Ingredients
500 Grams Pasta
2 1/2 Cups Sliced Mushrooms
1 Large Onion (Chopped)
1 Tsp Basil
1 Tsp Oregano
1 Tsp Thyme
3/4 Cup Cooking Sherry
2 Tbsp Tofutti Garlic and Herb Cream Cheese
1 Cup Soy Milk
1-2 Cloves Garlic (Crushed)
Salt and Pepper to Taste
Directions
In a large pot, boil water for pasta. While pasta is cooking, saute onions in olive oil for about 5 mins. Add sliced mushrooms to the onions and continue to saute. Add the herbs and salt and pepper. Once the mushrooms are cooked, add the sherry and mix in the cream cheese. Let the wine and cream cheese sauce reduce a little and then add the soy milk. Add the garlic and let the sauce thicken for a couple of minutes before pouring over the cooked pasta.
Ingredients
1 Pkg Veggie Ground Round
1 Pkg Taco Seasoning
Shredded Lettuce
Chopped Tomato
Chopped Onion
Tofutti Sour Cream
Taco Shells Baked According to Box Instructions
Directions
In a large skillet, crumble the veggie ground round and add taco seasoning mixed with 1 cup water. Cook over medium heat for about 10 mins or until all liquid is evaporated.
Serve in taco shells with lettuce, tomato, onion, and Tofutti sour cream.
Ingredients
2 Pkgs Pete’s Szechuan Tofu (4 pieces)
1 Pkg Original Shake and Bake
Olive Oil
Directions
Place the tofu in a bag with the shake and bake. Shake the bag well to cover all the pieces. Cover the bottom of a non stick frying pan with olive oil. Place all the fingers in the pan, and cook over medium heat until both sides are golden brown.
When the tofu fingers are ready, pat them down with paper towel to get rid some of the excess oil. Serve immediately with plum sauce or other desired condiment.
Ingredients
1 Block Extra Firm Tofu
1 Pkg Original Shake and Bake
Olive Oil
Marinade
1/3 Cup Light Tamari Soy Sauce
1/3 Cup Teryaki Sauce
1/4 Cup Maple Syrup or Other Sweetener
Directions
Cut tofu into 1/2″ slices (one block makes about 8-9 slices), and then cut the slices in half to make fingers. Mix all the marinade ingredients in a bowl and pour over the tofu. Cover the tofu and let it marinade in the fridge for at least 2 hours (the longer you leave it in the marinade, the better it tastes. I usually let my tofu marinate all day).
When you are ready to use the tofu, remove it from the marinade. Place the tofu in a bag with the shake and bake. Shake the bag well to cover all the pieces. Cover the bottom of a non stick frying pan with olive oil. Place all the fingers in the pan, and cook over medium heat until both sides are golden brown.
When the tofu fingers are ready, pat them down with paper towel to get rid some of the excess oil. Serve immediately with plum sauce or other desired condiment.
Ingredients
1 Cup Basmati Rice
2 Cups Water
1/2 Tsp Salt
1 Tbsp Vegan Margarine
1 Medium Onion Chopped
2 Cups Sliced Mushrooms
2 Cups Baby Spinach
1 Can Chick Peas (Washed and Drained)
3-4 Threads Saffron
Salt and Pepper to Taste
Directions
In a medium saucepan, combine rice, water, salt and margarine and bring to a boil. Stir once, cover, reduce heat and simmer for 20 minutes.
While rice is cooking, sauté onions in a little olive oil. Add mushrooms and continue to sauté mixture. Add salt and pepper to taste. When onions and mushrooms are cooked, add the spinach and chick peas and continue to sauté until the spinach is wilted. Remove from heat.
Stir the mushroom and spinach mixture into the cooked rice. Add the saffron and mix well. This can be served as a side dish, or a main meal with salad.
