Plant-Based Star Recipes For Your Table
Creating delicious and satisfying plant-based meals can be a delightful creative challenge. This month, we're highlighting tofu, demonstrating its incredible versatility in crafting a full, satisfying, and utterly delicious plant-based spread for any occasion. Forget compromise; get ready for a feast that's rich in flavor, texture, and culinary spirit, proving that plant-based eating is anything but ordinary!
Your Complete Plant-Based Menu (Tofu Edition!)
Here’s a sample menu that showcases tofu in various forms, from appetizers to the main course, ensuring every dish is a star:
Appetizer: Spiced Pumpkin Soup with Crispy Tofu Croutons
Main Course: Herb-Crusted Tofu Roast with Mushroom Gravy
Side Dish: Garlic Mashed Potatoes with Chives (dairy-free)
Specialty Dish: Tofu Vegan Ricotta and Spinach Stuffed Shells (recipe below!)
Dessert: Pecan Pie (vegan version)
This menu offers a balance of savory, sweet, and comforting flavors, with tofu expertly woven into key dishes to provide satisfying protein and texture.
Specialty Dish Spotlight: Tofu Vegan Ricotta and Spinach Stuffed Shells
These stuffed shells are a wonderful addition to your table. They're rich, comforting, and filled with a creamy, herbed "ricotta" made almost entirely from tofu with the added goodness of spinach! It’s an elegant dish that can be prepared ahead of time, perfect for a busy meal!
Yields: 3-4 servings
Prep time: 35 minutes
Cook time: 30-35 minutes
Ingredients:
For the Tofu Ricotta:
1 package of 300g Superior Natural Soft Tofu
2 tablespoons nutritional yeast (for a cheesy flavor)
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon salt, or to taste
A pinch of black pepper
5 oz (about 5 cups loosely packed) fresh spinach, finely chopped or roughly blended
For the Stuffed Shells:
6-8 jumbo pasta shells
2 cups marinara sauce (your favorite store-bought or homemade)
1/4 cup fresh parsley, chopped (for mixing into ricotta and garnish)
Vegan parmesan cheese or breadcrumbs (optional, for topping)
Instructions:
Prepare the Tofu Ricotta:
Crumble the pressed tofu into a large bowl.
Add nutritional yeast, lemon juice, garlic powder, onion powder, dried oregano, salt, and black pepper.
Using a fork or potato masher, mash the tofu and spices together until it resembles a crumbly, ricotta-like texture.
If using fresh spinach, you can quickly sauté it in a pan until wilted, then squeeze out excess water before finely chopping. Alternatively, you can roughly chop it raw. Stir the chopped fresh spinach into the tofu mixture.
Taste and adjust seasonings as needed. Stir in half of the chopped fresh parsley.
Cook the Pasta Shells:
Bring a large pot of salted water to a boil.
Add the jumbo pasta shells and cook according to package directions until al dente.
Drain the shells and rinse with cold water to prevent sticking. Set aside.
Assemble the Stuffed Shells:
Preheat your oven to 375°F (190 °C).
Spread about 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.
Carefully spoon the tofu ricotta and spinach mixture into each cooked pasta shell.
Arrange the filled shells in a single layer in the baking dish.
Pour the remaining 1 cup of marinara sauce over the top of the stuffed shells.
Optional: Sprinkle with vegan parmesan cheese or breadcrumbs for a golden crust.
Bake and Serve:
Cover the baking dish loosely with foil and bake for 20 minutes.
Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the edges are slightly golden.
Garnish with the remaining fresh parsley before serving.
Tips for Seamless Plant-Based Meals
Prep Ahead: The tofu ricotta and spinach mixture can be made a day or two in advance and stored in the fridge. You can even stuff the shells the day before and keep them covered in the baking dish, ready to pop in the oven.
Quality Ingredients: Opt for good-quality marinara sauce and fresh herbs for the best flavor.
Texture Control: For a smoother "ricotta," you can blend a portion of the tofu mixture in a food processor, then mix it with the hand-mashed portion for a balance of textures.
This collection of recipes is designed not just to satisfy, but to impress, showing everyone that a compassionate meal can be every bit as delicious and festive as any traditional spread.
