Lemon-Herb Tofu with Spinach-Dill Rice and Cultured Cashew Cheese

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This is one of the vegan meals to go I made for work. The baked tofu was marinated in a lemon-herb-garlic sauce and served over a bed of spinach-dill rice with truffle oil and topped with marinated sun dried tomatoes and cultured cashew cheese. Fresh basil, rosemary, thyme, and dill bring everything together.

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