Tofu Taco Salad

Not the prettiest picture, but hey - it's a quick weeknight recipe! Tofu is a great base ingredient - it quickly absorbs the flavors of seasonings and can be prepared in countless ways. In search of a fast weeknight meal, I diced up some extra firm tofu, seasoned it with organic taco seasoning and crisped it up in a pan. The key to getting slightly crunchy tofu isn't frying, it's in pressing all the water out of the tofu before you season it. 

My favorite dressing base lately has been non-fat Chobani Greek yogurt! You'd think we were sponsored by them (sadly, we're not). Equal parts Greek yogurt and salsa - voila fake Tex-Mex Ranch dressing! Feeling hungry? Add a handful of black beans. Craving salt? Add a few chips. The possibilities are endless, enjoy!

Serves 2

INGREDIENTS:

• 14oz package organic extra firm tofu
• 2 Tbsp organic taco seasoning (try to find something natural)
• 2 cups each chopped romaine and iceberg
• handful cherry tomatoes
• half yellow bell pepper, diced
• 1 avocado, peeled, pitted and cubed
• 4 mushrooms, sliced
• pinch or two of Daiya cheddar
• 2 spoonfuls non-fat Greek Yogurt
• 2 spoonfuls salsa

DIRECTIONS:

1. Drain tofu, slice into 1/4" slices and set on paper towels. Layer with more towels and press until dry.
2. Toss tofu with taco seasoning. Spray large pan with cooking spray and heat over medium-high.
3. Add tofu and cook until crisp and lightly browned, about 8 minutes.
4. Remove from heat and set aside.
5. Stir Greek yogurt and salsa. Dress lettuce to your liking. 
6. Divide lettuce between two plates, arrange other ingredients between the two plates.
7. Top with tofu and Daiya

Asparagus + Potato 'Cream' Soup

I've always shied away from creamy pureed soups as they tend to be low in nutrition and heavy in fat. When I saw this soup in Eating Clean, I snagged the opportunity to experiment with it and make it extremely low lactose*! I'm still not eating any dairy (except eggs and greek yogurt) and my body feels so, so, so much better!!

We used a combination of plain soy milk and fat free Chobani Greek yogurt as the "cream". I think it really allows the spring fresh flavors of the asparagus to shine. Topped with succulent crab (or not if you're vegetarian), minced bell peppers and a few peppery home-made croutons this was a perfect dinner.

Serves 6 (first course 1 cup servings)

INGREDIENTS:

• 1 Tbsp extra virgin olive oil
• 1.5 lb asparagus, bottoms snapped off and rest of stalk cut into 1" pcs
• 3 medium white rose potatoes, roughly chopped
• 3 cloves garlic, minced
• 1/2 white onion, chopped
• 2 tsp dried basil
• 1 Tbsp wheat flour
• 2 cups broth (chicken or vegetable)
• 1 cup water
• salt and cracked pepper to taste
• 1/2c +/- soy milk
• 1/2c +/- greek yogurt (plain non-fat, we recommend Chobani because it's awesome)
• Optional Garnishes : lump crab meat, minced bell pepper, homemade croutons (baguette+pepper baked), chickpeas, possibilities are endless!

DIRECTIONS:

1. Heat 1 Tbsp olive oil in pan over medium high heat. Add onion and garlic and cook 2-3 minutes.
2. Add flour and stir 1-2 minutes until golden brown.
3. Add asparagus, potatoes, broth, water and basil. Bring to a boil.
4. Cover and keep at a high simmer until potatoes are tender.
5. Remove from heat and carefully transfer to food processor or blender and puree until smooth. Add soy milk and greek yogurt (add more milk if a thinner consistency is desired) and puree until blended.
6. Transfer back to pot and rewarm over medium heat.
7. Serve and garnish as desired!

*Vegetarian/Vegan: Simply omit crab meat and greek yogurt!
*Greek Yogurt is extremely low lactose and does not bother my stomach. Everyone's different :)

Pasta with Arugula, Sausage and Tomatoes

Busy, busy, busy! We're smack dab in the middle of our training and we've got a little over a month until our first race of the season (OC International Triathlon). Want to know more? Head on over to Eternal Recess for rambling journal entries detailing the exciting life of triathlon.

We found ourselves with a huge box of arugula leftover from something we made earlier in the week. I tend to think of arugula as a bit too peppery to eat much on it's own, but it transforms into something else entirely when cooked! Who knew? This meal is a keeper and it takes 10 minutes.

Vegan? Use vegan sausage! Vegetarian? Feel free to use real cheese. Dairy-free like me? Use Daiya Mozzarella!

Serves 4
INGREDIENTS:

• 12 oz wheat pasta shells or spirals
• 1 pkg chicken or vegan or vegetarian sausage, sliced
• 3 cloves garlic, minced
• 1/2 onion, chopped
• 1 tsp olive oil
• 2 cups cherry tomatoes
• 8 cups arugula
• 1/2 cup Daiya Mozzarella
• 1 cup reserved pasta water
• 1 Tbsp balsamic mustard (or use 1 tsp dijon and 1 tsp balsamic)

DIRECTIONS:

1. Bring water to boil for pasta. Cook pasta according to directions. Reserve 1 cup cooking liquid. Drain pasta and set aside.
2. Meanwhile, heat 1tsp olive oil in large pan over medium-high heat. Add sausage, onions and garlic and cook until browned on both sides of slices, about 5-10 minutes. Reduce heat to medium and add tomatoes and arugula. Cover and cook over medium-low, stirring occasionally until arugula is wilted.
3. Toss pasta with sausage mixture. 
4. In small pan, bring reserved pasta water to a simmer over high heat. Whisk in daiya cheese and mustard until melted.
5. Quickly stir into pasta and heat through until warm.