Monday, June 15, 2009

Meatless Mondays – Tofu and Asparagus!

I love this time of the year when you can wear shorts everyday, sip white wine or frozen cocktails, take a dip in the pool after work, and eat fresh new asparagus! 

So, last Monday we paired asparagus with tofu and a brown and wild rice blend for a deliciously satisfying meal.  Not to mention that this dinner came together in about 15 minutes.  (Using leftover rice we pulled out of the freezer.)


I roasted the asparagus at 400 degrees for approximately 12 minutes.  Spray or coat with a bit of olive oil and season with Kosher salt first.  While the asparagus was cooking, I simply seared the tofu in a grill pan, and seasoned each side with a bit of Spike seasoning.  We had a bit a fresh heirloom tomato left, so that was included as well.  Oh, and everything is better with a healthy sprinkle of goat cheese and sweet balsamic syrup.  How could something so simple taste oh so good? 


3/4 cup balsamic vinegar

1/2 cup red wine

1 Tbsp brown sugar

Simply stir together in sauce pan and simmer to reduce until there is about 1/4 cup and it is slightly thick.  Yum!

Also great over fresh strawberries.


Here is a picture of Chase since he’s felt a little neglected on the blog lately.



The Wino said...

Love asparagus and Balsalmic syrup...Yum!

Anonymous said...

I bet the tofu and balsamic were really good together. Terrific fast meal!

Anna said...

Hey Mo!

Just checking in to see what you all are up to. The balsamic syrup sounds great. Todd would love that asparagus.

allijag said...

Hi Chase! :)

klm said...

your life sounds fantastic + Chase is so beautiful!!

Ashley said...

This dish looks wonderful! I love new tofu recipes - can't wait to try it out :)