Savory Baked Asparagus and Fried Bean Curd Roll Delight

Ingredients:

• ½ package of Nature’s Soy Fried Bean Curd Roll

• A bunch of fresh asparagus (blanched)

• Teriyaki sauce for glazing

• White sesame seeds

• Warm water

• Hot water for blanching

Instructions:

1. Prepare the Tofu Skin and Asparagus: Soak the fried bean curd roll in warm water until they soften and can be unfolded into sheets. Meanwhile, blanch the asparagus and salt in hot water to maintain its tender yet crisp texture.

2. Roll the Asparagus: Lay softened fried bean curd skin on a flat surface. Place the blanched asparagus at one end, arranging the stalks evenly, and roll tightly.

3. Season and Bake: Arrange the rolled asparagus and fried bean curd skin on a baking sheet. Brush each roll generously with teriyaki sauce and sprinkle with white sesame seeds.

4. Bake: Preheat the oven to 350 degrees. Bake the rolls for 20 minutes until the roll skin turns golden and the asparagus is thoroughly heated through.

5. Serve: Remove from the oven, let cool slightly, and serve.

Mapo Tofu Noodles

Ingredients:

• 1 Nature's Soy Mapo Tofu Mild Kit

• 200g (7 oz) ground pork

• 200g (7 oz) noodles (udon, ramen, or rice noodles)

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1 teaspoon ginger, minced

• 2 green onions, chopped

• 500ml (about 2 cups) chicken or vegetable broth

Instructions:

1. Cook the noodles according to the package instructions until al dente. Drain and set aside.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

3. Add the ground pork, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.

4. Remove the pork from the skillet and set aside.

5.  In the same skillet, sauté the minced garlic and ginger until fragrant, about 1 minute. Stir in the Mapo sauce from the Mild Kit into the skillet with the garlic and ginger.

6. Add the broth and bring the mixture to a simmer.

7. Gently add the tofu from the Mild Kit and the cooked ground pork to the skillet. Stir carefully to combine without breaking the tofu. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.

8. Add the cooked noodles to the skillet, tossing gently to coat the noodles with the Mapo tofu mixture. Heat through for an additional 2-3 minutes.

Garnish and Serve:

Sprinkle chopped green onions over the top. For those who want a bit more kick, drizzle with chili oil or sprinkle additional Sichuan peppercorns.

Spicy Mapo Tofu Drunken Noodles

Ingredients:

• 1 Nature’s Soy Mapo Tofu Kit Hot (includes tofu and Mapo sauce)

• 200g (7 oz) wide rice noodles

• 1/2 onion, sliced

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 2 tablespoons vegetable oil

• Fresh green onion for garnish

Optional: additional chili oil for extra heat

Instructions:

1. Cook the rice noodles according to the package instructions until just tender. Drain and set aside.

2. Heat oil in a large pan over medium heat. Sauté the sliced onion until it becomes translucent and slightly caramelized.

3. Incorporate the tofu and Mapo sauce from the kit into the pan. Stir well and cook until everything is hot and the sauce is bubbling.

4. Toss the cooked noodles into the pan, adding soy sauce and oyster sauce. Mix thoroughly, ensuring the noodles are well coated with the flavorful sauce.

5. Remove from the heat. Garnish with fresh green onion right before serving. For those who desire more heat, drizzle over some chili oil.

Hiyayakko Tofu 冷奴

Hiyayakko Tofu is also known as Japanese Chilled Tofu that is served as an appetizer or side dish. The smooth, silky and creamy texture of the tofu helps you to cool down during the hot summer days.

