Vegetarians and omnivores alike can enjoy this tasty burger.

This recipe requires some items from the specialty, vegetarian, or health food section of the supermarket, or from the health food store. It is worth the small extra effort.

Perhaps you are unsatisfied with the frozen meatless burgers you find available. You may find the flavor too spicy, or not spicy enough. Or the sodium content may be too high. Try these instead. You can adjust the seasonings any way you like, to get exactly the burger you want.

You can sometimes find these flavored tofu products in health food stores or Asian markets, but here are recipes to make your own versions of these tasty, protein-packed foods. Prepare a batch or two ahead of time, and keep them in your fridge or freezer. Then, just take out a few pieces as needed, and use to add protein and texture to soups, stews, stir-frys, sandwiches, casseroles, or any way you desire.

NOTE: If you freeze water-pack tofu before using it in these recipes, the resulting tofu will be chewier, and more "meat-like" than if you use fresh water-pack tofu (same stuff, only frozen and thawed before you use it). Try it both ways, and see which you prefer. Both have their special qualities, so you may like them equally!

Vegetarian meat substitutes are a great way to sneak vegetables into your family’s diet, or just to lighten up a bit from heavier fare. This recipe is great for sandwiches, or as a party spread with bread or crackers (whole-grain, please!), or celery sticks.

Bakon bits (soy bacon) are available in any supermarket, and Gimme Lean can be found in health food stores and in many supermarkets (Look for it in the produce section).

What do you think of when you hear the word "tofu"? A thick slab of bland, white jelly? What are you motivated to do? Run away?

I remember going to a restaurant that had "Hot Tofu" and "Cold Tofu" on the menu. I ordered one of those, and my dining companion ordered the other. We were very disappointed when we were served. One dish was plain tofu in hot water, and the other was plain tofu in cold water!

It was years before I gathered up the courage to try tofu again. After reading a lot of recipes and doing many experiments, I learned that tofu is a food chameleon, and can be made into all kinds of "meaty" dishes resembling chicken, or ham, or even cheese!

There are two basic types of tofu: waterpacked and silken. There is also a type of silken tofu that is waterpacked, but this is not commonly found outside of Asian grocery stores.

Vegetarians, vegans, omnivores! For a nice change of pace, try this vegetarian BLT! (Actually a TLT…)

The featured ingredient in this recipe is tempeh, a fermented soybean product originally from Indonesia. It has a high protein and fiber content, and is very versatile.

Tempeh "BLT"

1/2 package tempeh
Oil (safflower, sunflower, or avocado)
Soy sauce (reduced-sodium)
Liquid Smoke
Sugar substitute of your choice
Nutritional yeast (Red Star or Kal recommended)

Cut tempeh into thin slices.
Put a small amount of oil in a heavy frying pan over medium heat.
Fry slices in oil until crispy, turning once or twice.
Sprinkle tempeh on both sides with soy sauce and Liquid Smoke.

Tofu Jerky is high in protein. Great for camping or backpacking!

Tofu Jerky

1/2 cup soy sauce, tamari, or Bragg's Aminos
3 Tbs Liquid Smoke
1 tsp agave nectar
2 Tbs water
1 Tbs onion powder
1 tsp garlic powder
1 Tbs ground black pepper
1/2 tsp hot sauce or cayenne (optional)
1 tsp rice syrup
1 lb firm or extra-firm waterpack Tofu, fresh or frozen/thawed

Drain the Tofu.
Cut Tofu into strips about 2" long and 1/4" thick.
Mix remaining ingredients together.
Put Tofu strips into a container.
Pour marinade over them.
Let marinate in fridge overnight.
Drain Tofu slices.
Arrange them in a single layer on a sprayed cookie sheet.
Dry tofu in food dehydrator or warm (200 F) oven.
Turn slices every hour.
Dry until slices are very chewy, but not crispy.
This will take approximately 4 - 8 hours.
When done, cool completely.
Store in an airtight container.