Sesame-Maple Roasted Tofu

1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
1 medium red onion, sliced
2 teaspoons canola oil
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon tahini
1 tablespoon reduced-sodium soy sauce
2 teaspoons pure maple syrup
1 teaspoon cider vinegar
3 cups sugar snap peas, trimmed
1 tablespoon sesame seeds


DIRECTIONS:  

1. Preheat oven to 450°F.
2. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.
3. Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined. Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.

Serves:  4 (Serving:  1-1/4 cup)  Serve with Udon noodles

Calories:  197

Fat:  12g

Protein:  11g

Carbs:  13g

Stanford Inn Enchilada

This recipe makes an extra 1 1/2 cups of Salsa Cruda; try it on tempeh or polenta.

Chipotle Salsa
1 Tbs. olive oil
1 small yellow onion, diced (1 cup)
1 1/2 cloves garlic, minced (1 1/2 tsp.)
1 Tbs. dried oregano, chopped
2 tsp. ground chipotle chile powder
1 1/2 tsp. Sucanat natural cane sugar
1 tsp. ground black pepper
1 14.5-oz. can diced tomatoes

Salsa Cruda
1 1/2 lb. Roma tomatoes, diced (4 cups)
1 small red onion, diced (3/4 cup)
1/2 cup chopped cilantro
2 Tbs. lime juice
1 1/2 tsp. minced jalapeño chile

Enchiladas
2/3 cup quinoa
12 oz. fresh spinach leaves, rinsed
8 6-inch corn tortillas

DIRECTIONS

1. To make Chipotle Salsa: Heat oil in saucepan over medium heat. Add onion; sauté 5 to 7 minutes, or until translucent. Add garlic; sauté 2 minutes. Add oregano, chipotle chile powder, sugar, and pepper; sauté 2 minutes more. Stir in tomatoes and 3/4 cup water; reduce heat to medium-low. Simmer 20 minutes. Remove from heat, and purée until smooth in blender or food processor.

2. To make Salsa Cruda: Combine all ingredients in large bowl. Season with salt and pepper, if desired. Set aside.

3. To make Enchiladas: Bring quinoa and 1 1/3 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 15 minutes, or until water is absorbed.

4. Steam spinach in large skillet 3 to 4 minutes, or until wilted but still bright green. Drain excess liquid; keep warm.

5. Bring Chipotle Salsa to a simmer in skillet over medium-low heat. Dip tortillas, one at time, into Chipotle Salsa, turning to coat. Leave in skillet 3 minutes to soak. Cool slightly.

6. Set 1 tortilla on work surface; fill with 1/4 cup each quinoa and spinach; roll up. Repeat with remaining tortillas, quinoa, and spinach. To serve, place 2 Enchiladas on each plate; top with 1/4 cup Chipotle Salsa and 1/4 cup Salsa Cruda.

Serves: 4
Serving size: 2 enchiladas with 1/4 cup chipotle salsa and 1/4 cup salsa cruda.

**** WARNING!!!! *****

This recipe took me almost TWO HOURS to make!!! It was delicious, but very loooooooong. I would make it again but maybe starting on a Saturday afternoon instead of a weeknight!

Hawaiian-Style Sweet-and-Sour Roasted Pineapple and Bell Peppers

• 3 cups cubed fresh pineapple
• 1 medium red bell pepper, cubed (1 1/2 cups)
• 1 medium red onion, cut into thin wedges (1 1/2 cups)
• 1 Tbs. toasted sesame oil
• 1 Tbs. vegetable oil
• 1 Tbs. dark or light brown sugar
• 1 Tbs. sweetened coconut flakes, optional
• 1 Tbs. lime juice

DIRECTIONS

1. Preheat oven to 400°F. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
2. Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.

Serves 6

Serving size: 1-cup

Calories: 108

Protein: <1g

Fat: 5g

Carbs: 17g

**** (out of 5-star rating)

Yum! All I have to say. I made this for my lunch and threw it over warmed brown rice to make it a complete meal.

Roasted Vegetable Wrap

• 12 thin asparagus spears, trimmed
• 1 small red bell pepper, cut into 1/2-inch strips (1 cup)
• 1 small yellow pepper, cut into 1/2-inch strips (1 cup)
• 1 small zucchini, cut into 1/4-inch-thick rounds (1 cup)
• 1 Tbs. olive oil
• 1/2 cup white beans
• 1 small clove garlic, minced (1/2 tsp.)
• 1/2 tsp. red chile sauce, such as sriracha
• 2 8-inch whole-grain tortillas
• 6 small whole basil leaves
• 8 thin slices red onion
• 1 cup baby arugula leaves

DIRECTIONS

1. Preheat oven to 450 F. Toss together asparagus, bell peppers, zucchini, onions and oil in a large bowl and then spread evenly on large baking sheet. Season with salt and pepper, if desired. Cook for 15 minutes and then check- vegetables should start looking brown or caramelized. If not done- keep cooking and checking veggies every 5 minutes until done.
2. Mash together beans, garlic, and chile sauce in small bowl until smooth.
3. Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.

Serves 2

Serving: One whole wrap

Calories: 228

Fat: 3g

Protein: 11g

Carb: 51g

**** (Star-rating out of 5)

Made this for dinner- husband liked, but didn't love, but said he would eat it again. When I asked why he didn't love it his answer was "it's not Chipotle". Oh well- can't win em all!!!