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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