Tofu Recipes

Many people wonder about cooking with tofu: Its texture, it's bland, and it's hard to figure out what to do with it. These recipes should helpl work through all of those issues. Check out the Grilled Tofu, the Spicy Tofu with Vegetables, and the rest of today's yumminess. Enjoy!

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

GRILLED TOFU

This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."

Total Time: 20 minutes, plus 6 hours' marinating; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)

2 tablespoons safflower or canola oil, plus more for greasing grates

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1/3 cup low-sodium soy sauce

2 tablespoons turbinado sugar

1/2 teaspoon black pepper

2 tablespoons chopped scallions

Preparation

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.

In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.

Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.

Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.

Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2-1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

SMOKED TOFU FARFALLE CASSEROLE

This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.

Ingredients

4 tsp. olive oil

1 small yellow bell pepper, chopped (about 1 cup)

1-1/2 cups frozen baby peas

3 cloves garlic, minced (about 1 Tbs.)

2-1/2 tsp. minced fresh thyme

8 oz. farfalle pasta (bows)

1-3/4 cups low-fat milk

3 Tbs. all-purpose flour

3 oz. sharp Cheddar cheese, grated (about 3/4 cup)

6 oz. smoked tofu, diced

3 Tbs. Italian-seasoned breadcrumbs

Preparation

Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.

Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.

Chili

While many of us think of Chili as a fall or winter meal, there's no reason you can't have it during the summer. To that end, here are six vegetarian chili recipes to help you start the week, including Easy Vegan Tempeh Chili and Chipotle Veggie Chili. Enjoy!

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.

VEGETARIAN SKILLET CHILI

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.”

Yield: 4 servings; Time: 30 minutes

This was featured in “5 Easy Meals for the Distracted Cook,” and can be viewed online here.

Ingredients

For the Pickled Onions:

1 lime

1 red onion or shallot, thinly sliced

Salt, as needed

Sugar, as needed

For the Chili:

Olive or grapeseed oil

1 large onion, chopped

Garlic cloves, to taste, minced

Chile powder

Dried oregano

2 (15-ounce) cans beans, drained

1 (15-ounce) can diced tomatoes

Salt, to taste

Fresh cilantro, diced avocado and sour cream, for garnish (optional)

Preparation

Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.

Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.

Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.

BLACK BEAN CHILI

This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."

Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.

Ingredients

1 tablespoon olive oil

6 roma (plum) tomatoes, diced

2 red bell pepper, seeded and chopped

1 onion, chopped

10 fresh mushrooms, quartered

1 cup fresh corn kernels

1 jalapeno pepper, seeded and minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 (15 ounce) cans black beans, drained and rinsed

1-1/2 cups chicken broth or vegetable broth

1 teaspoon salt

Directions

Gather all ingredients.

Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.

Stir in black beans, broth, and salt; bring to a boil.

Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.

Stir the bean mixture back into the soup. Serve hot by itself or over rice.

CHIPOTLE VEGGIE CHILI

This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”

Prep Time: 15 min; Total Time: 50 min; Servings: 8

To view this online, click here.

Ingredients

1 cup chopped onion

1 cup seeded and chopped red bell pepper

1 cup chopped carrots

2 cloves garlic, minced

1 tablespoon vegetable oil

2 teaspoons ground cumin

1 can (28 oz.) crushed tomatoes

2 cups water

1 can (15 oz.) kidney beans, rinsed and drained

3 tablespoons finely chopped chipotle peppers in adobo sauce

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™

2 cups coarsely chopped zucchini

1/2 cup frozen whole corn kernels

Keebler® Club® Cornbread Cracker Bites Homestyle

Directions

In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.

Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.

EASY VEGAN TEMPEH CHILI

This is from OnTrackDiabetes, a site with some good information for diabetics and their families.

Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes

You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.

