Meat, chicken and fish priced crazy high all of a sudden?
As people are buying groceries to make dinner every night, increasing prices in the supermarket are causing a problem lately. It’s time to rethink our meals and embrace plant based and more inexpensive proteins.
Here are some delicious, healthy and cost effective recipes to make for dinner tonight!
Crispy Tofu and Vegetables
1 (12-ounce) package extra firm tofu
2 red peppers, seeded and sliced
2 zucchinis , diced large
1 red onion, diced large
1 bottle San J peanut sauce
4 tablespoons sesame oil
- Preheat oven to 400ºF.
- Cut tofu into large chunks, drain on a paper towel and then put them in a medium bowl.
- Put peppers, onions and zucchini in a separate bowl.
- In another, small bowl, mix the peanut sauce and sesame oil. Pour half of the mixture over into the tofu bowl and half into the vegetable bowl, tossing to coat ingredients with the sauce. Cover the bowls and put them in the refrigerator.
- Marinate for at least 1 hour or overnight.
- Place on a parchment-lined baking sheet
- Bake for 25 minutes.
Ingredient Tip: If you can make this dish just to save prep time you can marinate the cooking the ingredients earlier in the day and leave in the refrigerator.
Zesty Scallion Tuna Burgers
3 tablespoons sesame oil, divided
½ cup gluten-free or regular seasoned breadcrumbs
8 scallions, chopped
4 cloves garlic, minced
2 tablespoons gluten-free soy sauce
22 oz tuna
½ teaspoon onion powder
1 egg
Dash salt
Pinch pepper
- Place 1 tablespoon of sesame oil in a medium skillet.
- Add scallions and garlic, and sauté for 2 minutes, or until garlic is fragrant. Stir in soy sauce. Then, set aside to cool.
- In a large bowl, combine drained tuna, onion powder, egg, salt and pepper.
- Stir in scallion mixture and then form into 6 patties.
- Place in the refrigerator for 15 minutes.
- Heat the remaining sesame oil in the skillet and cook the burgers for 5 minutes per side over medium-high heat, or until browned.
- Then cover the skillet and simmer over low heat for 10 minutes, or until the burgers are cooked through.
Make-Ahead Tip: I like to make these burgers in advance and freeze them for when a quick meal is needed. Defrost them in the refrigerator in the morning before work, and they’ll be ready to be heated up quickly for dinner by the time you get home.
Vegan Bolognese Sauce
2 tablespoons olive oil
1medium onion, diced
3 carrots, peeled and diced
3 stalks celery , diced
24 oz., baby bella mushrooms, diced
2 cloves garlic, minced
2 cups walnuts
1 tsp pepper
1 tsp salt
1 tsp dried thyme
1 tsp oregano
1 cups green lentils
3 jars bottled sauce
1 cup vegetable broth
- Preheat oven to 400 degrees.
- Place walnuts and seasonings in a food processor.
- Spread processed nuts on a parchment lined sheet and bake for 15 minutes
- In large pot sauté onions with olive oil until brown. Add mushroom, carrots, celery and garlic to the pot. Once softened, add all other ingredients including the walnut mixture.
- Bring to a boil, cover and lower flame to a simmer for 1 ½ hours.
- Serve over pasta, rice or zoodles.
