Happy Meatless Monday!
Why should you decrease your meat consumption one day a week? It helps reduce our carbon footprint and saves resources like fossil fuels and fresh water. Meat production manufactures more greenhouse gases than growing vegetables do. Also livestock uses way more water than vegetables. Studies show that we use 1,850 gallons of water to make one pound of beef while only using 39 gallons of water to produce one pound of vegetables. Going meatless one day a week also has health benefits. It can reduce the risk of heart disease and strokes, help you live longer, and improve your overall health. Consuming vegetables that are protein rich help get the essential nutrients and vitamins such as iron, fiber, magnesium, and zinc which decrease your intake of saturated fats.
This recipe is simple to make and you can substitute or add in extra veggies. I usually look in my fridge and add in what I can find.
What You Need:
Cherry Tomatoes-One container
Garlic (2-3 cloves chopped)
1/2 Stick of Vegan Butter (Regular Butter if you prefer)
1/2 Cup of White Wine
Tofu-Diced and Seasoned with Salt and Pepper
Salt and Pepper to taste
Italian Herb Grinder
Gluten Free Spaghetti
What To Do:
In a saucepan, add the vegan butter, tomatoes, salt, pepper, and the Italian Herb Spices. Let it cook until the tomatoes start to blister a bit and get soft.
Add in garlic and cook until the garlic is toasted. When the tomatoes are soft, take a fork and press into them. Be careful because it will splatter everywhere. I recommend wearing an apron!
Add the spinach in the pan until it has cooked down and wilted. Pour in the wine and carefully place in the diced tofu. Cook until the sauce is simmering and the tofu is warm. Serve with spaghetti or pasta and top with feta cheese!