Tofu Ravioletti

Tofu Ravioletti

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.


Tofu Ravioletti

  • 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.  🙂


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