Plus, five ways to reuse itno cooking required.
If yourevegan, vegetarian, or eat primarilyplant-based, chances are that youve played around with tofu.
But if you eat meat, it probably rarely ends up in your grocery cart.
That latter point is particularly why its important to know how to cook tofuand what to season it with.
Thats where this weeks Prep School expert,Rican VegancreatorDesiree Rodriguezcomes in.
Here, she shares her tried-and-true ground tofu recipe.
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Heres what you should probably get startedincluding a sample shopping list.
Pat the tofu block dry and crumble with a fork, potato masher or in a food processor.
Heat a pan over medium high heat and drizzle some olive oil.
Cook for 10 minutes.
As the tofu is cooking, slice the zucchini into noodle shapes with either ajulienne peeleror aspiralizer.
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6.
Add the spaghetti sauce to the ground tofu and cook for five more minutes.
Top a serving of the ground tofu pasta sauce on the raw zucchini noodles.
(Or any other toppings you desire.)
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Fold, roll, and serve.
If you have any leftover zucchini from Sunday night, feel free to chop or spiralize that as well.
Add your veggies to a bowl and top with a serving each of black beans and leftover ground tofu.
Wednesday: Vegan sloppy joes
Sloppy joes are a quintessential summer dinner.
Simply stir in some barbecue sauce into a serving of leftover ground tofu.
Then, sandwich it between a burger bun.
Add lettuce or other greens if desired.
(Especially in July.)
This gazpacho-style chili tastes great with some tortilla chips on top.
Get more healthy recipe inspiration inWell+Goods Cook With Us Facebook group.
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