A great new staple for my healthy eating days includes Hummus Crusted Tofu with Rosemary. Read below for the reasons behind the recipe!
Simplicity is a word I’ve heard a lot about lately. There’s even a magazine called Real Simple that focuses on this topic. Simplicity. What does it mean?
Some people say it’s learning to say no, but that makes simplicity sound a little boring if you ask me.
A quick search in the dictionary shows a few definitions, but the one I like most is, “the quality or condition of being easy to understand or do.” Now, that’s a concept I can sink my teeth into. So, that means my interpretation of simplicity in life is not necessarily doing less – unless what you’re doing isn’t adding value to your life. That’s something only you can determine. But that’s not my take on most people I see. We’re running our kids to soccer practice, cello lessons, and the like. We’re volunteering for local community art councils. We’re staying in touch with our parents, our friends, and our partners. We’re involved.
Being involved can be complicated. How do we find simplicity in that?
I think the recipe for simplicity is to find pockets of contentedness throughout the day. Maybe it’s listening to the soothing, soulful songs of Bonnie Raitt while driving to soccer. Or maybe it’s taking 5 or 10 minutes to begin the day with some deep breathing or meditation to stay grounded through whatever hectic moments the day throws at you.
I also think it’s also about finding simple recipes that are are also simply delicious. Today’s recipe is one like that. Hummus Crusted Tofu with Rosemary. It’s a wonderful combination of flavors with only a few steps from beginning to end.
I hope you give it a try, enjoy it, and find the moments of simplicity the day has to offer you.
Hummus Crusted Tofu with Rosemary
(Adapted from a recipe by Jenny Nelson at Clean Eats)
- Marinated Tofu (Recipe below)
- Hummus (Recipe Below)
- Heat the oven to 350
- Be sure the tofu is distributed evenly across the bottom of the pan and then pour hummus over the tofu. Be sure each piece is covered. You can even stir the tofu gently to ensure each side is amply covered. We’re going for a thick coating of hummus.
- Bake at 350 for 30 minutes
- Allow the tofu to cool slightly and serve over brown rice.
- 1 package tofu, extra firm
- 2 tablespoons bragg
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- ½ cup water
- 2 teaspoons rosemary
- 1 teaspoon thyme
- 1 teaspoon sage
- Drain the tofu and press to remove extra liquid. I like to slice my tofu into 1/2 inch strips and press those individually to remove as much liquid as possible. It creates a firmer tofu.
- While the tofu is “pressing,” prepare the marinade by pouring all the ingredients in a 9 X 13 baking dish and stirring until well combined.
- Chop tofu into 1″ cubes and place it in the marinade. Stir gently until all the tofu is thoroughly coated. Cover and set aside.
- 1 can chickpeas
- ¼ cup tahini
- 3 cloves garlic
- 1 tablespoon balsamic vinegar
- 1 tablespoon bragg
- ½ cup water
- ¼ cup Olive Oil
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
- Pour all hummus ingredients into a food processor and pulse until well-combined.
- This hummus should be a bit runnier than others because of the added water. This texture will help it spread over the tofu in the next step.
I like to serve this dish beginning with bed of spinach, followed by brown rice topped with the crusted tofu (and the remnants of the baked hummus). The combination of colors and flavors is divine and the aroma of the rosemary and other spices is not so bad either!