White, wintery looking tofu is now dressed up in greens for the spring.
Yield: 1-2 servings
For the tofu:
- 1 package extra-firm non-gmo tofu, drained, rinsed, and pressed
- 1 tsp cooking oil (I like to use safflower oil as it has a high smoke point)
For the dressing:
- 1 garlic clove
- 3 tbsp fresh lemon juice
- 1 tbsp tahini
- 1 tbsp dill pickle juice (or water)
- 1/2 tbsp nutritional yeast (optional)
- 1 tsp extra virgin olive oil
- 3/4 cup fresh dill weed, large stems removed & roughly chopped
- Salt and pepper, to taste
1. Rinse and press the tofu for about 25 minutes squeezing out excess juice and making it malleable.
2. Meanwhile, prepare the lemon dill dressing in a processor. As easy as adding all ingredients and blending!
3. Preheat a large skillet over high heat and add a teaspoon of oil. Meanwhile, chop up the tofu into small, thin squares.
4. When the skillet is HOT (the tofu should sizzle when placed on it), add the tofu (being careful not to let the pieces touch too much or they will stick) and cook on high heat for 6 minutes or so, flip, and cook for another 6-8 minutes, reducing heat if necessary to avoid burning.
5. When tofu is golden brown on each side, remove from heat. Pour dressing into a medium-sized bowl and add the cooked tofu and stir well until coated. Serve immediately on its own, in a wrap, on a salad, or over grains and vegetables.
This is the perfect light but hearty meal for the transition into Spring x