Combine all ingredients in a blender and mix until smooth. (Note: when using firm TOFU add more liquid and oil until desired consistency.) Add different herbs or oils for variety.

In a large hot skillet - place butter and olive oil. Add garlic and bean sprouts - saute 1-2 minutes. Add spinach and saute until the spinach wilts. Top with sesame seeds.

Mix together tomatoes, garlic, shallots, basil, lemoon juice, and olive oil. Toast bread slices and brush with extra olive oil. Top with tomato mix.

Combine in order listed into a blender. Blend until smooth and pour into pie crust. Bake at 350 degrees for 45 minutes. Remove from oven and let sit for 20 - 30 minutes and top with pie filling.

Combine in large bowl: sprouts, spinach, and almonds. Top with desired amount of dressing.

1 Package Marjon® Firm TOFU (crumbled)
1 Can Tuna Solid White, Water Packed
1/2 Cup Lite Mayonnaise
1/2 Cup Pickle Relish
1 Cup Marjon® Bean Sprouts (slightly chopped)
Pita or Whole Grain Bread

Combine TOFU, tuna, mayonnaise, relish, and bean sprouts. Mix well. Place in pita or between bread slices.

1-1/2 Cups Marjon® Calabasa (cooked and mashed)
1 Cup Sugar or Sugar Substitute
1/2 Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cloves
3 Slightly Beaten Eggs
1/4 Cup Milk
6 oz. Can Evaporated Milk
1 Unbaked 10 inch Pastry Shell

Pare, cube and boil Calabasa until tender. Mash, and add seasoning. Blend in eggs, milk, and evaporated milk. Pour into pastry shell and bake at 400° for 50-60 minutes, or until knife edge comes out clean.

1 Tablespoon Vanilla
1/4 Cup Water
1 Block Marjon® TOFU
1 Stick (1/2 Cup) Butter, melted to liquid
2-1/2 Cups Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Sugar or Sugar Substitute
1/2 Cup Brown Sugar
1 Cup Nuts, chopped
1 Package (12 oz.) Chocolate Chips or Carob Chips

In a blender combine vanilla, butter, TOFU, and water until smooth. In a large bowl combine flour, baking soda, salt, sugar, and brown sugar. Add blender mixture to bowl mixture, mix well. Stir in nuts and chocolate chips. Drop by tablespoons onto un-greased cookie sheet. Bake 350° for 10-15 minutes.

2 Cups Rice, Cooked
1 Cup Salsa
1 Pkg. Marjon® Blackeye Peas (Cooked)
1 Pkg. Marjon® TOFU Crumbles
3/4 Cup Cheddar Cheese (Grated, for topping)

In a large bowl, combine all ingredients except cheese. Place in a lightly greased casserole. Top with cheese and bake 375 for 25 minutes.

1 Cup Raisins
3/4 Cup Orange Juice
1 Box Marjon® TOFU Crumbles
4 Tablespoons Butter (melted)
2 Cups Splenda – No Calorie Sweetner
2 Tablespoons Cinnamon
1 Teaspoons Ground Cloves
1 Tablespoons Vinegar
1/4 Teaspoon Orange Extract
2 Tablespoons Diced Candid Orange Peel
2 Tablespoons Cornstarch
1 Ready-to-bake Pie Shell

Bake Pie Shell at 375 degrees for 15 minutes. In a large sauce pan place raisins and orange juice; simmer raisins in orange juice for 3-4 minutes to plump raisins. Add Marjon TOFU Crumbles and remaining ingredients. Place into partially baked Pie Shell and bake for 40-45 minutes at 375.

1 Package Marjon® Zesty Herb Grilled TOFU
(slice lengthwise in 4 steaks)
1 Box Stove Top Dressing
(prepared according to directions)
1/4 Cup Olive Oil

Place prepared stuffing into 8x8 glass casserole. Top with the 4 sloces of TOFU Grills. Drizzle with olive oil and bake 375 for 30-35 minutes.

1 Block Marjon® Firm TOFU
1/3 Cup Low Fat Mayonnaise
1-1/2 Tablespoon Prepared Mustard
1 Rib Celery; chopped fine
2-3 Green Onions, sliced thin with tops
2 Tablespoons Pickle Relish
Garlic, Salt, Pepper to taste

Fork mash TOFU (to mimic chopped egg whites) add remaining ingredients.

1 Small Can Corn
1 Small Can Cream Corn
3 Eggs
2 Tablespoons All Purpose Flour
1-1/2 Cup Corn Flakes
1 Package Marjon® Bean Sprouts (slightly chopped)
1 Bunch Parsley (chopped fine)
Dash of Hot Sauce
Salt, Pepper to Taste
Oil for Frying and Butter

Drain corn and mix with creamed corn and eggs. Add remaining ingredients and mix well. Heat skillet; add oil and a teaspoon of butter. Drop the sprout mixture by spoonful into skillet and fry until golden. Serves 4.

1 Package Marjon® Mung Beans
1/2 Cucumber (peeled and sliced)
1 Carrot (grated)
1/2 Green Pepper (diced)
1/2 Red Pepper (diced)
Optional: Green Peas or other colorful veggies
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Dressing:
1 Tablespoon Crunchy Peanut Butter
2 Teaspoons Soy Sauce
1 Teaspoon Rice Vinegar
1 Teaspoon Toasted Sesame Oil
1 Teaspoon Ginger (grated)
1 Tablespoon White Wine
1 Teaspoon Hot Mustard
1 Shallot Minced
1 Cup Broth (Veggie or Chicken)
Dash Hot Sauce
Salt, Pepper to Taste

Poach mung beans 30 seconds – 1 minute: place in cold water. Mix all veggies and sprouts in a large bowl. Add dressing and top with toasted sesame seeds or minced green onions.

2 lbs. Fresh Broccoli Florets
1 Package Marjon® Bean Sprouts (slightly chopped)
1/2 Pound Mushrooms (sliced thin)
1/3 Cup Olive Oil
1/4 Cup Apple Cider Vinegar
3 Tablespoons Ketchup
Salt, Pepper to Taste

Blanch broccoli florets in salted water for 1 minute. Place in cold water and drain. Combine broccoli, bean sprouts, and mushrooms. Stir together oil, vinegar, ketchup, salt, and pepper and pour over vegetables, mixing well. Chill and serve on lettuce leaves.

1/2 Cup Peanut Butter
1 Cup Marjon® Bean Sprouts (slightly chopped)
1/2 Banana (optional)
4 Slices, Hearty Bread

Mix peanut butter and sprouts together. Spread on one slice bread. Top with slices of banana (if desired) and other slice of bread, repeat. (Makes 2 sandwiches)