HAPPY St. PATRICK’S DAY!
if you are here from the FaveDiets blog hop, welcome to meals & moves! hope you stay awhile.
in this post you will see that i have a healthy dinner recipe followed by a festive st. patrick’s day treat which is featured on the FaveDiets page today.
and to those of you who are NOT here from the blog hop.. YO, thanks for being you and just reading my blog out of pure love.
so, it’s official. i am going to change my blog name to casseroles & moves. that is all marshall & i have been eating this week! wednesday’s dinner marked the third casserole in a row. it was the mister’s idea this time. i had requested that he make his famous tofu spaghetti for dinner, but he called me and asked if we could turn it into a tofu pasta casserole. who am i to tell my casserole-obsessed husband no?
the only stipulation i had was that he make the tofu marinara part of the casserole and i would assemble the rest. he agreed and got to work.
tofu marinara casserole.
- 1 block extra firm tofu, pressed for at least 2 hours
- 2 tsp freeze dried basil
- 1 TB olive oil
- 3-4 cloves fresh garlic, grated
- 1 red onion, diced
- 15 oz can diced tomatoes
- 15 oz can pizza sauce (can sub tomato sauce)
- 2 cups of steamed spaghetti squash
- 4 oz whole wheat pasta of any kind, cooked (we used shells & farfalle)
- as much parmesan cheese as you want
- salt & pepper
add the basil to the tofu.
in a skillet, combine olive oil, garlic and onion.
toss in the tofu once the onions start to soften up.
add tomatoes and pizza (or tomato) sauce. season with salt & pepper.
meanwhile, prepare your pasta and spaghetti squash.
in a large bowl, combine squash, pasta and tofu marinara. add 1/2 cup of parmesan (or more, or less, whatever floats your boat). pour mixture into baking dish.
top with more cheese (if you want) and bake at 375 degrees for about 20 minutes.
serve with veggies and garlic bread.. enjoy!
this casserole was insanely delicious. for all you meatless maniacs out there—GO MAKE THIS! even if you are a meat eater, chances are you will love this. it is a great recipe to try out tofu for the first time—all you do is crumble the tofu so it is seriously fool proof.
it would have been even better with mushrooms, but marshall hates them and i love him.
just call us the king and queen of casserole kingdom.. i am sure we will have another one tomorrow. and the next day. and probably the one after that.
after eating our delicious dinner, i got to work on a special st. patrick’s day treat for the office!
i followed my recipe for miniature white chocolate cheesecakes and colored the filling green for st. patty’s!
these are delicious and SO versatile.. you can make them any color and top them with anything (or nothing)—have fun and don’t be afraid to experiment.
hope you all remembered to wear your green. be back later for more st. patty’s ramblings!
1. do you like cheesecake? what’s your favorite cheesecake topper?
2. how do you feel about tofu? how often do you cook with it?
xo. janetha g.