Honest, I did.
And tonight I turned on my home computer and got the blue CHKDSK screen of death, indicating that my hard drive was toast. LB has plans to try to resurrect it tonight but until then it makes my computer centric life difficult. No surfing (work blocked) web comics, no playing EQ2 and not being able to upload photos.
I have all of last week's lunches, Monday through Wednesday, on film. As well as dinner last night and today's lunch. Until I can get them here I will share my recipe from last night's dinner. It was a complete improvisation.
Smoked Tofu with Lemon Pepper Broccoli over Mixed Grains
2 cups Water
1 Knor Vegetarian Vegetable Bullion Cube
1/2 cup Brown Rice (10 minute 'instant' version)
1/4 cup Amaranth
1/4 cup Quinoa, Inca Red - rinsed
1 package SoyBoy Smoked Tofu
2 tsp Vegetable Oil
1/2 - 1 cup water
1 Tbsp Lemon Juice, concentrate
1 tsp Lemon Pepper no salt seasoning
2 cups Broccoli florets
2 Tbsp Earth Balance
Salt & Pepper to taste
Bring the 2 cups of water to a boil with the bullion cube to dissolve. Rinse the quinoa and add it and the rice and amaranth to the boiling broth. Cover and cook on low for 20 minutes.
In a large skillet, with a lid, bring the oil to medium heat. Slice to tofu horizontally to make 4 pieces out of the two and then diagonally. Place these in the heated pan and sear both sides. Add the lemon juice to the pan and shake to get all the tofu in the bubbling sauce. This will brown up the bottom of the pan but don't worry, the extra water deglazes it in a moment.
Add half a cup of water to deglaze the pan. Quickly add in the spice and broccoli and cover with a lid. Allow to steam for 3 to 5 minutes to your preferred doneness. Add in the Earth Balance, salt and pepper and cover for another minute.
Plate the grains and mound the tofu and broccoli on top.
This was fantastic. Smoky hints making the tofu taste slightly like bacon. The sharp hint of lemon simply enhanced the flavor of the broccoli and the grains were a smooth yet chewy texture with a mild background flavor. I need to find a local source of smoked tofu or make my own because I hope this recipe is on the menu frequently!