Sun-Dried Tomato Marinara
19 Jul 2010 2 Comments
in recipes Tags: basil, cherry tomatoes, garlic, mushrooms, naan pizza, sun-dried tomatoes, tofu
sun-dried tomato marinara over baked tofu
This tangy marinara is inspired by Alicia, the Vegan Epicurean.
What a treat it was! I served it over tofu baked in breadcrumbs and olive oil with 4 whole cloves of garlic, 1 1/2 cups button mushrooms, and a sprinkling of dried rosemary. It was then garnished with a handful of fresh basil.
For the sun-dried tomato marinara, I used:
- 2 cups cherry tomatoes
- 2 cloves minced garlic
- 1 tbsp. ginger root, chopped
- 1 tbsp. basil, chopped
- juice of 1/2 a lime
- 1/2 a date, seeded and chopped
- 6 sun-dried tomatoes, chopped
- 1 tbsp. olive oil
- pinch of dried parsley
- dash of Italian seasoning
- pinch of salt
- dash of pepper
- sprinkling of red pepper flakes
- 4 sun-dried tomatoes, diced
Directions:
Place all ingredients (except the 4 sun-dried tomatoes) in a blender and blend until smooth. Add the remaining sun-dried tomatoes and serve or preserve in a jar in the refrigerator.
Tonight I will serve the sauce over leftover naan bread with basil and black olives for a mini-pizza experience!
naan mini-pizza
Tofu Scramble Lettuce Wraps, Italian Style
14 May 2010 Leave a Comment
in recipes Tags: basil, italian tofu scramble, nutritional yeast, parsley, shoyu, tofu, tofu lettuce wraps, tomatoes
Every once in a while, I like to make a tofu scramble for breakfast. By playing around with various spices and condiments, the possibilities to suit your palate are endless. Tofu scrambles are an excellent way to start your day with a protein-rich breakfast while remaining easy and quick to prepare. For this particular tofu scramble, you will need:
- 1 tbsp. olive oil, extra-virgin
- 1 cup leeks, thinly sliced
- 2 cloves garlic, minced
- 1 lb firm tofu, crumbled into small pieces
- 1/2 cup tomato, diced
- 2 tsp. nutritional yeast
- 1 tbsp. organic shoyu (soy sauce)
- 1 tbsp. fresh basil, chopped
- 2 tsp. fresh parsley, chopped
- sea salt, and black pepper to taste
- 4 lettuce leaves, rinsed and set aside on plates.
Directions:
Place oil in a sauté pan on medium heat. Add leeks and garlic. Cook for 5 minutes. Add crumbled tofu. Cook for another 5 minutes, stirring often. Add remaining ingredients (except fresh herbs), continuing to stir for another 5 minutes. Incorporate fresh herbs. Remove pan from heat and dish the tofu scramble into lettuce leaves. Eat with your hands!
tofu scramble lettuce wraps, italian style
