes (plus 2 minutes standing time) Oven Setting: HIGH (100 percent power) Method 1.

In 1 1/2-quart microwave safe casserole combine butter mushrooms and onion.
Cover and microwave 2 to 3 minutes, stirring halfway through cooking time, until vegetables are soft, Stir in peas, cover, and microwave 1 minute longer. Stir.
2. Arrange cubed tofu around outside of dish, pushing vegetables toward center. Sprinkle with pepper and soy sauce to taste. Replace cover and microwave 2 to 4 minutes longer, or until peas are cooked and tofu is heated through. Let stand, covered, 2 minutes before serving.

Measure and put into blender:
1 egg
1/2 lb. Island Spring Traditonal Firm Tofu
1/2 cup brown sugar
1/2 cup salad oil
1 tsp. ginger
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp nutmeg
1/2 tsp salt

Blend until smooth, then pour into a bowl.
Add:
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup chopped fruit or nuts (raisins, prunes, apples, carrots, etc.)

Preheat oven to 350 degrees. Mix all ingredients until smooth. drop by teaspoonsful on greased baking sheet. Top each cookie with a nut. Bake about ten minutes or until brown around the edges. Do not overbake.

Vegetable Chili
Ingredients
1 can Pinto beans, rinsed and drained
1 can Kidney beans, rinsed and drained
1 lb.Island Spring Traditional Firm Tofu - frozen, thawed, diced
1 (12-oz.) can Tomato paste 1 (28-oz) can Crushed Tomatoes
4 to 6 Tomatoes, quartered or chopped 2 Onions, chopped
1 large Zucchini, chopped
1 Yellow squash, chopped
1 Green pepper, chopped
1/2 lb. Mushrooms, chopped (optional)
2 T or more Chili powder
1 to 2 t. Cumin
1 t. Oregano
1 t. Crushed Red Pepper
1 t. Garlic powder

Method
1. Mix beans, tomato paste, sauce, tomatoes and spices together in a large pan.
2. Bring to a boil and simmer.
3. Tofu and remaining vegetables and simmer to desired tenderness. Add water as desired.

Tofu Cheesecake
2 Tbs agar flakes
2/3 cup milk (soy or dairy)
1/2 cup honey
1/2 tsp salt
1 Tbs grated lemon rind
3 Tbs lemon juice
1-1/2 tsp vanilla
1-1/2 lbs Island Spring Organic Silken Firm Tofu, pressed and drained for ½ hour
1 pie shell, graham

Put agar in milk, let stand 5 minutes. Add honey and salt. Cook over low heat, stirring constantly until mixture thickens slightly. Blend tofu, lemon, vanilla and agar mixture until creamy and smooth. Spoon into baked pie shell. Top with fresh fruit or fruit thickened with arrowroot or cornstarch. Chill for 1 hour before serving.

Tofu Chocolate Cake
1 lb. Island Spring Organic Silken Firm Tofu
1-1/2 cup granulated sugar
6 oz. Semi-sweet melted chocolate
1 tsp. Vanilla
1/2 tsp. almond extract

Preheat oven to 350 degrees.
Oil and flour a 9-inch pie pan. Drain tofu & wrap with a clean kitchen towel. Place tofu in a colander with a small plate on top of it. Place on top of the plate the weight of a full can of juice or its equivalent. Let stand for 20 minutes to remove moisture from tofu. Using a food processor with a steel blade, add drained & crumbled tofu, and process until creamy. Slowly add remaining ingredients. When smooth, pour into oiled and floured pie pan and bake 1 hour, or until top of cake puffs. When cool, invert on a serving plate & sprinkle with powdered sugar.
This fudge-like cake serves ten.

