Day 288 Tahini Rubbed Tofu and Bok Choy with Turnip Sauce

Tahini Rubbed Tofu and Bok Choy with Turnip Sauce

1 Pound Extra Firm Tofu
1 Cup Tahini
6 Heads Baby Bok Choy, halved
2 Turnips, cubed
2 Cups Veggie Stock
1 Teaspoon Ginger, grated
1 Teaspoon cilantro, chopped
Salt and Pepper to taste

Ingredients

1.  Grill the bok choy until tender.

Grilled bok choy

2. Slice the tofu into 1/4 to 1/2 inch slices. Place the slices on a baking sheet rubbed with olive oil. Season with pepper. Spoon the tahini over the slices.  Bake at 400 F for 10 minutes.

Baked tofu

3.  Heat the stock and ginger in a sauce pan.  Add the turnips and cook until soft.  Remove from heat and add the cilantro and salt.  Using a immersion blender, blend the veggies into a sauce.

Cooking turnips

4.  To serve, pour the sauce over the bok choy and eat with the tofu slices.

Pairs well with 2012 Domaine Weinbach Riesling Schlosberg Grand Cru

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Day 248 Tofu with Bok Choy Pizza

Tofu with Bok Choy Pizza

2 Ounces Tofu, crumbled
1 Baby Bok Choy
Marinara Sauce
2 Whole Wheat Pita Rounds
1 Tablespoon Cilantro, chopped

Marinara Sauce

7 Ounces Tomato Paste
1 Cup Stock
1 Tablespoon Sirracha
Salt to taste

1.  Mix all the sauce ingredients together in a small saucepan.  Heat till thickened.

2.  Spread the marinara sauce on the pita.  Crumble the tofu over the sauce.  Arrange the bok choy leaves on the pita.  Cook at 375 for 15 minutes in the oven.

Goes well with green salad.

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