Submitted by LADYWATERS

Submitted by KAELANNA

steam squash
peel squash out with fork
mix with remaining ingredients & put in pot for 1/2 hour

Submitted by NATTSO78

I like to add mixed veggies and serve over brown rice for a complete lunch!

Submitted by LOVEROLLS

This is yummy served over any kind of cooked greens (kale, beet greens, colllards).

Submitted by PATTYOK

You can buy carrots, pea pods & Sweet/Sour sauce in bags near the bags of lettuce!!

Submitted by MDESPIRT

Serve on whole-wheat buns with plenty of veggies, and you'll have a BBQ meal that even a meat lover will crave again and again.

Easy and tasty!

Submitted by ASTARB1

This recipe comes from the book This Can't Be TOFU! by Deborah Madison

Submitted by RATSAMONGUS

This is delicious with a crisp green salad, in wholemeal pitta or just as a tasty snacking item.

Submitted by TREEHUGGER73

This recipe comes from the book This Can't Be TOFU! by Deborah Madison

Submitted by RATSAMONGUS

Makes one serving for a meal or two servings for a side dish.

Submitted by ABSINTHEMINDED

Hi-YAH!

Submitted by EAGLEBIKER38913

Served cold or hot, these tangy yet sweet noodles are rich and tasty.

Submitted by LADYLULLABIES

Submitted by Priss1000

This makes a lot depending on how you cut up the tofu. They are best when they've cooled a little and are even good chilled and added to salads.

Submitted by THEOTHERHALF

Delicious vegan meal.

Submitted by DARLING00

Submitted by AFRICAPARISH

Delicious Low Fat, High Fibre, & High Protein meal

Submitted by XKRISS6X

Laden with nutrients, though somewhat high in carbs and sodium, this is a healthy lunch and great for an active person. I make individual servings.

Submitted by SCHISANDRAA

Submitted by MADDY_AVENA

So this was a recipe that I came up with by combining several that I had saved.

You will need:
1 Box of Udon noodles or Whole Wheat Fettucine
1 Block of Extra Firm Tofu
1 Bag of Frozen Mixed Veggies (broccoli, peas, bamboo shoots, edame)
6 Tablespoons of Low Sodium Soy Sauce
4 Tablespoons of Peanut Butter
3 Tablespoons of Sesame Oil
4 Tablespoons of Rice Vinegar
1 Teaspoon of ginger
1 Teaspoon of garlic powder
1 Teaspoon of chili powder.

Cook the noodles according to the directions on the box. Drain and set aside. Meanwhile rinse the veggies and put into a large bowl. Drain the tofu and cut into cubes. Stir fry the tofu in a pan with a little bit of cooking spray to brown the tofu until firm. Once the tofu is done, place it in the bowl with the veggies.

Combine the rice vinegar, soy sauce, sesame oil, peanut butter, garlic powder, ginger, and chili powder in a small bowl or large measuring cup.

Pour the sauce over the tofu and veggies and mix to evenly coat the tofu/veggie mixture. Serve over the noodles.

Makes 6 equal servings. I dished these into 6 individual tupperware containers and used it for lunches for the week.

Nutritional Information:
428 Calories, 16 grams of fat, 51 grams of carbs, and 21 grams of protein per serving.

Works great served cold or reheated in a microwave.

Submitted by YSLGUY

From FatFreeVeganKitchne

Submitted by EJORDANE

I know there's a bunch of scrambled tofu recipes up already, but they're all wrong. It's Isa's recipe or the one from Cathe Olson's book. All others are just not right.

Submitted by APPIFANIE

Marinated and baked Asian-style tofu with lots of flavor!

Submitted by FITKAT09

Recipe from VeganYumYum

Submitted by EJORDANE

from Eat Drink and Be Vegan by Dreena Burton. Super easy!!

Submitted by ERIKA00177