Seared Tofu with Spinach, Peas, Walnuts, Plain Yogurt and Caraway over Brown Rice
I pulled this dinner together in a flash using some of our quick staples: pantry tofu, microwaveable rice, and frozen peas.This is my favorite kind of tofu – it comes in a nice carton that doesn’t need to be refrigerated, which is nice to always have some on hand. It’s 200 calories for the whole box (I had half). It’s also got that nice jiggly texture that I like in tofu. I don’t like it when it’s firm and grainy.
So first I wrapped it in paper towels to drain some of the moisture. I probably should have done it longer than 5 minutes, but I was inpatient!
Then I put it in a bowl and weighted it with pots:
Then I cut it in cubes and seared it in 1/2 a tsp of EVOO.
Success Rice has these new microwavable cups of rice. 170 calories for a portion. This was great in a pinch, but I’d give the flavor a C+. It was dry and tasted chemically. I much prefer my Lindberg Short Grain Brown!
After searing the tofu, I cooked the peas in some caraway seed and then wilted the baby spinach. It’s served over the rice and topped with plain yogurt and walnuts. The dish was on the bland side because I was too lazy to add seasonings and think about what I was in the mood for. Looking back, this would have been GREAT if I’d mixed the yogurt with some mustard and dill and made a dressing/sauce to toss it all in. Oh well!