How To Stop Worrying And Enjoy Life More

If you never take the time to enjoy life more, in the end it never occurs to you how much more life you have.

My life is a little different. I’m not as focused on myself as I normally am around family. I have less time for my career and I’ve come up with a few new and interesting ways to balance my time (even work at home!). I’m still incredibly busy in some areas (including writing this blog!) and I have new goals in the works. When I start a new business it will probably be around a different idea (this is, by the way, what I did with my husband’s gift for Christmas). I’m also not going to miss the excitement and passion in my career — something my friends were talking about all summer.

There’s one area of my life that I have not yet touched on that is important to me: the food.

What I’ve learned is that there’s only one way to eat food: with the stomach muscles.

I started with three things: a meatballs recipe I found on Pinterest, The Tofu Pizza Recipe   by Julia Child (this was the only vegan pizza recipe I found) and Tofu Lasagna with Broccoli, Veggies and Mushrooms by Stephanie Miller (this was the one that got me interested in tofu as an eating style).

I tried each recipe and had a similar reaction every time. The tofu lasagna and veggie pizza were terrible on so many levels because they contained tofu, vegetables and mushrooms: but they were so light. So good, in fact, that I’m currently trying it with a gluten free pasta and I can’t wait to have it as a side as we enjoy our Thanksgiving meal.

If nothing else, I wanted to share this recipe because I learned that it really doesn’t matter what kind of tofu you use. The flavor is as important as the texture, so the choices I have made will serve you perfectly.

And don’t let the ingredients fool you. This dish is not spicy, it’s not “tasteless”, and it’s not like any other dish I’ve ever tried. A simple combination of ingredients and a good mix of seasonings produces a well balanced and delightful dish.

For even more inspiration for how you can use tofu, you can read about my recipe for Vegan Taco Seasoning and the other one below.  

The Tofu Chicken Lasagna

8oz  of extra firm tofu (preferably from a certified organic brand)

4 small (about 1 1/2 cup) onions, minced (1.5 medium or so)

1/2 cup of red pig (optional)

1/2 cup  (1 stick) of brown lentils, cooked or frozen and drained (optional)

1 clove of garlic, minced

1 tsp crushed red pepper flakes

Freshly ground black pepper

2-4 T oil (I used canola, but any good vegetable oil will work)

1. Preheat your oven to 400 degrees and line two 9×13 inch pans or 9×13 inch sheets with parchment paper.

2. Mix together the oil, garlic, onions, lentils, tomato sauce, salt, pepper and tofu.

3. Put the dry mixture, tofu and the mixture of seasonings in the pan and mix until well blended.

4. Pour the sauce and mix well. Spread the sauce evenly over the greased pans or on parchment paper/sheets.

5. Bake for 30 minutes or until the bottom is firm and golden brown. Remove from the oven and allow to rest for 5 minutes but do not turn off.

6. Assemble while hot by covering the top of the lasagna with the remaining sauce and spreading it over the cooked lasagna.

7. In the mean time make the pasta (as a side dish) and prepare the rest of your main dish.