Posts Tagged ‘tofu’
March 29, 2010 – Spaghetti using spaghetti squash
I created this while shopping at the local grocery store.
Now, I will admit, I have a very bad track record when doing this, so I was pleasantly surprised how well this turned out.
I had a vision of spaghetti, but was not able to make it fresh as I am doing now.
I decided on a spaghetti squash, and then I let my imagination run amok.
I wanted some additional flavors so I steamed some broccoli and asparagus for about 7 to 10 minutes
I wanted some home made sauce and here is recipe.
1 can 15oz petite diced tomatoes
1/2 medium yellow onion diced
3 green onions diced
1/2 small red pepper diced
1 – 6 inch vegan sausage diced
4 to 6 oz of firm tofu diced into 1/4 inch squares
1 tsp oregano
1 tsp parsley
1 tsp sea salt
1 tsp ground pepper
Warm that up on the stove on medium low heat for 15 minutes before serving.
1 medium spaghetti squash
Cut in half, and bake in the oven for 45 minutes at 350.
Once it is done, let it cool down for about 15 minutes (while the sauce is cooking).
Take a fork and remove all the squash and place it on your plate as you would spaghetti and cover with your sauce.
I then added the steamed fresh broccoli and asparagus.
What a delicious meal. Total cost under 13 dollars and enough food for 2 to 4 servings.
March 7, 2010 – Tofu Ravioli with Red Sauce
Once again, www.vegweb.com did not fail! This awesome recipe turned out better than I expected.
Here is the original link: http://vegweb.com/index.php?topic=14069.0
Of course, I tried to make spaghetti a few months ago, and my arms are still sore.
So, this time, I talked my wife into getting the fancy attachment for our Kitchenaid Stand mixer.
Yeah, I don’t know what I was thinking trying to do this without a spaghetti roller.
Tofu Ravioli with Red Sauce
3 cups flour
egg substitute equal to 4 eggs
1 tablespoon salt
1/2 cup or more water
12 oz. package firm tofu
1/4 cup vegan Parmesan
2-3 handfuls vegan mozzarella
2 tablespoons dried parsley
1 onion, diced
1 bell pepper, diced
4 oz. mushrooms, sliced
2 cloves garlic, minced
1 each 14.5 oz can diced tomatoes and can tomato sauce
oregano, basil, marjoram, salt and pepper to taste
Directions:
Make red sauce:
Saute onion, bell pepper and mushrooms in olive oil. Add in garlic and saute a little longer. Add tomato sauce. Drain diced tomatoes into empty sauce can and add tomatoes to vegetables. Add seasonings, use leftover juice to thin sauce as needed. Add some red wine if desired.
Make ravioli dough:
Combine flour and salt in bowl, add egg replacer and mix in. Add water to make a thick dough. Knead and let rest 15 minutes to develop. Meanwhile, mix together tofu, “cheeses” and parsley for filling. Put a large pot of water on to boil.
Roll out dough thinly and cut into squares or circles. Put a dollop of filling on each, wet edges and seal tightly. Place on cookie sheet until you have about one dozen. Boil this batch, takes about 5 minutes, they’re done when they float to the top. Remove with slotted spoon to serving bowl. Repeat.
Place five or six ravioli on plates and cover with sauce, sprinkle with additional parmesan if desired.
Serves: 6-8
Preparation time: 2 hours
Being a vegan has its GREAT moments, and this was one of them!
Special note, next time I will make the pasta a bit thinner!
