Blue Plate Special #54: Lemon Rosemary Tofu with Carrot-Lentil-Leek Quinoa and Steamed Spinach

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Here how this happened. I opened the refrigerator in which I had cooked lentils and quinoa, tofu, rosemary, carrots, leeks and spinach. I figured a lentil quinoa pilaf would be nice with carrots and leeks topped with easy citrus tofu (with a little rosemary for a change of pace) and a side of greens. This could have easily happened with tempeh as the centerpiece, quinoa with zucchini and shallots or a beautiful rice pilaf. Therefore, this is not a recipe as much as it is a method. Be creative with what is in your refrigerator.

Serves 2

Lemon Rosemary Tofu
4 pieces of extra firm tofu (1/2 a regular package)
1 lemon
A sprig of rosemary

Press the tofu for as long as you have time for. Brush a nonstick skillet with oil so it is just lightly coated.

Pull the rosemary from the stem and chop it finely. Place the tofu into the pan and season the top side with a pinch of salt, a few turns of freshly ground pepper, and the rosemary.

After about 2 minutes, squeeze the lemon juice down over the tofu. Let it bubble up and start to caramelize, about another 2 minutes. Carefully turn the tofu over; tongs work best here. Cook until the edges start to brown, about another 2 minutes.

Carrot-Lentil-Leek Quinoa
1 leek
1 carrot
1/2 cup cooked lentils
1/2 cup cooked quinoa

Clean and slice the leek into rounds. Slice the carrots into rounds and place both a in nonstick pan with a few tablespoons of water. Sauté until softening. Add the lentils and quinoa and heat through.

Steamed Spinach
1 bunch spinach

Clean and steam.

Plate it up and enjoy!

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