Tofu, really??? I can’t believe that I’m eating tofu, either. In its defense, it really has no taste except the seasonings that you add. And, I like that it’s not greasy or tough like some meat can be. It cooks up really fast and with our record-breaking heat in Atlanta lately, the quick, stove-top dinners are the best.
- 1/2 of a 14 ounce package of light, firm tofu packed in water (I used Nasoya brand)
- 1 tablespoon olive oil
- 1/2 pound asparagus, chopped
- 5 radishes, sliced
- 1/2 teaspoon dried basil
- salt and pepper to taste
- 2 medium tomatoes, coarsely chopped
- 2 tablespoons garlic butter (or you can add a clove of garlic and 2 T butter)
- 2 tablespoons chopped fresh basil leaves
- 1 7-ounce package three cheese ravioletti ( found in the refrigerated section of the store)
- Parmesan cheese
Add ravioletti to boiling water. Cook according to package directions. (about 5 minutes). Heat olive oil in a nonstick skillet. Crumble the tofu in the skillet and cook until slightly browned. If you really don’t like tofu, you can use chicken. Add the asparagus, radishes, and dried basil; cook until asparagus is desired tenderness. Add the tomatoes, garlic butter and fresh basil leaves. Cook a few more minutes. Stir in the ravioletti and adjust the seasonings. Serve with a sprinkling of Parmesan cheese.
This dinner was fast, easy and good. I’ll show you what we did with the other half of the package of tofu tomorrow. I bet you won’t be able to sleep tonight wondering what it will be. 🙂