Jellied Bean Curd 豆腐腦

Ingredients:

• 1 Package of Nature’s Soy Extra Silken Tofu

• 5 Pieces of Shiitake Mushroom, soak in water, chopped in small cubes

• ¼ Cup of Black Fungus, soak in water, chopped in slice

• 2 Beaten Eggs

• Minced Ginger and Green Onion as needed

• 1 Teaspoon Cooking Oil

• 2 Teaspoon Corn Starch

• ¼ Cup of Water

• 1 piece of Aniseed

• 1 Teaspoon Salt

• 1 Teaspoon Soy Sauce

Instructions:

1. First start with the Topping Sauce. Heat cooking oil in an empty pan until hot and add minced ginger and green onions fry for 30 seconds. Then add chopped shitake mushroom, black fungus, aniseed, salt soy sauce, corn starch, water and beaten eggs. Boil until the egg is well done.

2. Put 1 Package of Nature’s Soy Extra Silken Tofu in a steamer, steam the tofu for 8 minutes to make it turns tender.

3. In an empty bowl, using a spoon to scoop the steamed tofu into the bowl. Pour the topping sauce we just made on the tofu. Enjoy your delicious Jellied Bean Curd. You can add cilantro, green onion and chili oil as needed.

 Zesty Tofu Tacos

Ingredients:

• 1 Package of Nature’s Soy Firm Tofu

• Corn tortillas

• 1 large Tomato, diced

• 1 Jalapeno, diced

• 1 tsp Garlic powder

• 1\2 tsp Cumin

• 1 tsp Chili powder

• 1\2 tsp Cayenne pepper

• Salt and Pepper to taste

Instructions:

1. Heat a large non-stick skillet over medium heat and add tofu. Using a spatula, gently mash the tofu and add seasonings (garlic powder, cumin, chili powder, cayenne pepper and a dash of salt and pepper).

2. In a bowl, combine diced tomatoes and jalapeno. Season with salt and pepper and set aside.

3. Heat corn tortillas according to package directions and build your tofu tacos with your desired toppings.

Toppings: Sliced radishes, arugula & avocado

 Soy Pumpkin Pancakes

Ingredients:

• ½ Package of Nature’s Soy Soft Tofu

• ½ Cup canned pumpkin puree

• 1 Tbsp Coconut oil (or other light oil)

• 2 Tbsp Agave syrup (or cane syrup)

• 1 tsp Pumpkin pie spice blend

• 1 tsp Vanilla extract

• 1 Cup unbleached flour (or gluten free flour blend)

• 1 Tbsp Baking powder

• ¼ tsp Sea Salt

• ½ Cup Soy milk

Instructions:

1. Place first six ingredients into a food processor. Blend until creamy and smooth. Transfer to a larger bowl.

2. Sift together flour, baking powder and sea salt. Whisk into pumpkin mixture. Gradually add soy milk until well blended.

3. Heat a non-stick skillet or griddle on medium heat. Brush with a small amount of coconut oil. Add ¼-1/3 cup of batter to skillet. Cook until small bubbles appear; flip and continue cooking until golden brown.

4. Top with pure maple syrup and trail mix!

Beef Stir Fry with Rice Noodles

Ingredients:

• 1 pk Nature’s Soy Rice Noodles

• 1 cup sliced green onions

• 1 cup sliced onions

• 1 cup green bean sprouts

• ⅔ pound top sirloin steak, cut into thin strips

• 1 tbs canola oil

• 2 garlic cloves, finely minced

• 1 tbs rice vinegar

• 3 tbs soy sauce

• 2 tsp grated peeled fresh ginger ( or ½ teaspoon dry ginger)

• 2 teaspoons Sriracha (hot chile sauce) (optional but highly recommended)

• 1 tbs dark sesame oil

Instructions:

1. Cook noodles according to package directions. Be sure not to over cook. Drain and rinse under cold water; drain. Set noodles aside.

2. Combine all the ingredients for the marinade in a small bowl. Pour half the marinade mixture on the beef and fully combine. Set the rest of the marinade aside.

3. Heat a large skillet or wok over high heat. Add canola oil to pan and heat for 30 seconds then add the beef. Stir fry for 1 minute, then remove beef from pan into a small bowl and set aside.

4. Add the onions into the same pan and stir fry for 1 minute. Add the bean sprouts onto the onions and stir fry for 30 seconds.

