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. Saturday Food Diary: Soup and Salad
2. Food Diary: Tofu Tip from Ruth
3. Sunday Food Diary: Marinara For the Masses
4. Saturday Food Diary: Poached Eggs and Pea Soup
5. Wednesday Food Diary: Getting Sick of Scrambled Tofu

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