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!