5. Add the noodles, the rest of the marinade and the beef into the pan. Stir fry for 1 minute or until noodles are thoroughly heated, tossing to combine.

6. Add the green onions and stir to combine.

Honey Garlic Tofu 

Ingredients:

• 1 Block of Nature’s Soy Firm Tofu

• 4 Tablespoons Tamari or Soy Sauce

• 2 Tablespoons Sesame Oil

• 4 Tablespoons Honey

• 2 Cloves of Garlic, minced

• 1 Teaspoon of Crushed Red Pepper

• 1 Teaspoon of Sriracha (add more if you want it extra spicy!)

• 2 Tablespoons of Olive Oil

• 2 tablespoons water

Instructions:

1. Mix all ingredients for the sauce in a medium size bowl and set aside. Cut tofu into bite sized chunks and add to the bowl of sauce. Let the tofu marinate in the sauce for at least 30 minutes. (you can let it sit overnight, too!).

2. Once the tofu has been marinating for at least 30 minutes, heat a nonstick skillet on medium to high heat. Add tofu without the marinade to the skillet. Allow each side of the tofu to ‘sear’ and create a crust. When all sides of the tofu are seared, add the marinade and coat the tofu.

3. Serve with rice, a sprinkle of sesame seeds and fresh parsley.

Black Sesame Overnight Oats

Ingredients:

• 1\2 Cup of Quick Rolled Oats

• 1\2 Cup of Nature’s Soy Black Sesame Soymilk

•  1\2 Cup of Dairy Free Yogurt 

• Toppings: Fruit, Shredded Coconut, Mint.

Instructions:

1. Combine oats, soymilk and yogurt together in a container. Secure container with a lid, shake well and refrigerate overnight.

2. Enjoy with fresh fruit and shredded coconut. 

Hot Pot

Ingredients:

• 1 pkg of Nature’s Soy Fried Bean Curd Roll

• ½ head napa cabbage (about 10 leaves)

• 1 bunch of green onions

• 1 package enoki mushrooms

• 1 Red and 1 Yellow Bell Pepper, cut into slices

• ½ package of Nature’s Soy Firm Tofu, cut into chunks or slices

• ⅓ carrot, cut into slices

• 1 package of Rice Noodles

• 1-1.5 cup dashi or water (to dilute the sauce)

• Sauces: Soy Sauce, Chili Sauce

Instructions:

1. Put all of the ingredients on one big platter for the table or into smaller individual servings.

2. Set a portable gas cook top at the dining table and heat a cast iron pot (or any pot) on medium heat and pour in 1 cup dashi (or water) in the pot. Add in a little bit of your desired sauce to help flavor the broth.

3. Place some of the ingredients in the pot (except for rice noodles). Put the lid on and bring to a boil. Once boiling, turn the heat down and simmer until the ingredients are cooked through.

4. Dip the Fried Bean Curd Roll into the hot pot broth. The Fried Bean Curd Roll will be fully cooked in about 3-5 seconds.

5. Keep adding more ingredients and choice of sauce as you eat from the pot. If the sauce is too salty, add dashi (or water) to dilute. If the vegetables diluted the sauce too much, then add more sauce.

Tofu Snack Skewers

Ingredients:

• Nature Soy’s Curry, Soy sauce Stew and Hot & Spicy Tofu Snacks

• Assorted Bell Peppers (1 of each color)

• 1 Large Zucchini

• Olive Oil

• 1 Pack of Skewers (wooden or metal) *If using wooden skewers, soak in warm water for 25-30 minutes 

Instructions:  

1. Cut assorted peppers into 1 1\2 inch size pieces.

2. Using a mandolin, slice the zucchini lengthwise into thin slices.

3. Gently fold the strips of zucchini into ‘accordion’ style strips.

4. Using the skewers, start with a pepper followed by one Nature’s Soy Tofu Snack and then zucchini.

5. Complete this pattern three more times or until skewer is filled. Continue assembling skewers until all ingredients are used. *You can make separate skewers for each tofu snack flavor or feel free to mix and match the flavors!

