Lime and Coriander Baked Tofu

I love the kind of recipes that you just throw together on instinct and they turn out to be super amazingly awesome. This recipe is one of those.
My coriander (cilantro) has gone crazy in my garden this year but it was just starting to bolt so I wanted to cut it right back and so resulted with LOADS to use up.
I had some fresh lime in the fridge that needed using up as well and thus this recipe was created.

Lime and Coriander Baked Tofu
serves 4

8 slices firm Tofu about a cm thick each
1/2 cup of olive oil
2 cloves garlic, diced
Juice from 1 lime
handful coriander leaves
salt and pepper to taste

Place the oil, garlic, lime juice, coriander, salt and pepper in a blender and whizz up.
Place the tofu slices in an oven proof dish and pour over the marinade, turning the tofu over to incorporate all the flavours. Leave to marinade for half an hour.
Bake for 20 mins in a medium hot oven, turn over then bake for another 20 mins.
I served mine on a bed of fresh rocket, scallions and juicy ripe tomatoes.


Low fat garlic mushrooms

Just a quick post to let you know that I'm still alive and fighting the good cause. Mr treehugger and I have been busy doing some much needed DIY hence my blog absence - but you don't want to hear all about that do you? "GET TO THE RECIPE" I hear you cry. Well this might be a quick post but it's an awesome one none-the-less so for what I lack in quantity I hope I make up for in quality. You'll have to let me know about that one!
Vegan Low Fat Garlic Mushrooms serves 4 as a starter or snack Ingredients 1 teaspoon olive oil 16 medium/largish mushrooms sliced 2 cloves garlic, diced 4 Tablespoons water 4 Tablespoons white wine (use the good stuff please) Pinch of salt Handful of parsley, chopped Black pepper Method Heat the olive oil in a pan and when heated add all the mushrooms and stir. Add the garlic, stir again then add the water. Cook on medium for 5 minutes then add the white wine and reduce - will take about 10-15 minutes. Add the salt and parsley and cook for a few more minutes. When ready to serve, grind some black pepper over the top and stir. DELICIOUS!