This past spring, my husband and I decided to go vegetarian for the months of February and March. Our main reason was the Christian season of Lent, but we also wanted to see if we could push ourselves to reduce our meat consumption.

Eating vegetarian is a great way to reduce your ecological footprint, save money on groceries, and can also result in weight loss and greater overall health. In order to cash in on those health benefits, it is important to replace the protein and minerals you would normally get from meat with healthy alternatives.

Beans, lentils, whole grains, dark green vegetables and nuts are essential to a balanced vegetarian diet. Tofu is a popular meat alternative that should be enjoyed in moderation, as some studies have linked excessive amounts of soy with certain cancers and impotence in young men. Most grocery stores carry a variety of meat imitation products. Be sure to check the labels before you buy. Some of these products are natural and nutritious, but some are packed full of artificial flavours and sodium.

This recipe is for all you committed vegetarians, meat-atarians, and everything in between. It is gluten free and can be easily modified to vegan standards by swapping olive oil for butter and skipping the cheese.

Mexican Beans and Rice with Spunky Tofu


Cook rice in medium sized pot according to package instructions.

Slice tofu thin (about 1/4-inch or smaller), slice diagonally to make triangles. Combine cornstarch and spices, and lightly coat tofu in this mixture, set aside.

Once rice is cooked, add remaining ingredients, keep rice on low heat, stirring occasionally. Melt butter in a large frying pan on medium heat, arrange tofu in a single layer, cook until golden, about 3 minutes per side.

Enjoy!



by Pam Derksen