YIISolutions

Tofu Cheesecake 3 cups tofu (silken soft is best) 1/3 cup FRESH lemon juice (this is crucial) 1/4 cup oil plus 1/4 cup margarine, melted and cooled 1 to 1 1/4 cups granulated sugar 3/4 teaspoon salt 1 1/4 teaspoons vanilla extract 1/4 cup water or soymilk, if necessary Blend ingredients well, in order, in a blender, until thick and creamy (add liquid at end only if needed to blend tofu). Pour into partially baked crumb crust (below) and bake at 350 degrees F 1/2 hour or until tofu is set in the middle. Top with fruit or fruit syrups if desired. Crumb Crust 2 cups flour 1/2 cup granulated sugar 1/4 teaspoon salt 2 tablespoons oil 1/4 cup (scant) soft margarine 2 tablespoons water Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway up sides of a 9-inch pie pan. Partially bake for 10 minutes at 350 degrees F (be careful, it can burn easily). Fill and bake as above.

Spicy Mexican Tofu 18 ounces extra-firm tofu, cut into small cubes 1 cup chopped onion 2 1/2 cups undrained canned stewed tomatoes 1 1/4 cups canned kidney beans 2 2/3 teaspoons olive oil 2 garlic cloves 1 tablespoon chili powder Parmesan cheese Saut

Sweet and Sour Tofu Recipe 1 (20 ounce) container tofu 1 (20 ounce) can pineapple chunks or tidbits 1/4 cup packed brown sugar 2 tablespoons cornstarch 1/4 cup vinegar 1 tablespoon soy sauce 1 medium onion, sliced thin 1 medium onion, sliced thin Rice or Chinese noodles Drain tofu in a colander, then weigh down tofu with something heavy. Let it sit in the sink while preparing the sauce. Combine brown sugar, cornstarch, vinegar, soy sauce and juice from the pineapple in a saucepan. Bring to a boil until thick and clear. Slice tofu into cubes and add to sauce; marinate while rice cooks or 1 hour. Slice onion and pepper into thin strips. Combine with tofu and sauce and pineapple chunks. Heat until vegetables soften, then serve over rice or Chinese noodles.