vegetarian dinner

Caprese Pasta

Ricotta and tofu give this dish a protein punch.

What You'll Need:

whole grain pasta

3 cloves garlic, minced
1/2 block tofu, crumbled

3/4 c fresh basil, shredded
1 pint cherry tomatoes, halved
3/4 c ricotta cheese
1 tsp sea salt
ground pepper

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Bring pot of water to a boil for the pasta.

Meanwhile, saute garlic and tofu in a large saucepan for about 10 minutes, or until water cooks out of tofu.

Stir in remaining ingredients. Serve over pasta. 

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Serves 2.

Lettuce Wraps

I had a version of these at a restaurant in Showshoe, WV once. They were so good, I had to recreate them. They remain a staple item to our dinner menu!

 

I had a version of these at a restaurant in Showshoe, WV once. They were so good, I had to recreate them. They remain a staple item to our dinner menu!



What You'll Need:

1 block tofu, sliced in half lengthwise and pressed (layer the following: plate, tea towel, tofu, another tea towel, plate. The weight will press out the excess water.)

1 bottle Stubb's spicy BBQ sauce* (don't buy just any BBQ sauce--may are full of sh*t that you really don't want in your body.  Stubbs is a favorite; clean and delish!)

1 jar mandarin oranges, in juice
1 can water chesnuts, chopped
1 bunch green onions, chopped
optional:  2 c chow mien noodles

1 head bibb or romaine lettuce


Press tofu for 1 hour (or overnight in the fridge.) If you are tight on time, just give it a good squeeze. It will be just fine. 

Cube tofu, sauté over medium heat in a large pan with a drizzle of olive oil. Your goal is to cook out excess water and almost create a crispy exterior. 

Toss tofu with BBQ. 

Build lettuce wraps with all the fixins. You will love these.

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Serve with rice and beans topped with Greek yogurt, and it is perfect for 4. Otherwise, plan on serving 2-3.