6. Transfer tofu kebabs onto plate and lightly brush all sides with olive oil. Using a heated grill, place kebabs on grill for 10-12 minutes, turning occasionally to prevent from burning. *Kebabs can also be grilled on a stove-top grill attachment.  

Pressed Tofu Stir Fry

Ingredients:

• 1 Package of Nature’s Soy Jumbo Pressed Tofu, cut into thin strips

• 1 Red Bell Pepper, cut into thin slices

• 4-5 Stalks of Celery, cut into thin slices

• 2 Carrots, cut into thin slices

• 1 Tablespoon of Olive Oil

• 1\4 Cup of Soy or Tamari Sauce

• 1 Tablespoon of Sesame Oil

• 1 Garlic clove, minced

• 1\2 Teaspoon of Black Pepper

• 1\2 Teaspoon of White Pepper

• Sesame Seeds

Instructions:

1. Using a large skillet, heat olive oil and sauté carrots, peppers and celery until tender. Remove from pan and set aside.

2. Combine soy or tamari sauce, sesame oil, garlic, pepper and white pepper together in a bowl.

3. Add pressed tofu to the hot skillet with half of the sauce mixture and gently mix together. Add the peppers, carrots and celery with the tofu and the rest of the sauce in the skillet.

4. Mix together and sever with a garnish of sesame seeds. Enjoy!

Broth Bowl with Vegan Beef

Ingredients:

· 3 tablespoons vegetable oil
· 2 cloves garlic, large pieces, minced
· 1 tablespoon ginger, minced fresh
· 1 Package of Nature's Soy Vegan Beef
· 1/2 teaspoon kosher salt
· 1/4 teaspoon black pepper, freshly ground
· 2 teaspoons five-spice powder
· 3 cups Vegetable Broth
· 2 tablespoons tamari sauce
· 4 ounces cooked brown rice noodles
· ½ Cup Sliced Shitake mushrooms
· 1 carrot, cut in ribbons
· 1 Small Jalapeno, cut in thin slices
· 2 Sprigs of fresh cilantro

instructions:

1. Heat oil in a large pot over medium heat. Add garlic, ginger and vegan beef.  Cook until garlic and ginger become fragrant and Seiten starts to crisp along the edges.
2. Reduce heat to low. Stir in salt, pepper, five-spice powder, broth and tamari sauce. Cover and bring to a boil over high heat, and then reduce heat and simmer 5 minutes.
3. Divide cooked rice noodles evenly into 4 bowls. Ladle broth over noodles and top with fresh mushrooms, carrot ribbons, jalapenos and cilantro.

Note: Add 1 tablespoon of brown sugar when sautéing the garlic & ginger for a sweeter broth, or add ¼ teaspoon of crushed red pepper when adding the spices for a spicier broth. If you prefer to have softer toppings, add them to the broth at the simmer stage before placing into bowls.

Pressed Tofu Skewers with Peanut Dipping Sauce

Ingredients:

• 1 Package of Nature’s Soy Seasoned Pressed Tofu

• Olive Oil

  Peanut Sauce:

• 1\2 Cup Peanut Butter

• 1 Tablespoon of Soy Sauce

• 2 Tablespoons of Cane Syrup

• 1\2 Cup of Warm Water

• 1\2 Teaspoon of Roasted Garlic Powder

• 1\4 Teaspoon of Crushed Red Pepper

• 1 Teaspoon of Sesame Oil

• 1 Teaspoon of Sriracha

  *Wooden Skewers (soak in water for 20 minutes before using)

Instructions:

1. Combine all ingredients needed for the sauce and set aside.Cut each piece of tofu in half and put on skewer, 2 pieces per skewer.

