Grilled Vegetable and Tofu Salad
2 TBS EVOO
Juice of 1 lemon
1 Clove garlic, crushed
1 TBS fresh mint
1 TBS fresh oregano
1 TBS fresh thyme
Salt and pepper
14 OZ tofu, sliced into 1/2 inch slabs
1 Small zucchini, sliced lengthwise
1 Small yellow squash, sliced lengthwise
1 Red Pepper, sliced
2 Cups kale, sliced into thin strips
1 Tomato, sliced
1/3 Cup tahini
1/3 Cup warm water
2 TBS lemon juice, plus more for serving
1 Clove garlic, grated finely
1 TSP sugar
Salt and pepper
A heat wave is sweeping across the country, so this week's edition of Tofu Tuesday is all about salads. Crisp lettuce and a cool and creamy dressing are the perfect combination for a balmy night. While I could easily eat a salad everyday in the summer, it can get boring with just plain old lettuce and vinaigrette. I'm switching it up with hearty Tuscan kale and a tangy tahini dressing for a little variety. Selecting nutritious and delicious ingredients are key for an entree salad that's not heavy, but still filling.
Heat grill over medium high heat. Mix oil, herbs, garlic, lemon juice, salt and pepper in a large bowl. Toss the tofu, squash and peppers in the marinade. Let sit for 10-15 minutes. Grill the tofu and veggies until veggies are soft and tofu has nice grill marks. Set aside and allow to cool.
For the dressing mix the tahini with water, lemon juice, garlic. Stir until smooth. If the dressing is too thick, add more liquid. Season with salt and pepper. Arrange kale, tomatoes, tofu and veggies on a plate. Top with dressing and a squeeze of lemon juice.
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- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.