Tofu-and-Cabbage & Red Pepper Pasta : Two Fast, Tasty, Ugly Recipes

Here are two new recipe ideas (too casual to really call recipes). Tofu-and-Cabbage is something we make a LOT -- it's very fast, very nutritious, cheap, and strangely we both crave it pretty often (more than once a week, even). Red Pepper(s) Pasta I made tonight -- also fast, easy, tasty, and nutritious, and it's fun because it has three different red peppers in it. Unfortunately, both yield results that aren't what you'd call photogenic.

Tofu-and-Cabbage

1 brick silken or regular tofu -- really, any kind -- chopped into small pieces
1/2 medium head green cabbage
2 cloves garlic, diced
1/2 large onion, chopped or diced
1-2 tbsp vegetable oil
1 tbsp sesame oil
1 very heaping tbsp peanut butter
1/2 tsp Sriracha or other hot sauce
2-3 tbsp low-sodium soy sauce
1/2 tsp ground ginger

Heat the vegetable oil over medium-high heat. Add the cabbage and onions. Cook about five minutes, until the cabbage has begun to wilt. Add the sesame oil and tofu, and work with your wooden spoon to crumble it into small pieces. Add the garlic. Cook three or four more minutes, until the cabbage is more thoroughly wilted. Add the soy sauce, Sriracha and ginger; cook two more minutes. Add the peanut butter and stir thoroughly to combine. Cook another minute or two. Eat!

If this is all you're having for dinner (i.e. no rice) then don't count on it serving more than 2. You can always up the proportion of cabbage to tofu, or serve with rice or noodles -- but we like it best plain.

Red Pepper(s) Pasta

1/2 box large shells or other chunky pasta
1 can plain tomato sauce, no-salt-added if possible
1 large red bell pepper
1 tbsp olive oil
3 cloves garlic, sliced (I like the big pieces, but dice or use a garlic press if you must)
1/3 cup red wine
1 brick silken tofu, cut into small pieces
large pinch smoked paprika
6-7 dashes red pepper flakes

Put the water on to boil. Meanwhile, dice your bell pepper. Heat the oil over medium-high heat, and cook the pepper just until it barely begins to brown -- maybe 5 minutes, stirring occasionally. Turn the heat to medium-low and add the garlic. When your water boils, add the pasta. Cook the peppers and garlic about two minutes, being careful not to burn the garlic. Add the tomato sauce, wine, and tofu, crumbling the tofu as much as possible with your wooden spoon. Add the paprika and red pepper flakes. Simmer until the pasta is done, then combine and eat.

Serves 2 with some leftovers (or one small dinner and one large lunch).