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
salt
pepper
garlic powder
90g slab of tofu
1/2 onion
2 cloves garlic
2 bay leaves
4 mushrooms
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
Breakfast
Bircher muesli with bananas and yogurt
Swim
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.
Snack
Whole wheat no knead bread with bananas and walnuts
Lunch
Grilled tofu with spring greens, mushrooms and butter beans
Snack
Tangerine
Walk
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.
Dinner
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.
Dessert
Floriday Grapefruit
Not very eco of me, but it was a treat to enjoy this delicious pink grapefruit from my native America.
I love the mashed banana with walnuts on your bread! That’s also great that you got in your exercise while being charitable.
Well Monica….thanks for visiting my blog…this recipe sounds delicious….except I would have to issue a pass on the tofu…but the rest, I shall try out……mmmmmmmmmmmmmmmmmmm It will make a great change to my usual ‘plain jane’ way of doing the green thing!
Hi Rebecca! Hope the greens turn out for ya. I know tofu isn’t everyone’s thing, but not to worry – I think this recipe would go well with anything! Let me know how it goes. =)
Sagan – you know what’s also good on that banana/walnut bread: a little sprinkle of salt. Mmmm!