Tofu Pumpkin Pie

tofu-pumpkin-pie.jpg

Ingredients Needed:

  • 1 lb. LEASA Firm Tofu

  • 3 cups pumpkin, cooked

  • 3/4 tsp. sweetener

  • 1/2 tsp. powdered cloves

  • 1/2 tsp. ginger

  • 1 tsp.salt

  • 1 tsp. cinnamon

  • 1 tbsp. vanilla

  • 1 Pre-baked 9-inch pie shell

Directions:

  1. Preheat oven to 350 degrees F.

  2. Blend all ingredients in a food processor or with an electric mixer.

  3. Pour mixture into pie shell.

  4. Bake for 1 hour at 350 degrees F.


 

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Ingredients:

  • 1 baked graham cracker pie shell

  • 2 lbs. LEASA tofu

  • 1 cup sugar

  • ¼ cup fresh lemon juice

  • ¼ cup oil

  • ½ cup honey

  • 2 tsp. vanilla

  • pinch of salt

Directions:

  1. Preheat oven to 375 degrees F.

  2. Blend ingredients in a food processor or blender until smooth and creamy.

  3. Pour this mixture into baked crust.

  4. Bake for about 40 minutes or until small cracks begin to appear on the surface.

  5. Serve well chilled, topped with fresh or frozen fruit.

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Ingredients :

  • 1 lb. LEASA tofu

  • ¼ cup wheat germ

  • ¼ cup whole wheat flour

  • 2 tbsp. nutritional yeast

  • 1 tbsp. grated onion

  • ½ tsp. garlic powder

  • ½ tsp. poultry seasoning

  • ¼ tsp. black pepper

  • 1 tbsp. oil

Directions:

  1. In a large bowl mix and mash LEASA tofu, wheat germ, whole wheat flour, nutritional yeast, grated onion, garlic powder, poultry seasoning and black pepper.

  2. Form mixture into six 3 inches burgers.

  3. Heat oil in a large skillet over medium-high heat.

  4. Brown on each side.

  5. Serve hot on a bun either plain or with toppings.

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Tofu-stirfry.jpg

Ingredients:

Directions:

  1. Heat 1½ tablespoons vegetable oil in a wok or large frying pan.

  2. Add chicken, meat, shrimp and/or LEASA tofu.

  3. Stir for 3-5 minutes or until lightly brown.

  4. Set aside in a dish.

  5. Heat 1½ tablespoons vegetable oil in wok and add garlic, LEASA stir fry mix, LEASA stir fry sauce and mix for two minutes.

  6. Add cooked chicken, meat, shrimp and/or tofu. Then, mix well.

  7. Serve hot with rice or LEASA Steamed Noodles.

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marinated-tofu-cubes.jpg

Ingredients:

  • 1 pkg. (16 oz) LEASA Firm Tofu

  • 1 Cup vegetable oil

  • ½ tsp. minced garlic

  • 1 tsp. sesame seed oil

  • 1 ¼ tsp oyster flavored sauce

  • 1 green onion, chopped

  • ½ cup chicken or vegetable broth

Directions:

  1. Cut LEASA Tofu into one-inch cubes and drain.

  2. Deep Fry tofu cubes in hot vegetable oil until light golden brown. Remove from oil and set on paper towels to let oil drain.

  3. Pour 1 teaspoon vegetable oil onto hot skillet.

  4. Add ½ teaspoon minced garlic and stir well.

  5. Add LEASA Tofu cubes.

  6. Add 1 ½ teaspoon oyster flavored sauce and stir in well.

  7. Pour ½ cup chicken or vegetable broth into mixture.

  8. Simmer until boiling.

  9. Add chopped green onion and 1 teaspoon sesame seed oil.

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Ingredients Needed:

Directions:

  1. Heat 1 ½ tablespoons vegetable oil in a wok or large frying pan.

  2. Add chicken, meat, shrimp and/or LEASA tofu. Stir for 3-5 minutes or until lightly golden brown. Set aside in a dish.

  3. Heat 1 ½ tablespoons vegetable oil in wok add garlic, LEASA stir fry mix, LEASA stir fry sauce and mix for two minutes.

