seasme-tofu

Last week, we introduced the first of our alternative-protein <a href=/articles/2015/11/stuffed-peppers>Meatless Dinner</a>series. For those of us who are suffering from chicken and salmon fatigue, Lauren Blake, R.D., proposes a series of flavorful and filling main dishes that supply a healthy dose of protein from more surprising sources. Below, our second installment: Contrary to its reputation for being a bit meh, tofu picks up all the <a href=/articles/2013/04/turmeric>spices</a> and flavors that surround it, which is part of the reason it’s a staple in <a href=/articles/2014/01/asian-hot-and-sour-soup>Asian cuisine</a>. This recipe gives tofu a crusting of sesame seeds, providing a crunchy texture and extra health benefits: A tablespoon of sesame seeds contains a quarter of your daily <a href=http://nutritiondata.self.com/facts/nut-and-seed-products/3070/2 target=_blank>calcium needs</a>, a mineral crucial for healthy bones, of course, but also your heart, muscles and nerves. Give this dish extra crunch and depth of flavor by toasting sesame seeds in a skillet over medium heat for a few minutes.Sesame-Crusted Tofu With Greens and Thai Peanut Sauce Serves 2 to 4Ingredients: For the tofu: 1 block extra-firm, water-packed tofu, pressed and sliced into 3 pieces 5 tablespoons olive oil, divided 2 tablespoons soy or tamari sauce 2 tablespoons red wine vinegar Juice of half a lime 2 large cloves garlic, minced 1 inch knob ginger, diced 1/3 cup sesame seedsFor the greens: 1 tablespoon olive oil 1 bunch red kale, chopped 1 bunch rainbow chard, chopped 4 tablespoons scallions, thinly slicedFor the Thai peanut sauce: 3 tablespoons soy or tamari sauce 2 tablespoons red wine vinegar 1 tablespoon olive oil 1 small clove garlic 3 tablespoons peanut butter 2 tablespoons Thai chili paste 1 tablespoon almond milk Directions: Tofu:In a small bowl, whisk together 2 tablespoons olive oil, soy sauce, red wine vinegar, juice, garlic and ginger. Place sesame seeds in a shallow bowl and, working one at a time, submerge tofu slices in olive oil mixture and dredge in sesame seeds. In a large nonstick frying pan over medium heat, heat remaining 3 tablespoons oil and cook tofu golden brown, flipping once, 8 to 10 minutes; set aside. Greens:In same large frying pan, heat oil; sauté greens until slightly wilted, 5 minutes. Remove greens from pan and toss with remaining marinade. Thai peanut sauce:In a blender, blend soy sauce, vinegar, oil, garlic, peanut butter, chili paste and almond milk. To serve:Arrange tofu, halved, over greens, with dipping sauce and garnished with scallions.<a href=http://www.wholelivinglauren.com/>Recipe by Lauren Blake, RD</a> <a href=/articles/2015/11/stuffed-peppers>Week One: Moroccan-Spiced Lentil Stuffed Peppers</a>

Meatless dinner series: week two

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