General Tao Tofu
This is THE most popular vegetarian recipe on ricardocuisine.com! Chicken is replaced by tofu in this Sichuan classic, coated in a sweet, syrupy sauce. This vegetarian version is sure to impress, mainly because of its striking resemblance to the original. Sweet, salty and spicy, all the essential elements come together in a festival of flavors.
TOFU, SOY AND CO.
This meatless Mexican-inspired dish is packed with goodness. Red peppers, carrots and corn display their bright colours and vivid flavours, and after a long day at work or playing outside, there’s nothing better than the comfort and warmth of this hearty meal. Serve each steaming bowl topped with lime, sour cream and cheese.
There’s nothing better than slow cooked, melt-in-your-mouth veggies, especially when they include zucchini, tomatoes and eggplant. In this Provençal mainstay, every bite is filled with a little southern sunshine. Enjoyed at room temperature, warm, on a pizza or with a side of rice, this versatile, slow cooked medley is delicious no matter how you serve it.
Nothing beats an easy salad! This recipe doesn’t require any cooking, which is ideal for making a quick and healthy side dish for lunch or a picnic. The crunch of celery gives it a nice texture while the apple adds a little tang and sweetness. Pure, simple and good!
Tofu Tikka Masala
The aromas of this dish will transport you right to New Delhi. One of the darlings of Anglo-Indian cuisine, this chicken-free version is sure to please with its aromatic bouquet of garam masala, paprika and nutmeg, lending the tofu that irresistible, rich taste. This is truly restaurant food at home!
TOFU, SOY AND CO.
Squash and Lentil Curry
This dish is a hit—no doubt because its saucy curry is a crowd-pleaser. Bonus? This recipe is so easy to prepare: Put all the ingredients in the slow cooker and turn it on. Plus, the two types of lentils used don’t require pre-soaking. It’s magic!
Israeli Couscous Salad
This appetizing salad is one of the greatest ways to enjoy Israeli couscous. When it comes to a fresh lunch, this recipe has it all, plus the addition of mint, cilantro and lemon to turn up the volume and tie everything together. The crunchy veg combined with the delicate little pasta pearls are a match made in heaven.
The sheer abundance of eggplant during the summer months is enough to want to introduce this Italian classic into your own family traditions. The delicate vegetable slices mingle with garlic, onions and sautéed tomatoes, layered and topped with a blanket of cheese. This vegetable gratin works just as well as an entrée or main course.
VEGETABLES AND GRATINEES
Do you want to eat this eggplant parmigiana dish without lifting a finger? Order it from Café RICARDO. Served with tomato basil sauce, mozzarella, parmesan crumble and arugula, it’s d-e-l-i-c-i-o-u-s!
Sweet Potato and Tofu Patties
Combining the softness of sweet potato with the versatility of tofu, this dish makes everyone happy—adults and children alike! Feta and tzatziki also join the party for a little nod to Greece. Super satisfying, these patties can be served just as easily as an appetizer or a side for brunch. Needless to say, they won’t be on the table for long!
TOFU, SOY AND CO.
Spinach and Ricotta Cannelloni with Rosé Sauce
How do you fit so many good things into one tube? EasyBy rolling it in fresh lasagna sheets! But the real secret is in the stuffing: Spinach, garlic, ricotta, tomato coulis and cream come together to create total pasta pleasure. Ingenious and delicious!
Want to discover some new vegetarian recipes? You’ll find many in our latest magazine, on newsstands now!