2 (12.3 ounce) packages Mori-Nu silken tofu, extra firm
1 fresh lemon, juice only
2 tablespoons honey or fructose, optional
2 (4 ounce) package Mori-Nu mates lemon mix
2 cups crushed plain or cinnamon graham crackers
1/2 cup melted soy margarine
1 tablespoon ground coriander **

Preheat oven 350 degrees. In a 9 inch pie pan place crushed graham crackers, coriander, and melted margarine, mix well. With fingers mash crust to bottom and sides of pan. Bake for 8-10 minutes cool before filling.

In a food processor place tofu, lemon juice, and honey and mix well until smooth. Add lemon pudding mix and blend until mixture becomes smooth again. Fill pie crust with lemon tofu mixture, and spread evenly with rubber spatula. Chill about 4 hours. To get a cheesecake texture chill overnight. Serve with favorite fruit topping. Serves: 6 - 8.

**Use ground coriander only if using plain graham crackers.

***Double this recipe and place tofu mixture in a spring foam pan to get a 4 inch high New York style cheesecake.

8 ounces firm tofu, cut into 1/2-inch cubes
2 tablespoons lite soy sauce
1/4 teaspoon ground cumin
2 garlic clove, minced
1/8 teaspoon ground ginger
3 tablespoon olive or canola oil
1 large carrot, sliced on a slant
2 cups broccoli bite-sized flowerets
1 cup snow peas
1 cup sliced mushrooms
1/2 cup thinly sliced green onion, including tops
1 tablespoon coriander

Place tofu in shallow bowl. In another bowl, mix soy sauce, cumin, garlic, and ginger; drizzle over tofu. Set aside while preparing remaining ingredients for cooking. Heat oil in a wok or wide frying pan over high heat. Add carrots and stir-fry, stirring constantly for 1 minute. Add broccoli and continue stir-frying for 2 minutes. Next mix in snow peas, mushrooms and onions. Stir-fry for 30 more seconds, then reduce heat to medium-high. Add tofu mixture and toss gently, just until tofu is heated through but vegetables are still crisp. Sprinkle on coriander, mix lightly. Serve stir-fry over brown rice. Serves: 4 to 6.