The nicest things about the weather warming up - and I mean warming... it's been 25 degrees all week - are lazy, simply suppers that highlight their ingredients. Clean flavours, and fresh, local produce make for a fantastic plate on a weeknight.
The first asparagus cropped up a couple of weeks ago at the market, so we've been eating loads of it lately. The herbs in the windowbox are starting to come up nicely, so in a few weeks those will make a lovely accompaniment to the produce. For now, I stocked up on lovely, leafy parsley from our favourite organic farm to make a classic, pared-down parsley sauce.
The tofu itself is a bit of a funny thing - I only make it like this when M has fish or meat, meaning we have a kind of meat and two veg meal. That's rare around here, but when we do I like to play my part and cook myself some kind of tofu steak. These ones are marinated in Bragg's and black pepper, breaded with white breadcrumb, and baked until golden. Served with sauteed asparagus, roasted potatoes, and parsley sauce, it certainly makes a lovely, light supper.
*****
Marinated Tofu Steaks
1 block of firm tofu, lightly pressed to release some water
3 tsbp. Bragg's
1 tbsp. tamari
3 tbsp. water
pepper
1 egg, beaten
1/2 cup breadcrumbs, seasoned to taste
1. Slice your tofu into 2 cm thick slices and lay in a shallow dish. Pour over your sauces and water, seasoning with pepper, and leave to marinate for 30 minutes. 2. Preheat the oven to 200 C (400F). Take your tofu slices one at a time and dip in egg and then breadcrumbs, making sure to coat both sides. Repeat with each slice. Lay on a baking sheet and bake for twenty-five minutes, or until golden.
Parsley Sauce
1 tbsp. butter
1 tbsp. plain flour
1/2 cup whole milk
salt and pepper
2 tbsp. flat leaf parsley, chopped
1. Melt your butter over low heat and stir in your flour, forming a roux. Whisk in your milk and bring to a simmer. 2. When the sauce thickens a bit, season to taste and stir in your parsley. Serve immediately.
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