Meatless Monday*


Zucchini noodles w/ garlic, baby tomatoes, and spinach topped with garlic-Parmesan tofu

In my pantry today:

  • 2 M zucchini
  • 2 c cherry tomatoes, quartered
  • 1.5 c fresh spinach, chopped
  • 1/2 block extra firm tofu, pressed and cubed
  • 1/3 c minced garlic
  • 1/2 c olive oil
  • 1/2 c vegetable broth
  • 1/2 tsp. Tamari
  • 1/2-3/4c Parmesan-Romano-Asiago blend
  • 1 tsp dried basil (fresh would’ve been preferable)
  • cracked black pepper to taste

First thing’s first: marinate that tofu for at least 15m in the vegetable broth, Tamari, a little pepper, and 1-2 tbsp of minced garlic. Stick it back in the fridge and assure it that patience is a virtue.


At first I lolled, then I loved.

Turn a large pan onto ML, add 2/3 of your oil and put the remaining garlic in with your tomatoes; they’ll get the party started. Go ahead and throw in the basil while everyone’s mingling.

Next, use your Vegetti to entice noodles from your zucchini. Let them sit in a drainer for a few minutes in case they happen to be of the soppier squash ilk. This gives everyone else a few more minutes to get to know one another. Heck, add some pepper: this is a par-tay.

If it’s been at least 15 minutes (or up to 30), you can heat the rest of your oil in another small pan over M. Once heat is achieved in earnest, add your tofu chunks one by one (so as not to get any liquid in the pan). After a minute or three, flip each piece to brown the opposite side. If you hate the simpering white sides for staring at you, rotate the pieces onto every flat surface available… I like to do this for as long as I can stand being over a hot stove, but there’s not real right or wrong here: your tofu can technically be eaten raw.

While the tofu cooks, turn the other pan up to M and add spinach. When that starts to wilt, add zucchini noodles and toss until well coated (about a minute). Cover pan and turn to L, let everything sit for 5 minutes.

When the tofu pieces are mottled brown on all the sides you desire, put them in a dish and toss with the cheese blend until well-coated. Serve on top of “noodles.” Feeds 2 more than adequately.

  • What I did right: gluten-free, vegetable heavy, no carbs, good fats (olive oil), no additional salt on the vegetables, cooked tofu even my wife wanted more of
  • What I did wrong: cheese is a no-no, and tofu isn’t far behind it (it is at least organic/GMO-free). I’d prefer to eat vegetarian all the time, but animal protein is too important a part of this diet — most nights, there’ll be something’s baby on a plate.
  • What I might do next time: Add a little turmeric to the olive oil and tomatoes; serve with chicken

*I actually made this last night, but since today is Monday…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s