Kung Pao Sliders. This recipe won Best Appetizer in Vegetarian Times' 2011 Chef's Challenge. http://www.vegetariantimes.com/recipe/kung-pao-sliders/?utm_source=EatingWisely_medium=newsletter_campaign=EatingWisely
Tofu Saag | MyRecipes.com Saran's eye-opening technique here is to pat the tofu dry very briefly, rather than for 20 or 30 minutes. This keeps it moist and creamy inside, and the outside still gets browned. Look for ghee--clarified, toasted butter--at Indian or Asian markets.