When it comes to revisiting old recipes, things don't always work out the way I plan. A post from 2008 needed updating with new photographs -- easy enough -- but when it came time to make the recipe, I realized that this was another case of how my cooking style and tastes have changed. Perfect for the broiler or grill and ideal for Meatless Mondays (and vegan friends), this tofu and asparagus dish with a rich, salty hoisin and sesame sauce bears slight resemblance to the original. I've simplified the number of ingredients, and eliminated the noodles, which I seldom eat these days. The grill lends a slightly smoky taste to the tofu, which is lovely but not entirely necessary if, like me, you don't... Read more →
It's only taken eight years (gulp) for me to update this April 2008 recipe post for grilled tofu wraps, stuffed with avocado, bell peppers and onions, rolled into a tortilla slathered with honey mustard. Honestly, I can't imagine why I waited so long. The combination of ingredients sounds weird, I know -- tofu and avocado, and honey mustard -- but it makes a really great sandwich. I know, because my husband Ted ate two of them for lunch. Montreal Steak Seasoning is the magic ingredient here. It gives the tofu a salty-peppery-garlicky-herby crust. Nobody knows the exact formulation of the original Montreal Steak Seasoning (available by mail from Schwartz's deli in Montreal, where it was invented to spice up grilled meats), but every version builds... Read more →
What's your go-to recipe, the one you make when you absolutely cannot think of what to cook for dinner, or you can think of something but don't have the ingredients, or you do have the ingredients but don't have the energy? For me, that recipe is most often a Thai curry. Quick and easy Thai curries require only a few key ingredients -- coconut milk and Thai curry paste -- plus some seasonings like lime, sugar, and fish sauce. From there, add a protein and vegetables. That's all you need to do. Because there are so few ingredients, make sure you use the best. I love Mae Ploy or Maesri brand curry pastes; the green, a tub of which always resides in my refrigerator, has... Read more →
If you don't love Brussels sprouts, this fried rice will change your mind (it worked for me!). Read more →
Try cabbage in a stir-fry. It becomes soft and sweet, and you'll fall in love. The tofu gets its flavor from the sesame sauce. Read more →
It takes only minutes to make this spicy and satisfying Thai green curry coconut soup with tofu and vegetables. Read more →
With all of the ingredients for Thai red curry in your pantry, you can make this tofu and broccoli curry in less than 30 minutes. Read more →