2. Using a large stove top grill attachment, heat attachment on medium to high heat

3. Heat the oil and add the skewers. Cook each side for 2-3 minutes or until a golden crust appears on each side.

4. Serve on a bed of asparagus (optional) with the homemade peanut sauce for dipping.

Sweet & Sour Tofu

Ingredients:

• 1 package Nature’s Soy Fried Tofu

• 1 medium size green bell pepper

• 1 medium size red bell pepper

• ¼ onion

• ½ cup canned unsweetened pineapple

• ½ cup pineapple juice from can

• ½ cup Apple vinegar

• ½ cup Sugar

• 2 tablespoons Tomato paste

• Two ¼ cup water

• 1 tablespoon vegetable oil

• 2 tablespoons cornstarch.  

Instructions: 

1. Rinse and cut bell peppers and onion into bit size.

2. Dice Nature’s Soy Fried Tofu to about ½” cubes

3. Mix pineapple juice, vinegar, sugar, tomato paste and ¼ cup water in a bowl and set aside.

4. Mix corn starch with ¼ cup water and set aside.

5. Set heat to high. Heat 1 tablespoon vegetable oil in pan. Stir fry cubed tofu for about 1 minute.

6. Add bell peppers and onion. Stir fry until vegetables are crisp-tender.

7. Lower heat to medium. Add pineapple, vinegar and pineapple juice mix. Stir and cook for about 30 seconds.

8. Mix the cornstarch/water and add slowly into the pan while stirring.

9. Remove from heat when sauce thickens. Serve immediately. 

 Summer Tofu Salad

Ingredients:

• 1 Package of Nature’s Soy Extra Firm Tofu, pat dry and cut into small chunks

• Salad Mix of your choice

• 1 Tablespoon of Sesame Oil

• 2 Tablespoon of Soy Sauce or Tamari Sauce

• Juice of 1 Orange

• 1 small zucchini, cut into thin slices*

• 1 carrot, cut into thin slices*

• 1 Green onion, cut into slices
  Sesame Seeds

1. Combine sesame oil, soy sauce or tamari sauce and juice from orange in a bowl and add tofu. Cover and marinate in the refrigerator for 1 hour.

2. Once the tofu has marinated for 1 hour, sauté tofu (reserve sauce) in a medium size pan sprayed with cooking spray over medium heat.

3. Allow tofu to crisp before turning the tofu. Sauté tofu until each side is golden brown.

4. Toss tofu, salad mix, zucchini and carrots with the remaining sauce. Top with green onions and sesame seeds and enjoy. *We recommend using a vegetable peeler to achieve ‘ribbon’ like slices 

5 Spice Spring Rolls

Ingredients:

• 1 Package of Nature’s Soy Five Spice Flavored Tofu,

• 1 Package of Rice Paper Spring Roll, Wraps

• 1 Carrot

• 1 Red Bell Pepper

• 1 Cucumber

• 1\4 Head of Purple Cabbage

• 1 Cup of Arugula.  

Instructions:

1. Start by slicing Nature Soy’s Five Spice Flavored Tofu into 1\2 in strips.

2. Cut carrot, red bell pepper and cucumber in thin slices.

3. Roughly chop the purple cabbage into smaller pieces.

4. Follow the packaging instructions on the rice paper spring roll wraps and assemble wraps.

5. Start by placing three strips of the tofu in the middle of the rice paper wrap followed by pepper, cucumber, carrot and cabbage.

6. Add a sprinkle of arugula and fold wraps.

7. Start by folding the two sides of the wrap inward then fold the bottom of the wrap up and continue to roll.

8. Continue assembling wraps until all ingredients are used.  

Vegan Banh Mi Sandwich

Ingredients: 

• 1 Package of Nature’s Soy Marinated Pressed Tofu

• 1 Baguette, cut in half and sliced lengthwise

• 1 Jalapeno (remove seeds) and cut into slice

• 1 Carrot, cut into thin strips (we used a vegetable peeler to achieve this)

• 1\2 of a Red Onion, cut into thin slices

• 1\2 cucumber, sliced

• Microgreens

• 1 Cup of Warm Water,

• 1\2 Cup Red Wine Vinegar

• 1-2 Teaspoons of Salt

• 1-2 Tablespoons of White Sugar

• 1\2 Cup of Store Bought Vegan Mayo

• 2 Tablespoons of Sriracha

• 2 Tablespoons of Olive Oil

Instructions:

1. For the picked veggies, use a jar (mason jar will work!) and add carrots, jalapenos and red onion. Add more veggies into the jar if the jar has room for more.

