Lemony Dill Tofu was my answer. The plate was gone quickly. I think because it was good and refreshing but maybe it just went great with the beer too! The kids loved it as well. It was a happy day!
I have made it since then for the kids but I forgo the dipping sauce and they just eat up the tofu. To make more of a meal out of it, serve over some quinoa with a few asparagus spears ... yum!
(And let me quickly say, the beers ended up great too!)
Lemony Dill Tofu
1 pkg tofu

Marinade:
1/4 c olive oil
2 T lemon juice
1 T white wine
1 T white wine vinegar
1/2 t salt
1/4 t pepper
1 t dill
1/2 t onion powder
Dipping Sauce:
4 oz cream cheese
1/4 c sour cream
1/4 almond milk
2 T lemon juice
1 t dill
1/4 c parmesan cheese
1 1/2 T lemon zest
Press the tofu for 30 minutes to get all the liquid out. Cut into 1 1/2 squares that are 1/2 in thick. Marinade for around 2 hours.
Bake at 375 for 30 minutes. Flip and cook for 15 more. Serve with dipping sauce.
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