Thursday, March 15, 2012

Lemon-Dill Tofu

I have been trying as much as possible to eat up what's in the fridge before it goes bad.  Unfortunately, I had 3 packages of tofu in the fridge, all with an expiry date fast approaching (the downside of shopping at costco). So I was super excited to come accross this tofu dish on Oh She Glows. Dill  is one of my favourite herbs. Probably a close second after basil. Well not that close, I really do love basil. Anyway dill sauce on salmon is why not try it out on tofu? This tofu dish can be eaten on its own, on top of rice, or added to lettuce for a nice salad.

- extra firm tofu (rinsed and drained)
I don't usally go to the trouble of draining tofu but this time I did. It really does make it extra crispy. It's not even that much trouble. you wrap it in a paper towel, put a couple kitchen towels on top of it, along with some heavy cookbooks and leave it for 30 minutes

-3/4 cup dill
- 1 tablespoon tahini (can be purchased in the organic section or in ethnic stores)
- 3 tablespoons lemon juice
- 1 garlic clove
- 1 tbsp pickle juice or water
- 1 tsp olive oil
- 1/2 tablespoon nutritional yeast- optional (i'm not sure about this but I thought i'd try it ou. got it at bulk barn)
salt and pepper to taste

- rinse and  drain tofu. cut into thin strips. the thinner, the crunchier/crispier it will be
- prepare dressing by blending all ingredients (mini food processor or food processor) and put into a bowl
- heat a large skillet and add 1 tsp oil, once hot add in tofu and cook about 6 minutes per side, or untill golden brown
- add tofu to bowl with dressing and mix. enjoy

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