Here’s a recipe we’ve used for years. My daughter, a senior in college, is addicted to it. While it isn’t like the Kraft thing, we find it good on potatoes, rice, or steamed broccoli and cauliflower as well as on noodles. –Sherry

Alternate Ingredients: I think this would also be good with crumbled firm tofu, especially Italian Herb “More Than Tofu” or cannellini beans in place of the TVP. –embroiderama

My kids – even the pickiest ones loved it and even asked for more. There is a small amount of fat in this recipe from the vegan cheese. I’m hoping this tiny amount doesn’t upset anyone. I apologize in advance if it does. It’s so hard to find recipes that are virtually fat free that my kids like – this one fit the bill so I thought I’d share it. –Gayle

We eat this at least once a week. If I don’t have a quart of my own spaghetti sauce handy, I use a jar of store-bought. –serene

I’m always on the hunt for new dip ideas. This was an experiment I am quite pleased with. It is quick, filling and delicious, not to mention healthy!

8 ounces baked tofu
Dressing:…

1 pound extra-firm tofu
2 cups cooked brown rice…

I recently began making my own pasta sauce using tomato paste because I don’t like the chunks of tomatoes that come in the store bought jars. I’ve never written anything down but have just added ingredients ‘to taste’ as I’ve gone along, here is the general recipe:

This is my famous Panang curry recipe with kale, which has a slightly different twist and lots of veggies – resulting in a huge pot of steaming, nutritious joy.

Adapted From A Potful of Recipes, Joanna Lund