Stuffed Manicotti

• 700 ml marinara sauce
• 475 gr tofu soft
• 80 gr manicotti noodles
• 14 gr italian parsley (minced)
• 6 gr garlic (minced)
• 1 gr oregano (dried)
• 1 gr thyme (dried)
• 1 gr basil (fresh minced)
• 1 gr pepper (white)

Stuffed Shells With Fennel Sauce

• 2 garlic (cloves minced)
• 1 scallions thinly (sliced)
• 475 gr tofu
• 190 gr mushroom coarsely (chopped)
• 190 gr fennel bulbs (finely chopped)
• 170 gr mozzarella chese
• 150 gr pasta shells
• 65 gr bell pepper (red finely chopped)
• 18 gr tomato paste
• 2 gr thyme

Sweet & Sour Vegetables Ff

• 4 garlic (cloves)
• 2 arrowroot
• 2 cauliflower
• 1 bell pepper (red)
• 1 onion
• 300 gr tofu
• 240 ml pineapple juice
• 190 gr pea pods
• 180 gr broccoli
• 80 ml balsamic vinegar

Sweet And Sour Tofu

• 1 tomato
• 1 clove garlic
• 425 gr brown rice (hot cooked)
• 350 gr firm tofu
• 240 ml pineapple juice
• 240 gr pineapple chunks
• 80 ml rice vinegar
• 18 gr tomato paste
• 10 ml honey
• 10 ml soy sauce

Sweet Rice And Mangos

• 7 ingredients
• 1 ripe mango
• 160 ml water
• 120 gr mashed low fat tofu
• 120 gr sweet rice
• 30 ml honey
• 5 ml lemon juice
• 4 gr vanilla
• 1 gr salt
• 1 gr cinnamon

Szechwan Eggplant & Tofu

• 45 ml soy sauce
• 60 ml dry sherry
• 30 ml peanut oil
• 24 gr cornstarch
• 18 gr garlic (minced)
• 16 ml cider vinegar
• 16 gr ginger (minced fresh)
• 2 gr salt
• 8 slices scallions greens (minced)
• 3 slices cakes firm tofu

Szechwan Eggplant And Tofu

• 45 ml soy sauce
• 60 ml dry sherry
• 30 ml peanut oil
• 24 gr cornstarch
• 18 gr garlic (minced)
• 16 ml cider vinegar
• 16 gr ginger (minced fresh)
• 2 gr salt
• 8 slices scallions greens (minced)
• 3 slices cakes firm tofu

Tahini Sauce

• 45 ml water
• 32 gr mashed tofu
• 30 ml yogurt
• 28 gr tahini
• 2 gr ginger powder

Teriyaki Tofu Brochettes

• 2 zucchini
• 1 bell pepper (yellow)
• 1 onion (red)
• 500 gr pineapple (fresh)
• 475 gr yaki
• 80 ml pineapple juice
• 80 gr button mushrooms
• 80 gr mirin
• 75 gr tamari
• 30 ml sesame oil

Tesque Pumpkin Cookies

• 500 gr all purpose flour
• 500 gr pumpkin (cooked)
• 400 gr sugar
• 375 gr vegetable shortening
• 325 gr raisins
• 120 gr walnuts (chopped)
• 120 gr tofu
• 9 gr vanilla extract
• 9 gr baking soda
• 3 gr salt

Thai Chicken Coconut Soup

• 1 carrot
• 1 galanga powder
• 26 gr scallions (chopped)
• 16 gr lemon grass
• 4 packages coconut milk

Thai Salad

• 2 tomatoes
• 1 head lettuce
• 1 tofu block
• 1 mung bean sprouts
• 1 bag potato chips
• 350 ml coconut milk
• 270 gr chunky peanut (unsalted)
• 120 ml vinegar (white)
• 22 ml soy sauce
• 8 gr curry paste (red)

Thai Spicy Noodles

• 8 tiger shrimp (very)
• 4 tomoto puree
• 4 of garlic (cloves minced)
• 4 eggs (lightly beaten)
• 4 bean srouts
• 4 scallions
• 1 tofu in chunks (cut)
• 270 gr chicken in (cut pieces)
• 110 gr thai rice noodles
• 120 ml vegetable oil

