Here’s a tasty, simple lunch I put together the other day. The tofu fillets are the “Stedda Fish Fillets” recipe from Marilyn Diamond’s The American Vegetarian Cookbook from the Fit for Life Kitchen, and the salad is the “Cherry Tomato Salad with Tarragon and Chives” from Ann Gentry’s Real Food Daily Cookbook. They are both easy and yummy.
For the tofu fillets, I used gluten-free panko crumbs, plus nutritional yeast, garlic powder, onion powder, paprika and powdered kelp. Diamond just uses olive oil to adhere the coating, rather than a more elaborate dredging, and it works great. For a topping, I made home-made tartar sauce (also Diamond’s recipe), which is Vegenaise, sweet pickle relish and a splash of lemon juice.
The cherry tomato salad is lovely. Start with olive oil, white wine vinegar, Dijon mustard, salt and pepper for a dressing. Toss with cherry tomatoes (I used two colors), fresh chives and fresh tarragon. That’s it!