QUICK n'EASY RECIPES using TOFU and TEMPEH  "I love tofu and tempeh...but I just don't have time to cook with it." If you find yourself too often without enough time to prepare your favorite tofu or tempeh dish, perhaps the recipes below can help!  Each of these flavorful dishes takes less than half an hour to prepare, or else can be made ahead of time and refrigerated for a grab n' go lunch. People on the go no longer need deny themselves the nutritional benefits of soyfoods.  Try these recipes and see what we mean!   Tofu Scramble Mix together the following ingredients, and keep them handy in a large-holed pepper shaker: 2 tsp. basil; 1/2 tsp. garlic powder; 1/2 tsp. black pepper; 1/2 tsp. paprika; 1 tsp. tumeric. (Optional: 2 TBS Nutritional Yeast) Add a small amount of oil to a frying pan.  Crumble one pound of Surata Firm Tofu and stir fry over medium heat for a few moments until the tofu is warm.  Sprinkle the above mixture into the tofu, stirring all the while, until it turns a nice golden brown.  Add a few dashes of soy sauce and cook for a couple of more minutes.  Serve as is, over toast, or rolled in a warm tortilla with salsa.                       BBQ Tofu Burgers Prepare a mixture of: 1/2 cup soy sauce; 1/4 cup lemon juice; 1 TBS olive oil. Cut one pound of Surata Firm Tofu into three sections, length-wise.  Coat each section with the soy sauce mixture and let stand for a few minutes.  Broil each piece on one side for fifteen minutes; flip, and broil fifteen minutes more.  Serve on a burger bun. (In the summer time, try cooking these on an outside grill.)                                         Chicken Fried Tofu Pre-heat the oven to 375.  Prepare a mixture of: 1/4 cup brewers yeast or nutritional yeast; 1 tsp. salt; and 1/4 tsp. black pepper. Cut one pound of Surata Firm Tofu into three or four thin rectangles and place them on a baking pan.  Coat both sides of the tofu slices with liquid aminos or soy sauce and sprinkle with half the yeast mixture. Bake for fifteen minutes, then flip the tofu slices over and sprinkle on the remaining yeast, salt and pepper.  Bake another fifteen minutes.  Serve as is or with your favorite grain and veggies.                                                Tofu Salad Drain one pound of Surata Firm Tofu.  Mash in a bowl to a crumbly consistency. Add: 1/4 cup mayonnaise or yogurt; 2 tsp. prepared mustard; 1/4 tsp. tumeric powder; salt and pepper to taste; 1/4 tsp. garlic powder; 1/4 tsp. cayenne. Mix well.  Use as a sandwich or bagel spread, or just by itself. If you have a little extra time, you can try adding one or more of the following to the mixture: 1 small minced onion, or  2-3 small chopped scallions; 1 red or green pepper, minced; 1 rib of celery, finely chopped; and/or 2 TBS dill pickle relish.                                             Ginger Tofu Heat 2 tsp. oil in a skillet.  Cut one pound of Surata Firm Tofu into 1/2 inch slices and saute for two minutes per side.  Stir in: 1 TBS grated ginger; 1/4 cup rice wine or vinegar; and 2 TBS. soy sauce. Cover the skillet and simmer for a few more minutes.  Serve the tofu with the sauce. Tempeh "Hamburger" (This can be prepared ahead of time, and used as an ingredient in any dish which calls for hamburger) Grate two packages of Surata Original Soy, Multigrain, or Mexican SpiceTempeh into a bowl.  Add the following: 1/2 cup tamari or soy sauce; 1/4 cup grated parmesan cheese; 2 tsp. sea salt; 1/2 tsp. black pepper. Mix well. Stir fry the mixture with 1/2 cup diced onion until the tempeh is well browned. Chill, and keep on hand for future use. (This mixture can be formed into patties for easy frying or baking, or try adding to your favorite chili recipe!) Tempeh Burgers Prepare a mixture of: 1 cup tomato juice; 1 TBS spicy brown mustard; 1 TBS soy sauce. Cut one package of Surata Original Soy Tempeh into four burger size portions.  Simmer in the tomato juice mixture for a few minutes, then drain.  Broil each burger on one side for ten minutes; flip, and broil ten minutes more.  