MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu Quiche <t> (Lacto Ovo)
 Categories: Ovo lacto
      Yield: 1 servings

MMMMM----------------------PUREE IN BLENDER---------------------------
      1 tb Corn starch
    1/2 c  Skim milk
      1    To 2 eggs' worth of egg
           Substitute or 2-4 egg
           Whites
    1/2 c  Fatfree or lowfat cottage
           Cheese (I use 1%)
    1/2 c  Fatfree plain yogurt
      1 c  Reduced fat tofu (Mori Nu
           Lite), cubed
        x  Salt and pepper to taste
      1 ds Or 2 of Tabasco sauce

MMMMM-------------------STIR IN OR OR MORE OF------------------------
    1/2 c  Chopped onion, sauteed in
           Liquid of choice
    1/2    - 1 cup chopped fresh
           Mushrooms
      1 c  Chopped cooked broccoli,
           Spinach or leeks
    1/2 c  Fatfree mozarella cheese
        x  Herbs to taste (parsley,
           Basil, marjoram are all
           Good)

   Pour into quiche dish or pie pan sprayed briefly with Pam and bake at
  350 F for 30-40 min or until a toothpick inserted slightly off center
  comes out clean.  Let stand about 5 minutes before serving.
   Sometimes this comes out watery (like custard sometimes does), but it
  still tastes good.
   Posted by herl jennifer l <jenherl@ux1.cso.uiuc.edu> to the Fatfree
  Dig. Vol. 12 Issue 28 Nov. 29, 1994.
   FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
  with permission. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu Burgers #2
 Categories: Vegetarian
      Yield: 8 servings

     14 oz Tofu, firm; drained; rinsed
      1 sm Onion; minced
      2 lg Garlic cloves; minced
      1 tb Canola oil
      2 tb Chili sauce
      1 ts Worcestershire sauce; -veget
      2 ts Soy sauce; low-sodium
    1/2 ts Cumin; ground
  1 1/4 c  Bread crumbs, dry; or
    3/4 c  Bread crumbs; dry and
    1/2 c  Hazelnuts; ground
           Salt and pepper to taste

   Wrap tofu in a kitchen towel or several layers of paper towels. Place
  on a cutting board, and weight with an iron skillet or wooden cutting
  board for to 45 minutes. Meanwhile, saute onion and garlic in oil
  until onion is limp and slightly brown on the edges. Remove towels
  and place tofu in a large bowl. Mash with a fork and add onion-garlic
  mixture. Add chili sauce, worcestershire sauce, soy sauce, cumin,
  bread crumbs and hazelnuts if desired; mix well. Place in a food
  processor and pulse to form a uniform texture. Add salt and pepper to
  taste. Refrigerate for 30 minutes. With wet hands, shape tofu mixture
  into 8 to 10 patties and place on a well oiled vegetable grill.
  Handle patties gently; they're delicate. Grill for 3 to 4 minutes on
  each side, until browned. Variation: Instead of grilling, saute
  burgers in olive oil until lightly browned on bo sides. Note: This
  burger is especially tasty when served with a spicy sauce made
  low-sodium soy sauce mixed with chili sauce or barbecue sauce and
  topped wi sauteed mushrooms. Per patty: 158 ca;; 9 g prot; 6 g fat;
  16 g carb; 0 chol 1 g fiber
   From: garhow@hpubmaa.esr.HP.COM (Garry Howard).  rfvc Digest V94 Issue
  #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com
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