Lemon Herb Tofu with Pecan Quinoa

I've declared May 2014 to be "no-meat May," which means that I will neither cook nor consume any meat or meat product. This means, in addition to no crab-cakes or chicken breast, no chicken or beef bouillon. Since it's just a month - 31 days - I'm pretty sure I can handle it.

The best part of no-meat May is that David doesn't know about it. I'm not telling him; you'd better not tell him, either. I'm collecting bets on how long it'll take him to notice and either a) directly request meat, or b) ask if we're going vegetarian. My bet is that he'll make it at least to 24 May before he asks. My colleagues and direct reports are far less optimistic - I've had bets for 24 hours in, 8 days, 18 days, and two weeks.

Thanks, guys.

Anywhosit, this is the first new recipe I've made as part of no-meat May (the first was black-bean sweet potato chili, sooo good). It's ridiculously easy, stupidly delicious, and on top of that, good for you and good for your wallet. Makes me wonder why more people aren't vegetarians, really.

(Then I remember that crab-cakes exist and stop wondering.)

Lemon Herb Tofu with Pecan Quinoa

Ingredients

1/4 cup lemon juice

3 tbsp soy sauce

2 tbsp olive oil

1 tsp dried rosemary

1/2 tsp dried dill

1/4 tsp black pepper

1 tsp minced garlic (about 2 cloves, maybe?)

1 lb extra firm tofu, patted dry and sliced 1/4"ish thick (I can get 12 slices this way)

1 cup dry quinoa

2 1/2 cups water, boiling

1/2 cup pecans, crushed

2 tsp dried parsley

2 tsp dried oregano

4 green onions, chopped up

1 tbsp minced garlic (uhh, 3 cloves?)

2 tbsp lemon juice

3 tbsp olive oil

a few shakes' red pepper flakes

salt and pepper to taste
1 bag raw spinach

Instructions

Before you're hungry enough to want food NOW ...

- Mix lemon juice, soy sauce, olive oil, rosemary, dill, pepper, and garlic in a bowl.

- Pat your tofu dry and slice it into 12 slices.

- Arrange your tofu into something with a lid that allows the tofu to lie flat in one layer. This is three plastic Chinese take-out containers, for me, with four slices in each (no one cares).

- Pour the marinade over the tofu. Try to divide it equally if you're using more than one container, but don't work too hard - this isn't rocket science.

- Slosh the marinade around and lift the pieces of tofu so the marinade touches all of it.

- Put it into the 'fridge and forget about it for at least 45 minutes.

When you're ready to make the actual meal ...

- Bring 2 1/2 cups of water to a boil.

- RINSE YOUR QUINOA. Put it into the boiling water.

- Boil it for 20 minutes, stirring whenever you remember it exists.

- While that's boiling, combine in a medium mixing bowl the pecans, parsley, oregano, green onions, and garlic.

- Once the quinoa's cooked, add it to the mixing bowl. Stir everything around until it's all playing nice.

- Add the lemon juice, olive oil, pepper flakes, salt 'n pepper, and spinach, stirring until everything is combined.

- Set aside with a dinner plate covering over the bowl to keep everything warm (don't worry, it will stay nice and hot like that and burn your tongue).

- Brush a 10" non-stick omelette pan with olive oil and set over medium-high heat (this is a generous 8 on my stove).

- Place 4 slices of tofu in the pan. Let them cook unmolested for 4 minutes. BE CAREFUL THAT THEY AREN'T TOUCHING or they will glue themselves together and laugh at you when you try to flip them.

- Flip the slices of tofu. I say this like it's a doable thing. I should add "go ahead and curse the damn things to the highest of the heavens while doing it" because tofu is a PAIN to try to turn.

- Cook on the  second side for 3-4 minutes. We like our tofu a little more "done" than less done, so we let it take the full 4 minutes.

- Pull the tofu from the pan and set it on a cutting board.

- Serve out two generous servings (maybe 1/3 - 1/2 cup?) of the quinoa mixture onto two plates.

- The tofu should be cool enough now that you think you can cut it up without getting burned. You are wrong. Cut it up anyway. Cut each rectangle in half (yielding squares) then each square in half diagonally (yielding triangles). This will leave you with 16 triangles.

- Serve 8 triangles onto each plate, pour a beer, take a seat, and enjoy your fantabulous meal!

(because beer)