That's Soy Delicious!

(Family Features) - It's official. We're no longer coy about soy. From the soy milk on our wholegrain breakfast cereal to the edamame in our lunchtime salads, we're loving it!

Now it's time to discover all the ways to use light and mild-tasting tofu. You can use softer or silken tofu in dips, creamy desserts and sauces; firmer tofu in stir-frys and pasta dishes. One great brand is Nasoya Tofu, which is certified organic, made with 100% whole organic soybeans, produced without pesticides, herbicides or other harmful chemicals.

Next step: Try tofu in a family-pleasing lasagna.

According to Chef Jim Coleman, host of the "Healthy Flavors" cooking show on PBS, "Nasoya Organic Firm Tofu has the smooth and creamy consistency needed for a hearty lasagna." For a quick and easy twist, also use fresh egg roll wraps like you would pasta or flour tortillas. Adds Coleman, "Nasoya All Natural Egg Roll Wraps are a delicious, low-fat and easy-to-prepare alternative to traditional lasagna noodles." No need to boil them first.

Look for premium tofu, soymilk, Asian noodles and wraps, non-dairy salad dressings and sandwich spreads under the brand names Vitasoy(r) and Nasoya(r) in the refrigerated section of the produce aisle in leading supermarkets and natural foods stores.

For more information and creative recipes and to sign up for the Vitasoy e-newsletter ,visit www.vitasoy-usa.com.

Nasoya Organic Tofu Lasagna with Sundried Tomato and Artichoke

2 cups sliced organic artichoke hearts
1 1/2 cup organic sundried tomato, sliced
3 cups cooked organic spinach, chopped and drained well
2 cloves organic garlic, minced
1 package Nasoya Organic Firm Tofu, cut into 1/8 " thick slices
1 package Nasoya Organic Silken Tofu
1 package Nasoya All-Natural Egg Roll Wraps
1 1/2 cup part skim milk organic mozzarella cheese, shredded and divided into 4 equal portions
1/2 cup organic tomato soup
4 Tablespoons water
4 fresh organic basil leaves, chopped

Whip the silken tofu, garlic, and 2 tablespoons of water until smooth. Divide into 4 equal parts. Spray a 6" x 12" lasagna pan with non-stick spray. Pour 2 Tablespoons water in the bottom of the pan. Line the bottom of the pan with 2 egg roll wraps. Next, layer with all of the sliced artichokes. Spread 1 portion of the silken tofu mix on the artichokes. Then sprinkle 1st portion of the mozzarella cheese. Lay 2 more egg roll wrappers on top of the cheese. Next, layer the sundried tomatoes on the wrappers. Spread the 2nd portion of silken tofu on the sundried tomatoes. Sprinkle the 2nd portion of the mozzarella cheese. Lay 2 more egg roll wraps on the cheese. Spread all the spinach on the on the wraps. Spread the 3rd portion of silken tofu onto the spinach. Sprinkle the 3rd portion of cheese onto the tofu. Lay 2 more egg roll wraps. Layer the think sliced firm tofu on the wraps. Spread the last portion of silken tofu mixture. Lay 2 more egg roll wraps. Top with tomato soup and last portion of cheese. Bake in pre-heated 350º oven for about 1/2 hour. Allow to cool for 5 minutes then serve.

SOURCE: Vitasoy