This week, GUIDON Managing Editor Brian Hill shares a recipe for a simple, vegetarian meal.
“My wife and I recently discovered the wonderful world of microwavable vegetable pasta – pasta made from zucchini, lentils, spinach or some combination with a sauce in a bag,” he said. “We’ve been experimenting with adding tofu and other vegetables to the variety available in the local grocery stores. This dish included rotini pasta made from spinach and lentils in alfredo sauce.”
— frozen vegetable pasta
— 1 block tofu
— 1 package of mushrooms (I choose baby portabellas)
— garlic (we use a whole head of garlic for two servings, but to each their own)
— half an onion
— spices (for this dish, I used paprika and a little salt)
— olive oil
1. Chop tofu into cubes or strips and add to a frying pan coated with olive oil. Season it with your choice of spices and sauté on medium-high heat. The idea is to sear the tofu so it has some crunch on the outside.
2. Add chopped mushrooms, onion and garlic when the tofu is about halfway done (about 7-8 minutes into the frying).
3. While tofu and vegetables are finishing up in the frying pan, place frozen vegetable noodles in the microwave. Directions may vary depending on the brand, but most take about 4 minutes – don’t forget to watch out for the steam when you open the bag.
4. Once the noodles are cooked, add them to a bowl, top with tofu and vegetables and mix together.
5. Enjoy this easy, delicious meal.