Breaking the speed limit with tofu - quick meals - includes recipes and related articles on history of tofu and removing moisture from tofu

Vegetarian Times, August, 1996 by Joyce Dodson Piotrowki

Mix tofu and all other ingredients in bowl; toss well. Adjust seasonings. Makes about 3 cups or 6 servings of about 1/2 cup each.

Variation: A pinch of curry powder is great if you like curry. PER 1/2-CUP SERVING 270 CAL.; 15G PROT.; 22G TOTAL FAT (4G SAT. FAT.); 7G CARB.; 7MG CHOL; 337MG SOD.; 2G FIBER. OVO-LACTO/VEGAN

Tofu `Ricotta' Filling

Use this filling to stuff pasta shells, manicotti, rigatoni or cannelloni. Mix in some chopped spinach and soy Parmesan cheese for a different flavor or just toss it with cooked penne pasta and marinara and bake in a casserole.

1 lb. hard Chinese-style tofu or extra-firm silken Japanese-style tofu, drained, squeezed and crumbled 1/3 cup olive oil 1 tsp. salt 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. dry basil 1 tsp. dry oregano

Mix tofu and all other ingredients in bowl toss well. Adjust seasonings. Makes about 3 cups filling.

NOTE: Olive oil is necessary for the proper "mouth feel." The amount can be reduced or you may substitute another oil; however, olive oil in the amount given gives the best flavor and texture. PER 1/4-CUP FILLING. 77 CAL., 3G PROT., 7G TOTAL FAT (1G SAT. FAT.); 1G CARB.; 0CHOL.: 13MG SOD.; 0.5G FIBER. VEGAN

Rolled Tofu Lasagna

By stuffing each lasagna noodle and rolling it in "jellyroll" fashion, you will have attractive individual servings for a dinner party. Smoked mozzarella provides full-bodied flavor, but reqular or soy mozzarella can also be used.

8 lasagna noodles (about 2 inches wide and 12 to 14 inches long) 1 recipe Tofu "Ricotta" Filling 1 cup shredded smoked mozzarella, mozzarella or soy mozzarella 4 cups marinara sauce

PREHEAT OVEN to 350 degrees. Bring large pot of water to a boil; add noodles. Boil until just softened but still firm, about 6 minutes. Drain noodles; rinse with cold water to stop cooking. Lay noodles out on clean dish towels.

Divide tofu mixture among noodles; spread evenly over noodles. Sprinkle each noodle with 2 tablespoon cheese. Roll each noodle in "jellyroll" fashion, being careful to keep filling in place. Pour 2 cups of marinara in bottom of baking pan. Arrange pinwheels in pan. Pour remaining sauce over pinwheels. Cover and bake 45 minutes. Remove cover; sprinkle on remaining cheese. Bake until golden and bubbly, about 10 minutes. Makes 8 servings of 1 roll each.

VARIATION: Place cooked elbow macaroni or penne pasta in oiled oven-proof casserole then top with marinara, tofu and cheese. Bake until hot, bubbly and golden, about 35 minutes. PER SERVING 303 CAL.; 12G PROT.; 17G TOTAL FAT (4G SAT. FAT.); 26G CARB.; 8MG CHOL.; 489MG SOD.; 3G FIBER. LACTO/VEGAN

Tofu `Ricotta' Calzone

Add any number of filling ingredients to a calzone, such as other types of cheese, grilled vegetables, marinated artichokes or roasted peppers. If you have a bread machine, set the timer to have the dough ready when you start making dinner. If you use frozen bread dough, be sure it is thawed before making dinner.

1 lb. bread dough 1 green pepper, diced 1 medium onion, diced 1 Tbs. olive oil 2 cups marinara sauce 1 recipe Tofu "Ricotta" Filling 1/2 cup black olives, sliced