Ingredients:

• 4 medium-large red-skinned potatoes, scrubbed and microwaved until done but still firm
• 1 pound tofu, well-drained and blotted and cut into 3/4-inch chunks
• 2/3 cup (or as needed) natural barbecue sauce

Direction:

Preheat the oven’s broiler.When the potatoes are cool enough to handle, cut them into 1-inch chunks. Starting with potato, alternate the potato and tofu chunks on metal skewers. There should be enough for 8 average-length skewers. Place on a foil-lined baking sheet and brush the kebabs generously with barbecue sauce.Broil for 5 minutes, then turn to the other side very carefully, wearing a long oven mitt. Broil for another 5 minutes. If desired, turn once again and broil for another 5 minutes.
Remove from the oven and serve at once.

Ingredients:

• 4 cups cooked grain of your choice (quinoa, bulgur,
• rice, couscous, or other)
• 1 16- to 20-ounce can beans of your choice (pinto, black, or pink beans, black-eyed peas, chickpeas, or other), drained and rinsed
• 1 cup prepared salsa, or more to taste
• Salt and freshly ground pepper to taste

Direction:

Combine all the ingredients in a large saucepan and heat slowly until well heated through. Serve at once.

Ingredients:

• 2 large crowns broccoli, cut into bite-sized florets
• 1 pound well-drained firm or extra-firm tofu, diced
• 3/4 cup spicy Thai peanut sauce, preferably reduced-fat.

Direction:

Steam the broccoli florets in a covered wok or stir-fry pan with about 1/2 inch of water at the bottom, until tender-crisp.Very gently stir in the tofu dice and peanut sauce. Cook over medium heat until heated through. Add salt to taste and serve at once.

Use hearty pasta from the frozen foods section for this filling dish. All you need to complete this meal is a bountiful tossed salad and some fresh bread.

 

Ingredinets:

• 1 16-ounce bag frozen cheese tortellini, ravioli, ricotta cavatelli, or gnocchi
• 2 16-ounce cans pink beans, drained and rinsed
• 1 28-ounce jar good-quality chunky marinara sauce

Direction:

Bring water to a boil in a large pot and cook the frozen pasta according to package directions. Just before draining, add the beans to the water and cook briefly to heat them. Drain the mixture well and transfer to a serving container.

Stir in the marinara sauce and serve at once.

Ingredients:

• 4 large baking potatoes
• 1 cup marinara sauce, or more as needed
• 1 to 1/2 cups grated part-skim mozzarella cheese

 

Direction:
Bake or microwave the potatoes until done. When cool enough to handle, cut each in half lengthwise. Fluff the inside of each potato half with a fork.

Spread about 2 tablespoons of pizza sauce on each potato half, followed by 2 to 3 tablespoons grated cheese. Bake in a preheated 400-degree oven for 10 minutes, or until the cheese is bubbly. Serve at once.