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Tofu Salad


  • 1/2 cup of chopped celery
  • 1 lb of firm tofu, washed, strained and crumbled
  • 2 tsp of horseradish
  • salt and pepper
  • 1/2 tsp of garlic, chopped
  • 3 scallions, chopped
  • 2 carrots, grated
  • 1 1/2 cups of alfalfa sprouts
  • 1/2 cup of soy mayonnaise
  • 2 tsp of parsley
  • bread or crackers


  1. Combine all the ingredients in a large bowl.
  2. Mix well
  3. Refrigerate for 1 hour before serving with bread or crackers.
  4. Add salt and pepper to taste.




Herb Breaded Tofu Bake


  • 2 packages of firm tofu, rinsed and cubed
  • 1 tbsp of dried thyme
  • 1 tbsp of dried basil
  • 1 tbsp of dried oregano
  • 1 tbsp of dried rosemary
  • 2 eggs, beaten
  • 1 cup of fine bread crumbs
  • 1 tbsp of cilantro, chopped
  • flour
  • 1 clove of garlic, chopped
  • salt and pepper
  • 3 tbsp of olive oil


  1. Mix the bread crumbs with all the herbs but the garlic.
  2. Sautee the garlic in the olive oil.
  3. Roll the tofu in the flour, dip it in the egg and them roll it in the bread crumb mixture
  4. Cook the tofu in the olive oil with the garlic for 10-15 minutes.
  5. Add salt and pepper to taste.




Tofu Salad Dressing


  • 1 (8oz) pack of soft tofu
  • 1 1/2 tsp of white sweet miso
  • 1/2 tsp of lemon juice
  • 1 tsp of sugar
  • 1 tsp of lemon zest
  • 1 tbsp of olive oil
  • salt and pepper


  1. Add all the ingredients to a food processor and blend well.
  2. Pour over a spinach salad or roasted root vegetables and toss well.

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