Flew Away

BBQ Tofu and Dill Potatoes

Happy Spring!  The trees are budding, the flowers are blooming, and my garden is starting to show signs of life after this not-so-hard winter.  This is the time of year where everything comes alive and fresh/local produce starts showing up in the stores.  So far the pickings are still slim with mostly greens (chard!) but this past week I spotted some new potatoes and fresh dill and decided I needed to do something with them.    I have always been a fan of dill but for reason I have always limited it to seafood dishes.  I went with a psuedo potato salad and served it with some bbq tofu in order to celebrate the amazing 70+ temperature going on outside.  Everything was perfect and came together in almost no time, the longest part was cooking the potatoes but since that’s not exactly active cooking it’s hard to hold that against this dish.

BBQ Tofu and Dill Potatoes

Serves: 2-3 servings

Ingredients

  • For the BBQ Tofu:
  • 1 tbsp EVOO
  • 14 oz extra firm tofu, pressed and cubed
  • 1/2 red onion, diced
  • 1/2 cup favorite BBQ sauce (Sweet Baby Ray for me!)
  • For the Dill Potatoes
  • 1 lb baby potatoes
  • 3 tbsp EVOO
  • 1/2 tbsp white wine vinegar
  • 2 tbsp fresh dill, divided
  • 1/4 cup Parmesan cheese, finely grated and divided
  • pinch of salt and pepper

Instructions

  1. For the BBQ tofu: heat the EVOO in a large saute pan over medium heat. Add the tofu and red onions, cook for 10 minutes or until tofu has slightly browned on all sides. Add the BBQ sauce, turn heat to low and simmer for 5minutes, stirring frequently to prevent sticking.
  2. For the dill potatoes: Fill a large saucepan with water and the potatoes and bring to a boil, cooking until the potatoes are tender. Rinse the potatoes in cold water and then set aside to cool. Meanwhile mix the olive oil, white wine vinegar, 1tbsp of dill, and 2tbsp of Parmesan cheese until well blended. Pour over the potatoes and toss well before adding the remaining dill and cheese.
  3. Serve and enjoy!
http://www.dancingveggies.com/blog/2012/03/flew-away.html

I’m also submitting this simple and delicious dish to this month’s Simple and in Season, nothing like starting spring off on the right foot with a collection of perfect spring recipes.  The potatoes salad can easily be adjusted to be vegan, while the bbq tofu is good to go as long as you pick a vegan bbq sauce.

In wedding news, we are in the home stretch!  Everything has been picked and right now it’s just pulling everything together and showing up on time.


One thought on “Flew Away

  1. saw this on ren’s blog (simple and in season) and couldn’t resist clicking on it! nice take on a bbq, though I’m now just reminded of the fact that the sun seems to have disappeared this week. ):

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