Crispy Tofu Pasta Salad
PIN IT!Sometimes being an adult doesn’t necessarily mean you’re responsible. Take last night for example. Instead of a healthy meal of lean protein, light vegetables and good-for-you carbohydrates, I ate pie. Not just any pie. A big, honkin’ slice of bourbon soaked cherry pie. With about 1 cup of whipped cream. Sure, it all sounds good and delicious (trust me, it was going down), but my stomach was less than pleased with my irresponsible behavior. As in, I laid on the couch with a budda belly the size of a beach ball groaning in pain. Which is why it was imperative I ate like a real person today, hence this stupid healthy (and insanely delectable) tofu pasta salad recipe.
I know, looks amazing. And it is! And unlike the other amazing things I’ve been putting down my gullet recently, this hasn’t given me extreme stomach pain or a lackluster self-worth. TOUCHÈ tofu, you win again.
I really don’t know how on earth I ever lived without this stuff. Tofu is honestly like a Greek god in my house. It’s protein packed, filled with healthy fats and has like 10 calories per 1/2 cup. (Okay, not 10, more like 88, but still). Plus, you can do some pretty amazing things with this jiggly meat substance. Like slather it in BBQ and grill it or put it in a cheesecake. Let’s just say me and mista tofu aren’t breaking up anytime soon.
Before this turns into an “ode to tofu”, I want to discuss this mac salad. Surprise to y’all, I’m sure, it’s actually not doused in cheese sauce and topped with bread crumbs. This salad is as light as they come, with just a bit of tangy vinaigrette and some caramelized vegetables. It’s lack of hearty sauce or crispy breading doesn’t mean it’s not full of flavor though, folks. It’s tangy, sweet and a little spicy, with just the right amount of textural contrast from the crispy tofu and soft noodles.
The moral of today’s story? Tofu salad good, boozy pie for dinner bad. Which is probably one of those things my parents were telling me when I was too busy listening to the best of Hanson or something on my portable CD player.
Crispy Tofu Macaroni Salad
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 8. Recipe adapted from My Recipes.
Prep time: 15 minutes
Cook time: About 45 minutes
Ingredients:
For the salad:
- 15 ounces extra firm tofu, drained and pressed
- 1 1/2 tablespoons sesame oil
- 8 ounces macaroni noodles
- 1/2 medium red onion
- 3/4 bell pepper, chopped
- 3 cloves garlic, minced
- Fresh mozzarella slices (optional)
- Mint sprigs for garnish
For the dressing:
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon freshly grated lemon zest
- 1 1/2 teaspoons low-sodium soy sauce
- Liberal dashes of salt and pepper
- 1 teaspoon oregano
- 2 garlic cloves, crushed
Directions:
- Prepare pasta according to package directions. Rinse and set aside.
- Cut pressed tofu into bite size pieces. Heat 3/4 tablespoon oil in a medium size sauce pan over medium high heat. Add tofu and cook until browned, about 5 – 8 minutes. Remove from heat and place in a warm oven to stay warm. In the same pan, heat remaining oil. Add onion and cook until fragrant. Add garlic and pepper and cook until soft. Remove from heat. Toss pasta, tofu and vegetables together.
- To prepare the dressing, whisk red wine vinegar, olive oil, lemon juice, soy sauce, oregano, garlic and salt and pepper. Pour dressing over the tofu pasta and garnish with fresh mozzarella and mint. Enjoy!
Nutritional information per serving (1 1/2 cups)
Calories: 180
Fat: 6 grams
Protein: 9 grams
Fiber: 3 grams
Carbohydrates: 24 grams
Weight Watchers Points: 5
Spaghetti with Vegetarian Meat Sauce Recipe
Sometimes, despite your best efforts to be incredibly unique, creative and inspiring in the kitchen, you just make something familiar. Something nostalgic. A dish that brings you back to the uncomplicated, carefree days of your youth. For me? That’s spaghetti and meat sauce.
I could eat this stuff everyday for the rest of my life with absolutely no shame. The beautiful bowl of chunky sauce and soft, delicate noodles may look like the stuff your mamma made you, but, unless she was vegetarian of course, it probably isn’t. Remember how I gushed about this amazing vegetarian sausage I found at the store? Well, it makes yet another appearance on this blog. Except this time it is not wrapped in lettuce, it’s covered in homemade chunky marinara (minus the meat, of course).
This dish just makes me feel good. I’m not worrying about calories or fat grams when I’m eating it. And I’m certainly not racking my brain for ways to make this trendy enough to be on a food blog. No no. When I make this? I just eat it. With a simple glass of wine. No TV. No phone. It sort of transports me back to those days not so long ago when I was just a kid sitting at her family’s dinner table.