Ingredients

3 tablespoons olive oil

8 ounces tempeh

1 medium onion, chopped (about 1 cup)

1/2 red bell pepper, chopped (about 1 cup)

1/2 yellow bell pepper, chopped (about 1 cup)

1/2 orange bell pepper, chopped (about 1 cup)

1 stalk of celery, chopped

1 15-ounce can of organic pinto beans (undrained)

1 15-ounce can of organic kidney beans (drained)

2 15-ounce cans of fire-roasted diced tomatoes (undrained)

3/4 cup of water

3 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon cayenne (or to taste)

Directions

Heat olive oil in a large (6-quart) saucepan on medium heat.

Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.

Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.

Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.

Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.

Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium

VEGETARIAN CHILI

This comes from Robin Miller at the Food Network.

Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/robin-miller/vegetarian-chili-recipe-1917088.

Ingredients

1 (28-ounce) can diced tomatoes

4 cups reduced-sodium vegetable broth

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can white (cannellini) beans, rinsed and drained

1 (15-ounce) can red kidney beans, rinsed and drained

1 cup frozen baby lima beans or regular lima beans

1 cup chopped onion

1 green bell pepper, seeded and chopped

2 cloves garlic, minced

1 tablespoon minced pickled jalapeno (from can or jar)

2 tablespoons chili powder

2 tablespoons dried Mexican oregano or regular oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1 to 2 teaspoons hot sauce

1/3 cup couscous

1/2 cup shredded Monterey jack cheese

1/3 cup chopped fresh cilantro leaves

Salt and freshly ground black pepper

Directions

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.

Just before serving, top each serving with shredded cheese and cilantro.

Tofu

For years, Tofu got a bad rap: It's bland, the texture, what the heck can one do with it? Fortunately, the blandness and texture help it fit into so many recipes, thus taking care of the what to do with it part.

Check out these recipes, including Chocolate Tofu Ice Cream and Chocolate Tofu Chili. Enjoy!

CRISPY TOFU NUGGETS

This is from Jenné Claiborne in The New York Times cooking enewsletter. For this recipe, Jenné wrote, "Not sure about tofu? These tender nuggets will make you a fan. Though I haven’t eaten chicken since 2008, I still remember the juicy, tender chicken nuggets I loved when I was growing up, and their savory crispy coating. This vegan version, adapted from my cookbook, 'Sweet Potato Soul Vegan Vibes (Rodale Books, 2025), recreates that irresistible crunch."

Ready in: 45 minutes; Yield: 4

To view this online, go to https://cooking.nytimes.com/recipes/767029318-crispy-tofu-nuggets. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1 (14-ounce) block extra-firm tofu

2 tablespoons dill pickle brine or caper brine

2 tablespoons tamari

2 tablespoons extra-virgin olive oil

1/2 teaspoon organic cane sugar

1 tablespoon all-purpose flour

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon freshly ground black pepper

1/2 to 1 teaspoon sea salt, to taste

Cooking oil spray

Ketchup or vegan barbecue sauce, for serving

Preparation

Press the tofu: Take the tofu out of the package. Line a container big enough to hold the block of tofu with several layers of paper towels or a clean kitchen towel. Place the tofu on top and add several more layers of paper towels. Balance a heavy weight (like a pan with some canned goods in it) on top. Press for 20 minutes.

Heat the air fryer to 375 degrees.

Use your hands to break the pressed tofu into nugget-size pieces, dropping them into a large bowl. These can be as large or small as you’d like, but keep in mind that they will reduce in size as they cook.

In a separate bowl, mix the dill pickle brine, tamari, oil and sugar. Pour the mixture over the tofu and toss well. Sprinkle the flour, garlic powder, smoked paprika, pepper and salt over the tofu and stir to coat.

Spray a piece of parchment with some oil and place it on the bottom of the preheated air-fryer basket. Transfer the tofu into the basket and spread evenly. Spray more oil onto the tops of the tofu nuggets.

Cook in the air fryer for 20 minutes, flipping halfway through. If the tofu is still not crispy after 20 minutes, cook for another 5 minutes, watching carefully so it doesn’t burn.

Serve with ketchup.

