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At last! Terrific, healthy tofu dishes that don’t look or taste like tofu!

Experts increasingly tout the benefits of soy in a healthy diet, and soy consumption in the U.S. has more than doubled since 1999. Natural foods expert Maribeth Abrams shows even the most skeptical cooks how tofu can be used creatively in great-tasting recipes for everything from Corn Chowder to Hot Fiesta Dip to Chocolate Cream Pie. This book features 125 cholesterol-free recipes and 16 color photos, plus tofu tips, cooking methods, nutrition information, and more. It demystifies tofu for mainstream home cooks with simple, healthy recipes that turn tofu-phobes into tofu-fans!

The award winning SoyQuick Soy Milk Maker is highly rated and vastly recommended by many trusted nutritionists, cookbook authors and soy food experts. The SoyQuick Soymilk Maker is completely automated, and allows you to make many different types of fresh organic milks in just minutes. This product makes it hard to justify paying ridiculous prices for store bought soymilk when you can make your own soymilk in 15 minutes for just 10 cents a quart! Versatile machine produces the following: Features: Weight: 6 Pounds, 5 Ounces Dimensions: 18.8" Length, 23.4" Width, 34.5" Height Voltage: 110v Workmanship: Stainless Steel Power: 800W Made In: China Capacity: 1.6 quarts / 1.5 liters * Sesame Seed Milk * Oat Milk * Bean Milk * Seed Milks * High quality stainless steel * Recipe book * Power indicator light with audio alert * One touch operation * Fully automatic * Easy to operate and clean * Gold warranty support Model: SoyQuick Soy Milk Maker (SDZ-4)

One taste and you'll say, "This can't be tofu!" But it is....

Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own?

Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.

Many of us like the idea of tofu better than the reality, and few of us know how to cook with it. Chef Deborah Madison's This Can't Be Tofu addresses such qualms, offering 75 recipes for this healthful (high in protein and low in salt, fat, and calories) food. Madison knows that tofu can be delicious, and provides recipes for a wide range of dishes that glorify its fresh milky taste and yielding texture--or that use it to make other foods (like mayonnaise) better for us. Beginning with an introduction to tofu varieties, Madison then discusses tofu purchasing and basic preparation techniques such as draining and pressing, which make tofu a useful flavor medium. Quick and easy tofu recipes like Seared Tofu with Chives and Peppers follow, along with formulas for tofu-based appetizers, salads, soups, stir-fries, curries, and pasta, among other fare. Particularly winning recipes include Spring Rolls with Shredded Cabbage, Mushrooms, and Tofu; Red Pepper and Miso Soup with Tofu and Black Sesame; and Sautéed Asparagus with Curried Tofu and Tomatoes. Madison also provides breakfast recipes like Scrambled Tofu with Herbs and Cheese (and ones in which tofu takes the place--without imitation--of sausages), plus a group of tofu sweets, including shakes and smoothies. A short section on accompaniments, such as Sweet Potatoes Baked with Oranges, concludes this comprehensive introduction to an ancient food that Madison makes modern and newly delicious. --Arthur Boehm

Mr. Bacon and Monsieur Tofu are fired up and ready to rumble, but only one can remain at the top of the food chain! Mr. Bacon stands 5-5/8" (14.3 cm) tall and fights for everything salty, greasy and meaty. Monsieur Tofu is 3-3/8" (8.3 cm) tall and represents all things made of coagulated soy milk. The winner gets eaten for dinner! Each vinyl figure has bendable arms and legs. Illustrated window box.

It's been the super food of the East for at least two millennia, and it's finally made a name for itself here. No matter what dish it's added to--from soups to desserts--tofu makes the meal healthier and better. On its own, this soft, white beancurd has virtually no taste, but it has a remarkable ability to "drink up' the flavors and seasonings it's marinated in. Plus, tofu comes in different textures, so it's a perfect substitute for meat, fish, cheese, or eggs. You've probably heard of its almost miraculous ability to lower the risks for heart disease, cancer, and according to the newest research, Alzheimer's, but you may not have known how to prepare it. This comprehensive, all-vegetarian tofu cookbook celebrates tofu's versatility 350 ways, with easy-to-follow recipes that will expand your horizons and tickle your tastebuds: Tofruitty smoothies, Tofu huevos rancheros, banana bread, mock tuna salad, tofu "crab" cakes, tropical cheesecake escape, and even pecan pie!

Black Lava Salt comes from Hawaii and is a blend of sea salt and purified volcanic charcoal. This salt is evaporated in above ground pools that formed naturally from lava flows. Activated charcoal is added for color and its detoxifying effects. Activated Charcoal is a proven anti-toxin and digestive-tract palliative; many take it as a nutritional supplement. Black lava salt has an unforgettable aroma and important health benefits from the charcoal in lava. Its striking color and great smoky notes make it a great finishing salt for any dish. Great on salads, vegetables. Exceptional on Sushi, grilled steak, teriyaki chicken or tofu

God is in the details, but sometimes we just overlook him. Nancy Ortberg encourages readers to see God in this very personal, very engaging series of essays that will bring God into focus and allow you to grow deeper in your relationship with him than you had ever imagined.

Since 1983, TOFU COOKERY has been America's premier authority on how to make tofu taste delicious. Several generations of cooks have discovered the versatility of this healthful soyfood through the range of comfort foods and gourmet dishes found between the covers of this treasured volume. In this revised 25th anniversary edition, all the recipes have been updated for today's nutritional standards, using reduced quantities of more healthful fats and less salt. Many new recipes have been added to reflect more current tastes and trends, and to complement the old favorites. Sumptuous photos with tofu on center stage will tempt you and help you envision how your finished dishes will look.