Sometimes, a girl just needs that. A simple, healthy and filling dish that reminds her of times when shit wasn’t so complicated, so ridiculous, so exhausting. When the only concern was just how many scoops of ice cream she could have for dessert and whether or not she should bike around the block twice or just once. If you need a break from the computer, your phone and life, make this. Sit at your table in silence and savor every spicy, thick and incredibly flavorful forkful and enjoy that moment. Because really, you never know when you’ll have that again.
Want the recipe? Of course you do, it’s Monday. CLICK HERE FOR THE RECIPE! Just add your favorite pasta!
Nutritional information per serving (4 ounces pasta & 1/2 cup sauce):
Calories: 224
Fat: 6.5 grams
Carbohydrates: 28.5 grams
Fiber: 3.4 grams
Protein: 11.6 grams
Weight Watchers Points: 6
Professional photo shoot
Hi again friends! I know, it’s 3:45 pm on a Friday, what the heck. But, I just got back some of the professional photos I had done for my blog/work and I’m just too excited not to share them. My incredible friend Richard, who also did my wedding photos and is just one of the most talented people I know, shot them in beautiful Charleston, South Carolina. So, here goes. Let me know what you think!
and one more…not of me.
Ciao 🙂
Claire
Tags:Charleston, Charleston farmers market, photo shoot, richard israel
Sponsor Shout Out: Fabulous Foodie Friends
I’M NOW TAKING AUGUST SPONSORS! LEARN MORE HERE!
Gawwwdd, is anyone else just SO happy it’s Friday? I mean this week. This week was…dumb. Just a big ball of frustration. But, alas it’s over and I’m excited for the weekend. So friends, let’s get this weekend started with a bang with a little shout out to some fabulous sponsors I have!
I’d like to introduce you to the beautiful Stephanie (or Stephie) of Eat Your Heart Out!
She lives in the burbs of one of my favorite cities, Chicago and is an avid and obsessed baker and cook. I love her site because her food is “from the heart”. You know each bite of one of her delicious recipes will make you feel good and give you the warm and fuzzies. Not only is her food from her heart, so is her writing. Her posts read like she’s sitting next to you telling them, which makes you feel more like a friend than a reader. And I just love that. So guys! Check out her beautiful blog and drool over her luscious recipes here, send her a tweet saying HI here and give her some Facebook love here!
Now, onto one of her recipes I’m seriously wishing I had in front of me right now.
Coconut lemon meltaways, aka a vacation in your mouth. How absolutely DELICIOUS do these look? I’d like ten of them since I’m currently daydreaming of tropical beach vacations. I’m pretty sure I’d eat these for breakfast right now dipped in my coffee!
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Now I’d like to welcome the fabulous Sana, of SuperSana!
I absolutely LOVE Sana and her blog, she’s a definite daily read. She’s funny, sassy, super smart and real. She’s honest and open about her struggle with weight loss and as a girl going through the same thing, I completely relate. What I love about reading her blog is it doesn’t feel like reading, it feels like you’re sitting over some cocktails or food while she’s telling you these hilarious stories of her life. Plus, her blog is a big mix of food, real life, weight loss and fitness. Her recipes are labeled under “food I pretend to cook” and her workouts are under “attempted workouts,” I mean, how could you not love this girl? BE SURE to check out her blog here, send her a tweet here and give her some Facebook lovin’ here!
Now onto one of her delicious recipes, which holy cow I want to eat immediately.
Like this cream cheese filled french toast. I mean, what else can you say besides HOLY EFF I NEED THAT. The perfect breakfast for a lazy Saturday morning, don’t you think? Oh and it’s made with almond milk. Where do I sign up?
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And last but certainly NOT least, the beautiful Kiri of Healthy Foodie Travels!
Kiri is one of the sweetest people ever, really. She’s a German living in the US who just, you know, completed her doctorate in Molecular Biology and Microbiology. Not only can she cook, she’s also a little bit smart 🙂 As you read this, Kiri is taking a little time off from her blog to live, spend time with her wife and travel, which I get. But still make sure you head over and say HI, We miss you, Come back soon because her presence in this blog world will be sorely missed. Kiri and I are kindred spirits (minus the whole smart biology thing) because she has this innate desire and love for traveling and exploring new places. On her blog you’ll find not just delicious recipes, but stories of her travels and her weight loss struggle. She’s lost 96 pounds, can you give this girl a high-five! She’s just a great person to know so go check out her lovely blog here and send her a tweet of encouragement here.
