I was still thinking about the Lemon-Herb Tofu from VLV that we had for dinner last night so I made it again today. Aliyah was delighted to find out what's cookin' in the oven. The only difference is that last night's tofu was frozen so the slices were firmer and seemed to absorb the wonderful flavors better. Though A. agreed with me that the tofu needs to be frozen first, she made the comment that this is also very good. Another favorite from the cooking diva!
Anatolian Red Lentil Stew from World Vegetarian. Thanks to Susan for featuring this
delightful dish on
her blog. The first time I made this I used barley instead of wheat berries like Susan did. But this time I used quinoa as inspired by
Leslie's revised Sloppy Lentils. I think I'm having protein overload today!
I was still thinking about the Lemon-Herb Tofu from VLV that we had for dinner last night so I made it again today. Aliyah was delighted to find out what's cookin' in the oven. The only difference is that last night's tofu was frozen so the slices were firmer and seemed to absorb the wonderful flavors better. Though A. agreed with me that the tofu needs to be frozen first, she made the comment that this is also very good. Another favorite from the cooking diva!
Anatolian Red Lentil Stew from World Vegetarian. Thanks to Susan for featuring this delightful dish on her blog. The first time I made this I used barley instead of wheat berries like Susan did. But this time I used quinoa as inspired by Leslie's revised Sloppy Lentils. I think I'm having protein overload today!
12 Comments:
Yum! Looks great, Kai--aand super healthy too!
I need to lose the fear of freezing tofu. I love what you did with it!!
Looks great as always!
I'm so glad you tried it and liked it! The quinoa sounds like a great addition.
Hey Kai, I could have used some of your protein overload myself today!
Wow, Kai I would love to sample this beautiful dinner you have going on!
HAPPY MOTHER'S DAY, KAI!!!
*Hugs*
The tofu looks good. I still haven't made the Lemon-Herb but it sounds like something we'd really like.
Also, how do you grow sprouts at home? I'm curious.
Thanks everyone for the comments:)
Kleopatra- thanks, you are so sweet:)
Hi, Carrie! See my new post about sprouting. hth
I tried the tofu in vlv and it didn't look as nice...I will have to try it again. I would really like to nail this recipe. Any pointers?
Harmonia, I must have missed this comment, but anyway, it really helps pressing the tofu to get all the excess water out. I use the extra firm tofu in a tub, cut it in half, put paper towels under and on top to absorb the H20 and put something flat and heavy over that. Don't cut the tofu too thin, only 8 slices. Hope you'd try again and that it'll work out for you 'coz it's really worth it!
Thanks! I like doing different tofu scrambles but have a hard time with the cubed or slices. I will continue to try - of course!
Thanks!
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