Saturday Food Diary: Tofu Italian Style
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:
- Saturday Food Diary: Soup and Salad
- Food Diary: Tofu Tip from Ruth
- Sunday Food Diary: Marinara For the Masses
- Saturday Food Diary: Poached Eggs and Pea Soup
- Wednesday Food Diary: Getting Sick of Scrambled Tofu
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Your soup looks delicious! I’ve never made kale before but it’s on my list of to-try veggies!
Thanks! I bet it would be good in that butternut squash soup of yours.