I always have chimichurri sauce in the refrigerator because it makes such a great sauce for tofu and my son loves it for lunch. Tonight, I put this colorful meal together quickly and easily.
1 box extra firm tofu
Homemade Chimichurri Sauce
Press the tofu and cut into triangles. Heat chimichurri sauce in a non-stick skillet, add the tofu, and cook until heated through on both sides.
1 head of orange cauliflower
S and P
Preheat the oven to 400. Break up the cauliflower and toss with olive oil, salt and pepper. Roast for 30 to 35 minutes.
Turnip Mashed Potatoes
3 turnips (CSA Week #22)
6 small potatoes (CSA Week #22)
Earth Balance (about 2 tablespoons)
Oat milk (about 1 cup)
Peel the turnips and potatoes and cut into small cubes. Cover with water and boil until soft. Drain the water and add Earth Balance and oat milk. Season with salt and puree with an immersion blender for the smoothest mashed potatoes ever.
Plate it all up, top with extra chimichurri sauce, and enjoy!