Yield: 4 Servings
|2 packs||(10.5-oz) extra-firm tofu; drained and cut into 1 inch cubes|
|1 tablespoon||Lemon juice|
|¼ cup||Grated fatfree Parmesan cheese (optional)|
|¼ cup||Dry breadcrumbs|
|1 tablespoon||Minced fresh parsley|
|1 teaspoon||Dried Italian seasoning|
|3 \N||Egg whites (or substitute)|
|4 cups||Hot cooked linguini (about 8 ounces dry pasta)|
|2 cups||Marinara sauce|
|1 tablespoon||Drained capers|
|\N \N||Lemon wedges (optional)|
Date: Mon, 26 Feb 1996 13:49:32 -0800 From: Judy.Mingram@... (Judy Mingram - SunSoft) Finally got a chance this weekend to try some new recipes from the Inspired Vegetarian section of Cooking Light. The Tofu recipe is from March and the Black Bean recipe is from February. Both were included in a section of multiple recipes that all looked very, very good.
I tried both recipes and can verify that they turned out just the way the magazine said they would. Both were deceptively simple and quick. The only thing that was time-consuming was that both required 1-2 ours marinating time for the Tofu, however, if you are warned ahead of time, it's easy to make the adjustment timewise.
Both recipes called for o*l, and I used Pam instead or left it out entirely.
Place tofu cubes and lemon juice in a large heavy-duty zip-top plastic bag; seal bag, and shake gently to coat. Add cornstarch to bag; seal bag, and shake gently to coat. Let stand one hour.
Combine Parmesan cheese, breadcrumbs, parsley, and Italian seasoning in another large heavy-duty zip-top plastic bag; seal bag, and shake well.
Place egg whites in a shallow bowl; stir well. Dip tofu cubes into egg whites and add to cheese mixture in bag; seal bag, and shake gently to coat. (With this part, I just dumped all the tofu in at once into each mixture, fished it out by the handful and threw it into the next bag.
Messy, but it saved time!)
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add tofu cubes, and cook 8 minutes or until browned, turning occasionally. (I really browned this stuff well to make the coating really crispy.)
Spoon pasta onto individual plates and top with tofu cubes. Spoon marinara sauce over tofu and pasta; sprinkle with capers. Serve with lemon wedges, if desired. Yield: 4 servings
Cooks notes: The f*t info at the bottom of the recipe included o*l, regular Parmesan ch**se, and regular tofu so it would not be effective for this list. I used lowfat Mori-Nu, nonfat Parmesan ch**se and no o*l. I substitued Eggbeaters for the egg whites.
Also, it was way too much for one dinner, so I refrigerated the browned tofu cubes and the next night reheated them in a no-stick pan, cooked more pasta and had it again! Delicious! FATFREE DIGEST V96 #62
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .