Tofu with Tomato-Mushroom Sauce


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Metabolic Recipes

Serves 4 Cook Time 25 minutes

Ingredients:
14 oz extra-firm tofu, water-packed
2 tsp extra-virgin olive oil
2 medium tomatoes, coarsely chopped
1 1/2 C (4 oz) sliced mushrooms
2 Tbsp prepared pesto (available in the vegetable section of the grocery store)
2 Tbsp crumbled feta cheese

Directions:

  1. Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
  2. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
  3. Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. Remove from the heat and stir in pesto and feta.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

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Eggplant Tomato Salad


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Metabolic Medical Center - Metabolic Recipes - Grilled Tofu Salad

Serves 6 Chill Time 1 hour

Ingredients:
1 green bell pepper
1 red bell pepper
7 tomatoes
1 eggplant
4 cloves crushed garlic
1/2 Cup extra virgin olive oil
2 Tbsp tomato paste
1/2 tsp teaspoon salt
1/2 tsp ground black pepper
1/2 tsp cayenne pepper

Directions:

  1. Roast peppers under oven broiler until skin turns evenly black. Slice in half and remove the seeds. Immediately place in a plastic bag and let cool.
  2. Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.
  3. Cut the eggplant into small strips and saute in oil until eggplant begins to brown. About 6 to 8 minutes. Once the eggplant is soft, add garlic.
  4. Rinse the peppers under cold water and remove the burnt skin (just the ash). Cut into small strips and add to eggplant. Peel cooled tomatoes, chop and add to eggplant mixture.
  5. Add tomato paste, salt, pepper and cayenne. Bring to a boil, reduce heat and simmer for 30 minutes.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

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Tomato Basil Vinaigrette


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Metabolic Medical Centers - Metabolic Recipes

Makes about 1 1/2 Cups  Cook Time 0 minutes

Ingredients:
2 large fresh tomatoes, peeled and seeded
½ Cup olive oil
1 ½ Tbsp garlic, chopped
1 ½ Tbsp shallots, chopped
¾ Cup fresh basil, chopped fine
kosher salt & fresh ground pepper to taste

Directions:

  1. In a food processor, pulse the tomatoes. For a rougher texture, chop the tomatoes leaving them chunky.
  2. Stir in the rest of the ingredients, set aside and allow the flavors to “marry” for 30 minutes before serving.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes