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Blue Plate Special #65: Seared Tofu with Spicy Citrus Salad and Slow Roasted Red Onions

The title speaks for itself!

Servings 2

Ingredients

Seared Tofu

  • 1/2 package extra firm tofu, pressed for 10 minutes
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Spicy Citrus Salad

  • 2 Cara Cara oranges, cut into chunks
  • 1 can Mandarin oranges, drained
  • 1 watermelon radish, thinly sliced on a mandoline
  • 1 jalapeño, finely diced
  • 2 scallions, thinly sliced
  • 1 tablespoon freshly squeezed lime juice

Roasted Onions

  • 1 red onion, cut into thick rounds
  • 1 tablespoon olive oil
  • 1 tablespoon tamari

Sautéed Spinach

  • 1 bunch fresh spinach
  • Salt, a pinch

Instructions

Roasted Onions

  1. Preheat oven to 350 and line a baking sheet with parchment paper. Toss the onion rings with oil and tamari. Bake for 25 to 30 minutes until the onions are browning around the edges and tender.

Spicy Citrus Salad

  1. Combine all of the ingredients and let sit to marinate. The radishes will soften and become really tasty.

Seared Tofu

  1. Heat a cast iron or nonstick skillet over medium heat. Add the oil. When it is shimmering, add the tofu and season with salt and pepper. Cook on the first side until it starts to brown. Flip and cook the second side.

Sautéed Spinach

  1. Add the spinach to a dry skillet and cook until wilted. Season with salt.

To Serve

  1. Plate the whole thing up and enjoy!