Lemon Dill Tofu

I’m ready.

I’m ready for fall. For chai tea lattes. For pumpkin everything. For blankets and fires and movies and s’mores and oversized sweaters. What I’m most ready for, though, is apples. Honey crisp apples hold my heart.

Last night I went to the grocery store waaaay to late. You know how people tell you not to go grocery shopping on an empty stomach? I think the rule should extend to not going when a) you’re emotional or stressed and b) it’s past 8pm. I bought an exuberant amount of my favorite (and not cheap) apples as well as a little ice cream to get me through this freaking semester.

These honey crisp apples are SO big that I couldn’t even eat a whole one for breakfast. I had to cut it in half. They’re overwhelmingly large. But if you only eat half at a time, they last twice as long. Math for ya, right there.

Oh right. Tofu. This stuff is dang good. I didn’t even adapt it. I’m just sharing it’s deliciousness with you.

Lemon Dill Tofu
From Oh She Glows

1/2 package extra firm tofu, drained and sliced
1 tsp olive oil
Black pepper
1 garlic clove
2 tbsp lemon juice
1 tsp tahini
1 tsp dill pickle juice
1/2 tbsp nutritional yeast
1 tsp olive oil
1 tbsp dried dill

1. Blend garlic, lemon juice, tahini, pickle juice, yeast, olive oil and dried dill in a blender or food processor.
2. Heat oil in skillet on high heat. Add tofu and cook 3-4 minutes per side, sprinkling pepper on top before flipping.
3. Add tofu to salad and drizzle dill dressing on top.


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