Pinch of red pepper flakes Archives - SoyBoy Tofu & Tempeh

Description

SoyBoy Tofu Ravioli shines in this easy vegan recipe packed with fresh vegetables. It's a great meatless, dairy-free Italian entree for the vegans and vegetarians in your life!

Servings: 4-6

Instructions

Add a splash of olive oil to a large, heavy bottomed pot on medium to medium-high heat and sauté the chopped onion and pepper to soften a bit. After a couple of minutes, add the zucchini and eggplant, adding more olive oil as you need to as the eggplant absorbs it.
Stir that regularly and once the eggplant and zucchini have softened up quite a bit, add the minced garlic and a sprinkling of dried basil and dried oregano and an optional pinch of dried red pepper flakes.
Then add the two cans of crushed tomatoes, rinse each can with 1⁄4 - 1/3 cup of water, add the water to the pot and bring it up to a gentle simmer. (This recipe makes more sauce than needed for two packages of ravioli so you’ll have leftover sauce for another meal. Freeze it if you like.)
After the sauce simmers along for 10-15 minutes, add the tofu ravioli to a large pot of boiling water and cook according to directions.
Carefully drain the ravioli and serve with the chunky vegetable marinara over the top.

Print Recipe

Ingredients

2 13 oz packages SoyBoy Tofu Ravioli
1-1.5 cups peeled, rough chopped onion
1-1.5 cups deseeded, rough chopped Bell pepper
2-3 Tbs. olive oil (plus more as needed)
2 cups rough chopped zucchini (1” cubes)
2 cups rough chopped eggplant (1” cubes, skin on is okay)
2 large cloves garlic minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
Pinch of red pepper flakes to taste
2 28 oz cans crushed tomatoes
1/2-2/3 cup water for rinsing empty cans of crushed tomatoes
salt to taste

Share on Social!

Description

This quick and easy vegan recipe blends fresh veggies with sliced SoyBoy organic tofu and homemade vinaigrette for a bright, delicious summer salad. Hint: Let the salad sit out at room temperature a bit before serving so the tofu absorbs some of the vinaigrette.

Servings: 4

Instructions

Drain the 1 pound block of firm SoyBoy tofu in a colander or mesh strainer in the sink. (Use a clean kitchen towel to gently squeeze out more water if desired before slicing into 1⁄2” thick rectangles)
Add the rough chopped ripe tomato, thinly sliced cucumber, chopped basil and 1/4 cup thinly sliced red onion to a medium size mixing bowl.
Use another smaller mixing bowl to whisk together 1/3 cup olive oil, 2-3 Tbs. vinegar, 1 tsp. Dijon mustard and an optional pinch of red pepper flakes.
Add the dressing to the tomato and cucumber salad and very gently toss to coat.
Lay the sliced tofu out on a large platter, spoon the tomato and cucumber salad over the top of that and finish with a sprinkling of sea salt to taste.

Print Recipe