Tofu Custard with Shrimp
1 lb Island Spring Organic Silken Firm Tofu, cut into chunks
3 eggs, lightly beaten.
2 cups fish or vegetable stock, seasoned to taste
1 cup cocktail shrimp, drained
1/2 cup mixed sautéed onions, celery, and spinach

6 5-oz. custard cups or ramekins, or 1 quart baking dish

Place tofu chunks, shrimp, and vegetables into cups. Gradually stir stock into eggs, beating constantly. Pour into cups and cover with foil or lid. Set cups in shallow pan and pour hot water around them until it comes two-thirds of the way up the cup. Bake at 350F for 20-30 minutes or until knife inserted off center comes out clean. To make one large custard, bake in 1 quart casserole 60 minutes at 325F until done. Serves six.

Island Spring Guacamofu
1/3 lb Island Spring Organic Silken Firm Tofu
1 ripe avocado
1 Tbs mayonnaise
2 Tbs lemon juice
1 Tbs chili powder
2 Tbs grated or minced onions
1/2 tsp salt
1/2 medium tomato, seeded and chopped

Mash tofu and avocado together. Mix thoroughly with other ingredients. Serve with your favorite dippers.

Tofu Lemon Soufflé
Crust:
1/2 cup sugar
1/2 + 1/3 cup butter
2 cups all purpose flour

Filling:
1-1/2 cup Island Spring Organic Silken Firm Tofu
1 can sweetened Condensed Milk
4 egg yolks
2 Tbs cornstarch
1/4 tsp lemon extract
4 Tbs fresh lemon juice
4 egg whites

Preheat oven to 375F.
Grease bottom of spring form pan and dust with flour. Blend crust ingredients with fingers. Spread the dough over the bottom of the 10-inch spingform pan and press lightly with your palm. In a food processor, blend the first 6 ingredients of filling until very smooth. Beat egg whites until stiff. Pour tofu mixture over egg white and mix gently with a rubber spatula. Pour filling into crust. Bake on the lowest oven rack for about 60-70 minutes. Let cool in the pan.

Tofu Mustard Dip
1 lb Island Spring Organic Silken Firm Tofu
2 Tbs strong flavored mustard (sweet or dill).
1-1/2 Tbs stone-ground mustard
1 Tbs lemon juice
1/4 tsp garlic powder
1/2 tsp salt

Mix mustards, lemon, garlic, and salt in food processor or blender. Cube tofu and add slowly. Process until smooth. Let stand for one hour for flavors to blend.
Makes two cups of dip for vegetables, crackers, or chips. Can also be used to dress potato salad.

Tofu Reuben:
1 package Island Spring Delicious Steamed Tofu
4 slices Swiss cheese
1 cup sauerkraut, well drained
8 slices pumpernickel or rye bread
1 cup hot Spanish tofu dip or any salad dressing or mayonnaise
butter to taste

Spread 4 slices of bread with tofu dip or mayonnaise. Top with 2 slices Steamed Tofu, 1 slice cheese, 1/4 cup sauerkraut, and a second slice of bread. Spread butter on outside of sandwiches and grill both sides until brown. Makes 4 sandwiches.

Sautéed Broccoli with Steamed Tofu:
Sauté 1 pound broccoli in hot oil.
Slice 1 package Island Spring Delicious Steamed Tofu into strips and add to broccoli.
Add the sauce from the package with some soy sauce.
Cover and Steam 3 minutes.
Season with 1 teaspoon sesame seeds, 3 drops sesame oil (optional), 1 tablespoon soy sauce, and garlic to taste.
Serve over noodles or rice.

Vegetarian Stir-Fry Sandwich:
1/2 package Island Spring Delicious Steamed Tofu
1-1/2 tsp. oil
1 cup bean sprouts
2 Tbs. Cashew nuts
1 scallion, chopped
1 tsp. rice vinegar or cider vinegar
1 individual size pita bread.
1/2 cup fresh spinach leaves ( 5-6 leaves)
1 small carrot, grated

Dice Delicious Steamed Tofu. Heat oil in wok or skillet, add steamed tofu, sprouts, nuts, scallion and vinegar. Toss and stir fry 3-4 minutes over med-high heat. Slit pita bread to make pocket and line with spinach leaves. Spoon in vegetable mixture. Top with grated carrot.
Serves one.