As someone who has eaten soy products regularly for many years, I want to provide a few of my favorite recipes. Aside from adding soymilk to 100% whole grain breakfast cereals at least a few times a week, I find that tofu and tempeh can be prepared in a variety of delicious ways.

SWEET GINGER TOFU

This is not only my all-time favorite tofu recipe, but my favorite recipe of any kind. Combined with a whole grain such as brown rice or soba noodles, and a steamed vegetable (broccoli, green beans, or any other), it forms the basis of a satisfying and filling meal. Preparation time (before placing in the oven) should not be more than 10 minutes.

INGREDIENTS:

¼ cup naturally brewed soy sauce
¼ cup mirin (rice cooking wine)
¼ cup rice vinegar
2 tablespoons maple syrup
2 tablespoons minced ginger root
2 tablespoons light sesame oil
1 teaspoon minced garlic
1 pound firm tofu, rinsed, patted dry, and sliced ½ inch thick
(a typical block of tofu yields 8 slices)

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. In a bowl, combine the soy sauce, mirin, vinegar, maple syrup, ginger, oil and garlic. Lay the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu. (This can be marinated or put straight into the oven).
3. Bake for 45 minutes, or until the tofu is nearly dry and well-browned.
4. Serve hot or cold.

From The Modern Vegetarian Kitchen (Harper Collins, 2000), by Peter Berley, with permission from the author.

TEMPEH TANTRUM BURGERS

Excellent on a whole grain bun with dijon mustard and/or ketchup.

INGREDIENTS:

8 ounces tempeh, cut into ½-inch dice
¾ cup chopped onion
2 garlic cloves, chopped
¾ cup chopped walnuts
½ cup old-fashioned or quick-cooking oats
1 tablespoon minced fresh parsley
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 tablespoons olive oil
Dijon mustard
4 whole grain burger rolls
Sliced red onion, tomato, lettuce and avocado