HEART HEALTHY COOKING CLASS - Tempting Tofu

Creamy Strawberry Smoothie

1 package Mori-nu lite silken tofu, firm
1 (10 oz.) box strawberries, frozen, thawed
1 medium banana, sliced
1 cup orange juice
1 tablespoon honey

Place all ingredients in blender and blend until smooth.

Tofu Vegetable Soup

4 cans vegetable broth or 6 vegetable bouillon cubes with water
1/2 small turnip, cut into small pieces
4 carrots, sliced
1/2 green pepper, chopped into small pieces
2 potatoes, cut into small pieces
3 stalks celery, sliced
1 medium onion, diced
Salt and pepper to taste
1/2 head of cabbage, shredded
1 box of extra firm tofu

Add broth, turnip, carrots, pepper, potatoes, celery, onion. Cook until the vegetables are tender. Add the cabbage and the tofu when the vegetables reach the tender stage. Cook until the cabbage is done.

Spanish Rice Skillet Meal

1 (7.6 oz.) package Spanish Rice mix
1 cup frozen Pre-browned All Vegetable Protein Crumbles
2 1/2 cups water
1 1/2 teaspoons margarine or butter
1 tablespoon tomato paste
2 oz. (1/2 cup) shredded Monterey Jack cheese (could use low-fat sharp cheddar)

In medium skillet or saucepan, combine rice, contents of seasoning mix packet, frozen protein crumbles, water, margarine and tomato paste; stir until well mixed. Bring to a boil over high heat. Reduce heat; cover and simmer 20 minutes.

Remove from heat; uncover. Sprinkle cheese over top. Let stand 5 to 10 minutes
or until moisture is absorbed and cheese is melted.

*Another option is to add a can of Mexican style tomato chunks and cut down on the water

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