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Tofu and Veggies in Peanut Sauce

Reviewed: May 27, 2010
This has become a weekly staple in my house! I never have molasses on hand though, so I just substitute honey and it tastes great! Oh it's sooo good it's become one of my favorite dishes! I do a little more prep work to the tofu first though since I'm a vegetarian and hubby isn't - so the 'meatier' the texture the better for him. I get extra firm tofu on grocery day and freeze it first. Then defrost, wrap in paper towels and press between two plates with a heavy weight on top. Then slice and 'dry fry' the tofu first - nonstick pan on medium heat, no oil, pressing all the water out with a spatula as it cooks. Then I just toss in the tofu slices after the veggies are cooked! It IS a bit more time-consuming but if you're new to tofu or just prefer that dense, chewy texture it's worth it! I prepare ALL of my tofu dishes this way now and hubby no longer complains! ;)
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Lentil Soup III

Reviewed: Jun. 24, 2008
This soup is quick, easy, very filling and a good healthy protein source! To make it even easier, I just throw all the ingredients into a crock pot at once, and cook on high for a few hours, until lentils are soft. I like to dress it up by adding a small dollop of sour cream and some shredded cheddar cheese to the top of each bowl, provide optional hot sauce, then serve with a crusty roll!
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Black Bean and Salsa Soup

Reviewed: Jun. 25, 2007
I had my doubts, but this tastes so good for being so simple! I used a medium flavor 'chili and lime' salsa this time and it was even better! I always cut flour tortilla shells into wedges and throw them in the oven drizzled in olive oil - perfect for dipping!
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