Sorry for the sad cucumber salad. Half of my cucumbers were rotten! Boo!
All of these recipes are from Vegetarian Times
Tofu Scallops with Red Pepper Sauce
2 lbs. tofu
cornstarch for frying
1 onion
1 garlic clove
2 TB lemon juice
2 roasted bell peppers
salt, pepper, paprika
1/2 cup green olives
Press tofu and cut into scallop sized cubes. Coat in cornstarch and fry on each side until golden. Sauce: saute onion and garlic, add lemon joice. Whack together in food processor with the peppers. Return to skillet and add spices plus olives. simmer 2 -3 minutes. Serve over tofu.
Wilted Spinach
2 TBdark sesame oil
2 10 oz. pkg. frozen spinach or 1 lb. fresh
salt and pepper
1/4 cup toasted sesame seeds
Add sesame oil into hot wok or skillet, add spinach. Stir fry for 1 to 2 minutes, add salt and pepper. Scatter sesame seeds over top.
Cucumber Salad
1 large English cucumber
salt
3 TB rice vinegar
3 TB water
3 TB sugar
1 t dried dill weed
Slice cucumber, sprinkle with salt. In a jar, combine vinegar, water, and sugar. Shake to mix. Add to cucumbers and add dill. Stir and chill.
Dinner Rolls
Total cost for four meals: $32.50
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We still had leftover cuke salad, no worries! The sauce on the tofu was sooo good, I could have eaten a whole bowl of it- thanks for a delicious dinner!
ReplyDeleteThis was fantastic. I loved the wilted spinach, and we all really liked the tofu. Cucumbers were great as well. A good light summer meal.
ReplyDeleteI just have to say again how much I loved the tofu. I'm still thinking about it....:)
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