Tofutti Twice Baked Sweet Potato

Tofutti Twice Baked Sweet Potato

Tofutti is featured in the latest edition of Joy of Kosher magazine! Take a look at this sweet potato recipe…

“Tofutti Twice Baked Sweet Potato”

Ingredients:

2 large sweet potatoes
4 ounces Tofutti Better Than Cream Cheese
3 tablespoons Tofutti Better Than Sour Cream
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon cocoa powder
1 teaspoon vanilla flavor
1/4 teaspoon salt
1/4 cup of walnut, pecan and/or hazelnuts,
chopped (optional)
Honey (optional)

Directions:

1. Preheat oven to 400°F.

2. Cut sweet potatoes in half, lengthwise, and roast potatoes cut-side down for 30 minutes or until tender, or microwave on high for 7-8 minutes.

3. Remove centers of potato and place into a bowl.

4. Whip together Tofutti Better Than Cream Cheese and Tofutti Better Than Sour Cream, brown sugar, cinnamon and cocoa powder, salt and vanilla. Then add to sweet potatoes. Mash until evenly blended.

5. Return mixture to potato shells.

6. Optional: top with chopped nuts and a drizzle of honey.

7. Return to the oven and bake for additional 10 minutes.

Serves 4.

More recipes from Joy of Kosher magazine…

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Tofutti Fettuccine Alfredo

Tofutti is featured in the latest edition of Joy of Kosher magazine! Feast your eyes on this fettuccine recipe…

“Tofutti Fettuccine Alfredo”

Ingredients:
8 ounces (1/2 package) of uncooked fettuccine pasta
8 ounces or 1 cup of Tofutti Better Than Ricotta Cheese
8 ounces of Tofutti Better Than Cream Cheese
1/2 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
2 tablespoons of Tofutti Better Than Sour Cream
1/2 cup of hot water

Directions:

1. Cook pasta per instructions and drain.

2. On the stovetop on medium heat melt/blend all ingredients for 4-5 minutes.

3. Add pasta to sauce pan and serve hot.

Serves 4.

More recipes from Joy of Kosher magazine…

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Tofutti Alaskan Salmon Salad

Tofutti is featured in the latest edition of Joy of Kosher magazine! Check out this salmon salad recipe…

“Tofutti Alaskan Salmon Salad”

Ingredients:

1 7-ounce can of Alaskan Blueback Salmon, drained
1 medium/large onion, diced
6 ounces of Tofutti Better Than Sour Cream
2 tablespoons of sweet pickled relish
2 tablespoons of potato flakes
1-2 teaspoons of lemon juice (optional)
1/4 cup of chopped green onion (optional)

Directions:

Mix all ingredients together and enjoy!

Serves 4.

More recipes from Joy of Kosher magazine…

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Tofutti Chicken Parmesan Cutlet

Tofutti Chicken Parmesan Cutlet

Tofutti is featured in the latest edition of Joy of Kosher magazine! Here’s a recipe for chicken parmesan…

“Tofutti Chicken Parmesan Cutlet”

Ingredients:

4 skinless, boneless chicken breast
Pinch of salt, pinch of pepper, and 1/2 teaspoon
of granulated garlic and/or favorite seasoning
2 tablespoons all-purpose flour
4 cups of bread crumbs
1 jar of your favorite tomato marinara sauce
1 package of Tofutti mozzarella cheese slices
2 large eggs
1/2 cup Tofutti Better Than Ricotta Cheese
1/2 cup of Tofutti Better Than Cream Cheese

Directions:

1. Preheat an oven to 375°F.

2. Place chicken breast between parchment/wax papers on a cutting board. Firmly tenderize chicken with a meat mallet to about 1/2 inch thickness.

3. Mix bread crumbs, all-purpose flour, salt, black pepper or favorite all-purpose seasoning.

4. Beat eggs in a shallow bowl.

5. Dip chicken breast in eggs.

6. Transfer breast to breadcrumb mixture. Press breading into both sides.

7. In a large frying pan on medium-high heat add 1 cup of canola or vegetable oil.

8. Cook chicken until golden brown, about 4 minutes.

9. Mix the Tofutti Better Than Ricotta Cheese and the Tofutti Better Than Cream Cheese together.

10. Place chicken in a baking pan. Spread each cutlet with Tofutti Better Than Ricotta Cheese and Tofutti Better Than Cream Cheese mixture. Add 1-2 tablespoons tomato sauce per cutlet. Layer each cutlet with an equal amount of Tofutti mozzarella cheese slices, 2-3 per cutlet.

11. Bake in preheated oven until cheese melts, about 12 minutes. Cover with aluminum foil.

Serves 4

More recipes from Joy of Kosher magazine…

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest