My favorite part of the summer is eating a lot of corn and tomatoes and being able to eat it all as you go. I don’t mind that it takes me a little longer to dig in (I’m a meat eater) so it’s totally worth it. But I do like that this dish has enough sauce that I can throw it all in the slow cooker at any time without having to worry about it being too runny.
You know what they say about the summertime… you gotta eat early.
And if you’re like me or the person who can’t be bothered to do the dishes, you can get some of that same meat and put it on top of your pasta to make a nice, thick, creamy sauce for your next dinner.
As it turns out, you can actually make pasta with tofu instead of meat and it’s pretty good. You can even have a homemade version of the dish for a special occasion. For lunch or dinner, I often make a quick and easy version with just some shredded chicken and a little fresh spinach, but you can really do whatever works for you.
If you want to really make something that you can cook up on a regular basis, you can’t go wrong with tofu. It’s lean, meaty, and versatile enough to be a staple in your diet. In fact, there are many health benefits to tofu: It’s great for weight loss, boosts your immune system, helps you sleep better, can help you lose weight, and helps you prevent diabetes.
Tofu takes up half a jar of the stuff, so you can make a variety of things from it. It is also very high in protein and contains more protein than beef, chicken, or eggs, making for a great protein source. I often make my own tofu, but I’ve made it to a point where I can freeze it for later use.
hough uf is a whole new spin on tofu that we haven’t seen before. Instead of making tofu from scratch, you can make it from soybeans. The difference between this and traditional tofu is that you can keep it frozen for up to 6 months. I also like to make vegan tofu, but if you are looking for a new vegan recipe, you might find hough uf to be an awesome substitute.
hough uf is actually made from a soybean that has been frozen a long time. Ive heard of tofu making from a soybean that has been frozen for a couple of months, but Ive never tried that.
You can make hough uf by cooking a soybean in a canner for a couple of months. Be sure to drain the water and drain the soybean thoroughly. Then, after removing all the liquid, you can cook the whole thing in a skillet. You can steam it, boil it, or fry it. In the final step you can either freeze it or thaw it.
My favorite part is that uf is made from a soybean that has been frozen for a long time. I have never tried making it myself, but I have made so many tofu-based dishes since I was a kid that it’s a wonder I haven’t gotten sick of it.