Back in the swing of school and that means I will be making lots of Blue Plate Specials, you know a plate that has a protein, a starch, and a vegetable. This kind of meal reminds me of the plates I grew up with and so there is some nostalgia but with different ingredients. Tonight, I did a different take on tofu by topping it with a mix of fresh herbs, lemon and olive oil. Of course, you can serve it with anything you love like rice or millet or broccoli or green beans!
This is one of those meals that happens fast and all at the same time. Here is how I get it all done in about 30 minutes. First, I prep the cauliflower and get it in the oven. Then I prep the potatoes and get them boiling. Then I make the herb topping and prep the tofu. At this point, the potatoes will be done, so I drain them and put them back in the pot to dry, where they will also stay hot. Then, I get the tofu started in the pan and mash the potatoes at the same time. When this is all done, the cauli will be ready. I declare victory and eat!
Note: I don’t prep anything beforehand. This is a chop and drop job which means my kitchen looks a little crazy afterwards but who cares! I am the one who cleans it up and I am not tv!
This meal serves 2 to 3 people.
1/2 block extra firm tofu, cut into 4 slices
1/3 cup fresh chives
1/3 cup fresh parsley
1/3 cup fresh dill
The zest of 1/2 a lemon
The juice of 1 lemon, divided
1/4 cup olive oil + 1 tablespoon more for pan searing
Salt, a pinch
Press the tofu for as long as you have time for. Cut half the block and then cut that into 4 slices.
Add the chives, parsley, dill, zest, the juice of 1/2 the lemon, 1/4 cup olive oil and a pinch of salt to the food processor. Process until the oil looks emulsified and the herbs are chopped up.
Heat the oil in the pan. Add the tofu and cook until the first side is seared. Add the other half of the lemon juice and as that sizzles brush the tops of the tofu with the herbs. Gently but quickly flip the tofu over and sear the herb side. Then flip it right back over so that the herbs don’t get too well done. (You could also cook them so the herbs get well done if you prefer that!)
1/2 head cauliflower or 1 small cauliflower
2 teaspoons sunflower oil
Preheat the oven to 400. Cut the cauliflower into bite size pieces. Toss with oil and roast for 20 to 25 minutes or until they start to brown.
Peel and boil the potatoes until fork tender. Drain the water and put the potatoes back in the pot. Mash and add vegan butter and cream cheese in equal parts. Add water and mash again. Taste and adjust.
Plate it up and enjoy!