Ingredients

1 1/2 cups whole wheat flour

3/4 cup raisins, seedless

1/4 cup dates or prunes, chopped

1/2 cup nuts chopped

1/2 teaspoon baking soda

1/2 cup honey

1/2 pound tofu

1 egg

1/2 cup butter softened, or oil

1 teaspoon ginger

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 teaspoon vanilla extract

Directions

1. In a 2-quart bowl, mix flour, raisins, dates, nuts and baking soda together.

2. Blend the remaining ingredients in a blender or food processor.

3. Mix wet and dry ingredients together.

4. Drop by teaspoonfuls onto oiled cookie sheet.

5. Bake at 350~ for 10-15 minutes. These cookies can be made ahead of time and frozen, or, kept in a tin container for a few days.

Preparation time takes about 5 to 10 minutes. Cooking takes about 15 minutes. So if you’re up for some client and employee gifts that need not much time in preparation this recipe is best for you. Or it could even become some sort of a company branded gift. Aside from the fact that this tofu cookie recipe will not cost you much, it is proven to be beneficial especially for the long hours of work employees spend in a day. You sure would have lesser time to think of what to eat. Why not reward them with a pack of cookies which are really tasty and healthy at the same time. You do not even have to worry about ruining your diet plan! It doesn’t have to be declared the ‘Year of Cookies’ but hey, anyone who would receive some tofu cookies would surely love it. Happy tofu cookie day!

~Typical Japanese Miso soup with fresh vegetables that gives color and delicious flavor.~

6 ounces (150g) tofu

2 1/2 tablespoons Miso* (fermented soy bean paste)

3 cups soup stock or water, or 3 cups water plus 2 teaspoon instant chicken bouillon

1 green onion

1/2 cup small broccoli flowerets

*Available at oriental grocery stores or at large supermarkets

Instructions:

1. Cut tofu into 1/2 inch (1.2cm) cubes.

2. Cut green onion into 1-inch(2.5cm) long, then cut lengthwise into halves.

3. Cut broccoli diagonally into small pieces.

4. Heat soup stock in saucepan until boil; add green onion an broccoli pieces over medium heat. Mix Miso and 1/2 soup stock until creamy. Add to saucepan and stir soup lightly.

5. Add tofu cubes and bring to a boil. Remove from heat. Serve in small individual bowls. Add dash of pepper to soup if desired.

~Creamy and delectable cake for any occasion~

INGREDIENTS:
CAKE

8 ounces firm tofu
1/4 cup skim milk ricotta cheese
4 ounces light cream cheese
1/4 cup pure maple syrup
3 tablespoons unsweetened cocoa powder
2 large egg white
1 tablespoon ground cinnamon
3 tablespoons light irish cream liqueur
1 tablespoon coffee liqueur

FOR THE TOPPING
1/2 cup nonfat sour cream
1 teaspoon pure vanilla extract
1 tablespoon honey

Procedure:

1. Preheat oven to 350 degrees. Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil.

2. In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs.

3. Puree until smooth and pour into the prepared pie plate.
Place the pie plate on the center rack of the oven.

4. On the bottom rack, place a baking pan filled halfway with water.
Bake for 1 hour.

5. While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly.

6. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly, decorate if you wish, and return it to the oven.

7. Bake for about 10 minutes more until the topping sets. Refrigerate for 2 hours before serving. Enjoy!

~Colorful appetizing appears rich in protein and Vitamin C.~

12 ounces (300g) tofu

1 apple

1 stalk celery chopped
4 lettuce leaves

1/4 cup walnuts (shelled), chopped or almond, sliced

2 tablespoons lemon juice

2 tablespoons mayonnaise

2 tablespoons half-and-half

1 teaspoon sugar

1/2 teaspoon sugar

Dash of white paper

Instructions:

1. Cut tofu into 1/2 inch (1.2cm) cubes and drain.

2. Sprinkle 2 tablespoons lemon juice and let it stand for a while.

3. Cut apple into wedges. Cut out cores, then slice thin. Soak in salted water and drain.

4. Chop celery. Mix mayonnaise, half-and-half, sugar, salt and pepper. Stir in celery and apple and toss.

5. Cover and refrigerate tofu and celery & apple mixture for about an hour. Then place lettuce leaves on salad bowl and mound tofu and apple & celery mixture in center. Sprinkle with chopped walnuts. Enjoy!

~Quick and easy to prepare good protein supplement to a meatless dish.~

12 ounces (300g) tofu

1 pound (450g) frozen mixed vegetable

1 egg

1 1/2 tablespoons soy sauce

1 1/2 tablespoons sugar

3 1/2 tablespoons cooking or white wine, or Mirin

2 tablespoons oil

Instructions:

1. Bring 2 cups water to a boil. Add a pinch of salt. Drop uncut tofu in boiling water and bring to a boil again.

2. Remove from saucepan. Drain water well. Let stand 30 to 60 minutes; change towels several times.

3. Cook frozen mixed vegetables as directed on package; drain. Heat oil in skillet until hot then add the mixed vegetables and well drained tofu. Scramble tofu with wooden spatula until tofu break into small pieces.

4. Mix soy sauce, sugar and wine. Pour in tofu then stir constantly until almost all liquid evaporates.

5. Add beaten egg into tofu and vegetable mixture. Stir until egg is cooked.