Thai Style Fried Noodles

• 3 green onions
• 1 bean sprouts
• 1/2 lime
• 120 gr tofu
• 100 gr peanuts
• 75 ml soy sauce
• 55 gr flat thai noodles
• 60 ml vegetable oil
• 18 gr garlic
• 14 gr sweet pickled radish (chopped)

Thanksgiving Day Tofu

• 6 vogue vegy base
• 2 arrowroot
• 2 garlic (cloves minced)
• 1 1/2 agar flakes
• 1 agar powder
• 700 gr tofu
• 250 gr cubed dry wheat bread (whole)
• 240 ml water
• 65 gr carrots (finely diced)
• 60 gr onions (finely diced)

The East: Velvety

• 2 green chiles (fresh hot)
• 2 garlic (cloves)
• 1 ripe tomato (red)
• 240 ml mustard greens (chopped)
• 80 ml cream (heavy)
• 65 gr coarsely green -pepper (chopped)
• 34 gr loosely packed -cilantro (chopped)
• 16 ml dijon-style mustard
• 16 ml mild olive oil
• 4 gr sugar

Thom Christopher's Wok

• 12 asparagus tips
• 2 carrots
• 2 scallions
• 1 zucchini
• 1 pepper (red)
• 1 green pepper
• 475 gr tofu
• 95 gr snow peas
• 40 gr broccoli florets
• 10 ml sesame oil

Tibetan Vegetable Soup

• 950 ml water
• 270 gr mixed vegetables
• 250 gr tofu
• 80 gr tomatoes (chopped)
• 60 gr onion
• 32 gr flour (white)
• 30 gr green onions
• 26 gr ghee
• 16 gr ginger (minced)
• 16 ml tamari sauce

Title: Corn Muffins

Toasted Pecan

• 8 mushroom caps
• 1 3/4 ginger
• 1 pecans (toasted)
• 1 bell pepper (red)
• 120 gr extra-firm silken tofu
• 26 gr cilantro (chopped)
• 16 ml lemon juice
• 3 gr salt
• 2 slices jalapeno peppers
• 2 slices bread (sliced)

Tofu

• 2 non terrycloth kitchen towels sewn a sack (together into)
• 2 nigari
• 13,800 gr in a deep (boil pan)
• 5,700 ml boiling water cover beans with water
• 5,700 ml water to a in one (boil pan)
• 425 gr washed soybeans
• 350 ml boiling water from the smaller until well blended (pan)
• 240 gr at a time
• 240 ml warm water
• 6 gr epsom salts in

Tofu "cheesecake"

• 16 graham crackers
• 1 kiwi fruit
• 475 gr tofu
• 100 gr pineapple
• 75 gr margarine
• 60 ml orange juice
• 5 ml honey
• 5 gr cornstarch
• 5 ml lemon juice
• 4 gr vanilla

Tofu "turkey" With Stuffing

• 4 stalks
• 4 garlic (cloves)
• 2 miso
• 1 onion
• 475 gr tofu for the drumsticks
• 400 gr pepperidge farm herb
• 120 ml sesame oil (toasted)
• 85 gr mushrooms
• 80 ml soy sauce
• 60 ml soy sauce

Tofu & Broccoli Stir

• 1 bean sprouts (fresh)
• 475 gr tofu
• 260 gr broccoli
• 160 ml water
• 160 gr brown rice (cooked)
• 60 gr onion
• 30 ml dry sherry
• 30 ml sodium soy sauce (reduced)
• 12 gr cornstarch
• 5 gr grd ginger

Tofu & Lemon Grass Soup

• 3 kaffir lime leaves (dried)
• 1 stalk lemon grass
• 1 lime
• 700 ml water
• 450 gr scallions
• 270 gr bok choy
• 250 gr soft tofu
• 85 gr shiitake mushrooms
• 45 ml soy sauce
• 34 gr cilantro