I’ve given in to the fact that this blog will be more to remember the recipes I create than a lifestyle blog with weekly or even monthly posts. Ah well, this RD is fine with that.
Back when Alex and I first moved in together, we participated (Read I made us participate) in meatless Mondays. And, by meatless Mondays I mean we ate at least one meal weekly with no meat. We would have eggs or pizza or some crazy recipe I found on pinterest. Lately, we have been eating more poultry and less veggie focused meals. This is one of the first tofu recipes I found in those first few months and we had all but forgotten about it until I let Alex meal plan this past weekend.
I had spent the weekend up at the lake with my family and Alex stayed in the city. Since, I was getting home later than usual on Sunday he did all of the meal planning. I was pretty impressed with his selections: fried chicken, shrimp curry with rice, and this curry with tofu. Two out of three recipes were actually pretty healthy. And the proteins were much more diverse than last week. He must have been craving curry with two different dishes set for this week. He found the recipes on the recipe book/app that came with our computers-lenovo yoga pro 2. It has a wide selection of different meals, sides, and desserts. I adapted the recipe to better fit our tastes as the recipe called for it to be eaten cold or at room temperature which Alex dislikes greatly. Plus I prefer cooked veggies to raw nine times out of ten.
This recipe is delicious, filling, protein and fiber packed! Winning all around plus there are leftovers for lunch tomorrow and maybe for Saturday too.
Red Curry Tofu with Spaghetti (makes 6 servings)
1 package extra firm tofu
2 medium carrots, peeled and cut into thin slices
2 bell peppers, sliced lengthwise thinly (julienned)
1 package peeled edamame (I got it at Trader Joe’s)
1 1/2 Tbsp Canola oil
3/4 jar of Thai Red Curry Sauce (from Trader Joe’s)
3/4 package of whole wheat thin spaghetti (I used aldi’s fit and active brand)
1. Drain the Tofu and cut into bite size squares. Place onto paper towels to drain
2. Cook the spaghetti per directions on the box. Drain once done and mix with ~ 1/4 of the jar of sauce
3. Heat the oil in a medium saute pan. Add in the carrots, bell peppers and tofu. Cook for 5-6 minutes, stirring occasionally.
4. Add in the and the sauce. Cook for 3-4 more minutes
5. Add about 1/6 of the pasta and veggie/tofu mixture on a plate and eat!
Nutrition Facts: 390 calories, 44 grams carbohydrates, 23 grams protein, 15 grams total fat, 9 grams fiber
So nutritious, so delicious. What’s your favorite way to eat tofu?