Thai Chicken Coconut Soup

3-4 cans coconut milk (make sure it's the unsweetened kind) 3 tbsp chopped scallions 1 to 3 tsp lemon grass cilantro (preferably fresh. I sometimes leave this out. Niels says that's defeating the whole point, but I think it still comes out great) tofu, cubed into smallish pieces. chicken, also cubed to bite size. mushrooms 1 carrot, grated juice from loads of limes (8? i can never put in enough) serrano chillies (or any other hot chili pepper, again preferably fresh, but powdered will do) 1 tsp galanga powder Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness).

Fried Tofu
Ingredients (use vegan versions): * 1 lb. extra firm tofu * juice of 1 small lemon * 2-3 tablespoon Bragg's Liquid Aminos (or soy sauce if you're desperate) * 2 tablespoon oil

* 1/2 cup water * approximately 1/2 cup nutritional yeast Directions: Cut tofu into cubes or strips. Add lemon juice, Liquid Aminos and water to a large pan or wok. Add tofu to pan. Let simmer until all sauce has been absorbed by tofu. When tofu is nearly dry add oil to pan and coat tofu with it. Then sprinkle nutritional yeast over tofu to coat. Fry on med-high heat until nutritional yeast browns slightly (2-3 minutes). This is really good added to stir fry or served as a 'meat' dish with corn and baked squash etc.. (Also good the next day on a sandwich). Note: Watch out for the strength of the lemon you use. I've accidentally made some pretty sour tofu. Serves: 4

Macaroni and Cheesy Tofu

Ingredients (use vegan versions): * 1 box macaroni cooked up * 1 med. onion finely diced * 1 cup (or more) of mashed tofu * 1 1/3 cup vegan soymilk * 2 tablespoon flour * 1/2 cup nutritional yeast * 1 dash vegan Worcestershire sauce * 3 dashes Tamari sauce * 1/2 teaspoon garlic powder * pepper to taste * soy parmesan to taste Directions:

Preheat oven to 375. While macaroni is boiling, chop onion. Combine soy milk, flour, yeast, Worcestershire sauce, Tamari sauce, pepper and garlic powder. Put drained macaroni in an oblong baking dish. Add tofu and soy milk mixture. Shake soy parmesan on top and mix. Bake at 375 for approx. 30 min. till done. Serves: 4

Tofu Burgers
Ingredients (use vegan versions): * 1 pound of tofu * 1/4 cup wheat germ * 1/4 cup whole wheat flour * 2 tablespoon nutritional yeast [not active dry yeast] * 1 tablespoon grated onion [more if you like it] * 1/4 teaspoon garlic powder * 1/2 teaspoon oregano Directions: Mash tofu and mix all ingredients together in bowl. Form into 6 burgers. In sprayed skillet, brown on both sides. Serve on buns. Serves: 6 Preparation time: easy

Broccoli-Tofu Stirfry with Almonds

Ingredients (use vegan versions): * 500 g broccoli * 150 g firm seasoned tofu

* 50 g chopped almonds * 4-5 spring onions * 1-2 cloves garlic * 3 tablespoon soy sauce * 2 tablespoon sake or dry sherry * pepper or cayenne pepper to taste * 1 teaspoon vegan sugar * vegetable oil * sesame oil Directions: Cut broccoli into small florets, peel the stalks and cut into cubes. Cut tofu into small cubes and spring onions into 2-cm (1-inch) pieces. Cut garlic into very small pieces. Mix soy sauce with sake/sherry and vegan sugar. Heat a wok or large saucepan. Add three tbsp. of vegetable oil and 1 tbsp. of sesame oil. Stirfry broccoli first, then add tofu, then garlic, almonds and spring onions. Stir until everything is done. Add the soy sauce mixture, season with pepper/cayenne pepper. Serve with pasta or rice. Serves: 4 Preparation time: 20 min

Smoked Tofu Burgers

Ingredients (use vegan versions): * 1 block smoked tofu * 3 medium potatoes, boiled and mashed (plain)

* 1/2 an onion, grated * rice crumbs to coat * oil to shallow fry (not olive) Directions: Serves 4. Mash the tofu, add the potato and onion. Form into small patties and coat in the rice crumbs. Fry in hot oil till brown.

Tofu and Tomato Pasta Sauce

Ingredients (use vegan versions): * 2-3 cloves garlic * 1 large onion, diced * 2 Tablespoons oil * 1 green pepper, diced * 300-500gm Tofu * 1 (425g) tomato puree * 2 teaspoons vegan sugar * half teaspoon salt, 1 teaspoon each dried bazil & marjoram * dash hot chilli sause, same of black pepper * 2 Tablespoons chopped parsley * 400-500g spagetti or fettuccine Directions: Saute crushed garlic and onion in oil in medium suacepan. When soft, add green pepper and cook for a few minutes longer. Crumble the tofu and add to mixture. Cook 5 minutes, stirring occasionally.

Allow any liquid that appears to boil away, or drain off. Add puree and seasonings - except parsley) Cook pasta. Top with sauce. Sprinkle with parsley. Serves: 4-5 Preparation time: 20-30 mins

Sesame Noodles with Tofu and Veggies

Ingredients (use vegan versions): * 1/3 cup rice vinegar * 1/3 cup tamari soy sauce * 1/4 cup vegetable oil * 2 tablespoons fresh minced ginger * 2-3 cloves garlic * 3 tablespoons peanut butter (smooth or chunky will work fine) * 4 tablespoons chopped fresh cilantro * 1 package whole wheat spaghetti (I like thin spaghetti) * 1 bunch bok choy, washed & chopped * 2 grated carrots * 1/4 lb chopped shitake mushrooms * 1 can chopped water chestnuts, drained * 1 bunch scallions, chopped * 1 package extra firm tofu, drained and cubed Directions: Mix first 6 ingredients with a whisk in a large bowl until smooth. Add tofu and cilantro to marinate, about 20 minutes or longer (can sit overnight). Meanwhile in large skillet, saut veggies (except scallions) on high heat until just cooked, about 5 minutes. Set aside.

Cook pasta according to package directions. Rinse under cold water until pasta is cool. Drain well and add to tofu/dressing mixture. Toss in veggies, then scallions and mix well. I find it easier to mix with my hands than a spoon or tongs.

B-B-Q Tofu with Rice

Ingredients (use vegan versions): * 1 package extra firm tofu, pressed, and cubed in 1/2 inch cubes * 1 green pepper, diced * 2 medium onions, diced * 1 teaspoon crushed garlic * 1 16 oz. jar vegan BBQ sauce, any flavor you like * 8 oz. water * 1 cup white rice * salt and pepper to taste * spike seasoning * olive oil * non stick pan spray Directions: spray pan with "pam" or other non stick stray. Saute, peppers and onions, till onions are slightly carmelized, add garlic. Remove from pan and set mixture aside. Add 2-3 teaspoons olive oil, heat oil and add cubed tofu. Saute tofu till most pieces are lightly browned.Season tofu with spike seasoning and salt and peper to taste. Return onion, pepper mixture to tofu. Add jar of BBQ sauce and 1/2 cup of water. Stir, reduce heat to simmer. Allow sauce to reduce by half. Serve over steamed white or brown rice. Serving suggestion: green salad, BBQ tofu with rice, fruit cup. Enjoy Serves: 4 Preparation time: 60 minutes