I like Tofu Sammies or Tofu and Broccoli Enchiladas. You can find the Tofu Sammies on the Eating Well Website. For the Tofu Broccoli Enchiladas you need 1 package(16 ounces) firm, fresh,(not silken) water packed tofu 2-3 ounces neufchatel reduced, fat cream cheese, or regular 2 cloves garlic,peeled and quartered 11/2 -21/2 teaspoons chili powder 1 teaspoon salt 1/2 large onion, cut into 4 pieces 2-3 cups cooked, coarsely diced broccoli cooking spray 6-8 inch flour tortillas enchilada sauce, 1 package 1 can tomato sauce 1 cup water 2-4ounces grated sharp Cheddar or Jack cheese(optional0 1. preheat oven to 400. 2. Place half of the tofu in a food processor. Coarsely crumble the other half into a bowl and set aside. 3. To the food processor , add the neufchatel, garlic,chili powder, and salt. Buzz until smooth, pausing several times to scrape down the sides of the work bowl. Add the onion and pulse-chop a few times.Add the broccoli and pulse-chop a couple times more. What you're aiming for is a quick smooth mixture in which nice texture-y chunks of raw onion and cooked broccoli are distinct. Turn the mixture into the bowl with the crumbled tofu, and stir well to combine. Spray a 10-by 13 inch baking dish with cooking spray. Place the filling and a stack of tortillas nearby. Heat a nonstick skillet, or one that has been sprayed with cooking spray, over medium heat. Place a tortilla in the pan and warm just enough to soften it, about 45 seconds. Flip and warm the other side. Pull it out of the skillet and warm another tortilla. As the second tortilla heats, slap about one sixth of the filling down the middle of the first warm tortilla, roll it, and place, seam side down, in the prepared baking dish. Flip your in skillet tortilla and repeat the whole process. Keep going until all of the enchiladas are filled and the dish is full. Pour the sauce of your choice over the enchiladas. Cover with waxed paper, then with foil, and bake until hot, 15-20 minutes. remove the foil and waxed paper and sprinkle the top with the optional cheese. Raise the oven temperature to 450 and bake until the cheese is melted and bubbly, 5-10 minutes. Serve hot. Recipe says it makes 6-8 servings but when we make it ends up as 10. Also we improvised on the original recipe for the sake of time. Instead of making their version of enchilada sauce we just bought it packaged or in a jar. Hope you like it
Fitness Minutes: (20,841)
4/22/12 4:23 P
Press the tofu (wrap in paper towel and clean dishcloth and put something heavy on it), then cut into bite size cubes and marinate in onion powder, minced ginger, minced garlic and soy sauce. Fry in a little olive oil until golden brown. Remove tofu and saute some onion, sliced ginger and sliced garlic in a little olive oil. Add broccoli or green beans and carrots. Cook until you like it - (soft or crunchy), add the tofu and serve over brown rice or rice noodles.
I also like to fry cubed tofu in vinegar and soy sauce and eat it with pasta and lima beans.
The other easy thing is to fry the tofu with garlic and onions and then add some salsa and some spaghetti sauce and serve over pasta.
If you can find Ronzoni Smart Taste pasta, it is high in fiber and protein and tastes exactly like regular pasta.
Fitness Minutes: (57,345)
4,900 4/22/12 3:43 P
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