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No other tofu cookbook offers what Normal People Eat Tofu, Too offers. It’s fun, informative, easy to follow, and has over 75 original vegetarian recipes.
Download this must-have tofu cookbook today as an e-book for only $1. You can choose from the following options:
To purchase Normal People Eat Tofu, Too as a printed version for $10.00 please click here: Lulu Publishing
When I tell people that I am a vegetarian, they always ask the same question: “You’re a vegetarian? What do vegetarians eat?”
Table of Contents for Normal People Eat Tofu, Too
Sauces, Marinades and Salad Dressings
Aunt Idell’s Blue Cheese Dressing – Page – 14
Barbecue Sauce – Page – 13
Basic Balsamic Vinaigrette – Page – 14
Creamy Tofu/Honey Dijon Salad Dressing – Page – 14
Honey Mustard Sauce – Page – 13
Lemon Vinaigrette – Page – 14
Marinated Tofu – Page – 12
Pickle Relish Salad Dressing/Sandwich Spread – Page – 13
Strawberry Vinaigrette – Page – 12
Appetizers and Breads
Basic Bruschetta – Page – 20
Easy Cheesy Appetizers – Page – 16
Garlic Toast with Asiago Cheese – Page -16
Gram’s Cornbread – Page – 19
Gram’s Cornbread Dressing – Page – 20
Mexican Cornbread – Page – 17
Mushroom Pate’ – Page – 15
Parmesan Biscuits – Page – 17
Parmesan Croutons – Page – 19
Sassy’s Biscuits – Page – 18
Tofu Hors d’oeuvres – Page – 15
Tofu Toast – Page – 18
Soups, Chowder, and Chili
Beet your Veggies Soup – Page – 24
Easy Veggie Chili with Tofu – Page – 23
Mamaw’s “Everything but the Kitchen Sink” Vegetable Soup – Page – 21
Potato and Corn Chowder – Page – 22
Vegetable Soup with Couscous – Page 21
Betzmex Rice – Page – 25
Rice and Tofu Bake – Page – 26
The Best Way to Prepare Rice – Page – 25
The Best Way to Prepare Brown Rice – Page – 25
Veggie Patties and Sandwiches
Artichoke Patties – Page – 30
Barbecued Tofu – Page – 32
Fried Provolone cheese with lettuce and tomatoes – Page – 28
Good and Spicy Breakfast Patties – Page – 27
Potato Tofu Croquettes – Page – 27
Refried Bean Patties – Page – 33
Steven’s Pineapple Cream Cheese Sandwich – Page – 30
TVP Not So Sloppy Joes – Page – 29
Tofu and Tomato Sandwich – Page – 31
Tofu in a Bacon Crisper – Page – 29
Tofu Joes – Page – 28
Tofu Sunflower Seed Patties – Page – 31
Casseroles, Veggie Loaves, Salads, and Entrees
Baked Beans with Tofu – Page – 40
Baked Spaghetti with Tofu – Page – 52
Baked Tofu with Honey Mustard Sauce – Page 40
Black Beans with Leeks – Page – 51
Broccoli Tofu Quiche – Page – 45
California Veggie Quiche- Page – 45
Caramelized Brussels Sprouts- Page – 55
Caraway Potatoes with TVP – Page – 39
Crispy Tofu Croutons on Baby Spinach, with Warm Balsamic Vinaigrette and Feta Cheese – Page – 60
Divine Tofu/Eggplant Pizza – Page – 49
Eddie’s Baked Macaroni and Cheese – Page – 42
Eggplant with Couscous – Page – 50
French Bread Pizza – Page – 52
Fresh Spinach Salad with Morningstar Farms Chik’N Strips Meal Starters and Lemon Vinaigrette – Page – 58
Hamburger Helper Casserole – Page – 41
Macaroni with Nutritional Yeast Flakes – Page – 55
Manicotti with TVP – Page – 47
Oriental Tofu – Page – 41
Pasta Frittata – Page – 53
Pasta with Herbed Tofu – Page – 50
Penne Pasta with Lemon Tofu Pesto – Page – 47
Roasted Potatoes With Rosemary – Page – 56
Roberts Grilled Baked Potatoes – Page – 39
Scrambled Tofu – Page – 36
Southern Potato Salad – Page – 38
Southern Collard Greens – Pages – 43,44
Stuffed Green Peppers with TVP – Page – 46
Stuffed Shells with Tofu – Page – 48
Summer Squash Casserole with Bulgur – Page – 42
Sunday Brunch Grits Casserole – Page – 37
Sweet Potato Soufflé – Page – 57
Teriyaki Tofu with Orange Marmalade – Page – 59
Three Cheese Spinach Macaroni – Page – 54
TVP and Couscous Loaf – Page – 34
TVP Loaf – Page – 35
TVP Mac and Hurry – Page – 51
Tofu Loaf – Page – 36
Banana Tofu Smoothie – Page – 63
Gram’s Rice Pudding – Page – 62
Mamaw’s Old-Fashioned Bread Pudding – Page – 61
Ovaltine-Tofu Smoothie – Page – 63
Tropical Tofu Pie – Page – 64
1 lb.- frozen strawberries *(thawed)
2- Tbs. Balsamic Vinegar
1/2-cup olive oil
1/4 -cup Vidalia, Texas Sweet, or sweet onion
1- clove garlic
Place all ingredients in a blender and place setting on “liquefy” for about 30 seconds.
