spiced up tofu.

The other night I had a bit of leftovers (sauteed kale and couscous), not enough for a dish on their own though.  Bored with my usual lunches, I decided to make up a new unique dish.  To this, a client, Karen, said "you're always eating tofu when I see you!"  At least this one is anything but boring!

indian inspired tofu.

tofu (drained for a few hours on a paper towel lined plate in the fridge)

marinade: olive oil, rice wine vinegar, orange zest, ginger, honey, fish sauce, sesame seeds, chili flakes, salt and pepper (whisk ingredients in a shallow bowl)

couscous (cooked with indian spices such as garam masala, turmeric and coriander)

sauteed kale

garbanzo beans

chopped dates

Marinade tofu overnight, turning occasionally.  Preheat a non-stick pan on medium heat.  Cook tofu evenly on all sides.  Add couscous, kale, garbanzo beans and chopped dates to an airtight container.  Add tofu on top.  Garnish with microgreens (they're back!) and keep slightly chilled until about an hour before lunch.  Bring to room temp before enjoying....