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Tofu Leaf Wraps


  • 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


  1. Distribute and assemble the ingredients evenly on the center of each lettuce leaf.
  2. Roll the leaves up like burritos and serve immediately.
  3. Sprinkle them with oil and salt and pepper if desired.




Tofu Cous Cous


  • 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


  1. Sautee the onion, curries paste and vegetables in the olive oil until the vegetables are cooked.
  2. Combine the remaining ingredients in the large bowl with the cooked and curried vegetables.
  3. Stir well and allow to sit for five minutes before fluffing and serving the cous cous.




Eggplant Tofu


  • 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


  1. Sautee the eggplant, bell pepper, garlic and chilies in the olive oil for 5 minutes.
  2. Add the tofu and oyster sauce.
  3. Simmer for another 5 minutes.
  4. When the eggplant is cooked, arrange the ingredients on a plate and drizzle the sesame oil atop.
  5. Serve next to rice.


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