Tips

To bake the tofu in the oven, heat the oven to 375 degrees. Line a baking sheet with parchment paper. Spread the nuggets out on the baking sheet evenly and spray with oil. Bake until golden brown and crispy on the edges, about 40 minutes, flipping halfway through.

Reheat leftover nuggets in an air fryer or toaster oven. In the air fryer, 5 minutes at 350 degrees should do the trick. In the oven, warm the nuggets at 350 degrees for 10 minutes. The tofu nuggets can be frozen for up to 3 months. Don’t thaw before reheating — just reheat from frozen, either in the air fryer or the oven, following the original cooking instructions.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2 1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

CHOCOLATE TOFU ICE CREAM

This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.

Ingredients

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

Directions

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

Tofu

While I had a tofu post just last week, I figured it wouldn't hurt to post six more tofu recipes. Check out the Grilled Tofu, the Spicy Tofu with Vegetables, and the rest of today's yumminess. Enjoy!

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

GRILLED TOFU

This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."

Total Time: 20 minutes, plus 6 hours' marinating; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)

2 tablespoons safflower or canola oil, plus more for greasing grates

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1/3 cup low-sodium soy sauce

2 tablespoons turbinado sugar

1/2 teaspoon black pepper

2 tablespoons chopped scallions

Preparation

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.

In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.

Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.

Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.

Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2-1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

SMOKED TOFU FARFALLE CASSEROLE

This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.

Ingredients

4 tsp. olive oil

1 small yellow bell pepper, chopped (about 1 cup)

1-1/2 cups frozen baby peas

3 cloves garlic, minced (about 1 Tbs.)

2-1/2 tsp. minced fresh thyme

8 oz. farfalle pasta (bows)

1-3/4 cups low-fat milk

3 Tbs. all-purpose flour

3 oz. sharp Cheddar cheese, grated (about 3/4 cup)

6 oz. smoked tofu, diced

3 Tbs. Italian-seasoned breadcrumbs

Preparation

Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.

Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.

Friday Recipes

It's finally Friday. Here are six vegetarian recipes to help you through the weekend, including Chocolate Tofu Chili and Louisiana Greens and “Sausage”. Enjoy!

SPICY BAKED SWEET POTATO FRIES

This is from Everyday Diabetic Recipes, and begins, "Chili powder gives our Spicy Baked Sweet Potato Fries the perfect kick, sure to get your gang excited about their new favorite side! Plus, using sweet potatoes instead of regular baking potatoes provides an added nutritional boost!"

Cook Time: 25 minutes; Serves: 6

To view this online, go to https://www.everydaydiabeticrecipes.com/Potatoes-Rice/Spicy-Baked-Sweet-Potato-Fries--6743.

Ingredients

1 tablespoon canola oil

2 teaspoons chili powder*

1 teaspoon salt

1/8 teaspoon ground red pepper*

3 large sweet potatoes (about 2-1/2 pounds), peeled and cut lengthwise into thin wedges

Directions

Preheat the oven to 425 degrees. Coat rimmed baking sheets with nonstick cooking spray.

In a large bowl, toss the potatoes with oil. In a small bowl, combine the chili powder, salt, and ground red pepper. Sprinkle over the potato wedges and toss until evenly coated.

Spread the potato wedges in a single layer on the baking sheets.

Bake for 25 to 30 minutes, or until golden and tender, turning once halfway through cooking time. Serve immediately.

Notes

To make this a gluten-free recipe, use nonstick cooking spray with no flour added, and seasonings with no added starch from a gluten-containing source.

If you're a fan of crispy fries, simply combine the seasonings with 2 beaten egg whites in a shallow dish. Coat the potato wedges with this mixture and bake as above. They'll crisp up in no time!

CHICKLESS POT PIE

This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy

Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback

Ingredients

1 cup thinly sliced carrots

1 cup frozen green peas

1 cup small diced potatoes

1/2 cup thinly sliced celery

1/3 cup finely chopped onion

1/2 cup butter substitute, such as Earth Balance

1/3 cup unbleached, all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon celery seed

1/4 teaspoon garlic powder

1-3/4 cups vegetable broth

2/3 cup almond milk

Two 9-inch unbaked pie crusts, lard free

Directions

Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.

