Blue Plate Special #53: Meyer Lemon Dijon Grilled Tofu with Roasted Fingerling Potatoes & Shaved Brussels Sprouts

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It took more time to type the name of this post than it did to make it. Just kidding but it is really fast. An easy meal, for lunch or dinner, made in less than 30 minutes.

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Meyer lemons are like little orange flavored lemons. I love finding them in the market and use them mostly like I use lemons. I could have just used the Meyer lemons to make Easy Citrus Tofu but decided to make this Dijon mustard marinade just to shake it up a bit. The tofu could have easily been baked but I already had the potatoes going so I went with the grill pan. And ditto with the Brussel sprouts. They could have been roasted. This blue plat special is one versatile meal.

Notes: Always zest lemons (or any citrus) before juicing. Seems obvious but always a good reminder. When grilling tofu, it is important to let it grill for a while. When it is well on the way, it will be easy to turn over. Before that it will stick to the pan.

These measurements serve 3 to 4.

Meyer Lemon Dijon Grilled Tofu
2 Meyer lemons, zest and juice
1/3 cup Dijon mustard
1 sprig of rosemary
1 big pinch of crushed red pepper flakes
1 box extra firm tofu
High heat oil, for grilling

Press the tofu for as long as you have time for.

Zest the lemons. Juice the lemons. Add the mustard. Finely chop the rosemary and add to the mixture. Add the red pepper flakes. Whisk together.

Slice the tofu into 8 rectangles. Place in a shallow dish and marinate for as long as you have time for.

Heat up a grill pan and brush with high heat oil. Grill the tofu until grill marks appear on the first side. Brush any leftover marinade on the top and flip the tofu over until grill marks appear on the second side.

Roasted Fingerling Potatoes
1 lb. fingerling potatoes
High heat oil, about 1 teaspoon
S and P, to taste

Cut the potatoes in half. Toss with oil, salt and pepper. Roast in a 400 oven for about 30 minutes or until nice and browned.

Shaved Brussels Sprouts
2 dozen Brussels sprouts
High heat oil, about 1 teaspoon
S and P, to taste

Thinly slice the Brussels sprouts and sauté in a nonstick skillet with the oil until bright green and browning. Season with salt and pepper.

Plate it up and enjoy!

One thought on “Blue Plate Special #53: Meyer Lemon Dijon Grilled Tofu with Roasted Fingerling Potatoes & Shaved Brussels Sprouts

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