We do a lot of steamed vegetable + tofu variations in our house- it's a quick healthy dinner, and an easy standby. Usually we go with some version of a peanut sauce or General Tsao's, but last week I was craving something different. I don't know why I thought of tahini, as I'm not usually ahuge fan, but it sounded like a nice change of pace.
This turned out really great- bright and tangy and a little nutty. I sauteed some tofu with a dollop of the dressing, then served it with broccoli, red peppers, zucchini, brown rice, and spinach, with a little more dressing drizzled over the top.
A blending note: I underestimated the power of our blender and accidentally made lemon tahini mayo by letting it run too long, but that was a delicious mistake- I thinned it out with a little water to drizzle over vegetables, but have also used the thicker version as a dip for cut-up raw vegetables, and it's also great spread on sandwiches to add a little Mediterranean flair.
Lemon Tahini Dressing
Juice of 3 lemons
3-4 T olive oil
3-4 T tahini (sesame paste- found in the middle eastern section of large supermarkets)
2 cloves garlic, minced
1/2 tsp salt
Mix all the ingredients in a blender or food processor. (I like things pretty lemony- if it's too tart for your taste, add a little more olive oil.)