The UCookbook
4-Ingredient Meals
Tofu Tacos
Ingredients:
- 1/2 block of extra-firm tofu, drained and pressed
- Taco seasoning (to taste)
- 4-5 corn tortillas
- Shredded cheddar cheese (to taste)
Directions:
- Remove tofu from package and press between paper towels until liquid has been removed. Cook tofu and taco seasoning (to taste) in a pan until tofu is cooked. While tofu is in pan, heat corn tortillas in microwave between two damp paper towels. Once both the tofu and corn tortillas are warmed, put tofu and cheese on top of tortillas.
-Jordan J., Lasell College
Mini Tomato Quiche
Ingredients:
- 8 eggs, separated
- 1 c. milk
- 1/4 c. cheddar cheese, shredded
- 1 tomato, diced
Directions
- Preheat the oven to 325 degrees. Grease the muffin tin.
- Saute the diced tomatoes in a pan with a little butter until cooked. Remove from the heat and let cool for 10 minutes.
- Separate the eggs. Mix together 5 whole eggs with 3 egg whites. Add the milk and evenly divide the mixture among the muffin tins. Top with the tomatoes and cheese.
- Bake for 25 minutes.
-Allyson P., University of New Brunswick
Cheese Pancakes
Ingredients:
- 1/3 cup cottage cheese
- 4 Tbsp. flour
- 1 egg
- Your choice of fruit
Directions
- Divide the yolk and the egg white into separate bowls. Beat the yolk well, and then stir in the cottage cheese and flour until well blended. Beat the egg white very well, for a couple minutes. This is done best with an electric mixer on medium-high speed, but can be done by hand. The egg white should “fluff up” into a foamy white substance. Fold the egg whites into the rest of the batter. Pre-heat a non-stick pan on the stovetop to medium heat. Drop a large spoonful of the batter onto the pan. Let cook on each side for approximately one minute. The pancake should look golden brown. Serve warm with your favorite fruit over top. Berries and peaches work very well with the cottage cheese flavor.
-Franklynn B., University of Windsor
