Tofu Tuesday!

February 24, 2010

Happy Tuesday!  I am happy to report that I am feeling much better.  Nothing some good rest couldn’t cure.  Thank you for all your get well wishes.  I have a nice list of chores waiting for me tomorrow (my day off) since I didn’t get to them this weekend.

So like I had mentioned the other day, I am going to be making a new food each week.  This week, I thought I would try out a tofu recipe I got from my Real Simple magazine. My mom got me a subscription of this magazine for Christmas and it has a little of everything..home, fashion, and food, you name it.

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Tofu is low in calories and a good source of protein.  Per serving (3 ounces), this package has  calories 80 calories and 9 grams of protein.  The FDA states " 25 grams of soy protein per day as part of a diet low in saturated fat may reduce risk of coronary heart disease ."  Tofu also contains a relatively large amount of iron and contains little fat.

source

There are different types of tofu as I have found out.  Tonight’s recipe calls for Extra Firm Tofu.

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First, you need to drain the tofu.  I found a great how to:

  1. Layer your bowl with two layers of towels and place tofu on towels
  2. Place tofu in bowl.
  3. Lay a fresh towel on top of tofu.
  4. Gently press down on towel to remove any initial water.
  5. Remove damp towel and place two layers of fresh towels on top of tofu.
  6. Carefully place a bowl or other weight on top of towels to press down on tofu.
  7. Let sit for at least fifteen minutes.

source

I let the tofu drain while getting my other ingredients together. 

 Vegetarian Tacos With Spinach, Corn, and Goat Cheese (serves 4)

Source: Real Simple Magazine

Ingredients
  • 1 tablespoon olive oil
  • 1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled
  • 1 1/2 teaspoons chili powder
  • kosher salt and black pepper
  • 1 10-ounce package frozen corn (2 cups), thawed
  • 1 5-ounce package baby spinach (about 6 loosely packed cups)
  • 8 small flour tortillas, warmed
  • 3/4 cup crumbled fresh goat feta cheese (3 ounces)
  • 3/4 cup store-bought refrigerated salsa
Directions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.

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2. Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.

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3. Fill the tortillas with the tofu mixture, cheese, and salsa.

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Nutritional Information Per Serving:
  • Calories 355
  • Protein 18g
  • Fat  14g
  • Sat Fat  3g
  • Fiber 7g

I thought this recipe turned out great!  I really like the combination of flavors.  I thought the feta was good, but I think it would taste delish with goat cheese.  I definitely recommend trying this recipe out.

I also had a dinner guest…

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It’s the funniest thing.  He sits at the table like a human.  He was not too interested in tonight’s dinner.  He is all about the meat.

I will be having some leftovers for lunch tomorrow. I always have so many leftovers, I really should cut down the recipes.  Anyone want to join me for dinner next time??

I hope you guys enjoy these recipes.  I know they are all not from scratch but its getting me in the kitchen more so that is the best thing!

I am off to get the kitchen cleaned up and perhaps get started on some laundry tonight.  Have a great night!

Have you ever tried tofu? If so, do you have a favorite tofu dish?

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