WSDE Recipe(s)

Tofu with Spinach

• 1 block of San Diego Soy Dairy Tofu
• Olive Oil
• Earth Balance “Butter”
• Mustard
• Ketchup
• Sun Dried Tomatoes
• Sliced Pineapple
• Fresh Spinach

OPTIONAL: Salt, pepper, spike, chili powder, ground ginger, cinnamon

Slice tofu into three even sections. Put tofu between two cutting boards and press excess liquid out of the tofu.

Turn the stove up all the way. Put butter and/or olive oil into a pan. Put a handful of sun-dried tomatoes in the pan. Let simmer briefly.

Cut tofu into 1” by 1” blocks and toss into the pan. Let simmer until a light brown, stirring frequently. Put a light sprinkling of your choice of seasonings on tofu. Squirt mustard and ketchup all over the top of the tofu. Stir together.

Open can of sliced pineapples. Carefully pour the pineapple and pineapple juice onto tofu. Let the pineapple brown lightly. Turn off the stove and let it cool.

Wash the spinach and put into a pot of water. Put on stove and turn all the way up. Let spinach wilt slightly. Turn off stove and drain the rest of the water. Put your choice of dressing on the spinach, (I usually use an olive oil/vinegar mix). Put tofu on top of spinach and serve.

Re-Fried Beans

• 1 can of pinto beans per person
• Earth Balance “Butter”
• Chili Powder
• Ground Ginger
• Salt
• Pepper

Open can(s) of beans. Drain juices according to how watery you want your beans to be.

Turn stove up all the way. Put pot on stove. Put one tablespoon of butter per can in the pot. Pour beans into pot.

Add your choice of seasonings, (I use salt, pepper, chili powder and ground ginger). Mash beans with potato masher. Turn off over. Let beans cool then serve.