Blue Plate Special #13: Lemon-Thyme Grilled Tofu with Purple Mashed Potatoes & Spinach

Purple mashed potatoes!  How much more fun can dinner be?  Add in fresh lemon and thyme and it is a home run.

Lemon-Thyme Grilled Tofu
1 box extra firm tofu, cut in triangles (8)
6 tbsps olive oil
2 tbsps white balsamic vinegar
2 tbsps fresh lemon juice
Fresh thyme, 6 sprigs
S and P

Purple Mashed Potatoes
6 big blue potatoes
1/2 cup soy milk
4 tbsp Earth Balance
S and P

1 box of fresh baby spinach

Drain tofu and set up with something heavy on top to drain the excess water.

Cover the potatoes with cold water and bring to a boil.  When boiling add 1 teaspoon of salt and cook for 20 minutes or until potatoes are soft.

To make the marinade/sauce, whisk together the oil, vinegar, lemon juice, thyme, salt and pepper.  Set aside.

Get the grill pan really hot.  Cut the tofu into 8 triangles.  Brush the first side with the marinade and lay on the grill.  When the grill marks appear, brush the second side and then turn them over.

Drain the potatoes and mash them.  Add the soy milk, Earth Balance, salt and pepper.  Mix well.  If you like your potatoes really smooth, add more milk.

At the very end, heat up a skillet with a bit of olive oil.  Add in the spinach and a dash of salt.  Toss it around with tongs until it wilts.

To plate it up, make a big mound of potatoes and spinach.  Place the tofu on the plate and top with as much sauce as you like.  Enjoy!

Leave a Reply