Lemon Rosemary Rice

I wanted to make panko breaded tofu with a lemon rosemary marinade and sauce. I went to the store and bought two packages of tofu. When I arrived home, I realized I bought cubed tofu instead of the block.. Needless to say, I was not a happy camper. I was determined to make this dinner, and my hopes were crushed when I saw my tofu was cubed. Nonetheless, I decided I CAN control this situation . I tweaked my original idea and created a rice dish instead. I cooked the cubed tofu in rosemary and lemon before adding tomatoes and mixing with brown rice.

Lemon Rosemary Tofu

1 container cubed tofu, drained and dried

1 tablespoon vegan butter 

1 tablespoon minced rosemary

Juice of 1 lemon

2-3 roma tomatoes (depends on the size)

Pepper

Assembly

Add diced tofu and butter to a skillet

Heat the tofu on medium high heat

Add the diced rosemary

Add more butter as you sit fit or olive oil

Add the juice of 1 lemon to the mixture

Add pepper

When the tofu is starting to brown, add the tomatoes and cook until the tomatoes are cooked down

Add to rice (I used Trader Joe's brown rice)

I served this with a salad and oven roasted potatoes. This recipe can be found in an earlier blog. The meal was easy to prepare and pretty tasty. John seemed to like it. I feel like I haven't been cooking very much. I guess my cooking has been whatever is in my pantry, gets thrown together. It seems like I am not really planning meals. I think planning meals should be a goal of mine.