This simple, heart-healthy recipe is plant-based with an international flair.
As busy parents with demanding jobs, my wife and I need easy, heart-healthy, delicious recipes. This recipe from “Healthy Heart, Healthy Planet” — the cookbook I wrote with my wife, Cathi Misquitta — is a great example of the plant-based, low-fat diet we’ve adopted at home.
Servings: 4
Note: Nutrition information calculated using 4 ounces of silken tofu as estimate (volume can vary based on size of tofu pieces) and artichokes in water, not marinated.