I am LOVING the colors of Spring. Why not eat them, too? I was anxious to use up some leftover tofu and a lentil-barley mixture I had tonight and decided it was a good opportunity to add another one-pot wonder to the rotation: veggie and tofu skillet! For some reason I’ve been really into Asian flavors lately, and I decided to whip up a quick soy-dijon dressing to go with the veggies and tofu. For all of you who are #meatlessmonday followers, or who just love to eat nice big bowls of delicious, colorful roasted veggies, I recommend this easy recipe. You’ll feel good looking at it, and you’ll feel good eating it!
**Disclaimer: Just make sure not to grab the skillet handle at any point with your hand. I made this mistake and ended up with a nice superficial burn on my left thenar! #ptschoolproblems**
- 1 tsp olive or peanut oil
- Variety of spring veggies (green beans, broccoli, brussels sprouts, carrots, onions, peas, sweet potatoes)
- chopped tofu, marinated however you like
- sprinkle of sesame seeds
- sprinkle of whole coriander
- sprinkle each of cumin, red pepper flakes, and curry powder
- 1 tbsp whole grain dijon mustard
- 1 tbsp soy sauce
- 2 tbsp rice wine vinegar
- spinach and grain of your choice for serving (I used a lentil-barley mix)
- cottage cheese and hearty crackers, for serving
- In an oven-proof skillet, heat oil on medium high heat. Add all veggies and cook until brown, about 5 minutes. Stir in sesame seeds and spices. Meanwhile, preheat oven to broil on high.
- Broil the veggie mixture for 2-3 minutes or until well-charred. Remove from heat.
- In a small bowl, whisk together the mustard, soy sauce, and vinegar. After the skillet comes out of the oven, top with the spinach and drizzle with the dressing until just wilted. Add the grain and more spinach, if you like.
- Serve with cheese and crackers.