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I tried another new recipe last night: pan-fried tofu with italian herbs, inspired by EatingWell’s Skillet Tofu Parmigiana. I coated the tofu in bread crumbs, mixed italian herbs, garlic powder and salt, then pan-fried it and served it with linguini and Tim’s awesome tomato sauce. Aside from the sprinkle of parmesan at the end, this dish is totally vegan! I bet the leftover tofu and sauce would make a nice sandwich, especially with a nice crusty baguette.

• Breakfast: Bircher muesli with prunes
• Lunch: Yellow split pea soup with garlicky kale and toast
• Dinner: Breaded and pan-fried tofu with linguini, tomato sauce, rocket and a tomato-onion salad

Related posts:

1. Sunday Food Diary: Marinara For the Masses
2. Thursday Food Diary: Curry for Cabbage Lovers
3. Food Diary: Tofu Tip from Ruth
4. Bircher Muesli
5. Saturday Food Diary: Soup and Salad

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This entry was posted on Sunday, November 9th, 2008 at 11:44 am by monica and is filed under Diet, Food Diary, food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.