Balsamic Tofu & Mushrooms

A savory and tangy dish featuring marinated tofu cubes and sliced mushrooms cooked to perfection with balsamic vinegar and soy sauce. It's a delightful vegan option packed with flavor and nutrients.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 8 oz mushrooms, sliced
• 3 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

In a bowl, mix balsamic vinegar, soy sauce, and minced garlic

Marinate tofu cubes in the mixture for 15-20 minutes

In a pan over medium heat, add olive oil

Add marinated tofu cubes and sliced mushrooms to the pan

Cook for 8-10 minutes until tofu is golden and mushrooms are tender, stirring occasionally

Season with salt and pepper to taste

Garnish with fresh parsley before serving

Ricotta Zucchini Tart

This Ricotta Zucchini Tart combines creamy ricotta cheese with fresh zucchini and cherry tomatoes on a savory buckwheat olive oil crust. It's a delightful dish that's perfect for a light lunch or dinner.

Ingredients:

• 1 cup ricotta cheese
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup buckwheat flour
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh basil
• 1 egg

Instructions:

Preheat oven to 375F 190C

In a mixing bowl, combine buckwheat flour, olive oil, salt, and pepper

Mix until it forms a dough

Press the dough into a tart pan, covering the bottom and sides evenly

In another bowl, mix ricotta cheese with chopped basil and egg

Spread this mixture evenly over the tart crust

Arrange sliced zucchini and halved cherry tomatoes on top of the ricotta mixture

Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the vegetables are tender

Let it cool slightly before slicing and serving

Enjoy!