Savory Tofu and Vegetables Over Tomato Couscous

By Sarah Taylor in Vegan, Vegetarian 0 Comment

Savory Tofu and Vegetables over Tomato CousCous

For those unfamiliar with tofu this recipe is a great introduction. The tofu absorbs the marinated liquid from the artichoke and deliciously takes on the flavor. I buy the Nasoya brand that is already cubed from our grocer’s produce department. All I need to do is drain the water and then throw it in to the pan. 

Stock up on the canned diced tomatoes, keep some jarred artichokes on hand, and then buy the couscous either in bulk or when the single serve boxes go “two for one.” Then all you need to grab are a few veggies in the produce department and you’re easily in business!

Savory Tofu and Vegetables over Tomato Couscous
Serves 4
A tofu dish that is fast and tasty
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Prep Time
8 min
Cook Time
15 min
Prep Time
8 min
Cook Time
15 min
Ingredients
  1. 1 6 oz jar marinated artichoke hearts
  2. 1 14 oz package extra-firm tofu, drained and cubed
  3. 1 tsp ground cumin
  4. 1 tsp black pepper, divided
  5. 2 tbsp olive oil
  6. 4 medium carrots, thinly sliced (1 1/2 cups)
  7. 1 14.5 oz can diced tomatoes
  8. 1 cup whole wheat couscous
  9. 2 garlic cloves, minced
  10. 2 medium leeks, white and light green parts thinly sliced
Instructions
  1. Combine artichoke and liquid, tofu, cumin, and 3/4 tsp black pepper in non stick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl and set aside.
  2. Heat oil in same skillet over medium-high heat. Add carrots, leeks, 1/4 tsp pepper. Cook 10 minutes or until carrots are tender and leeks are lightly brown.
  3. Meanwhile bring tomatoes and 2/3 cup water to a boil in saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes then fluff with fork.
  4. Add garlic and reserved tofu mixture to vegetable mix in skillet. Cook 3 minutes over medium-high heat or until heated through.
  5. Serve tofu and vegetables over couscous.
Adapted from Vegetarian Times Magazine, Sept. 2007
Adapted from Vegetarian Times Magazine, Sept. 2007
Sans Carne https://sanscarne.com/

Zesty Ravioli Skillet

By Sarah Taylor in Vegetarian 1 Comment

Zesty Ravioli Skillet recipe

I learned of this recipe back in 2009 at a Pampered Chef party by Loreen Nolte. It was such a tasty and quick dish to make that it has become an easy go-to staple in our household. 

When you’re at a loss of what to cook you can run by the grocery and pick up the ingredients in a flash. Prep and cook time are lickety-split and you’ll be soon enjoying this savory dish with a glass of wine.

Zesty Ravioli Skillet
Serves 8
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1/3 cup heavy whipping cream
  2. 4 cups loosely packed fresh baby spinach
  3. 6 oz provolone cheese, grated (I use mozzarella)
  4. 1 tbsp olive oil
  5. 1 small jalapeño pepper, seeded
  6. 3 garlic cloves, pressed
  7. 2 cans diced tomatoes, undrained
  8. 1/2 tsp salt
  9. 1/2 tsp pepper
  10. 1 pkg small frozen cheese ravioli
  11. Halved grape tomatoes, optional
Instructions
  1. Add oil to skillet and heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño and add to skillet. Cook and stir 1 minute or until crisp-tender. Press garlic in to skillet and stir 15-20 seconds or until fragrant.
  2. Add tomatoes and salt and pepper and cook until simmering 1-2 minutes. Add ravioli and stir to coat. Cook uncovered 4-5 minutes or until tender. Stir cream into skillet and cook uncovered 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered until spinach starts to wilt.
  3. Remove skillet from heat, top with cheese and cover. Let stand 1-2 minutes or until cheese has melted. Garnish with grape tomatoes if desired.
Notes
  1. Don't let the jalapeño scare you - I don't find that it makes the dish all that spicy as long as you keep the seeds out. Wear plastic gloves if you're not adept to seeding a jalapeño without getting touching the seeds.
Adapted from Season's Best Recipe Collection Fall/Winter 2009
Adapted from Season's Best Recipe Collection Fall/Winter 2009
Sans Carne https://sanscarne.com/