Moist Tofu Cornbread This recipe is from Didi Emmons, author and is featured in the new cookbook, Simply Soy. Tofu helps produce a dense moist bread that makes a good companion to soup or chili. 1 cup cornmeal ¾ cup all-purpose fl our 1 ½ teaspoons baking powder 1 teaspoon salt 1 teaspoon minced fresh or dried rosemary, optional 8 ounces fi rm water-packed tofu, drained 5 ½ tablespoons vegetable oil 1 cup water 1. Preheat oven to 350 degrees. Spray or oil a 9x5–inch loaf pan. 2. In a large bowl, combine the cornmeal, fl our, baking powder, salt, and rosemary; mix well. 3. In another bowl, squeeze the tofu through your hands until it is the consistency of scrambled eggs. Stir in the oil and 1 cup water. Add this to the dry ingredients and stir just until moistened (the batter will be very dry). 4. Spoon the batter into the prepared pan, and bake until a knife inserted comes out clean, about 45 - 50 minutes. Cool in the pan for about 10 minutes, then rap the pan sharply to remove the bread, and cool the bread on a rack for at least another 20 minutes before slicing. Yield: 12 slices. CALORIES 26 (7% from fat); FAT 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); PROTEIN 3.9g; CARBOHYDRATE 24.7g; CHOLESTEROL 4mg; IRON 1.4mg; SODIUM 227mg; CALCIUM 20mg; Soy Spaghetti with Pizza Sauce What busy family doesn’t like pizza? This slow cooker Italian favorite has all the fl avors of pizza and it can be served with soy- enriched spaghetti. 2 (15-oz.) cans pizza sauce 3 cups frozen soy crumbles or reconstituted soy protein bits 1 (2.25-oz.) can sliced olives ½ of a (4.2-oz. package) soy pepperoni slices, if desired 2 cups fresh stir-fry vegetables (sliced sweet peppers and onion) Hot cooked soy enriched spaghetti Combine pizza sauce, soy crumbles, olives, and soy pepperoni, if desired, in 4- to 5 ½-quart slow cooker. Top with vegetables. Cover and cook on LOW 6 to 8 hours (HIGH 3 to 4 hours). If necessary, stir in water to desired sauce consistency. Serve over soy spaghetti. Makes 4 servings. Slow Cooker Tip: For more even cooking of vegetables, have cut-up vegetables uniform in size. CALORIES 460 (80 from fat); FAT 9g (sat. 0g); PROTEIN 33g; CARBOHYDRATE 59g; FIBER 10g; CHOLESTEROL 0mg; IRON 8mg; CALCIUM 127mg; SODIUM 1500 mg Soy Easy…Slow Cooker Recipes With busy families’ hectic schedules, the convenience of a slow cooker is a quick and fun way to get a meal on the table. These slow cooker recipes were developed to include soyfoods into everyday meals that are fast, easy and delicious. Each recipe uses only 6 ingredients and takes less than 15 minutes to prepare. And by using soyfoods, important health benefi ts like soy protein, fi ber and disease-fi ghting nutrients are automatically included into your family meals. The best part about using these soy slow cooker recipes is a great tasting dinner is ready when you get home! Edamame Sweet and Sour Pork If you like sweet and sour Asian food, you’ll want to try this slow cooker version. Edamame boosts the fi ber and soy protein in this Asian dish and adds great color. 1 lb. pork tenderloin 1 (8-oz.) can pineapple chunks, drain and reserve liquid 1 ½ cups frozen shelled edamame ¾ cup sweet & sour sauce 1 tablespoon grated fresh ginger 2 cups fresh stir-fry vegetables (sliced sweet peppers and onion) Hot cooked rice Cut pork in 1-inch pieces. Drain pineapple, reserving liquid. Combine pork, pineapple chunks, edamame, sweet and sour sauce, and ginger in 4-to 5 ½-quart slow cooker. Top with vegetables. Cover and cook on LOW 6 to 8 hours (HIGH 3 to 4 hours). If necessary, stir in reserved pineapple liquid to desired consistency. Serve with hot cooked rice. Makes 4 servings. CALORIES 420 (80 from fat); FAT 9g (sat. 2g); PROTEIN 32g; CARBOHYDRATE 52g; FIBER 5g; CHOLESTEROL 75mg; IRON 3.5mg; CALCIUM 68mg; SODIUM 370 mg Slow Cooker Tip: Resist the urge to lift the lid and check the dish. Lifting the lid allows heat to escape and will increase the cooking time.