A NEW Pasta Sauce + Baked Tofu

15 Dec

I found a marinara sauce recipe in Runners World magazine a couple of weeks ago. I decided to make it for my “carb loading” dinner last night. It was delicious and easy to make! We had enough for pasta last night. Enough to use for pizza and one more dish next week!

Marinara sauce:
(adapted from RW recipe)

Supplies:
1-28oz can of crushed tomatoes (I had a can of whole/peeled tomatoes with basil)
2-tablespoon tomato paste
2-tablespoon red wine vinegar
2-tablespoon olive oil
3-4 cloves of garlic chopped
1 big pinch of Oregano
1 big pinch of garlic salt (or regular salt)
3 big pinches of red chili flakes

IMG_3382[1]

How to:
I used the Cuisinart to crush the tomatoes and then add all ingredients. Pulse until blended.

Bring to a boil in a saucepan. Reduce heat and simmer uncovered for about 20-30 minutes. It will thicken a little. I simmered on the longer side because I was waiting for the pasta to finish!

Nutrition BONUS:
The compounds in garlic have been shown to reduce cholesterol numbers. I don’t have problems with cholesterol but I do LOVE garlic!

We went to a friend’s house for dinner a couple of weeks ago. James showed us(told us) how he makes his tofu. I tried making it once and Dan tried making it once. Neither time did they turn out awesome but we used it. It was still good but different from what we were expecting. We were using firm tofu, it took longer to cook, and maybe not getting ALL of the water out before baking it. Which puts a damper on the final product!

I tried again yesterday!
IMG_3380[1]
Worked pretty well and here is how I did it!

Baked Tofu

Supplies:
1 block of tofu (preferable super firm–less water)
a little olive oil

How to:
*most important part* Get as much water out of the block as possible! I put the block in between 2 heavy cutting boards (put enough pressure on the top that it is actually pressing out the water). 20-30 minutes

Cut the block into 1/2 inch slabs. Drizzle with a little olive oil.

Bake at 400(for firm) or 350(for extra firm) for 1 hour. Flip the pieces at 30 minutes.

Enjoy!

Dinner last night!!!
IMG_3388[1]

What is your favorite meal the night before a race?

10 Responses to “A NEW Pasta Sauce + Baked Tofu”

  1. Kara December 15, 2013 at 2:30 PM #

    I loveeee garlic too! I put it in basically everything. Except sweets, haha.

  2. Herbivore Triathlete December 15, 2013 at 3:56 PM #

    Looks like a yummy meal!

    When I press tofu I cut it into 8 pieces first then press it. Gets out more water that way!

  3. Change of Pace December 15, 2013 at 6:13 PM #

    Thanks for the sauce recipe! Sounds delicious!
    Unfortunately I don’t like tofu, but Kelly sure does,

    • Leslie @ TriathleteTreats December 15, 2013 at 8:17 PM #

      No problem-o!!! The beauty of the recipe is You can change it to your liking. Adding basil or more/less garlic & red chili peppers!

  4. erin December 16, 2013 at 8:37 AM #

    That marinara sauce sounds yummy… and, so simple to make! Thanks for sharing!

  5. Kristen L December 16, 2013 at 2:59 PM #

    Yuuum. This sauce sounds so good! I haven’t made sauce in a long time, but this sounds perfect and simple. Thanks for sharing!

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