•  3/4 pound firm tofu, cut into 1-inch cubes

• 2 tablespoons canola oil

• 1/2 cup coarsely chopped shallot or red onion

• 4 lengthwise slices peeled fresh ginger (2 inches long, 1 inch wide, 1/8 inch thick), coarsely chopped

• 1 teaspoon cumin seeds

• 1/2 teaspoon fennel seeds

• 2 whole dried red chilies, like Thai, cayenne or arbol

• 1 tablespoon coriander seeds, ground

• Salt to taste

• 1/4 teaspoon cayenne

• 1/4 teaspoon ground turmeric

• 1- 1/2 pounds fresh spinach, stems trimmed at the end and washed in 2 changes of water, or 12 ounces baby spinach, rinsed

• 1/2 cup drained yogurt

•  1/4 teaspoon cornstarch

 1.Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.

 2. Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.

 3. Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chilies. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.

 4. Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.

 5. Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.

• 1 (12-oz) container water-packed extra-firm tofu, drained and halved
• 1 large clove garlic
• 2 T yellow miso
• 3 t extra virgin olive oil, divided
• ¾ t fine sea salt
• Black or multicolor peppercorns

Pat the tofu dry with paper towels, then set in a colander over a bowl. Cover the tofu with plastic wrap, then place 3 heavy cans, each at least 14 ounces, on the tofu to help extract the excess liquid. Refrigerate for at least 4 hours or overnight.

Mince garlic in a food processor. Pat the tofu halves with paper towels to absorb any excess moisture, then add to the food processor. Add the miso, 2 tsp of the olive oil, and the salt, and blend until the mixture is very smooth, stopping the machine occasionally and scraping the bottom and sides of the bowl.

Scrape the tofu cheese onto the center of a sheet of plastic wrap on a work surface, then wrap the cheese to form a log. Refrigerate for 1 hour.

Preheat the oven to 375°F. Unwrap cheese log and place it on a baking sheet. Brush lightly with the remaining 1 tsp oil and bake just until warmed through but the center is still creamy, about 25 minutes.

Grind peppercorns, sprinkle on cheese, and pat gently to adhere.

• 1/2 small red onion, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons dry white wine
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon whole-grain mustard
• 2 teaspoons mild honey
• 1 teaspoon salt
• 1 pound firm tofu, drained

Preheat the oven to 350°F.

In a bowl, combine the onion, oil, vinegar, wine, dill, mustard, honey, and salt.

Pat the tofu dry with paper towels. Slice the block 1/2 inch thick. You should get 12 pieces.

Place the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu.

Bake for 45 minutes, or until the marinade is no longer liquid, and the onions are crisp and caramelized.

Serve as a vegetarian entree on top of a bed of lentils or rice. The tofu is great room temperature or warm.