Saturday, August 21, 2010

Lemon Pepper Tofu

My sister and brother-in-law are going to a Cardinals baseball game today at Busch Stadium in St. Louis. So, I'm having Sunday dinner on Saturday this week. Mom, Dad, and my nephew Chris are all coming over for dinner. Here's what is on the menu:

Lemon Pepper Tofu
Baked Sweet Potatoes
Baked regular potatoes (for those who don't like sweet potatoes)
Cherry Confetti Cake with Cream Cheese frosting

You might remember I picked up the sweet potatoes last weekend because they looked so good. Michael is not fond of sweet potatoes, so I'll make a regular baked potato for him and possibly Chris.

The cake is a box mix and Michael will bake it.

We picked up some yummy looking carrots, red lettuce and butter lettuce at Whole Foods the other day. They'll go into the salad along with celery; spinach; red, yellow, or orange pepper; and maybe a little red onion. I might also hard boil some eggs and I'll have some nuts or sunflower seeds out. Oh - and I picked up some sun-dried tomatoes that I'll chop and have for those who want to add that to their salad. We tend to put some basic ingredients in every salad and then have add-ons on the side.

I'm again going for a mash-up as far as the recipe is concerned. I found a recipe for Pan Seared Lemon Pepper Tofu on Vegan Represent Forum and a recipe for Lemon Pepper Tofu Bake on Savvy Vegetarian.

Lemon Pepper Tofu Mash-Up

1 lb extra firm tofu

5 Tablespoons lemon juice
1 teaspoon balsamic vinegar
1 Tablespoon Tamari soy sauce
1 teaspoon lemon zest
1 teaspoon fresh ground pepper
1 Tablespoon olive oil

a few thin slices of fresh lemon for garnish (optional)

1- Put all the marinade ingredients in a jar, screw the lid on tight, and shake until well mixed.

2- Press the block of tofu between an old dishtowel or paper towels to remove any excess water.

3- Slice the tofu into 1/2 inch slices, and lay side by side in a flat baking pan or other dish.

4- Spread the marinade over and under the tofu slices; marinate 30 minutes, turning over once or twice.

5- Put a few tablespoons of olive oil in a pan and put it over medium/high heat.

6- Cook the tofu fillets in the pan until the herbs blacken and the tofu is medium brown. Just before serving, squeeze additional lemon juice over the fillets.

No telling how this is really going to turn out, but I'll be sure to let you know. I have high hopes!

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