4lbs. potatoes cut into 1 inch cubes
1 lb. extra firm tofu cut into 1/2 inch cubes
1/4 cup olive oil
1 canned chipotle pepper minced
sauce:
1 cup soya mayonaise
1 Tbs. musturd
2 Tbs. red wine vinegar
1 canned chipotle pepper minced
2 Tbs raw cane sugar
1/4 tsp. celery seed
1-1/2 tsp. salt
pepper to taste
dredge:
1 cup flour
2 tsp. garlic powder
2 tsp. Spike seasoning
1 tsp. chili powder

In a lerge pot, boil the potatoes until done but not mushy. While the potatoes are cooking, asemble the dredge and mix it with the tofu in a large bowl until the tofu is well covered with dredge. Heat the oil over medium heat. Pull out a handful of the tofu and shake off the loose flour (I do this by loosely cupping both hands around the pieces and gently shaking) and put into the hot oil. Repeat this a few times until all the tofu is in the hot oil. fry until quite crispy and brown and drain on a paper towel. Drain the potatoes when they are done. Combine potatoes and tofo in a large bowl. Assemble the sauce and pour over the potatoes and tofu. Mix gently and serve

1-20 oz. can pinto beans
1-15 oz. can black beans
1-15 oz. can kidney beans
2 Tbs. olive oil
1 small onion chopped
1 small green pepper chopped
2 cloves garlic minced
1 cup Natures Burger mix (Fantastic Foods brand)
1 lb. firm tofu crumbled
2 Tbs. chili powder
1 tsp. salt
1 tsp. cumin
pinch of black pepper
4 cups tomato sauce
*3 cups boiled fresh pumpkin


*Cut open pumpkin and remove seeds. Then cut it into sections and cut or peel off outer skin. Then cube the pumpkin into 1/2 inch pieces and boil until done (like a boiled potato). Drain and set aside.

Saute the onion, green pepper, garlic, Natures Burger mix and tofu in the oil until tofu browns
Then put the tofu mixture and rest of the ingredients into a large pot and cook over med/low heat (stirring occasionally) until completely hot and serve.

1 lb. of extra firm tofu cut into 1/2 inch cubes
3 Tbs. olive oil
1 cup onion diced
a quarter size piece of ginger
1-1/2 cup coconut milk
1/2 lb. fresh green beans cooked until almost done
3/4 tsp salt
1 tsp curry powder