You're a nice mom Lowspark! Here are some of my recipes. I've stayed away from the asian ones, since there are a lot on that EAting Well Web site. Be forwarned that I usually find those "low fat" recipes manage to be low fat because they have about half as much yummy sauce as you would want, so you might need to double the sauce ingredients. Tofu isn't that low calorie, although they do sell lowfat tofu, if you can find it. The reason I mention different techniques and ingredient amounts is I try and use as many lowfat techniques as I can, and some people do not like this kind of cooking, so you can adjust to suit your taste, just as I usually adjust regular recipes to make them lower in fat. Like in the tofu parmesearn recipe below, I'd use less parmesean cheese. Hopefully living in a metro area you can get the commercially marinated tofu. It is so convenient. The brand I get is "White Wave" and also "Tofu Kan." There's one other brand I get at Giant but I don't know the name of it. I'm not sure how they process it to get it so flavorful, but it's definately an art. You really can't just marinate tofu without baking it, it won't be that flavorful. I googled "baked marinated tofu" and came up with lots of groovy recipes. Here's how I'd do it if I was going to make the tofu salad above. Buy a tub of regular tofu, the kind that comes packed in water, not the silken tofu. Drain it and rinse it and then slice it into 1/2 inch slabs (or slightly larger). Make a "tofu press" by putting some paper towels on a tray, then laying the tofu out on the tray, then topping with more paper towels, then put another tray on top. Can use large plates for this. Then, put some heavy cans or books on top of the press to make it "press" down on the tofu. Use about 3 layers of paper towels. Enviro me uses clean dishtowels, you're just pressing water out of the tofu so it's not going to stain the towels and they can be washed. You don't have to press the tofu, but it presses water out and cuts down on the baking time. Press for about 15 min. Next, get some good italian dressing (I like Ken's brand or Newman's Own). Put a little bit in a shallow baking pan, then layer in the tofu, then cover with more dressing. You can use lowfat dressing. Bake in an oven. The temp can vary from 350-400 degrees, depending on how closely you want to watch it. I would say maybe 375. You want to bake it until the tofu dries out and is coated with the marinade. It will take 40-60 min. Turn halfway through. This baked marinated tofu will keep a few days in the fridge and can be used in salads and other dishes, or in sandwiches. Frankly, as you can see it's bit of a pain to make this compared to buying it already done in the store! You can use other marinades, such as teriyaki sauce. You can make your own marinade from scratch too. Here's a couple of my more traditional recipes. I've stayed away from the hard core stuff like curried tofu stew, lol! Tofu Stuffed Bell Peppers 4 peppers 4-6 mushrooms 1 clove garlic or 1/2 tsp. minced garlic/garlic powder 1 small onion 4 oz. tofu (can use silken extra firm or water-packed firm) 2 cups tomato sauce pinch oregano, basil, salt, pepper 1 TBLSP red wine (optional, could use maybe balsamic vinegar or leave out) 2 tsp olive oil 1 tsp. sesame seeds (to make sesame seeds digestible, I toast for about 10 min. and grind in the food processor, then keep in fridge for when I need them. Can leave out) 1 tsp wheat germ (or 2 tsp. if you don't have the sesame seeds) 1 cup cooked rice Steam peppers for 4-6 min. Put 1/2 of sauce in the bottom of a small baking pan. Saute onion and mushrooms in oil, add spices, tofu, rice and wheat germ and sesame seed. Stuff gently into peppers, top with remaining sauce. (Can sprinkle some italian shredded cheese or parmesean cheese over the top) Bake at 350 for 30 min. Low Calorie Quiche (use the crust below, which is a health food kind of thing, or whatever kind of quiche crust you like. As you know, I'm piecrust challenged so I usually use store bought, lol! I got this recipe from "Vegetarian Times" magazine, and have never made the crust, just the filling. It sounds good, and I have been known to make an oil-based pie crust.) Crust: 1/2 cup rolled oats, 1/2 cup whole wheat flour, 1/2 cup white flour 1/4 tsp. salt 1/8 tsp. baking poweder 1/4-1/3 cup canola oil 2 TBLSP lemon juice 1 1/2 tsp. honey 2-3 TBLSP cold water 1-2 tsp. sesame seeds (see above for how to prep. them) Preheat oven to 375. Grind oats to coarse flour in a blender or food processor. Mix dry ingredients together. Drizzle in oil until the mixture looks like coarse sand. Add lemon, honey, and 2 TBLSP water til the dough forms a ball, add more water if necessary. Roll between two sheets of wax peper. Sprinkle sesame seeds to coat bottom of pie pan. Prick crust on sides and bottom. Bake 10 min., then remove from oven and reduce heat to 350 degrees. Filling: 1 tsp. water or olive oil (I'd probably use at least 2 tsp. or 1 TBLSP EVOO) 1 cup diced onion 1 tsp. minced garlic (or less, I don't use that much) 3 cups broccoli florets (I often use frozen broccoli) 1-2 TBLSP water 2 large egg whites 10 oz. package soft, silken tofu 1 TBLSP prepared dijon mustard 1 tsp. dried basil 1/4 tsp. ground nutmeg 1/4 tsp. salt 1/4 tsp. white pepper 1-2 TBLSP grated parmesean cheese Heat oil in a skillet over med. heat. Add onion and sautee 3-5 min. until translucent. (you may need to add more oil or water, this is a low cal recipe, I probably use more oil than this). Add garlic and broccoli and water. Steam until broccoli is bright green, ~2 min. Drain veggies if necessary. Place in the pre-baked pie crust. Whip egg whites until frothy. Add tofu, spices and parmesean. Blend until smooth. Pour into pie crust. Garnish with strips of red pepper if desired. Bake at 350 degrees for 40 min. Tofu Sloppy Joes - serves 5 6 TBLSP oil 1 large onion, diced 2 med. green peppers, seeded and diced 2 cans spanish style tomato sauce 1 1/2 TBLSP chili sauce/powder 2 TBLSP tamari or low salt soy sauce 1 tsp. salt 1/8 tsp. black pepper 1/2 tsp. dried oregano 1 TBLSP prepared brown mustard 1 TBLSP brown sugar 1 1/2 lbs firm tofu, frozen, thawed and squeezed dry and crumbled Saute onion and peppers in oil, Add tofu and soy sauce. Add tomato sauce and spices. Simmer over low heat until nice and thick. Serve on whole wheat hamburger buns with sweet potato fries and coleslaw. Tofu Parmigiana 1 1/2 lbs. tofu 2 eggs (or 1 egg, 2 egg whites) 1 TBLSP tamari or low salt soy sauce 3/4 cup toasted wheat germ 3/4 cup grated parmesean cheese (or less, maybe 1/2 cup) oil for cooking 1/2 cup onions, sliced 1 carrot, shredded 2 cloves garlic, minced or to taste (I use one clove) 1 cup fresh mushrooms, sliced 2 cups tomatoes, seeded and diced, or 2 cups thick tomato puree (I use canned crushed tomatoes) 1 TBLSP fresh basil or 1 tsp. dried 1 tsp. oregano 1/4 tsp. crushed red pepper flakes salt to taste 8 thin slices mozz cheese Press tofu until dry, or use a marinated kind. Slice tofu into 8 thin slices. Beat together egg and tamari/soy sauce. Mix together what germ and 1/4 cup of the parmesean cheese and put in a pie plate or on a large dinner plate. Dip tofu in egg, then dry mixture. Refrigerate while you prepare the sauce. (Geez, I don't know why you have to do that, you could prepare the sauce in advance!). Saute onion, carrot, garlicand mushrooms in oil. Add remaining ingredients. Simmer until thick and all flavors combined. Fry sliced tofu until golden. Heat broiler. Sprinkle baking pan with sauce and 1/4 cup parmesean. Place browned tofu on sauce in a single layer. Tof tofu with mozzarella cheese slices. Pour on remaining sauce over and around the tofu. Top with remaining parmesean. Broil until bubbly. Serve over brown rice. A fancy dish for special occasions.