In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.

In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.

Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.

LOUISIANA GREENS AND "SAUSAGE"

This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.

Ingredients

2 tsp. olive oil

1/4 tsp. crushed red pepper

4 cloves garlic, minced

1 medium-sized onion, coarsely chopped

1 14-oz. bulk-style soy "sausage"

16 oz. mixed greens, such as mustard, collard, turnip and spinach

2 1/2 Tbs. red wine vinegar

1/3 cup white wine or vegetable stock

2 cups vegetarian "chicken" stock, boiling

3/4 cup tomato sauce

1/2 Tbs. dried thyme

Preparation

Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.

Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.

CURRIED APPLES AND "CHICKEN"

This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.

Ingredients

2 Tbs. vegetable oil

1 1/2 tsp. ground turmeric

2 tsp. hot or mild curry powder, or to taste

1 onion, chopped

1 Tbs. grated fresh ginger

3/4 cup apple juice or apple cider

2 Tbs. cornstarch

1 6-oz. pkg. "chicken" strips

8 oz. sliced mushrooms

1 apple, cored and diced, skin on

1/2 cup dry-roasted peanuts for garnish

Preparation

Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.

Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.

To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.

BLACK BEAN FAJITA SKILLET

This is from Carolyn Hodges, M.S., RDN at Eating Well, and begins, "You can often find presliced and ready-to-cook fresh vegetables in your grocer's produce section. Use these to your advantage to cut down on dinnertime prep. Here, presliced fajita vegetables are sautéed with canned black beans and Southwest seasoning for a quick and easy Tex Mex-inspired meal. Plus, this recipe requires just three ingredients, not including basics like salt, pepper and oil. You can easily take your bowl up a notch by adding some cheese, sour cream or another tasty topping."

Active Time: 10 minutes; Total Time: 15 minutes; Servings: 2

To view this online, go to https://www.eatingwell.com/recipe/7886570/black-bean-fajita-skillet/.

Ingredients

1 tablespoon olive oil

1 (12-ounce) package sliced fajita vegetables (bell peppers and onions)

1 (15-ounce) can no-salt-added black beans, rinsed

1/2 teaspoon salt-free Southwest-style seasoning blend

1/4 teaspoon salt

1/4 cup coarsely shredded Cheddar cheese (1 ounce; optional)

Directions

Heat oil in a large skillet over medium heat. Add fajita vegetables and sauté until tender, about 10 minutes.

Stir in black beans, seasoning and salt; cook, stirring, until heated through, about 1 minute.

Divide the vegetables and beans between two bowls and top each with 2 tablespoons cheese, if using.

Monday Recipes

It's Monday again, time to get the work week started (unless you work Sundays, in which case, you've already started). If you're like me, your weekend wasn't quite long enough. But then, it never is.

In the meatime, here are six vegetarian recipes to get your week started just right, including Vegan Black Bean Enchiladas and Crispy Halloumi With Tomatoes and White Beans. Enjoy!

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.

VEGAN BLACK BEAN ENCHILADAS

This is from Emily Weinberger at the Food Network, and begins, "These vegan enchiladas are loaded with flavor and great for the entire family. Made with frozen corn, black beans and canned tomatoes, the filling couldn't be easier. As it simmers, it becomes rich and thickened with just a hint of smoke (thanks to the addition of some chipotle in adobo). We doubled down on the vegan Cheddar, rolling some up with the filling in corn tortillas, and also layering it on top of the casserole so it bakes to ooey-gooey-tangy perfection. A final sprinkle of cilantro, avocado and radishes adds freshness and crunch."

Active Time: 25 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-black-bean-enchiladas-13516031.

