Tofu and Vegetable Spaghetti + Cleaning out the fridge

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I find that dance breaks while doing endless hours of studying is extremely beneficial. If you haven’t tried it, then you’ll be amazed the wonders you’ll experience. Sometimes it’s dancing to a non-existent tune that includes some fantastic air guitar. Or sometimes it includes The Miracle from U2’s new album with a fabulous ball-point pen microphone, and then it turns into some Taylor Swift cause…dancing.

Then of course food is a great break from the pile of books on my desk, so into this delicious Tofu and Vegetable Spaghetti!

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Upon opening my fridge I realized that I really needed to go grocery shopping, which will be done tomorrow I promise! But by stirring together almost all the contents of my fridge, I came up with a delicious plate of pasta. It’s one of those dishes that was so yummy that it is definitely going to be made again! Plus, the possibilities are endless, you can really add whatever vegetables you have in your fridge and I’m sure it would still taste fabulous.

I also accomplished my first full week of university! So here’s a picture of my celebratory latte…and it was only $2! What a deal. (There was also a white chocolate and pistachio biscotti involved…so much deliciousness)

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Here’s to another week! And lots of dance breaks.

Tofu and Vegetable Spaghetti~makes 2-3 servings

  • Roughly 85g whole grain spaghetti
  • 1 TB olive oil
  • 1/2 lb tofu, diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 zucchini, diced
  • 1 roma tomato, diced
  • 1/4 of a green bell pepper, diced
  • roughly 1/2 cup pasta sauce (I used store bought)
  • grated mozzarella or parmesan cheese
  • pepper to taste

Heat oil in a non-stick skillet on medium heat and add tofu. At the same time, put a pot of water on to boil for your pasta.

Fry tofu until golden and crispy, remove from pan and set aside. By this time your water should be boiling, so add your pasta and a pinch of salt ~remember to stir your pasta every few minutes

Using the same non-stick skillet you cooked your tofu in, add in the onion, garlic, zucchini, tomato and green bell pepper. Turn down heat and continue to stir. Add a few tablespoons of water to the pan and continue cooking the vegetables for 2-3 minutes. They will release their own water as well, so don’t add too much water. Turn up the heat back to medium and cook vegetables until most of the water has cooked off. Stir in the pasta sauce and cooked tofu and heat through.

By this time your pasta should be done, so drain your pasta and add it to the skillet with the vegetables and tofu. Stir together and serve topped with shredded cheese and a sprinkle of pepper.

Enjoy!

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