Image via Scotch & Jazz at Dusk @ Tumblr.

 

Mix and match is where it’s at.

Use these two tasty recipes as the base of a meal or whip ’em up separately to add some protein-y goodness or green-hued superpowers to your food fix.

The Chilli-Lime Tofu is tangy, moreish and so full of flavour; it is delicious hot or cold. At my place, we have been eating this recipe with scalloped potatoes and a big helping of Lemon-Garlic Green Beans.

The flavour infused in the tofu by the quick, four ingredient marinade lends itself to all kinds of different types of food: sandwiches, pitas, burritos, enchiladas, garden salads, grain salads, battered & fried, smothered in gravy. Take your pick.

The beans are an easy side dish that taste amazing and can multi-task their way around all kinds of meals, especially ones with Italian flavours. They are juicy and garlic-kissed with a hint of lemon. Don’t underestimate the power of well-cooked green beans!

 

Chilled Out Chilli-Lime Tofu

 

Ingredients:

1 x 300g block firm tofu, drained and pressed
2-3 tbsp rice bran oil, split

For the marinade:
juice of two limes
2 tbsp peanut oil
1 tbsp soy sauce (use tamari for gluten-freedom ♥)
1/4 – 1/2 tsp chilli powder

 

What to do:

Slice tofu widthwise into 8 even pieces.

Mix marinade ingredients in an 11 x 7″ baking dish. Add tofu to baking dish, flipping each piece to coat with the marinade. Cover dish and refrigerate for at least an hour, flipping each piece of tofu after 30 minutes or so.

Briefly heat 2 tbsp rice bran oil in a large frying pan, over medium heat. Fry tofu, in batches if necessary, cooking each piece for 2-3 minutes on each side, until browned. Add a little more oil if needed.

If you would rather bake the tofu instead of frying it: Preheat oven to 180 C. Bake tofu for 35-45 minutes, flipping occasionally, until marinade is reduced. Switch your oven to grill for the last 5 minutes if you like, to blast in a little extra crispiness and chew.

Serves 2.

 

Lemon-Garlic Green Beans

 

Ingredients:

2 cups green beans, topped & tailed, then halved
2 tbsp extra virgin olive oil
2-3 cloves garlic, crushed
juice of one lemon
sea salt & fresh black pepper to taste (optional)

 

What to do:

Bring several inches of water to boil in a small saucepan. Add beans and cook for 2 minutes. Drain, rinse under cold water and set aside.

In another small saucepan, heat olive oil very gently over medium-low. Add garlic and cook 30 seconds, stirring constantly. Add green beans and lemon juice, raising the heat a little. Cook for 5-7 minutes, stirring regularly, until beans begin to brown.

Serve immediately, seasoned with a little sea salt and fpb if you’re feelin’ it.

Serves 2-3.