Tempeh Sloppy Joe

1 tablespoon oil
1 cup onion, diced
1/2 cup green bell pepper, diced
1 cup celery, chopped
8 oz tempeh, diced
3 garlic cloves, minced
2 tablespoons dried basil
4 large pitted dates, simmered in water for several minutes
2 tablespoons soy sauce
3 tablespoons water
3 tablespoons apple cider vinegar
1 15-ounce can of tomato sauce
1/2 cup fresh parsley, chopped

Heat oil in a large pot and sauté the onions for 5 minutes, stirring frequently.
Add the bell pepper, celery, tempeh, garlic, and dried basil, and cook for an additional 5 minutes, stirring intermittently.
Drain the dates from the water and place them in the blender along with the soy sauce, water, and apple cider vinegar.
Blend until totally smooth, about 1 minute.
Pour the date mixture and the tomato sauce in with the vegetable and tempeh mixture and stir.
Simmer on low, uncovered for 35-40 minutes, stirring frequently. The longer it cooks, the thicker it will become.
You want the consistency to be nice and thick, not soupy.
When you turn off the heat, add the parsley and give it one more stir.

Recipe adapted from Molly Patrick’s Tempeh Sloppy Joes

Golden Tofu

16 oz Firm Tofu
1 Tbl Vegetable Oil
2 Tbl Nutritional Yeast
2 Tbl Tamari – Soy Sauce

Cut tofu into cubes, about 1/2 inch in size.
Heat the oil in a non-stick skillet, over medium-high heat.
Add tofu, saute until a golden crust forms on all sides.
Turn the heat down to low.
Sprinkle tofu with nutritional yeast, stirring to coat evenly.
Shake tamari over the coated tofu, stirring to coat evenly

Tasty just as it is or with catsup!

Winter Carnival Casserole

16oz Herb Tofu
2 Tbs. Corn oil
1/2 Cup Onion, finely chopped
1/2 Cup Green pepper, finely chopped
1 Tbs. Tamari
1 28 oz. Can tomatoes, drained reserve 1/4 cup liquid
1/8 Cup Honey
1/2 tsp. Salt
1/2 tsp. Chili powder
1/4 tsp. Pepper
1 Bayleaf
2 Tbs. Cornstarch
3 Cups Cooked macaroni or rice
1 Cup Shredded cheddar cheese

Preheat oven to 350º.

Sauté onion and green pepper in oil until tender. Add tofu and tamari and continue cooking, stirring often. Add drained tomatoes remembering to reserve 1/4 cup of liquid. At the same time add honey, salt, chili powder, pepper and bay leaf. Bring to a boil. Cover and simmer for 15 minutes.
Blend 2 tablespoons cornstarch to the 1/4 cup of tomato liquid. Stir into the simmering mixture. Bring to a boil, stirring.
Add the cooked macaroni or rice. Pour into 2 quart casserole dish. Top with the shredded cheddar cheese. Bake for 25 to 30 minutes.


Tofu Mozzarella

32oz Herb Tofu
2 cups whole wheat bread crumbs
2 eggs
1 Tbl soy sauce or tamari
1/4 tsp garlic powder
Flour for dredging
3 cups spaghetti sauce
8 oz mozzarella cheese, grated


This tasty recipe can be prepared in less than an hour. Enjoy it with garlic bread and a tossed salad. Serves 4-8.

Preheat oven to 375º.

In a small bowl, beat the eggs with the soy sauce and garlic.
Place the bread crumbs into a second small bowl. Place the flour into a third bowl.

Cut each block of tofu into 6 slices.
Dredge each slice in flour.
Dip the floured tofu in the egg mixture and then in the bread crumbs.
Place the breaded slices on a baking sheet.
Bake for 20 minutes, until golden and crisp.

Remove from oven.
Place the baked tofu in a greased 9 X 13 pan.
Cover with the spaghetti sauce and mozzarella cheese.
Bake again until cheese melts, about 15 minutes.