Buy the Book

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.

You can choose from the following options: Amazon Kindle or to purchase “Normal People Eat Tofu, Too,” as a printed version for $10. please click here: Lulu Publishing

Book cover and art by Michelle Bearden

Insightful Stuff: Becoming Vegetarian and What is Tofu

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

CHAPTER ONE
Sauces, Marinades and Salad Dressings

Aunt Idell’s Blue Cheese Dressing

Barbecue Sauce
Basic Balsamic Vinaigrette
Creamy Tofu/Honey Dijon Salad Dressing
Honey Mustard Sauce
Lemon Vinaigrette
Marinated Tofu
Pickle Relish Salad Dressing/Sandwich Spread
Strawberry Vinaigrette

CHAPTER TWO
Appetizers and Breads

Basic Bruschetta
Easy Cheesy Appetizers
Garlic Toast with Asiago Cheese
Gram’s Cornbread
Gram’s Cornbread Dressing
Mexican Cornbread
Mushroom Pate’

Parmesan Biscuits
Parmesan Croutons
Sassy’s Biscuits
Tofu Hors d’oeuvres
Tofu Toast

CHAPTER THREE
Soups, Chowder, and Chili

Beet your Veggies Soup
Easy Veggie Chili with Tofu
Mamaw’s “Everything but the Kitchen Sink” Vegetable Soup

Potato and Corn Chowder

Vegetable Soup with Couscous

CHAPTER FOUR
Rice

Betzmex Rice
Rice and Tofu Bake
The Best Way to Prepare Rice
The Best Way to Prepare Brown Rice

CHAPTER FIVE
Veggie Patties and Sandwiches

Artichoke Patties
Barbecued Tofu
Fried Provolone cheese with lettuce and tomatoes
Good and Spicy Breakfast Patties
Potato Tofu Croquettes
Refried Bean Patties
Steven’s Pineapple Cream Cheese Sandwich
TVP Not So Sloppy Joes

Tofu and Tomato Sandwich
Tofu in a Bacon Crisper
Tofu Joes
Tofu Sunflower Seed Patties

CHAPTER SIX
Casseroles, Veggie Loaves, Salads, and Entrees

Baked Beans with Tofu
Baked Spaghetti with Tofu
Baked Tofu with Honey Mustard Sauce
Black Beans with Leeks
Broccoli Tofu Quiche
California Veggie Quiche
Caramelized Brussels Sprouts
Caraway Potatoes with TVP
Crispy Tofu Croutons on Baby Spinach, with Warm Balsamic Vinaigrette and Feta

cheese
Divine Tofu/Eggplant Pizza
Eddie’s Baked Macaroni and Cheese
Eggplant with Couscous

French Bread Pizza
Fresh Spinach Salad with Morningstar Farms Chik’N Strips Meal Starters and Lemon Vinaigrette
Hamburger Helper Casserole
Macaroni with Nutritional Yeast Flakes
Manicotti with TVP
Oriental Tofu
Pasta Frittata Pasta with Herbed Tofu

Penne Pasta with Lemon Tofu Pesto

Roasted Potatoes with Rosemary
Roberts Grilled Baked Potatoes
Scrambled Tofu
Southern Potato Salad
Southern Collard Greens
Stuffed Green Peppers with TVP
Stuffed Shells with Tofu
Summer Squash Casserole with Bulgur

Sunday Brunch Grits Casserole

Sweet Potato Soufflé
Teriyaki Tofu with Orange Marmalade
Three Cheese Spinach Macaroni
TVP and Couscous Loaf

TVP Loaf
TVP Mac and Hurry

Tofu Loaf

CHAPTER SEVEN

Desserts

Banana Tofu Smoothie
Gram’s Rice Pudding
Mamaw’s Old-Fashioned Bread Pudding
Ovaltine-Tofu Smoothie
Tropical Tofu Pie

Sample Recipes

STRAWBERRY VINAIGRETTE
Ingredients:
1 lb.- frozen strawberries *(thawed)
1/4-cup honey
2- Tbs. Balsamic Vinegar
1/2-cup olive oil
1/4 -cup Vidalia, Texas Sweet, or sweet onion
1- clove garlic

Directions:
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!

MARINATED TOFU
Ingredients:
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)

Directions:
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
Ingredients:
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
1/4-cup honey

Directions:
Place three tablespoons of oil in a large 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!

TOFU JOES
Ingredients:
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

Directions:
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
Ingredients:

2-slices provolone cheese
2-slices fresh tomato
Romaine Lettuce
Mayonnaise

Directions:
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
Ingredients:
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)

Directions:
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!

Have any questions? Please contact us or call us at (404) 831-0707.

Artwork by Michelle Bearden