2. Add warm water, vinegar, salt and sugar to a bowl and combine. Warm water will dissolve the sugar. Add liquid to the jar with the veggies. Secure with a lid and let the veggies sit for 15-20 minutes while you build your sandwich.

3. Combine the vegan mayo and sriracha together to make an easy spicy mayo for the sandwich. Add more sriracha if you want extra spice!

4.  Heat a medium size skillet on medium to high heat and add olive oil. Add Marinated Tofu to the skillet and season with salt and pepper. Sauté the tofu on each side for a few minutes until a golden crust appears on each side. Remove from pan and set aside.

5. Build sandwich by spreading desired amount of spicy mayo on the cut sides of the bread. Follow by placing the slices of cucumber and marinated tofu. Top with the picked veggies and micro greens. Enjoy!

 Strawberry Banana Smoothie

Ingredients:

• 1/2 pack of Nature’s Soy Silken Tofu

• Cold water 1 Cup

• Strawberry, wash and cleaned 1/3 LB

• 1 Banana, peeled

Instructions:

1. Place ingredients in a blender.
2. Blend until smooth and well-mixed.

Oriental Flavored Tofu (Teriyaki Style)

Ingredients:

• 1 Package of Nature’s Soy Soy Sauce Stew Tofu Snacks

• Green Onion

• Sesame Seeds

• 2 Tablespoon of Oil

Instructions:

1. Heat appropriate amount of oil to hot in a pan or skillet.

2. Open the Tofu Snacks, Loosen and separate into individual pieces.

3. Transfer tofu into hot skillet or pan.

4. Sauté for 2-3 minutes, or until slightly brown.

5. Top with green onions and a garnish of sesame seeds.

Vegetarian Cold Chicken Sub

Ingredients:

• 1 pk of Nature’s Soy Vegan Chicken

• Baguette

• Tomato, 3 – 4 slices

• Lettuce, shredded

• Vegan Mayonnaise

• Vegan Cheese

• Italian style Olive Oil and Vinegar salad dressing

• Oregano, dehydrated

Instructions:

1. Split open bread. Remove some of the interior to make room for the fillings. Toast bun if desired.

2. Spread mayonnaise on the bun. Place cheese and tomato on it.

3. Add vegan chicken.

4. Top with lettuce, and salad dressing.

5. Sprinkle oregano to taste.

Matcha Chia Seed Pudding

Ingredients:

• 2 Cups of Nature’s Soy Matcha Soymilk

• 7 Tablespoons of Chia Seeds

• 1 Tablespoon of Maple Syrup

• 1 Tablespoon of Vanilla

• Thin-Sliced Strawberries

Instructions:

1. In a bowl, combine Nature’s Soy Matcha Soymilk, Maple Syrup and Vanilla.

2. Whisk until all ingredients are combined.

3. Add chia seeds and stir gently.

4. Using desired bowl or cup, line the bottom with fresh thin sliced strawberries and pour in mixture.

5. Cover and refrigerate overnight.

6. Serve with your favorite granola to add a hearty crunch or top with fresh berries or fresh mint.

   Optional: Layer your favorite vanilla pudding in between layers of the Matcha Chia Seed Pudding for added vanilla flavor!

