Some with tofu

I've decided to not feed Allison meat till she's older so I'm on the lookout for meatless protein rich dishes and found these on Dr. Sears website. I haven't tried them yet but they look pretty good.

• TOFU ENCHILADAS
• 1 pound firm tofu
• 1/2 lime
• 1/2 cup cilantro, chopped
• 3 cloves garlic, minced
• 8 oz. soy cheese, shredded
• salt and pepper
• 16 oz. enchilada sauce
• 12 corn tortillas
• 1 small onion, chopped (optional)
• garlic seasoning
Put tofu in blender or food processor, blend until smooth, and empty into bowl. Add the squeezed juice from half a lime. Add cilantro, garlic, and one handful of soy cheese. Season with salt and pepper.
Spread half the enchilada sauce on the bottom of a baking dish. Heat corn tortillas slightly in a pan. Fill each corn tortilla with about two tablespoons of filling, roll burrito-style, and place side-by-side in a baking dish. Cover with the rest of the sauce and the remainder of the cheese. Sauté onions and add to the top (optional). Sprinkle with garlic seasoning. Bake at 350 for 25 minutes.


• PENNE RIGATE CASSEROLE
• 1 lb. penne pasta
• 11/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 12-ounce package of soft tofu
• 1 bunch parsley, finely chopped
• 1 egg
• 2 cups marinara sauce
Boil pasta in salted water. Cook until firm to the bite. Drain.
Mix the tofu with the chopped parsley, egg, and a cup of the parmesan cheese.
In a 13x9 casserole dish, layer a cup of sauce, pasta, tofu mixture, mozzarella cheese, and sprinkle on the parmesan cheese. Repeat the layering.
Bake at 350 degrees until the casserole bubbles. Serve with a tossed green salad and Italian bread.