Giving up meat doesn't mean giving up good taste! But you already knew that - that's why you're here. Try out these vegetarian recipes...

Curry Tofu

  • 1 large block tofu
  • 3 small red peppers
  • 3 tablespoons vegetable oil
  • 1 bag curry powder (or, to taste)
  • Cornstarch - enough for your preferred curry texture
  • 1 teaspoon salt
  • 1/2 teaspoon granulated sugar

Cut drained tofu into small pieces. Bring a pan of water to boil; boil tofu for 5 minutes. Turn off the heat and pour out the water. Remove the tofu and set it aside. Add the oil and peppers to the pan. Bring the temperature to a very high heat. Stir until you can smell the spiciness you desire. Put the tofu back in. Add the curry powder and a 1/2 cup water. Add salt, sugar and MSG (optional!). Cook for 3 to 5 minutes. At the end, add enough cornstarch for your desired texture.

Tofu Fudge Mocha Bars

  • 12 ounce silken tofu, undrained
  • 2 tablespoons safflower oil
  • 1 pinch salt
  • 2 1/3 cups turbinado sugar (unrefined sugar)
  • 1 cup cocoa powder
  • 1/3 cup instant decaffeinated coffee powder
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour

Preheat oven to 325 degrees F.

Using an electric mixer, blend tofu until creamy. Add oil, salt, sugar, cocoa, coffee and vanilla extract and blend well.

When sugar is dissolved into the tofu mixture, remove the bowl from the electric mixer and whisk in the flour. Pour batter into a greased 13 x 9-inch baking pan. Bake for 25 to 30 minutes or until the cake pulls away from the sides of the pan. The bars will appear glossy and almost underdone. Cool in the pan. When cool, cut into bars using a clean, wet knife.

Makes 24 bars.

Italian Casserole

  • 1 pound firm tofu
  • 1 tablespoon oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon parsley
  • 2 teaspoons oregano
  • 1 teaspoon basil
  • 1 quart spaghetti sauce
  • 1/2 pound large shell macaroni
  • 1 cup Cheddar cheese, grated

Drain and mash tofu.

Heat oil in a skillet. Add tofu and all spices. Mix well and stir until tofu stops steaming (5 to 10 minutes). Add one cup of spaghetti sauce and simmer 5 minutes.

Preheat oven to 350 degrees F. Boil macaroni until tender.

In a 2-quart baking dish, layer 1/2 of the cooked macaroni, 1 1/2 cups of spaghetti sauce, 1/2 of the tofu mixture and 1/2 of the cheese. Repeat, using all remaining cheese on top. Bake for about 30 minutes or until cheese melts and sauce bubbles.

Sweet Oatmeal Corn Muffins

  • 1 pound soft tofu
  • 1/2 cup orange juice
  • 1 teaspoon vanilla extract
  • 1/4 cup honey
  • 1 banana
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 cup corn flour
  • 1 1/3 cups rolled oats
  • 1 cup softened raisins* or dried apricots (optional)

Blend the first 5 ingredients in a blender until creamy and smooth. Sift baking powder, baking soda, and flour into a medium bowl; stir in oats.

Gently add wet mixture into the dry ingredients and spoon into oiled muffin tins. Bake at 375 degrees F for 20 minutes (or until a wooden pick inserted comes out clean).

* Soften by soaking in warm water for 15 minutes.

Barbecue Tofu Sandwiches

  • 12 oz. extra firm tofu
  • 3 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 1 1/2 cups barbecue sauce
  • 1 (6 to 8 count) package hoagie, hamburger or hot dog buns

Drain the tofu between paper towels until most of the water has been squeezed out.

Slice tofu into 1/4 inch thick slices.

Heat vegetable oil in a large skillet. Fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes until onion is of desired doneness.

Pour in barbecue sauce (use more or less, according to your taste). Cook the mixture for 10 minutes on low and serve on buns.

Makes 4 to 6 sandwiches.