I’ve been CRAVING protein-rich foods lately – I think my body is trying to tell me something. So for lunch, I made a really awesome thrown-together meal. The tofu could use some work, but overall I was really pleased. And check it: it took all of 20 minutes to make. Here’s how I did it:
20-Minute Tofu with Spring Greens
90g slab of tofu
2 cloves garlic
2 bay leaves
50g cooked butter beans
pinch of thyme
2 bunches of spring greens
- Turned on the oven to the grill setting. Started heating a nonstick pan with a little olive oil.
- Sliced the tofu thinly, about the thickness of a pencil (worked out to be 90g of tofu). Sprinkled it with salt, pepper, mixed herbs, garlic powder, and a dash of balsamic vinegar.
- Chopped half an onion and some garlic. Added that to the pan with 2 bay leaves.
- Chopped 4 mushrooms into quarters. Added that to the pan with 50g of cooked butter beans and a bit of thyme.
- Chopped the spring greens. Put the tofu in the grill.
- Added the greens to the pan with some salt and pepper.
- While the greens cooked, I finished the tofu, which I grilled for about 2-3 minutes on both sides.
- Put the greens on a plate.
- Topped with the tofu.
- Ate with gusto!
I’m not so sure about the balsamic on the tofu. I’ve seen this used in marinades but it was just a little too tangy. I think a little soy or something might have been better. It didn’t matter, though, because the greens were so flavorful that the slightly bland tofu balanced things out. I will definitely be playing with this recipe.
Diary for Thursday, February 26, 2009
Bircher muesli with bananas and yogurt
I know I have a cold, but I felt SO energized at the pool this morning. I ended up swimming a mile at a decent speed (for me). Finished in about 50 mins.
Whole wheat no knead bread with bananas and walnuts
Grilled tofu with spring greens, mushrooms and butter beans
A trip to the charity shop with some donatables followed by a journey to the grocery store. About 1.2 miles round trip, with an extra hardness bonus as I was carrying heavy stuff for the most part. Good practice for the next time I attempt the coast to coast.
Sweet potato and black bean taco with salad and guacamole
The beans were inspired by Abby’s Sweet Potato and Black Bean Chili. I sauteed the sweet potato with onion, garlic, jalapeno and green bell pepper, then added black beans, cumin, cinnamon, coriander and lime juice. It was pretty tasty, but a little dry. The guac made up for it.
Not very eco of me, but it was a treat to enjoy this delicious pink grapefruit from my native America.