Meatless Monday! Here are 3 easy vegetarian recipes for the week: tofu stir fry, BBQ tofu pizza, tofu lasagna
Tofu: 1 block extra firm tofu 3 tbsp cornstarch salt and pepper to taste oil
Stir fry: 1 carrot, thinly sliced 2 cups broccoli florets 1 red pepper, sliced 1 cup red cabbage, thinly sliced or shredded 1 cup snap peas or snow peas oil
Sauce: 1/4 cup soy sauce 1 tbsp fresh ginger, grated 1 garlic clove, minced 3 tbsp brown sugar 3 green onions, sliced
In a small bowl, whisk together soy sauce, ginger, garlic, brown sugar, green onions and cornstarch. Set aside. To remove excess moisture from tofu, place tofu on a paper towel lined plate or cutting board. Weigh tofu down with a heavy skillet. Let sit for at least 15 minutes. After 15 minutes, pat the tofu dry and dice it into cubes. Place tofu in a large zipper bag and toss with cornstarch and salt and pepper to taste. To cook, heat oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown. Once cooked, remove from heat and set aside. In the same skillet or wok, add a little more oil and add carrots, broccoli and red pepper. Cook for 3-4 minutes, or until slightly softened. Add cabbage and snap peas. Cool for another minutes and add sauce. Cook for another 1-2 minutes then add tofu. Cook until completely heated through then enjoy!
BBQ Tofu Pizza
Tofu: 1 block extra firm tofu 3 tbsp cornstarch ½ tsp garlic powder salt and pepper to taste 1/3 cup barbecue sauce oil
Pizza: 1lb pizza dough 1/2 cup barbecue sauce 2 cups mozzarella, shredded 2/3c diced pineapple 1/4 cup red onion, finely sliced 1/4 cup cilantro, chopped
To remove excess moisture from tofu, place tofu on a paper towel lined plate or cutting board. Weigh tofu down with a heavy skillet. Let sit for at least 15 minutes (overnight is ideal). Pat tofu dry and dice into cubes. Toss tofu in cornstarch, garlic powder, salt and pepper. In a large pan over medium-high heat, add oil. Add tofu, and cook for approximately 10 minutes, turning occasionally until tofu is golden. Once cooked, remove from heat and pour over barbecue sauce to evenly coat.
To assemble the pizza, roll the dough into desired thickness and shape. Place on large pizza pan. Spread remaining barbecue sauce over pizza in a thin layer. Top with tofu, pineapple, red onion and finish with cheese. Bake at 400ºF for approximately 15-20 minutes or until crust is golden and cheese is melted. Garnish with cilantro and enjoy!
4 cups tomato sauce 3 cups baby spinach, chopped 1 block firm tofu, crumbled 1/2 cup basil, chopped 2 garlic cloves, minced 1 tsp chili flakes 1 tbsp Italian seasoning salt and pepper to taste 2 cups mozzarella, shredded 1/2 cup parmesan, shredded 8-10 fresh lasagna sheets
In large bowl, combine tomato sauce and baby spinach. Set aside. In another bowl, combine tofu, basil, garlic, chili flakes, 1 tbsp Italian seasoning. Set aside. To assemble lasagna, add a small amount of tomato sauce mixture to the bottom of the baking dish. Top with pasta sheets. Layer on tofu mixture. Sprinkle with cheese. Repeat layers until baking dish is full, finishing with a layer of cheese. Bake at 350ºF for 40-50 minutes, or until pasta is cooked and cheese is melted and bubbly. Enjoy!
I am looking forward to making this earthy soup on cold days. This recipe is adaptable and versatile. For a 100% vegetarian version, simply use a vegetable stock or plain water in place of chicken stock. Once the basic technique is mastered, the possibilities are endless.