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	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: Assemble the sandwiches, placing the cheeses and tofu in between slices of bread. 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: Preheat oven to 350 degrees F. Mix the peanut butter, sesame oil and soy sauce together. 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: Sautee the pepper, onions and sweet potato, ginger, garlic in the peanut oil for 7 minutes. Add the tomatoes and simmer for 4 minutes. Add the chicken stock and scallions and simmer for 10 minutes. Add the peanut butter and tofu. Simmer for 4 minutes before sending the soup through a mill or blender on puree. Add salt and pepper to taste. Return the soup to the pot and keep warm. Add the rice. Serve immediately.	Sign up for our Email Newsletter For Email Marketing you can trust
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