Lemon-herb tofu, kale and white beans, tomato caper couscous.

City girl just mowed a lawn, so I am covered in grass and feeling pretty good about the world.  I may or may not have done a triumphant fist pump when completing the task.  Look, life has been fairly shitty of late so allow me these small rural victories.

Cooked this for my friend and neighbour last night.  Then we played Quiddler and watched The Artist. Despite everything I am finding happiness.

Lemon Herb Tofu

Fantastic lemony flavor, and the salty edge of the soy sauce somehow bakes out. Excellent on pasta or salad.
This one can be baked uncovered.

• 1 cake firm tofu (about 16 oz)
• 1/4 cup lemon juice
• 3 Tbsp soy sauce
• 2 Tbsp olive oil
• 2 tsp dried herbs such as rosemary, dill, or oregano (I use 1 1/2 tsp rosemary, plus 1/2 tsp oregano)
• 1/4 tsp black pepper
• 2-3 garlic cloves, minced (optional)

White beans and kale

Servings: 4

Ingredients

3 tablespoons olive oil
¼ cup celery, chopped fine
¼ cup fresh tomato, chopped
2 cups cooked and drained cannellini beans (or any white beans)
1 head kale, de-stemmed and coarsely chopped
¼ cup chopped sundried tomatoes reconstituted in olive oil
3 tablespoons nutritional yeast flakes
1 teaspoon red chili flakes
¼ cup vegetable broth or water
 salt and pepper to taste

Directions

In a frying pan, sauté celery in olive oil over medium heat, stirring frequently. Let cook about 5 minutes until tender and add chopped fresh tomato, vegetable broth, and white beans. Cover and reduce heat, letting simmer for another 5 minutes.

Now is a good time to prepare your kale.

Add nutritional yeast, red pepper flakes, and kale, mixing well. Cover and cook until kale is wilted and bright green—being careful not to overcook it. Add chopped sundried tomatoes and stir well.

TOMATO CAPER COUSCOUS

Ingredients

28 oz can diced tomatoes
1 1/2 cups whole wheat couscous (uncooked)
2 tbs. olive oil
1/2 tsp. salt
1 tsp oregano
1/4 tsp ground cloves (optional)
Generous pinch cayenne pepper
2 tbs capers, drained

Directions

In a medium bowl, strain the juice from the tomatoes to measure 1.5 cups of juice, squeezing as much as possible to remove excess liquid. Discard any remaining juice; if not enough juice is available to total 1.5 cups, add either vegetable broth or water. Gently crush any large chunks of tomatoes and set aside.
Combine the juice, olive oil and oregano in a medium saucepan. Cover and bring to a boil. Stir continuously and add the couscous in a steady stream. Quickly stir in the salt, cayenne and cloves. Stir to combine, turn off heat, cover pan and allow to sit for 5 minutes, or until the liquid is absorbed.

Meanwhile, fold the tomatoes and capers into the couscous, and allow to sit for 2 to 3 minutes to warm the tomatoes.

Serving Size: 4 servings