In My Active Kitchen

Having fun in the kitchen and out

It’s a Lemon

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Lemon 2

As a vegetarian, quite often I get asked “what do you eat??”

As a vegetarian, quite often I get annoyed when asked this question.

My response? This delicious salad packed with kale, fresh veggies and delicious Greek-inspired tofu.

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Tofu can be kind of off-putting for some people; there are those who love it and those who simply hate it. My personal favorites are those who hate it without having ever tried it.  I get that some people just don’t like the “idea” of something, but don’t knock it till you’ve tried it, alright?

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The key to tofu is that you need to add flavor to it.  You also need to make sure all the moisture is pressed out of it- this allows your tofu to soak up the maximum amount of flavor.  There is a new brand of tofu on the market that is pre-pressed. If you can find it, it looks like this and it will save you an hour of your prep time.

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I love using lemon and citrus when I cook.  Not only do you get that acidity needed to balance out your savory elements, but it gives such a bright flavor, too.

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This recipe is a simple and quick way to inject flavor into your tofu and pairs really well with a kale salad or in a pita wrap with tzatziki sauce.

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Want the recipe?

You will need:

Greek Style Tofu

Serves 2

200 g extra-firm tofu, pressed

1 tbsp olive oil

1 lemon- zest and juice

2-3 cloves of garlic, minced

1 tsp oregano

½ tsp onion powder

Salt and pepper to taste

Directions:

Slice your tofu into ½ inch by 2 inch long sticks.  Place in a medium bowl.  Using a grater or micro plane, add in the zest from your lemon, then squeeze in your lemon juice.  Add in your garlic, oregano, onion powder, salt and pepper.  Mix well then set aside and prepare your salad.   Let the mixture marinate at least 20-30 minutes.

In a large skillet, heat half the olive oil over medium-high heat.  Add in half the amount of your tofu and fry for 3-5 minutes on each side until you get a nice golden colour.  Remove and drain over paper towel, add the remaining oil and tofu to your skillet and cook.  Remove and drain, allow them to cool.

Top with your salad.  You can use the leftover marinade as salad dressing or make up this simple dressing:

Lemon Vinaigrette

¼ lemon juice

½ c. olive oil

1 tbsp white wine vinegar

1 tsp dry mustard

½ tsp oregano

¼ tsp garlic powder

Salt and pepper to taste

Whisk all ingredients, except for the olive oil, together in a small bowl.  While still whisking, slowly add in your olive oil until it emulsifies.  Taste and adjust seasonings to your taste.

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