BLUEPRINT BEAN AND GRAIN SALAD
Steps:
- Mix the ingredients together and season with salt and pepper.
PENNE, CRISPY TOFU, AND GREEN BEAN SALAD
A light vinaigrette tossed with pasta, fresh produce and sautéed tofu makes this salad a hit. Good served with a sandwich or crusty bread and some fruit. Prep time is chilling time. Some of this salad can easily be made a day ahead. The recipe comes from Cooking Light.
Provided by Barb G.
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To prepare salad, pat tofu dry with paper towel.
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
- Add tofu; saute 5 minutes, browning on all sides.
- Remove from pan; chill 30 minutes.
- Cook pasta in boiling water for 5 minutes; add beans and cook an additional 5 minutes.
- Drain.
- Rinse with cold water, and drain.
- Combine tofu, pasta mixture, tomatoes, and dill in a large bowl.
- To prepare dressing, combine vinegar and remaining ingredients in a jar; cover tightly and shake vigorously.
- Pour dressing over salad; toss to coat.
- Cover and refrigerate 30 minutes.
- Yield; 8 servings 1 1/2 cups each.
Nutrition Facts : Calories 170.3, Fat 5.1, SaturatedFat 0.9, Sodium 224.4, Carbohydrate 25.6, Fiber 4.8, Sugar 1.8, Protein 7.3
CRISPY TOFU WITH ROASTED VEGETABLES
Preheating an empty baking sheet while the oven reaches the right temperature means the vegetables for this dish instantly start sizzling and cooking the second they hit the tray. It will cut down on the time it takes to roast them, while also ensuring they brown evenly.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
- Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
- Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
- Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
- olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
- Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.
Nutrition Facts : Calories 430, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 611 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 16 grams, Sugar 8 grams
PENNE AND TUNA PASTA SALAD
I was in search for a pasta salad that had tuna in it....I came across a recipe that I thought would be perfect but made so many changes I had to post it as a new recipe. I hope you like this recipe as much as I did. Cook time equals cook time for pasta. Prep time is the time it takes to assemble the rest of the ingredient with the cooked pasta.
Provided by cervantesbrandi
Categories Lunch/Snacks
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the penne according to the package instructions. Strain the water and set aside to cool, or run under cold water.
- In a large bowl mix the rest of the ingredients. Fold in the penne until the pasta is completely mixed inches.
- Enjoy!
EASY PENNE PASTA SALAD
Revel in old-world flavor with our Easy Penne Pasta Salad. Feta, sun-dried tomato dressing and fresh tomatoes bring our Easy Penne Pasta Salad to life.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Serve immediately. Or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
SHEET-PAN COLLARD GREENS AND CRISPY TOFU WITH NITER KIBBEH
This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Crispy tofu is a delightful counterpart.
Provided by Cheryl Slocum
Categories Sheet-Pan Dinner Tofu Garlic Ginger Onion Collard Greens Tapioca Paprika Coriander Egg Vinegar Leafy Green Butter Quick & Easy Peanut Free Soy Free Vegetarian
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a rack in middle of oven; preheat to 425°F. Line a rimmed baking sheet with foil; spread out panko evenly on baking sheet. Toast, stirring once, until golden, about 5 minutes. Transfer panko to a plate; reserve baking sheet (leave oven on).
- Season tofu with ½ tsp. salt and arrange in a single layer on a work surface lined with a kitchen towel or several layers of paper towels. Fold towel over tofu, set a small rimmed baking sheet or cutting board on top and weigh down with a couple of cans or a heavy pan. Let sit 20 minutes to drain.
- Place garlic, ginger, and large sliced onion on reserved baking sheet. Drizzle with oil and 1 Tbsp. niter kibbeh and toss to coat. Roast, undisturbed, 10 minutes.
- Meanwhile, rinse collard greens in a large bowl or sink filled with cold water and gently agitate. Lift from water (don't pour through a colander or you may redistribute sandy water all over greens) and repeat with fresh water. Remove greens from water.
- Remove baking sheet with roasted onion mixture from oven and arrange greens in a single layer over roasted vegetables (no need to pat dry). Return vegetables to oven and roast 10 minutes.
- Whisk tapioca flour, paprika, 1 tsp. coriander, ¼ tsp. cayenne, and 1 tsp. salt in a shallow bowl to combine. Beat egg whites in another shallow bowl until very thick and foamy (just shy of soft peaks). Set plate of toasted panko next to bowls.
- Unwrap tofu and transfer to a cutting board; halve each slab diagonally into triangles to make 12 pieces total. Working one at a time, dredge tofu in tapioca mixture, shaking off any excess, then dip in egg whites and shake off excess. Coat in panko, gently pressing to adhere. Place tofu on a large plate.
- Remove vegetables from oven (greens should be wilted and lightly charred around the edges at this point). Sprinkle with 1½ tsp. salt; stir gently and push vegetables toward center of baking sheet. Fold a short end of foil over to the opposite end of baking sheet and crimp edges together to make a sealed packet.
- Place tofu pieces on unlined side of baking sheet. Bake, turning tofu halfway through, 20 minutes. (Greens and onion should be very tender and tofu should be warmed through and the outside should be crisped.)
- Meanwhile, separate remaining small sliced onion into strips and place in an even layer in a small shallow bowl. Combine vinegar, sugar, a pinch of cayenne, and remaining ½ tsp. coriander, and remaining ½ tsp. salt in a microwave-safe bowl. Microwave on high until just simmering, about 1 minute. (or heat in a small saucepan on the stovetop over medium-high). Pour over onion, making sure it is submerged. Let sit 20 minutes. Drain onion, reserving brine for drizzling if desired.
- Remove baking sheet from oven and open foil packet. Drizzle 1 Tbsp. niter kibbeh over greens; gently toss to distribute. Divide greens among plates; place 3 tofu pieces on each plate and drizzle with remaining 2 Tbsp. niter kibbeh. Scatter pickled onion over and drizzle with brine if using.
PENNE, CRISPY TOFU, AND GR. BEAN SALAD
Number Of Ingredients 14
Steps:
- just make it happen
TOFU AND GREEN BEANS WITH CHILE CRISP
I love to cook with chile crisp, a fiery hot-pepper condiment born in the Sichuan Province of China that generally relies on fried shallots and garlic for texture, and on any number of umami-rich special ingredients for distinction and oomph. It's magical: a boon to noodle soups and kitchen-sink stir-fries, to eggs and cucumbers, to plain steamed fish. Here, I use it as the base of a marinade and topping for baked tofu and green beans, with black vinegar, a little sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and cilantro. But you could use the mixture on a mitten and have a very nice meal.
Provided by Sam Sifton
Categories dinner, easy, weeknight, one pot, roasts, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro.
- Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.
- Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.
- Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.
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