Monday, April 27, 2009

Spring Delight: Baked Tofu in a Lemon and Dill Marinade

Spring delight

For Spring, something fresh and light like dill and lemon is a great idea. I love the delicate and strange taste of dill combined with the tangyness of citrus.
I made it a base for a baked tofu marinade, and it turned out simply delicious accompanied by a simple casserole of brown rice, lentils and fresh vegetables.

The tofu needs to drain and then marinate for at least a few hours. I find it easier to make it the day before and let it sit overnight. Since the recipe calls for cooked rice and lentils, I cook a big batch of both beforehand, for this dish and other purposes. Otherwise the prep time is pretty short.

Ingredients for 2
2 blocks of firm tofu
Prep: drain tofu by wrapping it in a clean towel and sitting some weight (plates, books...) on top.
this marinade is also a great salad dressing
2 lemons (or one lime and one lemon)
1/2 cup olive oil
1 tsp salt
1/2 cup fresh dill, cut in small pieces
I clove of garlic, minced
pepper (to taste)
Put everything in your food processor and blend.
You should end up with more marinade than you need, but you will use it to flavor your side dish (It's a great salad dressing too).

Place drained tofu in a container and fill with marinade. Let sit for a few hours or overnight. I usually don't refrigerate it because things don't soak as well when they are cold.

freshly baked

Side Dish: Spring Rice and Lentils Casserole
1/2 cup green peas
1 cup brown rice, cooked
1 onion, minced
1/2 cup green or black lentils, cooked
1 carrot, diced
2 stems of celery, diced
1/4 cup of dill, finely cut
1/4 cup olive oil
salt and pepper (to taste)
Turn the oven on at 400˚.
Cook the green peas in water (it should only take a few minutes)
Chop onions, celery, carrots (you can put other veggies like pearl onions, spinach, etc...)
Mix everything together with olive oil, season to your taste.

Put marinated tofu and rice and veggie mix into a casserole dish. Cook in oven for about 40 minutes.

You can serve the tofu on a bed of fresh spinach leaves. Place the remaining marinade on the table, to be used as dressing for the greens or to be sprinkled on the casserole: it's tasty!

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