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Poppy Seed Breaded Tofu Sticks


  • 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


  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


  • 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


  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


  • 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


  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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