Poppy Seed Breaded Tofu Sticks

Ingredients:

• 1/2 cup of poppy seeds
• 1 lb of firm tofu, soaked in salt water for 4 hours prior and cubed
• salt and pepper
• 4 tbsp of olive oil
• 2 eggs, beaten
• 1 cup of flour

Directions:

1. Roll the cubed tofu in the flour, egg and poppy seeds.
2. Coat them well.
3. Sautee the breaded tofu in the olive oil for 5-8 minutes.

Tofu Wheat Thin Sheets

Ingredients:

• 1 box of wheat thins
• 1 lbs of tofu, cubed
• 10-15 pieces of Swiss cheese
• 1/4 cup of capers
• 10 cherry tomatoes, chopped
• salt and pepper

Directions:

1. Preheat oven to 400 degrees F.
2. Place the wheat thins on a cookie sheet.
3. Assemble the little pieces of tofu, tomato and capers on top of them.
4. Add a piece of Swiss cheese on top.
5. Bake them in a 400-degree oven for 6-8 minutes.

Tofu Hot Pockets

 Ingredients:

• 1 sheet of puff pastry
• 2 cups of tofu, cubed
• 1 cup of mozzarella cheese, shredded
• 2 cups of cherry tomatoes, chopped and sautéed in olive oil and garlic
• 1 egg yolk, beaten
• salt and pepper

Directions:

1. Preheat oven to 375 degrees F.
2. Unroll the pastry sheet.
3. Cut the pastry sheet in half.
4. On one side of each half add a dollop of sautéed tomatoes and mozzarella.
5. Fold the halves over and close the ingredients in, like a hot pocket.
6. Brush them with the egg yolk and sprinkle them with salt and pepper.
7. Place the tofu pockets in a 375 degree over for 10-15 minutes.

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