Serve on a burger bun. Curried Tempeh Sticks Prepare a mixture of: 1 cup orange juice; 1/4 cup lemon juice; 2 TBS soy sauce Cut two packages of Surata Curry Lentil Tempeh width-wise into 1/2 strips and soak overnight in the orange juice mixture.  Next day, drain the strips in a colandar and dust them with a mixture of: 1 cup whole wheat flour; 2 TBS onion powder; 1 TBS curry powder; 1 tsp salt; and 1 tsp paprika. Pan fry in oil or bake at 350 until the strips are golden brown.  Nice with dips or as an o'deourve. Barbeque Tempeh Cut one package of Surata Original Soy Tempeh into four burger size portions.  Simmer the slices in your favorite barbeque sauce for 5-8 minutes.  Cover with foil and bake at 375 for fifteen minutes, or cover tightly in plastic and microwave for 3 minutes. Serve on whole wheat bread or hamburger buns. Baked Tempeh Steaks (Prepare these ahead of time and keep refrigerated.  They can be reheated in a toaster oven or microwave for a quick snack) Mix in a small bowl: 1/4 cup tamari or soy sauce; 3 cloves minced garlic; 1 TBS peanut or sesame oil; 2 TBS each of vinegar and honey. Cut two packages of Surata Multigrain Tempeh into six or eight "steaks".  Marinate overnight in the soy sauce mixture.  Next day, bake on a lightly oiled baking sheet for about an hour, flipping the steaks halfway through. Dips and Sandwich Spreads The following recipes can be made ahead of time and stored in the refrigerator. Use when you want to add a healthy spread to a sandwich or as a dip for o'deourves. Tofu Sandwich Spread Mix well in a medium size bowl: 1 pound Surata Firm Tofu, mashed with a fork; 2-4 TBS mayonnaise (soy or dairy); 2 tsp. vegetable or chicken-flavored bouillon; 1 tsp. curry powder. Allow several hours refrigeration for the flavors to blend. Instant Tofu Dip or Spread Mix in a blender until smooth: 1/2 pound Surata Soft Tofu; 1 cup plain yogurt; 1 packet onion soup mix. Refrigerate.  Use with chips or as a spread on bagels or toast. Tofu Mushroom Pate Drain one pound of Surata Firm Tofu.  Process it into a mushy consistency in a blender or food processor. Saute 10 ounces mushrooms in a bit of water until the mushrooms release their own water.  Add the mushrooms and their water to the tofu in the blender. Add: 3 stalks finely chopped green onion and 1 tsp salt. Blend for several more seconds until the mixture is uniform.  Use as a spread or dip. (Try substituting 1 TBS tarragon and 1 TBS soy margarine in place of the green onion.) Tofu Peanut Spread Combine the following ingredients in a food processor: 1/2 pound Surata Soft Tofu;  1 1/2 TBS soy sauce; 2/3 cup creamy peanut butter; 1 TBS lemon juice;  2 tsp. ground ginger;  2 tsp. garlic powder; 2 TBS water. Blend to a smooth creamy consistency.  Allow to sit for an hour for the flavors to blend. Serve over toast or bagel. Tofu Hummus Blend the following in a blender or food processor until smooth and creamy: 1/2 pound Surata Soft Tofu; 1 can garbanzo beans (drained); 1 cup tahini; 1 TBS lemon juice; 1 tsp salt; 2 TBS tomato paste (optional). You can substitute other flavors, such as garlic or ginger, in place of the tomato paste to custom tailor the hummus to your own tastes.  Use as a toast or bagel spread. Tempeh "Tuna" Salad Grate 1 package of Surata Original Soy or Multigrain Tempeh. Mix in a bowl with: 1 cup celery, diced; 2 TBS green onion, chopped small; 2 TBS minced parsley; 1/2 tsp each of basil, thyme, and salt. Stir in 1/2 cup soy mayonnaise and 1/4 cup lemon juice. Refrigerate, and use as a sandwich or bagel spread. Tempeh Green Sandwich Spread Chop up one package of Surata Original Soy or Curry Lentil Tempeh and place in a food processor.  Add: 2 green onions, chopped small (including the green parts); 2 TBS chopped parsley; 2 TBS soy mayonnaise; 2 TBS plain yogurt; 1 tsp. soy sauce. Process until smooth. Tempeh Hummus Follow the tofu hummus recipe below, but substitute 1/2 package Surata Multigrain Tempeh for the tofu.