* Crossposted from: National Cooking Echo
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Easy hot and sour soup with tofu and asparagu
 Categories: Soups/stews, Asparagus, Tofu
      Yield: 1 Servings
 
     12 oz Fresh, firm tofu; rinse/dry
      6 md Asparagus stalks; trimmed
      4 c  Chicken broth
      1 ts Sugar
      3 tb Cider vinegar
      1 tb Soy sauce
    1/4 ts Freshly ground black pepper
      3 ds Tabasco sauce
 
     Cut the tofu in 1/2-inch squares.  Peel the asparagus stems if
  they are tough or gritty; cut asparagus in 1/8-inch slices, on a
  steep diagonal.
     Put all the ingredients except the asparagus in a large saucepan;
  cover the pan and bring to a boil. Reduce heat and simmer, uncovered,
  for 10 minutes. Add the asparagus and cook for 1 minute more.
     Serve hot or refrigerate until needed and then reheat. This recipe
  yields about 5 cups of soup.
  
    Comments:  This is a light, porkless version of the traditionally
  hearty hot and sour soup.  May be made ahead and reheated just before
  serving.
  
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tofu pizza
 Categories: Pizza
      Yield: 6 Servings
 
      3    Pita Breads, Split
           Into Six Rounds
  1 1/2 c  Tomato & Garlic Sauce,
           Drained
      1 lb Tofu, Pressed
    1/2 lb Fresh Mushrooms Sliced
    1/2 c  Chopped Green Pepper
  1 1/2 tb Grated Parmesan
 
  Preheat Oven To 375 F.
  
  Place Pita Bread Rounds On Cookie Sheet & Spread With Tomato & Garlic
  Sauce.  Crumble Tofu Over Each Pizza Crust. Top With Green Pepper &
  Mushrooms. Sprinkle With Cheese. Bake 15 Min.
 
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... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
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