Suggested by Heather - Thai Summer Squash and Tofu with Fresh Corn

Thai Summer Squash and Tofu with Fresh Corn
Cooking Light, JULY 2000

Ingredients

1 teaspoon roasted peanut oil or vegetable oil
1 cup diced yellow squash
1 cup diced zucchini
1 (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into 1/2-inch cubes
1/2 teaspoon salt, divided
3 cups fresh corn kernels (about 4 ears)
1 cup light coconut milk
3/4 cup (1/2-inch) sliced green onions
1/3 cup water
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 teaspoon mushroom or low-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 jalapeno pepper, seeded and chopped
2 cups hot cooked basmati rice
2 tablespoons chopped unsalted cashews, toasted

Preparation

Heat the oil in a large nonstick skillet over medium-high heat. Add the yellow squash, zucchini, and tofu; sprinkle with 1/4 teaspoon salt. Stir-fry for 8 minutes or until lightly browned. Stir in 1/4 teaspoon salt, corn, and the next 8 ingredients (corn through jalapeno). Reduce heat, and simmer 8 minutes or until the corn is tender. Serve with rice. Sprinkle with cashews.

Yield

4 servings (serving size: 1 1/4 cups vegetables, 1/2 cup rice, and 1 1/2 teaspoons nuts)

Nutritional Information

CALORIES 283(28% from fat); FAT 8.7g (sat 3g,mono 2.4g,poly 2.1g); PROTEIN 12.9g; CHOLESTEROL 0.0mg; CALCIUM 78mg; SODIUM 462mg; FIBER 5.5g; IRON 3.1mg; CARBOHYDRATE 43.4g

**NOTES** You can't even notice the jalapeno. I will definitely try to get some more spice in there next time. I will try to find Thai basil to use and maybe add some crushed red pepper (I have super hot red pepper flakes from an Indian grocery).

Tofu Burgers, by Jenifer

Tofu Burgers: (very versatile basic burger you can play with in terms of seasonings)
1 lb tofu (I prefer the firm)
1/2 c whole wheat flour
3 tlb. nutritional yeast (this is inactive yeast- makes a good cheese substitute)
2 Tlb. veggie boullion powder
2 tlb soy sauce
1/4 c sesame seeds
1 sm potato (scrubbed)
1/4 tsp garlic powder
1 sm onion (or onion powder to taste)cracked ground pepper to taste

Grind potato, tofu and onion in food processor- be careful not to make it too fine. Mix in remaining ingredients and form into burger shape. I usually bake these on a slightly oiled cookie sheet for 15-20 mins at 350º. (I guess they could also be fried)

Anise's Fast Fiesta Soup, from Sarah

My friend gave me the base recipe, so we all call it "Anise Soup" - but it's after the friend, not the herb. She calls it Fast Fiesta Soup.

2 cans diced tomatoes with jalepenos, drained

1 can black beans, drained and rinsed

1 can corn, drained

One block of firm tofu

Sliced olives

a few dashes of cayenne pepper

Put everything in a big pot and cook it on medium-lo for about half an hour. Help the tofu along a bit by poking at it with your spoon when your stir - it ends up breaking apart into small pieces, not entirely melting in like soft would.

Serve in bowls topped with shredded cheese and sour cream. Mmm, the sour cream is a must. Not because it doesn't taste good without it, but because it tastes heavenly WITH.