TOFU MAGIC COOKING WITH JEFF Three Tofu Recipes prepared by Jeff Lovinger

Jeff is a wonderful cook and here we are presenting three of his favorite recipes. All of them are very easy to make and most of the ingredients you can buy in your local supermarket. All you need is a little time, a sharp knife, and a glass of water (or wine)!

Enjoy!

Tofunafish

2 small cans of light tuna
1/2 block of firm or extra firm tofu
2 stalks of celery, finely chopped
1 tablespoon chopped fresh parsley
1-2 tablespoons Nayonaise
1 teaspoon Bragg's
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon lemon juice
few dashes of Worchester Sauce
few dashes of Picapepper Sauce
black pepper to taste

Variations: Add dill, grated carrot and/or finely chopped onion. Use full block of tofu and no tuna.

Assembly:
* Mash tofu well in bowl large enough to accommodate all the ingredients.
* Add drained tuna (give juice to a cat!).
* Mash together with the Nayonaise.
* Mix in all the other ingredients.

Will keep for 3-5 days in refrigerator.

Barbecued Tofu "Ribs"

1 block extra firm tofu (frozen, thawed and drained)
1/4 cup Bragg's or tamari or teriyaki sauce
1/4 cup water
favorite barbecue sauce

* Tofu will be sponge-like after freezing. Thaw overnight in refrigerator. Squeeze to release water, then press tofu between paper towels to dry. Cut into flat slices or sticks.
* Make marinade: combine Bragg's and water and pour over tofu.
* Refrigerate 1 hour to overnight, turn half way through.
* Drain, but do not press tofu.
* Lay on baking sheet and brush your favorite barbecue sauce on all three sides of the slices or sticks of tofu.
* Bake at 350 for 15-20 minutes, or grill.

Vegetable Tofu Coconut Curry

1 block firm tofu, drained and cubed
2 large onions, sliced
1 red pepper, chopped
1 cup frozen sweet peas
1 pound string beans, ends snapped off, halved
1 can light unsweetened coconut milk
1-2 tomatoes, chopped
3-4 garlic cloves, minced
1 inch fresh ginger, peeled and minced
2 tablespoons curry powder
juice of 1/2 lemon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro leaves, plus a bit for garnish
talt and pepper to taste
canola oil for sauteing

Cooking Instructions:
* Saute onions in canola oil until translucent, then add garlic and ginger.
* Add spices and saute gently for 2-3 minutes.
* Add tofu and coat well.
* Add red peppers and cook for about 5 minutes.
* Add coconut milk and simmer gently for a few minutes.
* Add tomatoes, string beans.
* When tomatoes and beans are almost tender, add peas, lemon juice, cilantro and cook until vegetables are tender.
* Turn off heat and let curry "rest."
* Garnish with more cilantro and serve with rice.

We would love to see your favorite healthy recipes. Please e-mail to us and you may find yourself a published "recipe developer!"

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Who is Jeff Lovinger?