lemon asparagus risotto with tofu balls on the side. the lemon asparagus risotto was made with lemon juice instead of wine, a touch of lemon zest, and chopped asparagus. the tofu balls were made with the changes i suggested before--no flour on the outside, hands covered in oil and used to coat the balls. then i baked them in the oven until brown and a little crispy on the outside. i have also since found that not putting shallots in them helps them hold together much better. and they are delish! i love making a batch of these on the weekend to have with several meals throughout the week :)
mango ginger tofu, from my favorite ppk ladies! we put ours on skewers with pineapple and yellow bell pepper and then grilled. served with black rice.
cornmeal encrusted tofu with an olive and sundried tomato "gremolata." basically, a traditional gremolata with the olives and sundried tomatoes added to my taste. served with mashed potatoes and miso gravy and sweet green peas. this made me swoon!
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