Sunday, September 25, 2011

whole-wheat spaghetti with pan-seared tofu and squash

This was one of those, "Pat left some cooked spaghetti noodles in the fridge, lets throw some leftovers at it and see what we get" kind of dinners. It was amazingly easy to put together. I could have spent my time and made it fancy, (say, by sprinkling some vegan parmasan on top, or something equally wild and crazy). But alas, I was too busy wasting away a perfectly good day off by reading blogs, clipping my toenails, and taking a stab at world domination.

The recipe serves one lonely vegan:

Half a block of Azumaya Lite extra firm tofu (or extra firm tofu of your choice)
A cup and a half of cooked whole wheat spaghetti noodles
1 half of a small cucumber squash
1 cup of a vegan Prego sauce (anything not "flavored with meat")
cooking spray
Drain tofu, squeezing any extra water out over the sink. But, don't squeeze the block too hard, you might just squeeze the life of the poor bastard. Tofu has feelings, too you know.

Slice the block in half. the half you don't use, you'll want to put in a tupperware container, filled with cold water, and store in the fridge. It should keep for 3 days or so.

Spray a medium pan with Pam, pre-heat pan on high heat.

Slice tofu into squares, rectangles, or any other parallelogram about 1/4 inch in thickness. Arrange on pre-heated pan and brown each side for 5 minutes, or until golden brown on each side.

Cut cucumber squash length-wise and scoop out the inner seeds and stringy flesh. get a glass bowl, and fill with enough tap water just to cover the bottom of the bowl,  microwave on high for 5 minutes, fleshy side down.

Now, warm  your sauce in the microwave for 1 minute 30 seconds (be sure to cover the bowl with a paper towel, or else your micro will look like a murder scene).

Warm the leftover noodles for a minute or so, assemble everything, and there's dinner.