Have you noticed a colour theme to this colour wheel? It’s me saying “yello” to you all <— such a bag beginning to a blog post, I know. And yet I post it. My poor choice of joke is likely a result of what was a “happy meal” for me. You know when you eat something and it’s just really nourishing and tasty and your body is like “thanks!” and everything just feels happy and satisfied? This was one of the meals (you can imagine I only post the good stuff!).
I made this meal for a special reason – the Boy is soon to be home from his Police entry exam. This is therefore both an exciting time and also a stressful time. Luckily he has the nerdiest girlfriend who is also unemployed, so I’ve been taking notes and writing out answer sheets for practice exams, and helping him revise old knowledge on maths, spelling, logic and grammar. He’s so clever and cute, I’m a very proud girlie! But there’s the added stress that he may not get in, for reasons we’re already aware of. Nevertheless, we’re hoping that the Popo will see how awesome he is, and take him on regardless. Then I can make so many silly Police references – 5-0, popo, doughnut man. He can grow a ‘stache and wear aviators, like they do in the US. Well, he can, but he’ll probably get pebbles thrown at him for being such a dweeb.
Today’s bowl is almost a trip to Summer, but without me having to sit in the horror that is the Australian sun! [BTW I have since found out my house has no roof insulation, so now I have permission to bitch incessantly about it being hot or cold]. This dish is so lemon heavy, that it ends up being the perfect Winter meal, because of all the lemons likely floating around. The corn is charred and lemony. The tofu is lemony, thanks to lemon and sumac. The sweet potato is lemony. Even the lemon is lemony. But it’s not just a bowl of lemon – I’ve actually managed to get each element to use the flavour of lemon in a different way, so it’s delicious, zingy and also all of the elements (I originally wrote lemonents) go really well together. It’s all so complimentary (looking good, potato!). My mood today is so silly. Sorry.
- 2 sweet potatoes
- 2 TB olive oil
- 1 tsp salt
- 1 tsp Italian herbs
- 1 + ½ tsp sweet paprika
- ½ tsp pepper grounds
- ½ tsp each dried onion and dried garlic
- ¼ tsp coriander grounds
- ¼ tsp cumin grounds
- pinch nutmeg
- 250g firm tofu, sliced and pressed
- 4 garlic cloves, minced
- 1 tsp sumac
- 2 lemons, zested and juiced
- 1 cup sweet corn (I used frozen)
- Yellow capsicum
- Greens (I used yellow chard)
- Slice the sweet potato, long ways, into quarters - ie like really fat chips.
- Take a large, flat bottom dish and pour in the olive oil and add the sweet potato. Toss to coat.
- In a small bowl, combine all of the spices. Sprinkle over the sweet potato, then toss to coat the potato in the spices.
- Bake in an oven at 180*C for about 30 minutes - until the potato is crispy but wonderfully soft in the centre. Check yours after about 20 minutes.
- Meanwhile, heat a frying pan. Add the tofu, garlic and sumac, along with a little water or oil. You want to brown the tofu (about 3-5 minutes each side).
- Once the tofu has cooked, remove it (leaving behind the garlic) and place in a container (just use the dish the chips were tossed in in step 1). Pour ¾ of the lemon juice over the tofu and let the now-dry tofu soak in the lemon juice.
- As the tofu soaks, add the corn and lemon zest to the frying pan. Toss the corn in the zest and the garlic. Cook for 5 minutes until warmed through, or a bit longer if you want it blackened slightly.
- Remove the pan from the heat, then pour in the remaining lemon juice.
- Serve the sweet potato chips with the lemon-soaked tofu, the lemon corn and with fresh veggies.