Happy Vegan MoFo Day 4!
So many great ideas on the giant 2012 blogroll of MoFo-ers! It's fantastic to read through what others are doing this fun-filled month.
So I made this dish a while back, when I was up to my ears in dill and did not know what to do with it all! After a Google search of something along the lines of "what do I do with all this dill!?" I came across a few interesting recipes and stumbled upon this Lemon-Dill Tofu from Oh She Glows.
I had everything except the tahini, but it still turned out great and was a fantastic addition to some pan-fried tofu triangles.
My sides for this meal include some homemade simple cabbage and carrot coleslaw with a light vinegar/oil dressing and some steamed broccoli with sesame seeds. The coleslaw and dill were from the CSA. The broccoli was frozen.
I loved the dill dressing! I used it on a salad made from greens, carrots and tomatoes from the csa and topped with some flax seeds. Delicious!
2 comments:
That lemon dill dressing is so vibrant and fresh sounding! Looks perfect with the tofu.
@Jes
Thanks! It really adds a great tang and bright summer/spring flavor as opposed to my go-to sauces of heavy, "creamy", etc.
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