April 5, 2010
“Watch Me Squash This $#I@”- Baked Tofu with Veggie Squash Hash After having a lovely day in LA, hiking Runyon and doing my weekly Trader Joe’s run, I had my sister over for dinner.  Her only requests for dinner were, “Can you make something hot, vegan and not grainy.”  With that sort of description, I could have pretty much made anything.  So in an effort to sharpen my knife skills (ba da bum), I decided to create a quasi-ratatouille. This meal probably cost no more than $10-15 for 2 people and we had tons of left overs! What You Need: 1/2 Package of Tofu (drained and patted dry) 2 Medium Zucchini (medium dice) 2 Yellow Squash (medium dice) 1 Medium Size Onion (medium dice) 3 Roma Tomatoes (medium dice) 1/4 Cup Veggie Stock 1 Tbsp. Mushroom Consomme 1 1/2 Tsp. Crushed Garlic 1/4 Cup Chopped Black Olives Feta Cheese (optional) Cumin (to taste) Thyme (to taste) Salt/Pepper (to taste) Garlic Powder (to taste) 1. Grease large pan and set to medium heat.  Once pan is heated, toss in the onions and cook until they have softened.  Next, add the squash/zucchini, veggie stock, olives and mushroom consomme.  Allow the veggies to cook in the liquid until they are tender.  2. Next, add in the tomatoes and seasonings to taste.  Turn the heat down to low.  Allow to simmer.  Meanwhile, grease a small skillet and set on medium-high heat.  While pan is heating, run cumin powder onto both sides of the tofu.  Toss the tofu into the heated pan and cook on both sides until it browns. 3. When you’re ready to serve, top the veggies with crumbled feta cheese. Don’t forget to join my Ning network!!!! You all know I love to name my dishes after either a movie quote, song lyric or something in pop culture.  Today’s dish is named from a movie quote, can you guess it?

“Watch Me Squash This $#I@”- Baked Tofu with Veggie Squash Hash

After having a lovely day in LA, hiking Runyon and doing my weekly Trader Joe’s run, I had my sister over for dinner.  Her only requests for dinner were, “Can you make something hot, vegan and not grainy.”  With that sort of description, I could have pretty much made anything.  So in an effort to sharpen my knife skills (ba da bum), I decided to create a quasi-ratatouille.

This meal probably cost no more than $10-15 for 2 people and we had tons of left overs!

What You Need:

1/2 Package of Tofu (drained and patted dry)

2 Medium Zucchini (medium dice)

2 Yellow Squash (medium dice)

1 Medium Size Onion (medium dice)

3 Roma Tomatoes (medium dice)

1/4 Cup Veggie Stock

1 Tbsp. Mushroom Consomme

1 1/2 Tsp. Crushed Garlic

1/4 Cup Chopped Black Olives

Feta Cheese (optional)

Cumin (to taste)

Thyme (to taste)

Salt/Pepper (to taste)

Garlic Powder (to taste)

1. Grease large pan and set to medium heat.  Once pan is heated, toss in the onions and cook until they have softened.  Next, add the squash/zucchini, veggie stock, olives and mushroom consomme.  Allow the veggies to cook in the liquid until they are tender. 

2. Next, add in the tomatoes and seasonings to taste.  Turn the heat down to low.  Allow to simmer.  Meanwhile, grease a small skillet and set on medium-high heat.  While pan is heating, run cumin powder onto both sides of the tofu.  Toss the tofu into the heated pan and cook on both sides until it browns.

3. When you’re ready to serve, top the veggies with crumbled feta cheese.

Don’t forget to join my Ning network!!!!

You all know I love to name my dishes after either a movie quote, song lyric or something in pop culture.  Today’s dish is named from a movie quote, can you guess it?

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