The first recipe is Tofu Mushroom and Vegetable Kugel, which can be found at the end of the Main Dishes section, on page 28. This recipe is significant because it showcases the authors’ Jewish heritage, but with a healthy spin. Kugel is a traditional Ashkenazi Jewish dish, served on Shabbat and other Jewish holidays and events. It is a baked casserole, usually consisting of noodles, eggs, and dairy. This recipe provides another example where a traditional dish can be made healthy, and without the use of most animal products. This recipe uses the traditional egg noodles but substitutes the eggs and dairy with blended tofu. Mixed vegetables like mushrooms, peas, and carrots are also added to make the kugel healthier and lighter. This recipe is easy to prepare, as it just requires cooking the noodles, chopping the vegetables, mixing them together, and baking in a casserole dish.

The second recipe is Tofu Pumpkin Pie and Whipped Tofu Topping, which can be found in the Desserts section, on page 30. This recipe is significant because it is a classic, well-known, and loved dessert. A classic pumpkin pie recipe usually requires eggs, dairy, and lots of sugar, which arguably is not very healthy. The aim of this cookbook is to provide healthy and easy recipes that require fewer animal products, and that use tofu in unusual ways. The authors achieve this by putting a healthy twist on pumpkin pie and showcase tofu as the main ingredient. Instead of using eggs and dairy, the recipe substitutes tofu in both the pie and the whipped topping. Additionally, maple syrup is used, which is a more natural alternative for sweetening desserts than processed sugar. The recipe is very easy, as it uses pre-made pie shells, and both the pie and the topping just require blending the ingredients together in a blender.