Ingredients

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

2 cloves garlic, minced

1 small onion, chopped

Kosher salt and freshly ground black pepper

1 tablespoon tomato paste

One 15-ounce can diced tomatoes

1 canned chipotle in adobo, chopped, plus 1 teaspoon adobo sauce

One 15-ounce can black beans, drained and rinsed

1 cup frozen corn

10 corn tortillas

One 19-ounce can vegan red enchilada sauce

16 slices vegan Cheddar (about 12 ounces)

Fresh cilantro leaves, chopped avocado, sliced radishes and hot sauce, for topping

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a large skillet over medium-high heat. Add the chili powder, cumin, garlic, onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the tomato paste and cook, stirring to combine, until the tomato paste is a deep brick red, 3 to 4 minutes. Add the diced tomatoes and chipotle with the adobo sauce and cook, stirring occasionally and mashing the tomatoes with a wooden spoon, until the sauce is thickened and reduced by a quarter, about 6 minutes. Add the beans, corn, 1/2 teaspoon salt and a few grinds of pepper and cook just until the beans and corn are warmed through, 3 to 4 minutes.

Microwave the tortillas so they are just warmed and more pliable, about 30 seconds. Spread 1/2 cup of the enchilada sauce on the bottom of a 13-by-9-inch baking dish. Pour the remaining enchilada sauce into a large shallow bowl or pie dish.

Dip each tortilla into the bowl of enchilada sauce to lightly coat. Place 1 slice of Cheddar inside each tortilla and fill with 2 heaping tablespoons of the black bean mixture. Fold the tortillas over the filling and transfer to the baking dish. Pour the remaining enchilada sauce over top of the tortillas and lay the remaining 6 cheese slices on top down the middle.

Bake until the cheese has melted and is turning brown in spots and the edges of the tortillas start to crisp, 15 to 20 minutes. Garnish with cilantro, avocado, radishes and hot sauce.

VEGETARIAN SHEPHERD'S PIE

This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"

Total Time: 1-3/4 hours; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

For the Topping

2 tablespoons kosher salt, plus more for seasoning

2 pounds russet potatoes, peeled and quartered (about 3 large)

6 tablespoons unsalted butter

1/2 cup whole milk

1/2 cup sour cream

1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)

Freshly ground black pepper

For the Filling

3/4 cup French lentils

4 sprigs thyme

3-1/2 cups vegetable broth

1 teaspoon kosher salt, plus more for seasoning

4 tablespoons butter

8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake

1 large leek, white part only, thinly sliced (about 1-1/2 cups)

2 medium carrots, peeled and diced (about 1 cup)

2 cloves garlic, minced

Freshly ground black pepper

2 tablespoons tomato paste

2 tablespoons flour

1 cup frozen peas, thawed

1 to 2 teaspoons fresh lemon juice

Preparation

In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.

Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.

Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.

Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.

Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

CRISPY HALLOUMI WITH TOMATOES AND WHITE BEANS

This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this recipe, Nargisse wrote, "This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special."

I had seen several recipes over the past year or so featuring halloumi, and had no idea what it was. This recipe got me interested enough to Google it. Turns out it's a type of cheese that lends itself well to grilling, etc., and has an interesting taste. Now I'm seriously wanting to try it, and will no doubt use this recipe as a starting point. Thanks, Nargisse!

Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. You might even find a new food to try!

Ingredients

Olive oil, as needed

1 pound cherry or grape tomatoes, halved lengthwise

2 garlic cloves, minced or pressed

1 tablespoon finely chopped parsley, plus more for serving

1 teaspoon honey, plus more for serving

1/2 teaspoon dried oregano or thyme

Salt and black pepper

1 (15-ounce) can cannellini beans, butter beans or navy beans, drained

1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices

1/2 lemon

Crusty bread (optional), for serving

Preparation

Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.

In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.

Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.

Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.

Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.

OVEN FRIED ONION RINGS

This is from Jeff Mauro on the Food Network.

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/jeff-mauro/oven-fried-onion-rings-recipe-2107782.

Ingredients

2 cups all-purpose flour

2 teaspoons smoked paprika

4 teaspoons kosher salt

2 cups buttermilk

4 eggs

3 cups panko breadcrumbs

4 tablespoons olive oil

2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick

Directions

Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.

In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.

In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.

Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.

Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.

