Monday, August 30, 2010
Club Sandwich and Curried Butternut Squash and Split Pea Soup
Husband and I went for a 40 minute run/walk before coming home to this delicious dinner. I made baked tofu and tempeh "bacon" to make this beautiful club sandwich with white toast, romaine lettuce, fresh tomato from the garden and Vegenaise!
I also made this healthy butternut squash and split pea soup flavored with cinnamon, ginger and curry powder. It was so delicious with tender chunks of butternut squash.
Baked Tofu and Tempeh Bacon
14 oz. firm tofu, cut into 1/2" thick slices
1 package tempeh, cut into 1/8" thick strips
For the marinades below, feel free to adjust to your tastes.
Marinade for tofu:
1/2 cup olive oil
2 TB dijon mustard
2 tsp. low sodium soy sauce
2 tsp. balsamic vinegar
1 tsp. garlic powder
1/4 tsp. black pepper
Whisk ingredients until smooth.
Brush both sides of tofu with marinade and place on lightly oiled baking sheet.
Marinade for tempeh:
1/4 cup olive oil
1 TB soy sauce
2 tsp. sugar or 1 TB maple syrup
1/4 tsp. liquid smoke
Brush both sides of tempeh slices with marinade and place on lightly oiled baking sheet.
Bake both sheets at 350 degrees F for 18-20 minutes, flipping tofu and tempeh slices halfway.
Curried Butternut Squash and Split Pea Soup
1 small onion, chopped
2 cups cubed butternut squash
1/2 cup yellow split peas
2" cinnamon stick
1/2 tsp. ginger powder
1/4 tsp. nutmeg
1 tsp. curry powder
1 tsp. cumin
pinch of sugar
4 cups vegetable broth or water
salt and pepper to taste
Saute onions in olive oil until soft. Add squash, split peas, spices and veggie broth. Bring to a boil and lower heat to simmer covered for 45-50 min. until peas and squash are tender. Remove cinnamon stick and discard. If soup is too thin, uncover and let simmer a while longer. It will thicken as it sits.