Posts tagged ‘tofu’

January 27, 2014

Pei Wei’s Thai Lime and Chile, Tons of Veggies (if you catch them on the right day)

by jem614

IMG_2719

This beautiful concoction is Pei Wei’s new Lime and Chile with Tofu option- see all that amazing green?  It’s lightly sauced, fresh and full of nutrients.   This is two weeks ago’s portion.

Below is last week’s portion:

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What happened Pei Wei?  Seriously?  How could it differ so greatly?  Not only that but their website has been funky for two weeks now.  I’m still a fan but these little kinks definitely need to be worked on.  Pei Wei responded to our requests for change and we hope that they get implemented soon!

http://www.peiwei.com

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September 9, 2011

Vegan Friday: Tuscan Veggie Bake with Tofu

by ashley

by Ashley Morgan

Sometimes craving a hearty meal isn’t detrimental to your diet. Take this Vegan Tuscan Veggie Bake, similar to lasagna, but sans noodles for a filling, healthy meal. Seasonal ingredients, eggplant and tomatoes, are the stars of this recipe, bringing welcome antioxidants and bright colors to your plate. Serving this to children is easy with just a sprinkle of vegan mozzarella cheese on top, Daiya being my favorite choice. A great way to get the whole family to eat their veggies, and like them! Tofu adds protein and additional nutrition to make this a well-balanced, one pot meal that can be made in under 45 minutes.

 

Vegan Tuscan Veggie Bake with Tofu

10 Minutes Prep Time

35 Minutes Baking Time

 

Serves 6

 

1 small eggplant

1 small firm tomato

1 medium zucchini

1 portabello mushroom cap

1 pkg soft tofu

1 tblsp dried oregano

1 tsp kosher salt

1 tsp ground black pepper

1 tblsp garlic powder

1 tblsp dried rosemary

3 cups marinara sauce

Optional: ½ cup vegan mozzarella shredded cheese for sprinkling on top

 

Preheat oven to 350 degrees. Cut the eggplant, tomato, zucchini and mushroom cap into long slices. I usually cut the zucchini and eggplant lengthwise to represent noodles. Drain the water from the tofu, pressing to release as much liquid as possible. Mix the tofu with oregano, salt, black pepper, garlic powder and dried rosemary. In a deep baking pan, layer one layer of vegetables, then one layer of tofu mixture, then a layer of marinara sauce until pan is full. Leave about a ¼ inch space on top for settling and the mozzarella cheese, if choosing to add it.

 

Bake for about 35 minutes or until vegetables are tender with a slight bite. Enjoy!

April 29, 2011

It tastes like chicken…vegan meat?!

by ashley

by Ashley Morgan

Jessica and I have visited one or two different vegetarian/vegan/raw vegan restaurants and it seems to be a general theme (although not so much in raw vegan) that dishes revolve around a meat substitute rather than letting the cuisine shine on its own.

Do you have an opinion on this? Are you vegetarian or vegan?

Please let us know what you think about meat substitutes, and also if you have a favorite variety/brand. I’d love to experiment more with this idea, especially if it means adding even more vegetarian meals into my diet.

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