Easy Lemon Cookies

Ingredients:

• 1\2 Cup of Nature’s Soy Soft Tofu

• 1 Box of Lemon Cake Mix

• 1\3 Cup of Oil

• 1 Teaspoon of Vanilla Extract

• 1\2 Cup of Powder Sugar

• 1 Teaspoon Lemon Juice

• 1 Tablespoon of Nature’s Soy Unsweetened Soymilk  

• Lemon Zest

• *Optional: Top glazed cookies with sugar sprinkles

Instructions:

1. Using a mixer, combine soft tofu, vanilla extract and oil together.

2. Once all ingredients are combined, the dough will be sticky. Cover and refrigerate for one hour.

3. Preheat oven to 350 degrees.

4. Using a tablespoon, scoop the dough and roll it into small balls. Add the balls of dough to a cookie sheet lined with parchment paper.

5. Bake for 20 minutes at 350 degrees. For the glaze, combine powder sugar, lemon juice, soymilk and lemon zest together and set aside.

6. Once the cookies are finished baking, set them aside to cool.

7. After the cookies are finished cooling, dip each top of the cookie into the lemon glaze and set on a tray for the glaze to set. Store cookies in a container with a lid.

Vegan Ma Po Tofu

Ingredients:

• Nature’s Soy Large Soon Tofu, 1\2 package, cut into small cubes

• 1 garlic clove, minced

• 1 tsp Shallot, minced

• 1 tsp Vegetable oil

• 1\2 tsp Sesame oil

• 3 green onions, chopped

  • Sauce: 1 1\2 tsp Sugar, 1 1\2 tsp Salt, 1\2 cup Water, 1\2 cup Vegetable broth, 1 tbsp chili bean paste, 1 tbsp Tamari or soy sauce, 1\2 tsp White pepper

  • Corn Starch Paste: 1 tbsp Cornstarch and 1 tbsp Water mixed together

Instructions:

1. Mix sauce ingredients together and set aside.

2. Heat vegetable oil in a wok at medium-high heat. Brown garlic and shallot.  Add pressed tofu and brown slightly.

3. Add tofu and sauce mixture. Add cornstarch paste. Bring to a boil.

4. Serve with a drizzle of sesame oil and garnish with green onions.

Stuffed Mini Soy Puffs

Ingredients:

• 1 pkg of Nature’s soy Mini Soy Puffs

• ½ cup Mozzarella Cheese, shredded

• ¼ cup Pizza or Spaghetti Sauce

• ¼ cup Optional: Salami or Pepperoni, cut into small piece

Instructions:

1. Preheat over (toaster or mini oven will work) to 350ºF degrees.

2. Cut slit into each puff.

3. Stuff with cheese, sauce, and pepperoni or salami. Spread puffs onto baking sheet, leave room in between.

4. Top with more cheese and bake for approximately 10-15 minutes.

5. Puffs should be crispy with cheese melted

Vegan Chocolate Dip

Ingredients:

• 2 cups powder sugar

• 2 tablespoons of cocoa powder

• 2 tablespoons of Nature’s Soy Sweetened Soymilk

• 1 teaspoon of vanilla extract

• 4 tablespoons Vegan Butter

  Instructions:

1. Place the vegan butter, soymilk, vanilla extract, powder sugar and cocoa in a bowl over a saucepan of simmering water.

2. Stir well until all ingredients are combined. Remove it from the heat and let it cool completely.

3. Pair will fresh fruit or favorite cookies!

Brown Sugar Boba

Milk Tea

Ingredients:

• Sugar or other sweetener

• Tapioca pearls

• Nature’s Soy Black Tea Soymilk

Instructions:

Step 1:

In a large pot, boil the water. Add tapioca pearls in the boiling water and stir constantly to prevent pears from sticking.

Step 2:

Continue to simmer for 20 minutes uncovered. Remove the pot from the stove, cover with lid and let rest for another 20 minutes.

Step 3:

Strain the boba and put in the cold water. Strain the cold water and add some sugar or other sweetener to the pearls and stir for about 3 minutes

Step 4:

Pour a glass of Nature’s Soy Black Tea Soymilk and add the pearls. Now your delightful ‘Boba Milk Tea’ is ready to enjoy!