Tuscan Tortellini Skillet, Easy Vegan Jackfruit Tacos, and Easy Thai Red Curry with Tofu
Thanksgiving has come and gone and we’re getting weeknight dinners back on track. Meatless Mondays is one way to do it- focus on vegetables to kick the week off right. This week we have a quick-cooking Tuscan Tortellini Skillet that was a hit with Betsy’s family, including our mom. Tacos might be more your thing, and if you are feeling adventurous, try them with jackfruit. Lastly, you know we love a good thai curry. Killing Thymes’ easy curry with tofu gave us all the comfort food flavors for a cold December weeknight. Join us for Meatless Monday and solve at least one day’s dinner this week.
Tortellini and a little bit of tomatoes and spinach make for a weeknight meal a step up from pasta and sauce. Fresh vegetables make this dish taste like a little something special while getting dinner on the table in less than a half hour. We’re keeping frozen tortellini in the freezer just for this recipe.
- No fresh tomatoes? We think this might work with a small can of diced or whole tomatoes, chopped.
- Our mom wants to try this with swiss chard, which should be nice. Make sure to account for a little extra cooking for the chard.
Jackfruit is an ingredient that we’d heard of but hadn’t quite gotten to trying. Common and popular in many subtropical countries, vegan and vegetarians in the US are trying it out as a meat substitute. Here the jackfruit is simmered in taco seasonings and mashed to make a texture similar to pulled chicken or pork. Pile into a corn tortilla dig into a Meatless Monday treat.
- Betsy used premarinated jackfruit, which was tasty but expensive. Look for cans of brined jackfruit for a more economical option.
- Neither of us found the jackfruit terribly filling. Consider serving with beans or (if you are not vegan) a bit of cheese.
Tofu can be prepared endless ways, it seems, and this recipe was a chance for us to try a new method. No pressing needed, just a freeze and a pot of boiling water were needed for firm, chewy tofu. The Thai red curry was made with store bought curry paste, peppers, mushrooms and coconut milk. Curry, tofu, and a pile of rice made us very happy on a blustery and busy Monday night.
- We think this method would be idea for folks who find pressing their tofu annoying. But we didn’t feel like it saved us much time or effort.
- The curry was (shamefully) adapted to accommodate a meat eater in Kate’s house. Truth be told, chicken thighs were pretty good here, too.
- Add the chili sauce as a condiment if some in your family don’t like spice.
From the Smorgasbord:
Our favorite vegetarian sites and cookbooks to find Meatless Monday recipes:
- Cookie and Kate
- The Almond Eater
- Dinner, A Love Story
- Deborah Madison’s Vegetarian Suppers (Affiliate link- thank you!)
Betsy is loving her Misfit’s Market box every week. Tons of veggies and one less stop at the store. (Not an ad, we just like it!)
Still figuring out your holidays? Don’t worry, our friend Marie Fiebach has you covered with her Holiday Planning Guide 2019. She’s our go-to for getting ourselves, families, and meals sorted with her website and podcast, Feed Your Family Tonight. Check it out! If you decide to buy, use code SISTERS for a 10% discount. Thanks Marie!