Wednesday, September 28, 2011

Spicy Pepper Tofu Pasta

This was a dish that we were not ready for. Though I am told I have a mouth of steel, this was too much for me. Though I will share with you, if you can handle it, though I advise less black pepper. Note to self, next time use less black pepper.

  • tofu
  • spray butter
  • shallots
  • onions
  • fresh red chiles
  • garlic cloves
  • fresh ginger
  • soy sauce
  • sweet soy sauce
  • splenda
  • crushed black pepper
  • green onions
  • Feta
  • whole wheat pasta
  1. cut tofu into cubes
  2. saute the tofu in 1T evoo, turning until all sides are cooked
  3. take them out and sit them in a bowl with papertowel at the bottom
  4. coat pan with spray cholesterol free butter, or pam
  5. cook the shallots, onions, chiles, garlic and ginger for about 15 minutes until the shallots are shiny
  6. add the soy sauces and splenda and stir
  7. add the crushed black pepper and stir
  8. add tofu back to warm it for a bit
  9. stir in green peppers
  10. Serve over pasta, crumble feta over the top

Sunday, September 25, 2011

Corn & Zuc Fresh Tacos

I was looking for some new recipes and put a couple I found together and came up with this Corn and Zucchini Taco recipe. Enjoy and share it with those you love...

  • tofu
  • corn
  • black beans
  • onions
  • tomatoes
  • whole wheat taco shells
  • mango salsa
  • light shredded cheese

  1. Saute the onions and tofu in 1T evoo in nonstick pan
  2. add in the corn, beans, tomatoes, and spices like cilantro, oregano and basil and mix well
  3. Throw the mixture on a heated taco shell, add salsa and cheese
  4. Serve and Enjoy :)

Friday, September 23, 2011

Pesto Portabello Burger

When I got sick of making tofu and vegetables for dinner every single night last week, I found this recipe and gave it a whirl. Let me now share my version of it with you and you can give it a whirl. We have had this twice in the past week now and drooled over it.

  • balsamic vinegar
  • soy sauce
  • pesto (in a jar)
  • evoo mayo
  • low carb breading of some form
  • portabello mushrooms
  • a little bit of low fat shredded cheese

  1. mix 2:1 pesto and mayo. So for 1 T of mayo, mix 2T of pesto. Blend well and leave it in a little bowl ready for prepping
  2. marinate shroom first with soy sauce and balsamic
  3. Grill portabello in nonstick pan with 1T evoo, and garlic
  4. Grill or heat breading (I used ezekial pita)
  5. coat inners of heated bread with pesto dressing
  6. place portabello on bread
  7. drizzle with splashes of cheese
  8. serve and enjoy

Wednesday, September 21, 2011

Vegetarian Broccoli and Tofu Tagine

I decided to give a take two on the ole tagine. The last one I made was good, but definitely too spicy. I have since worked on perfecting my tagine skill. Lets work through it together:

  • tofu
  • broccoli
  • onions
  • red peppers
  • veggie crumbles
  • couscous
  • 1 can veggie broth

  1. preheat oven to 350
  2. saute tofu, onions, red peppers, broccoli in nonstick pan with 1T evoo
  3. Fill bottom tray of tagine with thin layer of couscous
  4. pour a splash of veggie broth into the couscous to wet it
  5. pour saute contents over couscous
  6. pour remainder of veggie brother over vegetables and couscous until you can see liquid rising through it though not too much to spill over
  7. place cap over tagine and carefully place in over
  8. keep an eye on the steaming and peek under the cap here and there to make sure it doesnt dry out, adding water/broth as needed to keep it from burning or drying out the couscous before its cooked
  9. once the vegetables are softened and the couscous is cooked, and no longer soupy remove from oven and let sit for about 5 minutes covered
  10. serve and enjoy :)

Monday, September 19, 2011


This recipe was inspired by eggplant that was soon to spoil on a night I had no clue what to cook. I just started throwing things in until it became something. So I figure I share it with you.

  • sweet vidalia onion
  • eggplant
  • fresh tomatoes
  • diced tomatoes
  • tofu
  • whole grain pasta

  1. chop onions and peel and chop eggplant into small square chunks.
  2. add in oregano, red pepper, and spices you enjoy
  3. saute in 1T evoo
  4. chop fresh tomato
  5. add in fresh and diced tomatoes
  6. saute tofu in slices in spices and evoo
  7. cook and drain pasta
  8. cover pasta with tofu, and then coat with eggplant sauce
  9. Serve and Enjoy!


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