Seaweed Bean and Tofu Rice Wraps

 Ingredients:

• 8 sheets of rice paper
• 1 1/2 cups of seaweed bean
• 1 red onion, chopped finely
• 2 cups of firm tofu, cubed
• 1/4 cup of peanut sauce
• 1 tbsp of sesame oil
• salt and pepper
• 1 cup of shredded carrots

Directions:

1. Assemble the vegetables and tofu evenly at the center of each rice paper.
2. Sprinkle the sesame oil, peanut sauce and a dash of salt and pepper over top.
3. Roll up the rice papers like burritos and serve immediately.

Tofu and Vegetable Rice Soup

 Ingredients:

• 1 cup of cooked white rice
• 2 bags of frozen Bird’s Eye mixed vegetables
• 6 cups of vegetable stock
• 1 carrot, chopped
• 1 rib of celery, chopped
• 4 tbsp of olive oil
• salt and pepper
• 1 carrot, shredded
• 1 lb of firm tofu, cubed

Directions:

1. Sautee the carrot, onion and celery in the olive oil for 4 minutes.
2. Add the mixed vegetables and sauté another 3 minutes.
3. Pour in the vegetable stock and add the tofu.
4. Simmer for 25 minutes.
5. Add the rice and simmer another 4 minutes.
6. Add salt and pepper to taste.

Tofu Mango Lettuce Wraps

 Ingredients:

• 1 1/2 cups of mango, peeled, pitted and cubed
• 4 large lettuce leaves, washed
• 1 red onion, chopped finely
• 2 cups of firm tofu, cubed
• 1/4 cup of orange juice
• 2 tbsp of olive oil
• salt and pepper
• 1 cup of bean sprouts
• 1 cup of shredded carrots

Directions:

1. Assemble all the fruit and vegetables and tofu evenly at the center of each lettuce leaf.
2. Sprinkle the orange juice, olive oil and a dash of salt and pepper over top.
3. Roll up the lettuce leaves like burritos and serve immediately.

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