Sun-Dried Tomato Marinara

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:

  1. 2 cups cherry tomatoes
  2. 2 cloves minced garlic
  3. 1 tbsp. ginger root, chopped
  4. 1 tbsp. basil, chopped
  5. juice of 1/2 a lime
  6. 1/2 a date, seeded and chopped
  7. 6 sun-dried tomatoes, chopped
  8. 1 tbsp. olive oil
  9. pinch of dried parsley
  10. dash of Italian seasoning
  11. pinch of salt
  12. dash of pepper
  13. sprinkling of red pepper flakes
  14. 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

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. 1 tbsp. olive oil, extra-virgin
  2. 1 cup leeks, thinly sliced
  3. 2 cloves garlic, minced
  4. 1 lb firm tofu, crumbled into small pieces
  5. 1/2 cup tomato, diced
  6. 2 tsp. nutritional yeast
  7. 1 tbsp. organic shoyu (soy sauce)
  8. 1 tbsp. fresh basil, chopped
  9. 2 tsp. fresh parsley, chopped
  10. sea salt, and black pepper to taste
  11. 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