I may never have to eat pasta again. And, that’s awesome! I have been kind of mad at tofu, after I ate it (braised) in my salad everyday for three months. I’m really bad about overdoing something… But, now, I’ve rediscovered tofu as a substitute for pasta — which I love, but know I shouldn’t eat at every meal.
As I’ve been on a rampage making marinara lately, I wanted to make it even healthier and have been sauteeing vegetables to add to, when I decide to make more. Tonight, I added mushrooms, squash, zucchini and red bell pepper to the marinara. I then used that pan to make tofu.
- Deglaze the pan with vegetable broth.
- Heat the broth with a whole clove of garlic until broth is lightly steaming.
- Remove garlic.
- Scrape pan bottom with wooden spoon.
- Leave pan on medium-high and add 1.5 TBS whole grain mustard, hot sauce, salt and pepper and whisk until thickened slightly.
- Add tofu (cut into any shape you want).
- 4 minutes on each side, turning once and continuing to move the tofu around the pan* to avoid sticking.
- I finished in the oven at 350, 10 minutes, but it depends on how crispy you like you your tofu.
I added some cooked spaghetti squash to a serving of marinara and incorporated while the tofu cooked. It was delicious and hearty. Perfect for a lonely evening in.
Try the tofu for pasta switch and enjoy a huge bowl of pasta-less spaghetti without that too full feeling!
I had pears with cinnamon after dinner to celebrate : )
*In an attempt to live past the age of 55 despite the rampant heart disease in both sides of my family, I try not to use oil, save sparingly in dressings and marinades.