Vegetarian Recipes

Tacos with TOFU

Ingredients

• 1 (14-ounce) package extra-firm tofu, drained
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons canola oil
• 2 tablespoons unsalted cashews $
• 1/4 cup rice wine vinegar
• 3 tablespoons water $
• 1 1/2 tablespoons sugar $
• 1 1/2 cups (2-inch) julienne-cut carrots $$
• 1 1/2 cups (2-inch) julienne-cut peeled daikon radish
• 2 tablespoons canola mayonnaise $
• 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 1 teaspoon rice wine vinegar
• 8 (6-inch) corn tortillas $$
• 1/4 cup diagonally sliced green onions $

Preparation

1. 1. Cut tofu lengthwise into 2 (1-inch-thick) slices. Cut each slice lengthwise into 4 (1-inch-thick) strips. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes.
2. 2. Heat a large skillet over medium-high heat. Sprinkle tofu with salt and pepper. Add canola oil to pan, and swirl to coat. Add tofu to pan; cook 10 minutes or until browned, turning to brown all sides. Remove tofu from pan, and drain on paper towels. Add cashews to pan; cook 30 seconds or until nuts are just beginning to brown. Remove nuts with a slotted spoon, and coarsely chop. Cut tofu strips crosswise into 1-inch cubes. Combine 1/4 cup vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add carrots and radish. Let stand 15 minutes; drain. Combine mayonnaise, Sriracha, and 1 teaspoon vinegar in a small bowl, stirring with a whisk.
3. 3. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup carrot mixture in center of each tortilla; top with 4 tofu pieces, about 1/2 teaspoon cashews, about 1 teaspoon mayonnaise mixture, and 1 1/2 teaspoons green onions.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ref: http://www.myrecipes.com/recipe/supercrunch-tofu-tacos-50400000127536/

 Chickpea Pita Sandwiches 

• 

• • Ingredients

• 1 cup plain 2% reduced-fat Greek yogurt $
• 3 tablespoons chopped fresh mint
• 2 teaspoons fresh lime juice
• 5/8 teaspoon kosher salt, divided
• 2 garlic cloves, minced
• 1 cucumber (about 8 ounces), peeled, seeded, and shredded $$
• 6 (6-inch) whole-wheat pitas, halved
• 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
• 3 tablespoons extra-virgin olive oil, divided $
• 2 teaspoons ground cumin
• 2 teaspoons Spanish smoked paprika
• 1/4 teaspoon ground red pepper
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 8 cups loosely packed arugula
• 12 (1/4-inch-thick) tomato slices $$

• Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
  3. 3. Wrap pitas in foil; bake at 350° for 10 minutes or until warm.
  4. 4. Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
  5. 5. Combine remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add arugula; toss gently to coat. Add chickpea mixture; toss to coat.
  6. 6. Fill each pita half with about 2/3 cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.
  Note:

  MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
• Ref: http://www.myrecipes.com/recipe/chickpea-arugula-pita-sandwiches-50400000127551/