Blue Plate Special #23: Lemon Thyme Tofu over Quinoa Confetti & Spinach Topped with Parsley Dressing

Luke and I go to Candle Cafe all the time for lunch and I love when they serve the tofu scored like this.  I figured out how to do it myself and now I have another way to serve tofu.  Fun!

Lemon Thyme Tofu
1 package firm tofu
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried thyme
1/4 teaspoon garlic powder
S and P

1 box baby spinach

Quinoa Confetti
1 cup cooked black quinoa
1 small onion
1 carrot
1/2 orange pepper
1/4 cup frozen corn
S and P

Parsley Dressing
1 small bunch parsley
1/4 cup veganaise
1/4 teaspoon garlic powder
1 tablespoon freshly squeezed lemon juice
S and P

Make the quinoa.  Press the tofu.  Make the aioli by placing all the ingredients in the processor and combine.  Set aside.

Dice up the onion and saute in olive oil and salt.  Dice up the carrot and pepper and add to the onion.  Cook until soft.  Add the corn and quinoa.  Mix well.  Cover and leave on low flame.

Whisk together the olive oil, lemon juice, thyme, garlic powder and salt and pepper.

Cut the tofu into 4 squares.  Score the top of the tofu by cutting part of the way down on an angle and then go back the other way.  Pour some marinade into a non-stick skillet and place the tofu, not scored side down, into the skillet and brush with the rest of the marinade.  Cook on high heat until the bottom starts turning brown.  Turn the tofu over and cook until crispy.  Remove from the skillet.

Drop the spinach into the tofu skillet and wilt the spinach in what is left of the marinade.

To plate, make a bed of spinach, top with quinoa confetti and tofu.  Drizzle some dressing on top.  Enjoy!

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