  4. Add cooked chicken, meat, shrimp and/or tofu and mix well.

  5. In a separate pot, boil water and add fresh egg noodles for 5 minutes.

  6. Drain water, add to stir fry mix and mix well.

  7. Serve hot and enjoy.

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Ingredients Needed:

  • 4 cups water

  • 1 lb. LEASA tofu, slivered

  • 2 cups thinly sliced cabbage

  • 2 vegetable bouillon cubes

  • 3/4 tsp. salt

  • 1 tbsp. soy sauce

  • 2 tbsp. white vinegar

  • 1/4 tsp. cayenne

  • 3 tbsp. water

  • 2 tbsp. cornstarch

Directions:

  1. Bring 4 cups of water to boil.

  2. Dissolve vegetable bouillon cubes according to package instructions and set aside.

  3. Add LEASA tofu, cabbage, vegetable bouillon mix, salt and soy sauce.

  4. Simmer together for 3 minutes.

  5. Add white vinegar and cayenne pepper.

  6. Bring back to boil.

  7. Dissolve 3 tablespoons of water with 2 tablespoons cornstarch.

  8. Stir the dissolved mixture into the soup.

  9. Serve garnished with chopped onions. (Optional) 2 tablespoons Chinese sesame seed oil.

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Alfalfa Sprout Salad Sandwich

alfalfa sprouts sandwich.jpg

Serves 4

Ingredients:

  • 1 cup Alfalfa Sprouts

  • 8 slices French bread, toasted

  • ½ cup creamy Ranch-Style Salad Dressing

  • 6 oz. Imitation crab meat

  • 1 Avocado, sliced, brushed with lemon juice

  • 2 Eggs, hard boiled, sliced


Directions:

  1. Arrange 2 slices of bread on four plates.

  2. Combine dressing and crab meat.

  3. Spoon mixture on bread and top with avocado, LEASA Alfalfa Sprouts and sliced egg.


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roasted-cipolline-onions.jpg

Ingredients:

  • 1 quart of water

  • 2lbs LEASA Cipolline onions

  • 2 rosemary sprigs

  • ½ cup dry red wine

  • ¼ cup soy sauce

  • ¼ cup balsamic vinegar

  • 1 tbsp. olive oil

  • 1 tbsp. honey

Directions:

  1. Preheat oven to 475 degrees F.

  2. Bring water to a boil in a stockpot.

  3. Add onions and cook for 30 seconds.

  4. Drain water and set aside to cool.

  5. Peel outer layer of onions and arrange in a single layer in a jelly roll pan.

  6. Combine wine and next 4 ingredients (wine through honey), stirring with a whisk.

  7. Pour wine mixture over onions.

  8. Bake at 475 degrees F for 30 minutes, turning twice.

  9. Remove onions from pan with a slotted spoon.

  10. Preheat oven to 475 degrees F.

  11. Reduce heat to simmer for 3 minutes or until mixture is the consistency of a thin syrup.

  12. Pour mixtures over onions.

  13. Toss well to coat onions.

  14. Serve and Enjoy!

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caramelized-shallots.jpg

Ingredients:

  • 3 tbsp. butter

  • 1 lb. fresh LEASA shallots, peeled

  • ½ tbsp. sugar

  • ½ tbsp. red wine vinegar

  • ¼ tsp. salt

  • ¼ tsp fresh ground black pepper

  • 1 tbsp. chopped fresh flat leaf parsley

Directions:

  1. Preheat oven to 400 degrees F.

  2. In a 12 inch ovenproof skillet melt the butter.

  3. Add the shallots and sugar, tossing to coat.

  4. Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.

  5. Add the vinegar, salt and pepper and toss well.

  6. Place the skillet in the preheated oven and roast for 12-25 minutes, depending on the size of the shallots, until they are tender.

  7. Season to taste, sprinkle with parsley and serve.

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Ingredients:

  • 8 slices French bread butter

  • ½ cup mayonnaise

  • ½ cup parmesan cheese, grated

  • 1 small onion, thinly sliced

  • 1 cup LEASA Broccoli Sprouts

Directions:

  1. Spread bread lightly with butter.

  2. Mix mayonnaise and parmesan cheese.

  3. Place a layer of onion slices on bread and cover with parmesan cheese.

  4. Grill until cheese melts.

  5. Top with a mound of LEASA Broccoli Sprouts.

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