Now onto a healthy, sustainable recipe from her site!
Balsamic green beans and mushrooms. Easy, good and healthy. The perfect side dish to a grilled fish or meat, wouldn’t you say?
Have a great weekend folks!
Butternut Squash Risotto Recipe
I have a confession. I’m an addict. And my source of addiction? This vegetable, the butternut squash. As you can deduct from the title, it’s the main attraction in today’s lunch special, butternut squash risotto.
Such a dreamy little thing, isn’t it? I know guys, this butternut squash obsession of mine is getting a little out of hand. Trust me, I know. I just can’t quit it. It gives everything it’s in such an incredibly creamy, butter flavor. And it’s insanely good for you and only has 82 calories per cup. I also love that you can prepare it about 100 different ways. Mash, roast, bake, puree, saute. The only way you really can’t eat it is raw. I decided to dice, roast and puree this hearty squash so I could pair it with these two ingredients, arborio rice and fresh parmesan. Why? Well, to make risotto you silly person.
And not just any ol’ risotto friends. The creamiest, most delicious, most addictive risotto ever. I mean, just ask my husband. He ate LITERALLY 3/4 of the pan.
Now, I’ve had risotto a few times in my life, but I’m going to be honest, this is the best I’ve ever had. And I’m not just tooting my own little horn here, I think it had nothing to do with me and more to do with the incredible flavor you get from the squash and rosemary. Those two? Should stay together. Maybe have a kid. Move to the burbs or something. Not only do the flavors compliment each other perfectly, the rosemary is strong and bold while the squash is softer and more mild, they contrast in colors. The vibrant green on top of the softer yellow makes for a very visually appealing plate, don’t you think?
Want to hear something a little crazy? So, remember how I made this butternut squash scramble for breakfast on Tuesday? Well, erm. You’re looking at what I ate for dinner that same day. I KNOW. Butternut squash two ways in one day. One hot, almost 100 degree day IN JULY. Isn’t that absurd?
I guess that’s what makes me different? Or unique? No? Just stark, raving mad? That’s fine by me. Now excuse me while I roast some more squash in the dead of summer. (I say with a mad scientist tone of voice). Muahah!
Butternut Squash Risotto Recipe
Serves about 6. Recipe adapted from Williams-Sonoma.
Prep time: 45 minutes
Cook time: 30 minutes
Ingredients:
- About 1 pound butternut squash, diced
- 1 tablespoons olive oil
- 1 cup arborio rice
- About 1/3 cup dry white wine (I used Robert Mondavi Private Selection Chardonnay)
- 1/2 large onion, finely chopped
- 1 garlic clove, minced
- 3 1/4 cups low sodium vegetable broth
- 1 1/2 teaspoons chopped fresh rosemary
- 1 teaspoon dried oregano
- Liberal dashes of salt and pepper
- 1 tablespoon butter, divided
- 1/4 cup freshly grated Parmesan cheese
Directions:
- Preheat oven to 375 degrees F. Place butternut squash in a 3-quart deep baking dish. Cover with olive oil, salt and pepper. Bake for 20 minutes, stir the mixture around to ensure the pieces evenly cook, and bake another 20 minutes, or until soft. Remove from heat and let cool slightly.
- Pour slightly cooled squash into the body of an 8 cup food processor (or do two batches). Add about 1/4 cup of vegetable broth and pulse on low until creamy and smooth. Add a dash of salt and pepper. Measure 1 1/3 cups of puree (what you need for this recipe) and save the rest for a later date.
- Heat remaining vegetable broth in a large saucepan over medium heat. Add butternut squash puree and whisk lightly to mix up. Let simmer for about 10 minutes or until a slight boil.
- Meanwhile, heat 1/2 tablespoon butter in a large pan (I used a wok) on medium heat. Add onions and cook until fragrant, about 2 minutes. Add in garlic and cook another 2 minutes. Pour in rice, rosemary and oregano. Cook about 1 minutes. Add wine and cook until it’s fully absorbed, about 5 minutes. Gradually add in butternut squash/broth mixture, a large spoonful at a time, waiting until each batch as fully absorbed before you add in more.
- After the last spoonful of broth has been added, cook risotto an additional 5 – 10 minutes, or until the rice is soft and creamy. Add remaining butter and remove from heat. Once butter has melted, add in parmesan cheese and additional salt and pepper to taste.
- Serve with a garnish of rosemary and a dash more freshly grated parmesan.
Nutritional information per serving:
Calories: 231.5
Fat: 8 grams
Carbohydrates: 33 grams
Fiber: 3 grams
Protein: 7 grams
Weight Watchers Points: 6