More dessert! Mocha-Walnut Brownies (Real Simple) nonstick vegetable oil spray 1/2 cup (1 stick) unsalted butter 4 ounces semisweet or bittersweet chocolate, coarsely chopped 1 tablespoon instant espresso powder 2 large eggs 1 cup sugar 3/4 cup all-purpose flour, spooned and leveled 1/4 teaspoon kosher salt 1/2 cup chopped walnuts 1/2 cup semisweet chocolate chips Heat oven to 350° F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray. In a small saucepan, melt the butter and chopped chocolate with the espresso powder, stirring occasionally; remove from heat. With an electric mixer, beat the eggs and sugar on medium-high until light and fluffy. Reduce speed to low and mix in the melted chocolate mixture, then the flour and salt just until incorporated. Fold in the walnuts and chocolate chips. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 minutes. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares.

Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.

Since some of mine are on Zaar, I will warn you to read my page first before trying them. It is under the name house. There is a disclaimer there on the current database and the recipes located on Zaar. As to easy, look nothing could be easier as long as you know how to do tofu. Since we aren't taught by our parents it isn't easy. First There are two types. One is the Mori Nu type aka silken. It is soft like a cottage cheese or cream cheese. It is best in smoothies and desserts such as pudding Don't try to drain it by pressing unless you plan on crumbling it. The other, waterpacked is firmer. If you freeze it, it is much tougher and more meatlike but will resemble a sponge. Esp if you freeze, drain. Simply put on a slanted board and put a heavy plate or pan on top. Let sit until the water stops running. Now it is ready to marinate. Tofu has taste. However it is so bland everything else overshadows it. Use your favorite 'sauce'. At our house we sometimes just pour sundried tomato dressing or raspberry pecan dressing over it and crumble and serve on a salad. The catch is marination time. The longer it sits, the more it will taste like what you are soaking it in. For a Western Beginner I recommend at least over night. Me? well heck I nibble it as I cut it so... However when we started the wife out on it, I soaked it overnight. Now what to do? Lets see Crumble and put on salad I make a dish that uses the tofu, our favorite bread dressing and veggies mixed in for a casserole. If you are lacto add a vegetarian cheese on top and melt. I make our favorite stir fry sauce, marinate and simply pan fry with no oil [use cooking spray for this]. Bake until golden brown and serve with sides Toss cooked or uncooked in a stir fry Make Chocolate pudding or Vanilla pudding BBQ it Toss in your favorit stew Make Dumplings such as Buddah's Jewels for a fancier meal Mix with Seitan and make a loaf to replace turkey on thanksgiving After you start working with it, the net has oodles of recipes that you can pick up in a hurry. If you follow the link off my Zaar page, it will take you to where I now keep the recipes and I vouch for them as accurate. There is a long page of tofu recipe on the site under Vegetarian/Vegan on this site. Some are for advanced users and some are for beginners. The Orange Lacquered Tofu and Ricker's Tofu Roast are my favorites. The chocolate pudding ain't shabby either. Note Ricker's tofu roast uses Seitan in the mix. That is simple to make. 1/2 cup vital wheat gluten [you can find that in the bakng section usually by Hodgson Mills or Bob's Red Mill] and 1/2 cup water, mix, knead 5 minutes boil in your favorite broth for an hour then use, refrigerate in broth or freeze in broth for future use. And if you run into trouble give a yell. Humm maybe I better thaw the garlic pepper tofu for supper. Psst if you run into any smoked tofu? Give it a try. I love it.