Lemon Tofu with Dill Peas & Artichoke Pilaf

I love making this rice. Artichokes and lemon are a perfect combination. So easy too.

Lemon Tofu
1 package tofu
The juice of 1 lemon
1/4 cup olive oil

Dill Peas & Artichoke Pilaf
1 cup rice
1 leek
2 cups water
1 cup frozen peas
1 cup chopped artichoke hearts
The juice of 1 lemon
Olive oil

Press the tofu and then cut it into 8 triangles. Whisk together the marinade and pour over the tofu.  Marinate for as long as you have time.  Sometimes I just brush the tofu with the marinade and cook right away.)

Cut the leek into half moons and clean well. Sauté the leeks in olive oil and salt. When translucent, add the rice and stir it around to coat all of the grains. Add the water, one half of the lemon’s juice, dill and more salt. Bring to a boil and then reduce to a simmer. Cook until the liquid is absorbed and the rice is cooked. Chop the artichokes and to the rice along with the peas, the rest of lemon juice, and combine well. Let the rice rest for five minutes.

Pan sear the tofu in a non stick skillet. When the first side is crispy, turn the tofu over and cook the other side. Use any leftover marinade as a sauce.

Top the rice with the tofu. Enjoy!

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