Chef:  Denise Kling-Pelto
Makes:  8 servings
Prep Time:  10 Minutes
Cook Time:  10 Minutes
Total Time:  20 Minutes 

(Does not include time to make the crumbles) See Recipe below

 

For Salad

Ingredients

  • 1 12 oz pkg of whole grain pasta 
  • 1 can black beans thoroughly rinsed
  • 2 6 oz containers of whole fresh raspberries
  • 1/2 c walnut halves
  • 1 small chopped sweet or red onion
  • 2 c of blanched broccoli  mini florets  
  • ¾-1 c oil free raspberry vinaigrette

Directions

  1. Bring 2 quarts of water to a boil and cook according to package
  2. Meanwhile, cut off broccoli stems to the crown, separate into mini florets approximately ½ a head
  3. Place broccoli mini florets in steamer until tender, not fully cooked.  Approximately 3 minutes.
  4. Once pasta is finished cooking, rinse well in cold water; drain
  5. Place black beans in a colander and thoroughly rinse
  6. Place pasta, black beans, mini broccoli florets and the rest of the ingredients in a large bowl.  Cover w/ raspberry vinaigrette.
  7. Toss 

For Tofu Crumbles 

Makes:  2 cups/recipe
Not including tofu prep freezing, thawing and pressing
Prep Time:  10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes

Ingredients

  • 1 pkg lowfat tofu
  • 2 T low sodium soy sauce or liquid aminos
  • 1 T maple syrup/brown rice syrup

Directions

  1. Freeze the tofu the day before
  2. Leave in refrigerator overnight to thaw
  3. Drain liquid
  4. Press out remaining liquid by placing in a thick kitchen towel.  Press down with bricks or a weighty book, weight, etc.  Leave approximately 1 hour.  
  5. Break tofu up in bowl
  6. Whisk low sodium soy sauce or amino acid and maple syrup
  7. Pour liquid over your tofu
  8. Turn into a hot pan
  9. Continually turn over until browned a bit crispy.  
  10. Do not burn
  11. Sprinkle over you Raspberry Pasta Salad or anything that receives savory flavor well.

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