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

Soundtrack - Extreme Metal 101, Vol. 2 - Various artists

Day 139 Berry and Tahini Oats

Berry and Tahini Oats

1 cup rolled oats
1 cup coconut milk + 1/2 cup water (Day 137)
1/2 cup frozen mixed berries
1 tbsp tahini

Add the liquids and oats to a saucepan.  Bring to a boil, then reduce heat and simmer.  After 5 minutes add the berries and tahini.  Cook until the oats absorb the liquid.

Soundtrack Gwen Stefani - The Sweet Escape