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Multigrain Cheese Tofu Sandwiches


  • 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


  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


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


  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


  • 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


  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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