Salt & Pepper Tofu

For today's Meatless Monday dinner, we had Salt and Pepper Tofu with Spinach Fettucine and Tomato-Oregano Salsa. This dish had a lot of Mediterranean flavors to it. It was spinach fettucine tossed with a tomato salsa made from chopped tomatoes, fresh oregano, olive oil, lemon juice, crushed red pepper flakes and salt. The tofu was drained and dried, sliced into sticks, sprinkled with salt and pepper and browned in a non-stick skillet in a little bit of olive oil. The dish was assembled by tossing the fettucine with the salsa, topping it with the browned tofu sticks, garnished with kalamata olives and feta cheese. All of this was perfect with a squeeze of fresh lemon juice on the plate. Very light and easy for a Meatless Monday.

Since dinner was rather light and healthy, I rounded out the meal with Ina Garten's Fruit Salad with Limoncello Sauce. This is one of my favorite summer desserts starting with strawberries, raspberries, and blueberries sprinkled with a couple of tablespoons of sugar and a few tablespoons of limoncello and allowed to macerate. While the fruits were macerating, I made the sauce from Greek yogurt, lemon curd, some honey and a little bit of vanilla. It is the perfect summer dessert!