Veggie Pasta Toss

Ingredients
onion
mushrooms
zucchini
broccoli florets
green, red, and yellow peppers
fresh spinach
tomato
Italian seasoning

cooked whole wheat pasta

Directions
Chop and saute onions, mushrooms, zucchini, broccoli florets, and peppers. Add spinach until just barely wilted. Toss in diced tomato for a minute. Season with Italian seasoning, and toss with cooked pasta.

Vegetable Tofu Scrambler

Serves: 3
Serving Size: 4 oz.

Tofu is high in protein and calcium, low in fat and sodium, and cholesterol-free. Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net), Arsenal Pulp Press.

INGREDIENTS

• 1/2 medium onion
• 4 - 5 mushrooms, sliced
• splash of olive oil
• 1 (12-ounce) pkg firm tofu, crumbled
• 1-2 tsp curry powder
• pepper (to taste)
• salsa (to taste)
• 2 stalks green onions, chopped

DIRECTIONS

1. In a large saucepan, add the onions and mushrooms to a splash of oil and saute on medium-high heat until the onions are translucent.
2. Crumble tofu and add to saucepan.
3. Add the curry and pepper.
4. Sauté 10-12 minutes until moisture has evaporated.
5. Add salsa and green onions and scramble on high heat for 2 to 4 minutes.

Note: you could also add any other veggies you have kicking around.

NUTRITION INFO
Calories: 133
Fat: 7.8 g
Carbohydrates: 7.3 g
Protein: 9.4 g