MamasHealth.com Home Tofu Recipes Avocado Dip Black Bean Bombay Spinach Casserole Noodle tofu Chicken tofu Chipotle tofu Chive tofu Glaze Cranberry Sweetness Dill Cake tofu Enchilada tofu Fish Cake Ginger tofu Italian tofu Lasagna tofu Leaf Wraps tofu Lemongrass tofu Mesquite BBQ tofu Mexican style Mousse tofu Multigrain Sandwich Orange seared Poppy Seed Breaded Quiche tofu Raspberry Cheesecake Red Lentil Tofu Salad Rice Pudding Ricotta Cheese Seaweed Rice Wraps Scrambled tofu Spicy Soup tofu Tahini tofu Dip Tasty tofu Kabobs Tofu salad Tofu veggie bake Tropical Glazed White Chocolate Wild Mushroom Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Meat Substitutes Freezing tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Tofu Leaf Wraps Ingredients: 10 large lettuce leaves, washed and patted dry 3/4 cup of grated carrot 1 cup of avocado, cubed 1 cup of firm tofu, seared brown in olive oil and salted 1 cup of cucumber, chopped 1 cup of crushed pineapple, drained 1 cup of alfalfa sprouts Directions: Distribute and assemble the ingredients evenly on the center of each lettuce leaf. Roll the leaves up like burritos and serve immediately. Sprinkle them with oil and salt and pepper if desired.       Tofu Cous Cous Ingredients: 2 cups of cous cous 1 (13 oz) pack of tofu, washed and cubed 1 bag of frozen mixed vegetables 1 tbsp of yellow curry paste 2 cups of boiling vegetable stock 1 onion, chopped 3 tbsp of olive oil Directions: Sautee the onion, curries paste and vegetables in the olive oil until the vegetables are cooked. Combine the remaining ingredients in the large bowl with the cooked and curried vegetables. Stir well and allow to sit for five minutes before fluffing and serving the cous cous.       Eggplant Tofu Ingredients: 5 Asian eggplants, sliced. 2 cloves of garlic, minced 2 tbsp of olive oil 2 tsp of oyster sauce 1 (13 oz) pack of firm tofu, washed and cubed 2 hot chilies, chopped 1 red bell pepper, chopped 1 1/2 tbsp of sesame oil rice Directions: Sautee the eggplant, bell pepper, garlic and chilies in the olive oil for 5 minutes. Add the tofu and oyster sauce. Simmer for another 5 minutes. When the eggplant is cooked, arrange the ingredients on a plate and drizzle the sesame oil atop. Serve next to rice.	Sign up for our Email Newsletter For Email Marketing you can trust
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