Ingredients ( 4-6 servings )

1 Cauliflower broken in small florets

1 package firm or extra firm tofu

1 tsp curry powder

lemon juice (from a large lemon)

salt, black pepper

extra virgin olive oil

Place the cauliflower florets in a large bowl and drizzle with olive oil, salt, pepper and curry powder.

Give them a well toss and place them on a large tray. Bake them for about 30 minutes.

I love them a bit crispy but if you like them well don cover them with aluminum foil for the last 10-15 minutes.

Cover tofu in a few paper towel and let it drain until the cauliflower is done.

 

 

Cut tofu in cubes, about 1 cm big.

Place the tofu in a large warm skillet. Add salt, black pepper and curry and drizzle with olive oil. Cook for about 3-5 minutes on medium heat. Add the cauliflower to the skillet and 2 tbsp of sour cream or Greek yogurt.

Toss them lightly and you can take a seat and enjoy your meal.

Bon Appetite !

 

 

 

 

Ingredients (6 servings )

175 g penne rigate ( boiled them according with the package instruction )

300 g Brussels sprouts

1 green pepper ( or any other color )

green onion

1/2 can of diced tomatoes ( about 350 g )

salt, black pepper, dried oregano

1/2 lemon

extra virgin olive oil

Heat 3 tbsp of oil in a skillet. Add green pepper and green onion and cook for about 3-5 minutes.

Add the Brussel Sprouts, salt , pepper, lemon juice and 50 ml water. Give them a light stir and cook them for about 5 – 6 minutes. Add the crushed tomatoes and cooked for 5 more minutes until the sprouts are done.

Add some extra black pepper and olive oil if needed.

Bon Appetite !!!