Seared Tofu and Rice

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29th: Holiday Test Run – It’s always good to practice – show off your hits and misses.

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Ok, I’m not sure this quite qualifies as a “holiday meal”. It does have the red and green going for it though πŸ˜‰ I will share this recipe post miss with you. I had high hopes for it. I had seen a friend of mine on Facebook share this glorious picture of her supper one night.

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You’re thinking she’s a food blogger now aren’t ‘ya? Nope. She just rocks at taking food pictures. I loved this picture so much, I wanted to recreate it. I even bought a cast iron pan for it, something I had been putting off for awhile. Sometimes when you put an idea into action, it doesn’t quite work out. Although this dish tastes super delicious! The pictures didn’t turn out. Oh and since I wasn’t familiar with using a cast iron yet, so I ended up putting an entire block of tofu on to cook it and flipped it around a few times. The outside was slightly overcooked and the middle was cold. Ha! I would suggest slicing the tofu before cooking it up πŸ˜‰

Seared Tofu & Rice

2/3 cup of rice of choice (I only had white…)
8 oz. block of extra firm tofu
1 tsp of salt
1 tsp of paprika
1 tsp of powdered garlic
1/2 tsp of oregano
1/2 tsp of parsley

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Lemon Herby Sauce
the juice of a lemon
1/4 cup of parsley
1/4 cup of cilantro
1/2 tsp each of salt and dried dill

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Bring 1.5 cups of water to a boil and add the rice, simmer until the water has absorbed. While the rice cooks, combine all of the spices together. Rinse to the tofu and pat dry. Rub the block of tofu with the spice mix and add a bit of olive oil to coat it. Heat a cast iron pan on medium-high heat and add a bit of olive oil. Add the seasoned tofu and heat on each side for 2-3 minutes. As the tofu cooks, blend all of the ingredients for the lemon herby sauce. Remove the tofu from heat and cut it into squares.
Layer the rice onto a plate, add the tofu and finish it off with a drizzle of the lemon herby sauce. I added a few cherry tomatoes too.

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Do you ever share your cooking mishaps on the blog? Or keep those all to yourself πŸ˜‰

4 thoughts on “Seared Tofu and Rice

    1. Really? Thanks Kari! It also happened to be the day I tried out a new camera lens for the first time and wasn’t quite used to it. I will admit to having much worse mishaps than this πŸ˜‰

  1. It still looks pretty good!
    I am pretty open about mishaps, because it is all learning and fun and I don’t really mind.
    Also because I mostly just cook recipes from other people, I don’t really have a personal stake in the outcome. Sometimes recipes just don’t work like you hope.
    Of course, sometimes I am the one who screws up the recipe. In which case I laugh about it and make the best of it.

    I have a cast iron grill pan that I have never used because I need to season it and I tried to do it once and it didn’t work. It just seems like so much effort and confusion to get it to a point where I can use it. But it is very pretty and pink. I’d like to get a Lodge pre-seasoned skillet at some point.

    1. Aw thank you. I think I’m in the phase of wanting to only post good pictures. It didn’t last for MoFo though haha πŸ˜‰
      Fortunately, I also tend to laugh when recipes don’t come out at least. That used to not be the case.
      I was worried about using my cast iron pan at first, especially since everyone seems to say something different about cleaning it properly, but I LOVE it now. Pink sounds lovely too! I’m not sure I’ve heard of Lodge pre-seasoned, that sounds fancy.

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