I just finished baking a batch-- if you like crunchy/salty/spicy, it can be good. I cut mine in very small cubes and those are crispy and chewy.
DH is suspcious of tofu but superfirm rolled in cornstarch and briefly pan fried in a little bit of evoo makes a great BanhMi. The pickled veggies and lettuce and hot sauce take up his attention from the tofu (which doesn’t taste like anything, but texture preferences are strong)
For those thinking of giving tofu a try, here is an article describing benefits. Recipe links at end.
For more fiber, among many other healthy benefits, I’d recommend adding teff, chia seed, flax seed and/or hemp seed to other gluten-free items, such as gluten-free pancakes
I never ate breakfast as a young person but started when it was deemed the most important meal of the day. I was overweight all the years I ate breakfast.
When I joined WW in 2021, I started to only drink water until I was truly hungry, usually between noon and 2pm. So now I eat lunch, dinner, and an evening snack.
I love tofu! I’m vegetarian, so it is a weekly staple for me. I keep it in the freezer, then thaw it in the fridge and press out any remaining moisture before tossing it with seasoning and cornstarch. I air fry it with a spritz of EVOO, or pan fry it with broccoli.
@greenbutton - Another idea for fiber is fiber gummies. I get the Fiber Well sugar free kind. Now that I have pretty good eating habits at home, I mostly just use them when traveling.
This sounds very good! Do you have a tofu BanhMi recipe that you recommend?
The one I use is from the ATK vegetarian cookbook; you slice the firm tofu into 1/4’ slabs, dry it and coat with cornstarch. Meanwhile, quick-pickle cuke/carrot slivers in lime juice and fish sauce (or soy sauce, I never have fish sauce around somehow).
Cook the tofu in a skillet of canola about 4 minutes a side, till it’s golden (this will make for a messy skillet). Italian bun, pickles, mayo/sriracha mixed on both buns; cilantro = eat .
Thank you for sharing. I will make this before my D heads back to school since I have heard her mention a version that she often gets at school.
If anyone has tasty heart healthy dinner recipes, especially casserole/one pot kinds of things, that aren’t too difficult, please feel free to post. My husband is finally open to an improved diet. And BTW, tofu is not something we care for, except small amounts that you don’t taste.
Thanks
Not everybody is a fan of zucchini, but hubby (who dislikes most healthy foods) and I both like it. We like to have “zoodles”, made fresh with spiralizer tool or bought frozen. It does not have the taste or texture of pasta. We consider it an alternative, not a replacement.
No recipe. We tend to do it when we have a bit of leftover meat to use up (usually cooked pork chop of chicken, sometime pot roast)… chop into bit size chunks. We sauté the zoodles in olive oil, adding chopped onion and garlic. And chopped veggies if we have some around. Then we add the leftover meat and usually also tomato sauce or a can of chopped tomatoes.
Recalling that we used to make cauliflower “rice” with the food processor. It was messy endeavor, so we now buy it frozen. One pot meal similar to zoodles method above.
Ratatouille? You can serve that as a side with turkey meatballs or any lean protein!
Alternatively I make a pasta sauce with chopped zucchini, onion, mushroom, garlic and tomato based sauce INSTEAD of meat and serve it with a small amount of pasta - which ever pasta floats your boat. So more sauce/veggies than pasta.
This made me laugh. Sounds great to me, but normally husband would be a NO on red peppers, zucchini and eggplant. He realizes he has to make some changes, so I might try it in the summer.
Our garden grows zucchini better than anything else…. so we’ve done that too ;).
Speaking of healthy foods, just opened an email from our local hospital…
I make a version of Joe’s Special with egg whites, ground chicken or turkey, zucchini, squash, broccoli, cauliflower, onions, mushrooms and lots of spinach. I make enough of it to last a couple or few days.
I don’t eat any type of pasta, but my kids enjoy it over Banza Chickpeas pasta or others do zoodles.
Thanks! Glad to see garlic on the list 
I just printed out one of the recipes linked in the article, “Pan-Seared Salmon with Pear and Walnut Spinach Salad”. Was planning to pick up salmon at the market tomorrow, so I can get the other ingredients too.
This in regular rotation in our house. We generally top with a bit of shredded cheese and/or sour cream, but you could easily omit or limit to keep it healthier.
I love, love ratatouille! Thanks for sharing. I used to make huge pots of it when I was low-fat vegan for years.
I now make a weekly vegetable soup (with veg broth, tomatoes, & other veggies) that’s similar but a little less chunky. Have it every day 