TASTES LIKE CHICKEN

  This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

I am so grateful to have a partner in life that doesn't ever turn up his nose at anything I cook and put in front of him to eat (even though sometimes he REALLY wants to!).  He never even batted an eyelash when I announced a few years ago we were going to start Meatless Mondays (even though he REALLY wanted to!).  So I do my best to make those nights as chock-full of flavor as possible.  The great thing about tofu is that it is a flavor absorber! So this particular night I went with pan-seared tofu, heavily seasoned to where it really tasted like chicken!  Pair that with a beautiful warm Lima bean salad and some creamy greens and you won't even believe yourself how good this meal is!  Meatless Monday for the win!

  This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

SEASONED SEARED TOFU

1 block organic tofu, extra firm, sliced about 1/2-inch thick

1 tsp sea salt

1 tsp pepper

1 tsp garlic powder

1 tsp cumin

1 tsp paprika

extra virgin olive oil (evoo)

Mix all the spices together in a small bowl and sprinkle over both sides of each tofu slice.  Heat evoo in a heavy pan on medium for about a minute-and-a-half.  Cook each slice for 4-5 minutes on each side, or until golden brown and desired consistency is reached.  Serve with whatever your heart desires.  (But I'd go for the warm Lima bean salad recipe below if I were you!)

NOTES: Using organic tofu keeps your conscience clear about not allowing GMOs into your diet.  Do not overcrowd your pan or else you will not get a good sear on the tofu.  Too many pieces will steam it instead.  I did 4 at a time.  Serve with anything you like, but if I were you, I'd go with the warm Lima bean salad recipe below!

  This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

WARM LIMA BEAN SALAD

1 bag frozen Lima beans, thawed

extra virgin olive oil (evoo)

sea salt

pepper

1 cup parsley, chopped coarsely

1 cup crumbled feta cheese

juice of one lemon

In a pot, sprinkle enough evoo to cover about half of the bottom and heat on medium for about a minute-and-a-half.  Add the Lima beans and let them brown well before stirring.  Continue to cook, only stirring after the Lima beans have browned well and are cooked through, about ten minutes.  Remove from heat and salt and pepper to taste.  Add parsley, feta, and lemon juice.  Mix well.  This is truly INCREDIBLE STUFF, even if you are not a Lima bean fan.  

NOTES:  Just for a pretty plate, I mixed power greens (usually raw spinach, kale, etc.) with some mayo, sea salt and pepper and added it to the plate.  But the tofu and Lima beans on their own is pretty hearty!  This meal is high in fiber and low in carbs!  HUGE IN FLAVOR!!