Posts Tagged With: tofu
You can change the flavor by selecting or excluding some of these ingredients. I have enjoyed these flavors with noodles and sesame seeds, tofu and vegetables, beans and even vegan ham.
Today’s lunch was very simple. In addition to the sweet potato and tofu, I had some leftover crackers from the trip. The crackers were homemade from a caring lady. Did I eat something else? I’m not sure. Maybe I had another banana? Maybe not. I had papaya and oranges (tangerines) and long-an (one of my favorite fruits) for supper today. It was yummy and satisfying and I should hopefully sleep well tonight. I have been sleeping very well here.
I meant to share this recipe at least a few days ago, when it was still fresh in my mind. If the ingredients aren’t exact, it’s probably not too much of a problem (I hope.), as I’m a dump-and-pour kind of cook, anyway. You might like to make more than this small amount than we made. I thought maybe I should have made more, too. It was yummy! And this one’s made without nutritional yeast, and still delicious. You can add sautéed veggies to it, too. The directions also may not be exactly what I did (and are probably not), but these steps should work. You might like to sprinkle a little salt into your tofu before frying, too, or mix it all together and fry it, instead.
- spaghetti squash
- 1/2 bell pepper, diced (I used red.)
- 1/2 onion, peeled and sliced
- 4 cloves of garlic, crushed
- 1 cup tomato sauce or pureed/strained/stewed tomatoes
- about 1 Tbsp basil
- a large pinch or two of ground thyme
- a pinch of oregano
- a large pinch or two of ground rosemary
- salt (to taste), at least a pinch
- 1/2-1 Tbsp maple syrup
- about 1/2-1 Tbsp 100% extra virgin cold (expeller) pressed olive oil
- about 1/2 cup ricotta-style tofu
- Cut spaghetti squash in half. Remove seeds and bake at 425-450 degrees Fahrenheit for 40-45 minutes. You may want to spread oil on top before baking. Recommended: save the seeds for roasting.
- Saute peppers, onion, and garlic, in just enough water to keep them from sticking to the pan and burning with a pinch of salt.
- When vegetables are soft/tender (about 10 minutes), add tomato sauce, herbs, salt, oil, and sweetener.
- Bring to a boil. Reduce heat and saute, covered, for about 5-10 minutes or until sauce is hot.
Now, I must confess that I was a bit lazy and mixed the tofu into the sauce. It was alright, but I don’t recommend doing it that way. It would be better to top the squash with the ricotta tofu and put it back in the oven for a few minutes, or bake the ricotta tofu in the oven or pan-fry it (both of which I considered doing) or to have it raw on top or with the sauce over it, so that the flavor is preserved, but you can do as I did and mix the tofu in. You should add the sauce after the next step, which is when you’ll add the ricotta tofu, too.
- Remove the squash from the oven when it is finished cooking. Using a fork, scrape the squash to scoop the spaghetti-like fruit. You may leave it in the shell, or put it in another dish. We left it in the shell.
- Top with sauce and ricotta tofu.
- (Optional) return to the oven and bake at 375-425 another 15 minutes. We did not do this.
Makes 2 halves. May serve 2-4 people, depending on if they want a whole half, or half of a half. Those halves make a lot.