Barbecue Tofu and African Curry Pizza, by Em

Ingredients:

(sauce)

1 15-oz can of tomatoes

1/2 Tb sugar

1 tsp minced garlic

1 tsp soy sauce

1 Tb curry paste

1/3 cup chopped cilantro

1/2 cup peanut butter

1/3 cup diced onion

1 8-in pizza crust (feel free to make your own)

1/2 cup shredded cheese

your choice of toppings

1/2 serving tofu, chopped into cubes

4 Tb barbecue sauce

Directions:

Preheat oven to 450-degrees.

Saute onions. Drain the juices from the can of tomatoes (drain well). Mix sauce ingredients (including onions). Spread half the sauce on the pizza (enough for 2 8-in pizzas).

Pour the barbecue sauce in a small bowl. Roll the tofu in the sauce, covering all sides. Add your choice of toppings on the pizza (carrots and raisins are good!), cover with cheese, and top with tofu.

Bake for 10-15 min.

Baked Tofu Sandwich and Butternut Squash Soup, by Em

Baked Tofu:

Directions:

The ingredients are firm/extra firm tofu and your favorite bbq sauce, but this didn't seem worthy of a separate section.

Preheat oven to 400 degrees. Slice tofu into 1/2-inch thick segments. Using a non-stick baking pan baste one side of the tofu segments and put in to bake for 15-20 minutes. Flip the tofu and baste the other side. Cook for approximately 10 minutes.

These can be eaten hot or cold. Add your favorite toppings. I used feta cheese, ranch dressing and bean sprouts.

Butternut Squash Soup:

Ingredients:

1 1-lb bag frozen butternut squash

4 cups water

1 tsp each curry powder, cinnamon, and nutmeg

1 pinch red pepper flakes

1/8 cup onion diced

salt and pepper to taste

Directions:

Put water and frozen squash (it comes in cubes) in a medium sized sauce pan. Add spices, cover pan, set it on medium low. Cook until squash falls apart, stirring occasionally.

Dice onion and saute on medium heat in a small frying pan. Add to soup and cook for another 10 minutes. Salt and pepper to taste.

Serves 4. Yum!