Congo tofu is one way Northwestern University Dining Services are planning to spice up students’ spring.

Ten students, two administrators and the executive chef of Sargent Hall’s dining facility met in a private room at Sargent on Tuesday evening to taste vegan and vegetarian dishes that may be on the menu in Spring Quarter.

“The purpose of the gathering is to get student’s opinions on the current recipes and any suggestions of what they should be,” said Rebecca Berman, a campus dietician for SodexhoUSA dining services.

Justice for All, Northwestern’s animal activist group, has been working with SodexhoUSA to make the dining halls more vegan and vegetarian friendly since the group formed in 1998. Members said more variety is needed in vegan and vegetarian foods because barring special circumstances, students living in dorms must be on a meal plan.

“Last month we met with the dietician and came up with the idea to have vegetarians and vegans on campus submit recipes they like to the dining services,” said McCormick senior Jenny Abrahamian, co-president of Justice for All.

The meal consisted of four entr