WINTER VEGETABLE BEAN SOUP WITH PESTO

This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”

Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

2 medium carrots, diced (about 2/3 cup)

3 medium potato, peeled and diced (about 3 cups)

1 medium turnip, peeled and diced (about 1 cup)

2 large leeks, white part only, sliced (about 2 cups)

2 stalks celery, sliced (about 1 cup)

5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)

1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained

1 bay leaf

1/4 teaspoon crushed red pepper

Easy Basil Pesto

Directions

Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.

Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.

Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.

Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.

Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.

Monday Recipes

It's Monday, time to get the week started. If you're like me, your weekend wasn't quite long enough. But there's always next weekend to look forward to.

In the meantime, we still need to eat. Here are six vegetarian recipes to get your week started. Check out the Lemony Orzo w/Asparagus and Garlic Bread Crumbs, the Chocolate Tofu Chili, and the rest of today's offerings. Enjoy!

LOUISIANA GREENS AND "SAUSAGE"

This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.

Ingredients

2 tsp. olive oil

1/4 tsp. crushed red pepper

4 cloves garlic, minced

1 medium-sized onion, coarsely chopped

1 14-oz. bulk-style soy "sausage"

16 oz. mixed greens, such as mustard, collard, turnip and spinach

2 1/2 Tbs. red wine vinegar

1/3 cup white wine or vegetable stock

2 cups vegetarian "chicken" stock, boiling

3/4 cup tomato sauce

1/2 Tbs. dried thyme

Preparation

Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.

Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.

CURRIED APPLES AND "CHICKEN"

This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.

Ingredients

2 Tbs. vegetable oil

1 1/2 tsp. ground turmeric

2 tsp. hot or mild curry powder, or to taste

1 onion, chopped

1 Tbs. grated fresh ginger

3/4 cup apple juice or apple cider

2 Tbs. cornstarch

1 6-oz. pkg. "chicken" strips

8 oz. sliced mushrooms

1 apple, cored and diced, skin on

1/2 cup dry-roasted peanuts for garnish

Preparation

Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.

Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.

To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.

VEGAN MEATBALLS

This wonderful recipe is from Love & Lemons. If you've never checked out the site, I highly recommend that you do. Talk about great recipes...Wow! This recipe begins, "The BEST vegan meatballs! Made with mushrooms, walnuts, and black beans, they're crisp on the outside, tender in the middle, and full of savory flavor."

Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Serves: 4 to 6

To view this online, go to https://www.loveandlemons.com/vegan-meatballs/.

Ingredients

16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced

1 cup walnuts

1/2 cup coarsely chopped yellow onion

2 garlic cloves, grated

1/2 teaspoon sea salt, plus more for sprinkling

1/2 teaspoon freshly ground black pepper, plus more for sprinkling

1/2 teaspoon fennel seeds, toasted

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon ground sage

1-1/2 cups cooked black beans, drained and rinsed

1/4 cup whole rolled oats

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 tablespoon tomato paste

1 tablespoon ground flaxseed

1 tablespoon tamari

1 tablespoon balsamic vinegar

3/4 cup panko bread crumbs

Avocado oil, for the pan

Marinara sauce, for serving (for store bought, we love Rao's)

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 minutes, or until slightly shriveled around the edges.

In a food processor, place the walnuts, onion, garlic, salt, pepper, fennel seed, cumin, paprika, and sage. Pulse until coarsely ground, then add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well-combined but still has a few larger bean and mushroom chunks remaining.

Transfer the mixture to a large bowl and fold in the panko. Use a 2-tablespoon cookie scoop to portion the mixture, then use your hands to roll it into balls.

Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil. Add the vegan meatballs and cook, rotating the balls as they brown, until browned all around, about 5 minutes.

Transfer the skillet to the oven and bake for 20 minutes, or until the vegan meatballs are firm and lightly crisp around the edges.

Serve with marinara.

LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS

This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible."

