When I was in elementary school we would make seasonal locker decorations every month. You know, like hearts for February, or turkeys for November.
In March we made lions and lambs. To a school child, this was fairly confusing. Because what did lions and lambs have to do with the month of March? I remember my teacher explaining to us that there was an aphorism about the weather in March. (We took our weather pretty seriously in Pennsylvania - aphorisms and groundhogs) Either "March comes in like a lion and out like a lamb" or "March comes in like a lamb, and out like a lion." In essence, March is one of those months whether the weather is variable. It's not temperate, like June, or freezing like January.
This March is coming in like a lion. Not just the weather, although the storms the past few days certainly are leonine. It's also been lion-like in terms of every other aspect of my life! Work and home are like a whirlwind. With that in mind, I've been looking to simplify my time in the kitchen, which for me, means relying on a lot of vegetarian meals. In find them much easier to throw together than meals with meat. I also like the lighter feeling they leave me with, since it's hard to be always on the move with heavy meals on your plate.
Thatboy and I have been eating tofu a couple times a week in our lunches. And I've been experimenting with how to prepare it. Grilling tofu is probably not your first thought when it comes to tofu, but it's a fantastic solution to anyone who may be tofu-shy. Tofu's best quality is that it takes on flavors beautifully. So marinading it gives you a deep, rich profile. Grilling it gives it some body, and really, almost everything tastes better grilled!
Grilled Lemon Basil Tofu Burgers (From Cooking Light)
1/2 cup finely chopped fresh basil
2 tsps grated lemon rind
1/4 cup fresh lemon juice
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 garlic cloves, minced and divided
1 lb firm tofu, drained
1/3 cup finely chipped pitted kalamata olives
3 Tbsp reduced fat sour cream
3 Tbsp light mayonnaise
6 hamburger buns
6 slices tomatoes
1 cup trimmed watercress
- Combine basil, lemon rind, lemon juice, mustard, honey, olive oil, salt and pepper, and 3 garlic cloves in a small bowl.
- Cut tofu crosswise into 6 slices. Pat each slice dry with paper towels. Place tofu slices on a jelly-roll pan.
- Brush both sides of tofu slices with lemon juice mixture, reserve remaining juice mixture. Let tofu stand 1 hour.
- Preheat grill to medium-high heat. Place tofu slices on grill rack coated with cooking spray. Grill 3 minutes on each side.
- Brush tofu with reserved juice mixture.
- Combine 1 minced garlic clove, chopped olives, sour cream, and mayonnaise in a small bowl; stir well.
- Spread about 1 1/2 Tbsp mayonnaise mixture over bottom half of each bun.
- Top each with 1 tomato slice, 1 tofu slice, 2 Tbsp watercress, and bun top.