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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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