Monday, June 11, 2007

Lemon and rosemary tofu

This tofu was marinated in rosemary, olive oil and lemon juice and then baked with sweet potato fries. On the side were steamed sugar snap peas and sauteed mushrooms (to which I added extra tofu marinade at the end).
The leftovers were very good the next day for lunch. I topped baby spinach leaves with tofu and sweet potatoes and served with a dollop of tzatziki.

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