From Lauren Ulm's Vegan Yum Yum.
With collard greens and quinoa.
This was really, really tasty. I've said this before, but I rarely do much to tofu beyond cutting it straight out of the container into my salads but I always love the results when it's pressed, seasoned, and cooked.
This tofu was actually dry-fried and the whole recipe contains no added oils or fats! It is just straight up delicious. The lime flavor wasn't super prevalent but the marinade for the tofu was great: soy sauce, sugar, red pepper flakes, garlic, lime juice, and maybe a few other things I can't remember.
The collards were simply cooked with lime juice and a little salt. It had been a long time since I've cooked them! Apparently they're good for things other than wraps.
The quinoa had lime zest in it also AND cinnamon and cardamom!
I ate the leftovers today, cold, for lunch and it was still good. I appreciate that this was a pretty easy dish to make, as well. I was a little rushed because I wanted to have it finished before G had to leave but I was worried unnecessarily (will I ever stop that?) It probably took under an hour to pull all the components together. I would definitely make this again.