Buffalon Chicken Dip
By: Parker Ellingson of Bemidji, MN

The silken tofu makes this dip so creamy and at the same time adds some additional protein. Meat and soy work well together.

Ingredients:

16 ounces soft silken tofu, drained
4 cups canned chicken, drained
1 cup buffalo sauce
1 cup ranch dressing
1 ½ cup shredded cheddar cheese

Instructions:

• Cut the soft silken tofu into small cubes for easier combining; place in the bottom of crockpot.
• Add the remaining ingredients to the crock pot; mix until well combined.
• Set crock pot to low setting for 3-4 hours, or high for 1-2. Stir frequently to combine.
• Serve with chips, carrots, peppers, cucumbers, cauliflower, celery or other favorite vegetables.
• SHORT CUT (cut recipe in half) : In a large microwaveable bowl add tofu, mix well. Add remaining ingredients: mix well. Microwave for 4 minutes or until hot. Stirring to thoroughly combine.

Tofu Curry Stir-Fry with Vegetables
By: Dakota Erickson of Alexander, ND

Ingredients:

1-14 ounce package extra-firm tofu, drained and pressed, cut into cubes
1 Tablespoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon turmeric powder
1/4 teaspoon cumin powder
1/4 teaspoon red pepper flakes
2 Tablespoon soybean oil, divided
1 onion, chopped
2 cloves garlic, minced
1 inch piece of ginger, grated
1/2 each-red, yellow and orange bell peppers, sliced
2 stalks celery, sliced
1 cup vegetable broth
1 Tablespoon cornstarch
1 ½ cup unsweetened soymilk
½ to 1 Tablespoon curry powder, depending on desired taste
1 teaspoon garam masala
Salt and pepper to taste
Cooked rice to serve with tofu dish

Instructions

• Prepare the tofu: In a medium mixing bowl, add the soy sauce, rice vinegar, turmeric powder, cumin powder, and red pepper flakes; mix together Add tofu cubes; toss to coat. Let them marinate for at least 30 minutes.
• Coat the tofu: In a separate bowl, add cornstarch with 3 Tablespoons water; mix well. Add marinated tofu to coat.
• Sauté the tofu: In a large cast iron or regular fry pan add 1 Tablespoon oil; heat until hot but not smoking. Add tofu; wait until the tofu releases from the pan before browning the next side. Continue to lightly brown all sides. Remove tofu from pan; place in bowl, set aside.
• Sauté the vegetables: Add 1 Tablespoon oil in a same fry pan over medium heat. Add the onion and garlic; sauté until softened. Add the ginger, bell pepper and celery; cook for 2-3 minutes, or until softened.
• Add the spices and liquids: Add the vegetable broth, soymilk, curry powder, and garam masala to the pan. Bring to a boil; reduce heat, simmer for 5-10 minutes. If not thickening, add 2 teaspoons of cornstarch mixed with ¼ cup water to pan; simmer until thickened.
• Add the tofu: Add the tofu cubes to the pan; simmer for 5-10 minutes, or until the tofu is heated through.
• Season and serve: Season with salt and pepper to taste. Serve over cooked rice or with naan bread.

Pumpkin Snicker Doodles
By: Parker Ellingson of Bemidji, MN

These cookies are such a great way to get both protein and fiber into a cookie.

Ingredients:

1 cup unsalted butter
½ cup granulated sugar
½ cup + 2 tablespoons packed dark brown sugar
2 teaspoons vanilla extract
½ cup soft silken tofu
2/3 cup canned pumpkin puree
1 ¾ cup all-purpose flour
1 ½ teaspoon pumpkin spice
1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon salt
1/3 cup granulated sugar for rolling
1 teaspoon cinnamon for rolling

Instructions:

• Preheat the oven to 350 degrees, line 2 cookie sheet pans with parchment paper.
• In a large mixing bowl add butter; blend.
• Add sugars, vanilla, tofu and pumpkin to butter; blend together.
• Add dry ingredients, flour to salt to butter mixture: blend together gently; place in refrigerator for 15 minutes.
• In a small mixing bowl, add sugar and cinnamon; mix together.
• Take a heaping teaspoon of dough; roll the dough into a ball.
• Place the balls in the cinnamon sugar, roll to coat.
• Place balls on baking sheets about 2 inches apart.
• Bake for 8 to 10 minutes or until golden brown.

Makes: Approximately 4 dozen cookies