This delicious vegan combo of fried tofu, pasta and veggies, makes enough for four hungry teens or 6 people of mixed ages. Serve a variety of sauces, like pesto, or tomato sauce, or herbs & olive oil with the pasta, and vary the veggies, and you can get away with this for several vegetarian meals a week.
This tofu recipe is fairly high calorie, an ideal dish for active metabolisms or athletic people, and growing children.
For a lower calorie version: Skimp on the olive oil, and the sauce. Double the veggies and half the tofu and pasta. Skip the parmesan cheese, and sprinkle a little more Braggs. Add some digestive spices like pepper, cayenne, cumin, mustard or ginger to the marinade.
Ingredients:
1 lb firm tofu
Braggs liquid aminos
Optional: hing or garlic
1 lb pasta, penne or rotini
4 medium carrots
2 stalks broccoli
1 cup fresh green beans, pepper, or celery
2 - 4 tblsp olive oil
Optional: tomato sauce or pesto
Optional: Fresh or dried basil and oregano
Optional: Fresh ground pepper, dried ginger, cumin, cayenne or black pepper (add to the marinade)
Instructions:
Put a large pot of salted water on to boil
Slice the tofu in 1/2 X 1" pieces
Place in a bowl, sprinkle with braggs, and shake or stir
Let tofu sit for a few minutes
Heat the oil on medium/high in a heavy non stick or well cured cast iron pan
Optional: add a pinch of hing or 1 tsp minced garlic to the oil
Add the tofu, fry 5 minutes each side, turning with a spatula (that's the fun part)
Prep the veggies and place in a steamer basket over boiling water
Cover & steam for 5 - 10 minutes, until just tender
Add the pasta to the boiling water, bring back to boil, stirring, reduce heat, cover and simmer 7 minutes, or until al dente
Drain the pasta, add a little olive oil, sauce or pesto if you want, and/or fresh or dried herbs like basil, oregano, marjoram, thyme
Add the veggies & tofu, and mix gently
Serve hot sprinkled with parmesan cheese, or fresh basil
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