This complements any salad.
Just a note: To make this even more special, you can toast some sesame seeds in a little butter and sprinkle on top of the salad.
* One more note: If you make this in the summertime, don’t completely thaw the strawberries and put them in the blender semi-thawed. When you pour the dressing over the lettuce, it will crisp it up something fierce, and cool you down on a hot day!
Caution: You will not be able to stop eating!
1-container firm tofu drained (frozen and thawed) fresh is fine, too
3/4 -cup light, low sodium soy sauce
1/4- cup balsamic vinegar
1- tsp. honey
1/4- tsp. red pepper flakes (optional)
Slice tofu into four even slices. Place tofu in a bowl and pour marinade over it. Let it absorb the marinade for at least 30 minutes, but overnight is best.
Place tofu into a large baking dish lightly coated with vegetable oil, and bake at 400 degrees on top rack in oven for 20 minutes.
Serve on sub rolls with light mayonnaise, Muenster cheese, fresh mustard greens, and sprouts.
Just a note: You can warm the marinade in the microwave and drizzle a little of it over the sandwich.
EASY CHILI WITH TOFU
3-Tbs. extra virgin olive oil
1-15.5 oz can Black Beans, drained and rinsed
1-8 oz can tomato sauce
1- 28 oz. can diced stewed tomatoes
1 – Tbs. Tomato Paste
2- cans vegetable broth
1- container of extra-firm tofu- cut into small cubes
1- large onion-sliced
2- cloves garlic-minced
1- large bell pepper –any color- diced
1-tsp. crushed red pepper
1- Tbs. chili powder
1- Tbs. red wine vinegar
1- Tbs. cumin
1- Tsp. cilantro
Place three tablespoons of oil in a large Dutch oven or stock pot. Add the tofu, onions, and bell pepper. Sauté on high heat for about 7 minutes. Toss in garlic and sauté for about 3 minutes longer, being careful not to burn the garlic.
Add all remaining ingredients and simmer for about an hour.
Serve with whole grain crackers and a small amount of shredded cheese on top, or a dollop of sour cream. This meal is not only delicious, but it supplies complete protein, to boot!
1- container of extra-firm tofu
1- large onion
1- can of your favorite canned Sloppy Joe sauce
1 – 14.5 oz. can diced tomatoes
Open tofu, drain and wrap in paper towels until moisture is absorbed.
Crumble or dice the tofu and place in skillet. Add onions, and sauté in oil until golden brown.
Carefully add Sloppy Joe sauce and diced tomatoes. Simmer for about 15 minutes. You want the sugars in the tomatoes to caramelize and this will also thicken the sauce. Now, how easy is that?
Just a note: this is great when served on a whole-wheat roll slathered with your mayonnaise, or over brown rice.
FRIED PROVOLONE CHEESE WITH LETTUCE AND TOMATOES
2-slices provolone cheese
2-slices fresh tomato
Place a non-greased, non-stick skillet over medium-high flame.
Place the provolone cheese slices in skillet, while taking care not to let the slices touch each other.
Let the outer edges get nice and dark, and the middle of the cheese bubble (sort of like you’re making pancakes).
Carefully flip each slice and continue until cheese is a dark golden brown.
Place on bread slices generously slathered with Miracle Whip; add sliced tomatoes and lettuce. Salt and pepper to taste.
Yum! That’ll be all you can say because this is so delicious- you’ll be speechless!
SUNDAY BRUNCH GRITS CASSEROLE
1-cup grits (uncooked)
4- cups water
1- tsp. salt
1- small onion – finely chopped
3- Tbs. butter
1- clove garlic- minced
2- cups sharp cheddar cheese
1- 6 oz. jar sliced mushrooms (drained)
1/2-cup heavy cream
1- jar or can of any of the following: vegetarian minced meat pie filling, fig preserves, Dutch apples, or your favorite fruit topping. (Reserve for topping)
Preheat oven to 400. In a large saucepan, bring 4 cups water to a boil and add salt and grits. Lower heat, cover grits, and simmer for approximately 8-10 minutes, stirring often, until completely cooked and thickened.
While the grits cook, sauté onions, garlic, and mushrooms until tender.
Place the fruit topping in a small saucepan and simmer to warm.
Add cooked vegetables to grits, and stir in remaining ingredients. Mix well, and place in a 2-quart rectangular casserole dish. Bake at 400 for 20 minutes.
Remove cooked casserole, place in a warm area, and let sit for about 15 minutes. Top randomly with heaping tablespoons of warmed fruit topping. To that, you can add sprigs of fresh mint and a couple of cinnamon sticks. Cut into squares, drizzle with leftover fruit syrup or melted butter and serve.
Note: This can be made a day ahead of time. Just follow all the directions and refrigerate. You can reheat in the oven or microwave. This is an excellent alternative to your ordinary Sunday Morning grits!
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Artwork by Michelle Bearden