Spicy Eggless Salad

8 oz. package of firm tofu
1 tsp. curry
1/4 cup light mayonnaise
1/4 cup shredded raw carrots
1 tsp. onion powder

chop tofu into cubes (about 1/2 inch). Mix all ingredients in a bowl and place in refrigerator until chilled. eat as a sandwich or scoop onto a bed of lettuce.

Baked Tofu

1 lb firm or extra-firm waterpack Tofu

1/2 cup mild soy sauce
1 tsp honey
1/2 tsp minced fresh garlic (or 1/4 tsp garlic powder)
1/4 tsp ginger powder

Drain Tofu, and pat dry with paper towels. Cut Tofu into thick slices. Mix soy sauce, honey, garlic, and ginger. Put tofu in this mixture, and marinate in fridge for an hour or more. Remove Tofu from marinade. Put in greased baking pan and bake at 350 F for 40 minutes, basting occasionally with marinade. Turn carefully, and bake 20 minutes more.

Hot and Sour Soup

1 cup sliced fresh mushrooms or 4 dried black Chinese mushrooms
1 can (15 oz.) fat-free, reduced-sodium chicken or vegetable broth
1 tsp. minced fresh ginger root, peeled
2 scallions, chopped
1 cup finely chopped bok choy cabbage
1/2 can (8 oz.) bamboo shoots
1-2 tsp. hot pepper oil or sauce, or to taste
1 Tbsp. rice wine vinegar
1 tsp. "lite" soy sauce
1/2 cup extra firm tofu, slivered (about 3 oz.)
1 Tbsp. cornstarch, dissolved in 1/4 cup cold water
1 egg white (optional)



If using dried mushrooms, soak in hot water to cover about 15 minutes. Drain, remove stems and slice. In large saucepan, bring broth to boil. Reduce heat to simmer and add ginger, scallions, cabbage and bamboo shoots. Cook for 3 minutes. Add pepper oil, vinegar, soy sauce, tofu and mushrooms. Simmer 3 minutes more. If thicker consistency is desired, strain soup into another saucepan to separate broth and set solid contents aside. Set broth over medium heat and slowly pour in cornstarch mixture while stirring, until soup thickens. If desired, add egg white while stirring to form long strands, then add reserved ingredients. Serve immediately.