The weather in Washington lately has been sublime, almost early fall-like. That combined with the fact that the city has begun its annual emptying-out has left this lady one un-salty girl.
Also, I have these new sunglasses that literally make the world look like a nicer place. I am not kidding! Driving over the Delaware Memorial Bridge recently with them on was practically a religious experience. The tilt of the bridge, the sugariness of the clouds and the sea foam (don't pretend like that wasn't the best Crayola crayon color) glint of the painted steel sent me swooning. Thank you, Sisley, for making colors seems just Photo-Shopped enough that I've become convinced I am in my own Pixar movie. Divine.
Every August, the slowing down of the city is a pleasant surprise. (Thank you, amnesia, apparently). Every year I become convinced that life here doesn't have to feel hectic, and that just maybe Washingtonians understand that there's more to life than politics. Restaurants aren't as busy, there's less traffic, people seem more easy-going. I know from experience that it won't last, but I do love this incarnation of the city.
For dinner Thursday I made curried tofu salad. I also made a tasty salsa, that didn't go with the salad at all, it turns out. But it was refreshing in its own right. The tofu salad was very satisfying and perfect for a weeknight dinner.
As always, I intend for my recipes to be a starting point, rather than a commandment. The addition of a few chopped hard boiled eggs would be welcome as well, although definitely not necessary. Feel free as well to use full fat or low-fat yogurt rather than nonfat. Whatever grade of dairy product pleases you, pleases me. Enjoy!
Curried Tofu Salad
1 TB olive oil
2 blocks extra firm tofu, well drained, and sliced into thirds lengthwise
6-8 celery ribs, finely chopped
4 scallions, white and some green part finely chopped
handful of Italian flat leaf parsley, chopped
1 TB chopped jalapeno (use more or less to taste)
1 c nonfat yogurt
1TB curry (or more to taste)
1/2 TB turmeric
juice of 1/2- 1 lemon
Salt and pepper to taste
Heat a large skillet over medium-high heat. Add cooking spray or olive oil to coat skillet. Pan fry tofu until browned, about 4 minutes per side. Cool slabs of tofu on a wire rack until cool enough to handle. Cube tofu and set aside.
In a large bowl, combine celery, scallions, parsley and jalapeno. Add yogurt, curry, turmeric and tofu to bowl. Using your hands, gently combine all ingredients until tofu is thoroughly coated with yogurt. Add lemon juice, salt and pepper to taste. Serves 4-6.
Tomato Blueberry Salsa
2 ripe tomatoes, diced
1 c blueberries, chopped
1/4 red onion, very finely chopped
small handful of Italian flat leaf parsley, chopped
juice of 1/2 lemon
salt and pepper to taste
Combine all ingredients in a medium sized bowl. Refrigerate for at least a half hour to allow flavors to combine. Serves 4.