And cooking with lemons reminded me of it. Remembering didn’t lead me to remaking the cake, but I did like the idea of using lemons and almonds again. Almond meal, actually.
What a nice coating the two could make for slices of tofu. I had organic sprouted tofu in the fridge. Where regular tofu is made from cooked soybeans, sprouted tofu is made from sprouted soybeans and is more easily digested, is higher in protein, calcium, and iron. Those are nice reasons to have it. And I often do, but mostly I rotate through different brands and types of tofu, because they’re all a little different texture. And it makes for variety. My one real criteria for tofu is that it be organic to avoid GMOs, and then I usually buy firm or extra-firm, because that holds up well with frying and sautéing.
So…lemon-almond tofu. With zucchini and brown rice to go with it.
- 16 ounces organic sprouted tofu
- 2 lemons
I turned the oven on to 400°.
I wrapped the tofu in a towel to absorb the excess moisture.
I used a hydroplane to zest the two lemons, which I then cut in half and juiced.
- 1/4 cup tamari (a soy sauce, but less salty, and smoother flavor)
- 2 garlic cloves, minced
- a few grinds of pepper
I added these, along with the lemon juice, to a flat baking dish (because it was the right size to hold eight slices of tofu in one layer), and stirred together. Just to taste the lemon juice and tamari combo, I dipped in a little bread…loved it. (I saved the leftover lemon juice-tamari marinade in the fridge as an impromptu dipping sauce for the week!) Then I sliced the tofu into those eight slices, lengthwise, like planks, and set them in the marinade.
I sliced three smallish-medium zucchini into planks also, laid them on a baking sheet that I had drizzled extra-virgin olive oil over, turned them front and back in the oil, added salt and pepper. Set them aside while the oven heated up.
And turned the tofu slices over in the marinade to get the other side absorbing the lemony tamari.
- 1 cup almond meal
- the zest from the 2 lemons
- pepper and salt
I mixed this together in a dish, and dipped my finger in to have a taste. So good…lemony almond meal and a little kick from the black pepper.
I heated a pan over medium-high heat with a mix of grapeseed oil and extra-virgin olive oil, mostly to have a little richness from the olive oil, but not too much of the olive taste, and allow the lemon zest and almond meal to have their space.
While that heated up, I slid the zucchini slices into the oven, and then proceeded to coat the tofu planks with the lemon zest-almond meal mix and set in the pan to brown, turning carefully (so as not to lose too much of the coating) to brown the other side. When the first batch was done, I put it on a pan and slid that into the oven as well, to keep warm. And cooked up the other half of the tofu. Then added that to the pan in the oven also.
By then the zucchini was done, having roasted for about 15 minutes on one side, then 5 minutes more on the other side. So I turned the oven off, and and left the tofu and zucchini there to stay warm while I made a quick rice.
For the rice:
- 1 package frozen microwavable organic brown rice
- 1 thinly sliced scallion
- 1/2 of a long chile pepper, seeded and minced
First, I tossed the remaining lemon zest-almond meal mix into the pan to brown and become a toasted crumble. While that browned, I cooked the rice according to directions (in its package for 3 minutes on high). I emptied the rice into a bowl, stirred in the minced chile pepper, and put that in the microwave on high for 30 seconds, just to wilt it in there a little. To that I added the scallion, salt and pepper…and stirred in the browned lemon zest-almond meal mix. Nice!
Lots of frying, browning, roasting, and yet all kept fresh and light because of the brightness of the lemon coming through in each bite. And a mix of textures, too: the nutty coating on the soft tofu, the tenderness of the roasted zucchini, the rice with the slight crunch of scallion and almond. Variations in flavor: light lemoniness, tamari, nuttiness, some bite from back pepper and chile pepper.
What a delicious dinner!