Blue Plate Special #21: Lemon Sage Tofu with Sweet Potato Carrot Puree & Green Bean Bundles

This is one of the easiest dinners I make.  Love it!

Lemon Sage Tofu
1 package firm tofu
6 tablespoons olive oil
2 tablespoons fresh lemon juice (approx 1 lemon)
1/4 teaspoon garlic powder
1/4 teaspoon dried sage

Sweet Potato Carrot Puree
3 small sweet potatoes
3 carrots
1 tablespoon Earth Balance
1 tablespoon soy milk
S and P
Fresh chives

Green Bean Bundles
36 Green beans
3 Chives

Press the tofu.  Thinly slice the scallions and set aside.

Peel and chop the sweet potatoes and carrots.  Place them in a small pot and cover with water.  Boil until soft.

Steam the green beans until tender.

Mix the marinade for the tofu.  Score the tofu in a cross hatch manner and cover with marinade.  Pour it all into a non-stick skillet and cook on high until both sides are crispy.

Drain and mash the potatoes and carrots with a potato masher.  Add Earth Balance, soy milk, salt, pepper and chives and mix well.

Bunch together about 12 green beans and tie with a fresh scallion.

Plate it up and sprinkle a few extra scallions on top.  Enjoy!

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