Total Time: 20 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1021068-lemony-orzo-with-asparagus-and-garlic-bread-crumbs. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

Salt and black pepper

1 cup orzo

1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)

5 tablespoons extra-virgin olive oil

1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)

1/2 cup panko or homemade bread crumbs

1 small garlic clove, finely grated

1/4 cup finely grated Parmesan, plus more for serving

1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large

Preparation

Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.

While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.

In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.

Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

MAKE-AHEAD EGG, SPINACH AND FETA WRAPS

This is from Naz Deravian in The New York Times cooking enewsletter. For this recipe, Naz wrote, "Packed with protein, enough baby spinach to make Popeye proud, and punchy umami from sun-dried tomatoes and feta cheese, these wraps are ideal for make-ahead breakfasts. Feel free to customize by adding herbs like dill, parsley or cilantro, or a small handful of chopped roasted red peppers or pitted olives. The frittata-like egg mixture is baked in the oven in a baking pan and sliced into rectangles to fit easily on lavash wraps or burrito-size flour tortillas. If you don’t want to make wraps, you can simply serve the tender frittata by itself."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: 5 wraps

To view this online, go to https://cooking.nytimes.com/recipes/1026810-make-ahead-egg-spinach-and-feta-wraps. While you're at it, if you haven't already signed up forThe New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

Cooking spray or neutral oil, as needed

1/4 cup finely chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar (see Tip)

1 small yellow onion, finely chopped

Kosher salt (such as Diamond Crystal) and black pepper

5 to 6 ounces baby spinach (5 to 6 cups packed)

10 large eggs

1/2 cup/3 ounces crumbled feta

5 lavash wraps (about 10-by-12 inches) or burrito-size flour tortillas, at room temperature (see Tip)

Cream cheese, fresh goat cheese or flavored soft cheese, such as Boursin, optional

Preparation

Spray a 9-by-13-inch baking pan with cooking spray, making sure to spray the sides well. (Alternately, you can lightly brush with neutral oil.) Line the baking pan with parchment paper with overhang on at least two sides and spray the parchment paper with oil. Heat the oven to 375 degrees with the rack in the center position.

In a large skillet, heat the sun-dried tomato oil over medium heat. Add the onion and cook, stirring frequently, until golden, 8 to 10 minutes. Sprinkle with a little salt, add the sundried tomatoes and cook for 2 minutes, stirring frequently. Add the spinach, in batches if necessary, and cook, stirring frequently, just until wilted. (You don’t want the spinach to release any liquid.) Season with salt and pepper, keeping in mind you will also season the eggs. Remove from the heat.

Add the eggs to a large bowl, season with 1 teaspoon salt and 1/4 teaspoon pepper, and beat with a whisk or a fork until combined. Add the spinach mixture to the eggs and mix to combine. (Wipe out the skillet and set aside.) Transfer the egg mixture to the baking pan, spreading it out evenly. Top with the feta cheese and bake until the eggs are fully set and the cheese is melted, 10 to 15 minutes. Remove from the oven and allow to rest for 2 minutes.

Slide the frittata onto the cutting board. Slice the frittata widthwise into 5 equal rectangles (each about 2-1/2 inches wide). Place a lavash wrap on a work surface and spread with cream cheese, if using. Place a slice of frittata on the lavash, leaving a 2-inch border from the bottom. Bring the sides of the lavash in and then fold up the bottom, rolling up the lavash like a flat burrito. Repeat with the remaining lavash and frittata.

Heat the same skillet over medium. Spray each lavash wrap lightly with oil on both sides. Place seam side down on the pan and cook until the lavash is warmed through and slightly golden on each side, 3 to 4 minutes per side. (Take care not to cook too long so the lavash doesn’t get crispy.) Slice in half, on the diagonal if you like, and serve. (To make ahead, wrap the pan-cooked egg wraps in foil and keep in the fridge for 3 days, or the freezer for 3 months. Reheat in the microwave, in a skillet over low heat, or in the oven at 350 degrees.)

Tips

Instead of sun-dried tomato oil, you can substitute olive oil.

Cold lavash is harder to wrap and can tear, so be sure to take the lavash out of the fridge for a few minutes before wrapping.

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.