Sometimes it seems as if it's always almost dinnertime. As in, OMG, it's almost dinnertime already and I haven't thought about it/shopped/defrosted/prepared ANYTHING. Oops.
But necessity is the mother of invention, as they say, and I usually find my most creative meals come about when I have to put something together using whatever I happen to have in the house.
True to (ad hoc) form, I think the meal I threw together tonight outpaced many that were much more rehearsed.
Try this at home and use whatever roastable vegetables and spice mix you happen to have around:
Roast Vegetables, Grilled Tofu and Poached Egg over Greens
One bunch fresh asparagus
1/2 pound fresh mushrooms
mixed baby greens
One block firm tofu
BBQ or Cajun or Creole spice mix
salt and pepper
1. Preheat oven to 375 degrees.
2. Wash and trim vegetables, place in roasting pan and toss with olive oil. Season with salt and pepper. Roast for 30 minutes or until done.
3. Wash baby greens and dress with a balsamic vinaigrette.
4. Cut tofu into thin slices and lay the slices between paper towels, weighted with a few plates to squeeze out the water.
5. Heat a grill pan over medium heat. Coat tofu slices in spice mix and drizzle with a little olive oil. Grill tofu, turning occasionally until done, about 8 minutes.
6. Bring a medium saucepan half full of water to a boil.
7. While water is boiling, put baby greens onto plates and take out roast vegetables.
8. Wrap a slice of prosciutto around a few stalks of asparagus on each plate.
9.When tofu is ready, lay slices on plate, on top of greens.
10. When water is at a rapid boil, crack eggs into the pan and poach them -- about two minutes until yolk and whites are firm.
11. Remove eggs, one at a time from the water and place on top of the asparagus.
12. Serve immediately.