Barbecued Buffalo Zings

Save Print Barbecued Buffalo Zings Yield:: 3 to 4 servings   These spicy, chewy strips are made with gluten, the protein in wheat. They make a great picnic or party treat. Just be sure to have plenty of napkins on hand! Ingredients BARBECUE SAUCE: ⅓ cup water ¼

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Baked Macaroni & Cheeze

Save Print Baked Macaroni & Cheeze Yield:: 4 to 6 servings   The American dish known as macaroni and cheeze was created by Thomas Jefferson and became popularized during the 19th century. This cheeseless version has captured the rich taste and tang of traditional macaroni and cheese, yet

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Spaghetti Squash Casserole

Save Print Spaghetti Squash Casserole Yield:: 6 servings   Spaghetti squash, also called vegetable spaghetti, is a unique summer squash. When the flesh is cooked and then scraped with a fork, the resulting strands resemble spaghetti pasta. Spaghetti squash has a tough, pale green or yellow exterior, and

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Tofu & Vegetable Hash

Save Print Tofu & Vegetable Hash Yield:: 4 servings   This “dinner in a skillet” makes a quick and soothing evening meal, but it’s also delicious for breakfast, brunch, or lunch. Ingredients 2 medium potatoes, peeled and cut into ½-inch cubes 1 Tablespoon olive oil 1 cup chopped

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Red Star Tofu Fingers

Save Print Red Star Tofu Fingers Yield:: 4 servings   This is a quick and easy staple recipe that both children and adults adore! It makes a fantastic sandwich filling as well as a tempting dinner entree. Ingredients 1 pound reduced-fat regular tofu (firm), rinsed, drained, and patted

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Crispy Tofu Sticks with Dijon Apricot Sauce

Save Print Crispy Tofu Sticks with Dijon Apricot Sauce Yield:: 12 sticks (3 to 4 servings)   These tofu sticks are breaded with a mild, crunchy coating and then baked to a crispy finish. They are delicious served with Dijon Apricot Sauce or even ketchup or barbecue sauce

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Tofu Triangles

Save Print Tofu Triangles Yield:: 12 pieces (3 to 4 servings)   Truly finger-lickin’ good. Don’t let the long list of seasonings fool you-this recipe is very simple to prepare. Serve it as an entree along with a salad, steamed vegetables, and a grain or potato. It also

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Greek Pasta Salad

Save Print Greek Pasta Salad Yield:: 4 servings   A delicious blend of pasta and Mediterranean salad ingredients with crumbled tofu standing in for the traditional feta cheese. Ingredients 4 cups cooked orzo (a rice-shaped pasta) 2 cups thinly sliced cucumbers (peel if waxed) 1½ cups cooked or

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Caesar Salad

Save Print Caesar Salad Yield:: 2 to 4 servings   Legend has it that this renowned salad was created in 1924 by Italian chef Caesar Cardini who owned a restaurant in Tijuana, Mexico. Classically, the salad is tossed with a garlic vinaigrette dressing made with Worcestershire sauce, lemon

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