This is my Cumin-Lime Tofu for E,D,&BV. Fresh lime juice soaks into the tofu for a tangy bite, and this is balanced with a touch of sweetness and earthy tones from the cumin and some other spices. Pumpkin seeds and pistachios add some crunch to each piece. Here, I have served the tofu over Cinnamon-Lime Quinoa with Toasted Almonds and Dried Fruit.
While I love this quinoa recipes, my preference is to serve this cumin-lime tofu over another new side dish recipe for the book - Sweet Potato and Winter Squash Puree - but I forgot to get a picture of the two of these dishes together. I simply like the contrast of the tangy, slightly spicy tofu over the sweet puree. The two play off each other in taste and texture, and well, I love the sweet potato puree and can eat a lot of it just on its own!
For me, the Cinnamon-Lime Quinoa complements this tofu dish better. No need to keep mental notes on all this though, guys, I'll have serving suggestions given within recipes in the book.