For the main dish I made the "Tofu Leek Tart with Pine Nut Crust" - yum yum yum!!!
The tofu filling in this quiche was very, very good... even before it got baked. It would make a great spread for veggies or crackers or sandwiches. It was savory and flavorful, but still light. The recipe called for a topping of sauteed mushrooms, but I don't care for mushrooms, so I made a topping of braised chard instead. The pine nut crust was easy! I reduced the oil in a lot of places and actually I think I could have reduced in the crust as well... either way, it was very tasty! Sorry the picture is so dark... I am always cooking after dark, and we don't have very strong lighting.
Here's a very crummy picture (no pun intended) of my second helping! I served the tart with heaps of the extra braised chard, and also with the "French Lentil Sauce" that the cookbook recommended to go with this tart. The lentil sauce was really thick and quick savory and spicy... and I'm not sure why it would be necessary. I ate it (since I made it)... but there is a LOT left over. I'll try to incorporate it into another dish this week...???
Incidentally, there's more than half of the tart left, so I suspect that will be dinner again tomorrow night. :)