I’ve been out of town most of this week – leaving my teacher husband with the kids, while it snowed repeatedly during the week report cards are due. So when I picked up the kids from school and got home (later than usual), there were dishes to do before starting dinner. What I needed was something simple that the kids would eat.
Dinner tonight was rotini with leftover tomato sauce, garlic bread and tofu baked in garlic/tofu marinade smothered in tomato sauce and melted Daiya cheese.
My son’s not a tomato sauce fan but he’ll tolerate some on his pasta if it’s topped with nutritional yeast. I didn’t bother putting any sauce on the tofu. If you have a picky eater, this meal is worth a try. It was gone before I could say, “eat with your fork!”
The garlic bread is whole wheat store-bought bread with vegan butter and the Daiya cheese melted under the broiler. My daughter likes powdered garlic granules but my son was hanging around when I mentioned them, he ran away and hid under the table. This is the drama that ensues when they’re overtired and hungry.
If I had had enough energy, I would have used real garlic for the adults but it didn’t happen tonight.
Here’s how I made the tofu.
Garlic/olive oil baked tofu in tomato sauce and cheese
Preheat the oven to 350.
- 1 Tbsp olive oil
- 1 Tbsp soy sauce (gives it some flavour)
- 2 cloves garlic, minced
- 1 block tofu
- 1/4 cup tomato sauce
- 1/4 cup vegan cheese
While the oven is preheating, mix the marinade in a wide dish. Slice the tofu into the thinest slices you can (I was able to make 6 slices). Rub each slice in the marinade and let it sit while the oven is heating.
When the oven is ready, bake the tofu for 20 minutes. When the tofu is cooked, flip it and put a spoonful of tomato sauce on each slice. Sprinkle it with a bit of cheese and broil until melted.
Serve with whole wheat pasta and whole wheat garlic bread and you’ve got an easy, nutritious meal that the kids will scarf down. Good luck!