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Dill Cakes and Tofu


  • 4 potatoes, shredded
  • 1 (8oz) pack of firm tofu, chopped
  • 3 tbsp of dill, chopped
  • 1 egg, beaten
  • 1 cup of flour
  • 5 tbsp of olive oil
  • 4 tbsp of sour cream
  • 2 scallions, chopped
  • 1 tsp of lemon juice
  • 1 tbsp of butter


  1. Combine the sour cream, butter, potatoes, scallion, egg, tofu, and dill.
  2. Mix the ingredients well, roll and slap them into patties and coat them with the flour.
  3. Sautee the potato-tofu patties in the olive oil.
  4. Brown both sides and sprinkle them with lemon juice.
  5. Add salt and pepper to taste.




Tofu Pound Cake


  • 15 oz. of tofu, soft
  • 1 tsp of vanilla extract
  • 1 tsp of almond extract
  • 4 tsp of baking powder
  • 2 tsp of salt
  • 2 cups of flour 1 cup of maple syrup or honey


  1. Preheat oven to 350 degrees F.
  2. Whip together the wet and dry ingredients separately, then fold them together and mix them well.
  3. Pour the batter into a nonstick baking pan.
  4. Set the oven at 350 degrees and bake the pound cake for 33 minutes.




Strawberry Tofu Short Cake


  • 6 pre made small shortcakes
  • 2 cups of strawberries
  • 8 oz of soft tofu
  • 1/4 cup of sugar
  • 1 1/2 cups of half and half cream


  1. Toast the shortcakes in the oven.
  2. Puree the tofu, sugar and strawberries.
  3. Pour the strawberry puree over top the toasted shortcakes.
  4. Pour the half and half cream evenly overtop the cakes.
  5. Serve in bowls.

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