Posts Tagged ‘tofu’

Tofu Hummus Tortillas

Ingredients:

2 cups cooked chickpeas
1 pkg. soft tofu, drained
1/4 cup tahini paste
2 tbsps. lemon juice
1 small clove garlic, minced
1/2 tsp. ground cumin
1/2 tsp. salt
hot pepper sauce to taste, optional
1 pkg. large whole-wheat flour tortillas
1/2 cup chunky salsa
1 cup shredded lettuce
1/2 cup diced tomato

Methods:

In food processor bowl, pulse chickpeas until coarse. Add tofu, tahini and lemon juice. Puree until smooth. Add garlic, cumin, salt and hot pepper sauce, if using and pulse until combined.

Divide mixture evenly among centre of tortillas. Top with salsa. Sprinkle centre of each tortilla with lettuce and tomato. Roll up and enjoy.

Tip: For an added kick you can use a spicy salsa. Makes 10 tortillas.

Spinach Tofu-Stuffed Pasta Shells

Ingredients:

15 uncooked jumbo pasta shells
1 1/2 cups silken firm tofu
3 tablespoons grated Romano cheese, divided
2 garlic cloves, peeled
1 10 ounce pkg. frozen chopped spinach, thawed and squeezed dry
1 14 1/2 ounce can Italian diced tomatoes, drained
1 8 ounce can tomato sauce
1/4 cup dry red wine or vegetable broth
1/2 cup shredded part-skim mozzarella cheese

Methods:

• Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic and cover and process until smooth. Add 1 tablespoon of water if mixture is too thick.
• Add spinach and process until blended. Drain shells, stuff with tofu mixture.
• In a small bowl, combine the tomatoes, tomato sauce and wine or broth. Spread about 1/2 cup sauce in an 11 x 7 x 2 inch baking dish coated with nonstick cooking spray. Arrange stuffed shells over
  sauce. Top with remaining sauce.
• Cover and bake at 350 degreesfor 25 minutes. Uncover and sprinkle with mozzarella and remaining Romano cheese. Bake 8 to 10 minutes longer or until shells are heated through and cheese is melted. Yields 5 servings.