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Lemon Garlic Tofu with Zucchini and Asparagus Recipe

   
 

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     Lemon Garlic Tofu with Zucchini and Asparagus

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 tsp. Lemon zest
3 Tbs. Lemon juice
2 tsp. Whole-grain mustard
2 tsp. Minced garlic
4 tsp. Minced chervil
4 tsp. Kosher salt
pepper
½ cup olive oil
1 pound tofu, cubed
 
1 lb. Green or yellow zucchini, cut diagonally into 1 inch pieces
1 lb. Asparagus, cut diagonally into 1 inch pieces

Instructions
In a small bowl, whisk together lemon zest, lemon juice, mustard, garlic, 2 tsp. Chervil, 2 tsp. Preheat grill on high heat. Place the mesh pan on grill for 5 minutes before grilling. Salt and pepper to taste. Whisking constantly, slowly stream in ¼ cup olive oil. Set half the vinaigrette aside. In another bowl, stir together chicken and remaining vinaigrette. Cover the bowl with plastic wrap and refrigerate for about 2 hours.
In a bowl, stir together zucchini, 2 Tbs. Olive oil, salt and pepper. In a separate bowl, stir together asparagus, salt, pepper, and 2 Tbs. Olive oil.
Place the tofu in the pan, and clasp the lid shut. Cover the grill and cook for 5 minutes. Continue to cook, shaking the pan occasionally, until the tofu is just cooked through. Return vegetables to pan, and heat until they are warmed through, 2 to 3 minutes.
Transfer to a bowl, add reserved vinaigrette and remaining 2 Tbs. Chervil and stir to combine. Serve immediately.


Originally Submitted
8/18/2010





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