My children like anything with spaghetti noodles. Top it with ranch, and you have a hit. The tofu adds protein and makes it creamy (use silken, not the regular kind). Eggplants are tricky veggies; I always have a hard time figuring out how to incorporate them into a dish. Here, they are a nice accompaniment. Eggplants are good because they are an excellent source of dietary fiber, and they are a very good source of vitamins B1, B6 and potassium. You know the drill with broccoli – it’s green, therefore, it must be good for you! The kids liked it and ate it. Not much else to say about this one.
10 oz. pasta (I use angel hair, broken in half)
1lb silken tofu
1 pkg. ranch dressing mix
2 Tbs. olive oil
1 tsp. garlic, minced
1 small eggplant, peeled and cut into small cubes
1 heaping cup broccoli, cut into small flowerets
1 small onion, chopped
1 cup small grape tomatoes, halved
Cook pasta according to directions. Blend tofu and dressing mix in blender until smooth. In large frying pan, heat olive oil over medium-high heat. Add garlic, eggplant, broccoli and onion. Saute until soft, about 10 minutes or until veggies are soft and eggplant is starting to brown – stirring occasionally. Add tomatoes and cook for 2 minutes more. In a large bowl, combine noodles, veggies and ranch sauce. Serve!