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Multigrain Cheese Tofu Sandwiches

Ingredients:

  • Multigrain bread, sliced
  • 6 pieces of Swiss cheese
  • 6 pieces of Monterey pepper jack cheese
  • 1 (16 oz) block of tofu, sliced, salted and browned in olive oil

Directions:

  1. Assemble the sandwiches, placing the cheeses and tofu in between slices of bread.
  2. Place the sandwiches on a baking sheet and into a 350-degree oven for 10 minutes.

 

 

 

Peanut Butter Tofu

Ingredients:

  • 1/2 cup of peanut butter
  • 1 lb of tofu, cubed
  • 2 tbsp of sesame oil
  • 1 tbsp of soy sauce

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix the peanut butter, sesame oil and soy sauce together.
  3. Pour it over top the tofu and all to stand for 2 hours before baking in a 350-degree oven for 15-20 minutes.

 

 

 

Peanut and Tofu Soup

Ingredients:

  • 1 lb of firm tofu, cubed
  • 1 cup of rice, cooked
  • 1 1/2 cups of whole peeled tomatoes
  • 2 cloves of garlic, peeled, minced
  • 1/2 cup of peanut butter
  • 1 1/2 large red bell pepper
  • 3 small sweet potatoes
  • 4 tbsp of ginger, grated
  • 2 small onions, chopped
  • 1 tbsp of peanut oil
  • 6 scallions, chopped
  • salt and pepper
  • 6 cups of chicken stock

Directions:

  1. Sautee the pepper, onions and sweet potato, ginger, garlic in the peanut oil for 7 minutes.
  2. Add the tomatoes and simmer for 4 minutes.
  3. Add the chicken stock and scallions and simmer for 10 minutes.
  4. Add the peanut butter and tofu.
  5. Simmer for 4 minutes before sending the soup through a mill or blender on puree.
  6. Add salt and pepper to taste.
  7. Return the soup to the pot and keep warm.
  8. Add the rice.
  9. Serve immediately.

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