Just another blog. Does there need to be another one?

This dish from VeganYumYum (hate the name, love their recipes) turned out really well. There isn’t a lot of sauce, so I was worried that it would be too bland, but it really had a subtle, sneaky flavor to it. It’s mostly due to the lime juice, which I’ve never really cooked with before so I didn’t know how potent it could be. All three of the elements (collards, quinoa and tofu) contain lime juice, but it’s never too much.

Collards are perfect for this and are quickly becoming my favorite green. Not that there was much competition, but every time I make collards, not matter how I do it, it always comes out bright green and delicious.

I haven’t cooked tofu too much in the past on the stove, mostly because I’m always that it’s going to fall apart before done. The method used here worked though. Without any oil at all in the non-stick pan, you squeeze the water out of the tofu. The less water, the firmer it will get. As the recipe states, you have to be easy with it at first so that the tofu doesn’t fall apart, but eventually it firms up and grills really nice. The grilled tofu flavor alone is delicious and the lime sauce over top really complements it well. I want to cook more dishes like this in the future, so it may be time to get a wok.