Meal planning, let alone cooking delicious vegetarian dinners, has been the last thing on my mind. In these parts, we’ve been eating a lot of toast.
It’s been a minor doozy of a few weeks. I finally got rid of my two-week cold only to throw my back out, only to receive word, early last week, that one of the kids from Sammy’s daycare had likely brought in Norovirus. One of the caregivers went home sick, daycare closed for two days, and then Sam had it. Even though he never slowed down for one minute, him waking up covered in vomit on Sunday morning kiiiind of seemed like an indicator that our house was a big virusy mess.
Ensue Papa Bear in bed for two days with nausea and aches and Sammy home indefinitely until, well, his poop firmed up. Me? I had some vague nausea that, fingers crossed, seems to have passed, and yesterday I finally sent Sammy back to school—only to get a call later asking me to pick him up.
It’s been a week of hot-water-washes, incessant hand washing, bleached everything, and the sensation that this thing just won’t release its grip on us. Norovirus, if that’s what this is, seems to impact everyone differently, but its main claim to fame is just how very contagious it is.
Anyway, this morning, in addition to a bolstering bleach-wash of every Lego Sammy has ever touched, plus some more laundry, I’m turning again to thinking about great vegetarian dinners.Don't let my talk of vomit and diarrhea turn you off, friends! It's time for tofu! Click To Tweet
I know, I know: if you’re a real diehard meat fan, you don’t think you can get behind tofu, that bland white block of meh. That’s the thing, though. Most people don’t know that tofu is spectacularly tasty when you do it right. As a friend of Leo’s said once, when she stayed for dinner, “I LOVE tofood!” Me too. It feels nourishing and satisfying in a way that even meat-lovers should be able to get behind. In fact, tofu truly makes a vegetarian dinner that doesn’t suck.
Tofu Two Ways
1-2 blocks extra firm tofu (we now make 3 in our house, with a slim chance of some leftovers for the next day! #growingkids)
Lots of soy sauce or Bragg’s Liquid Aminos
Freshly grated ginger
Coconut oil, sesame oil, or both
Neutral oil for frying (see below)
Whichever method you choose, you need to get excess water out of your already extra-firm tofu so as to be sure it’s firm, firm, firm. You can either wrap it in paper towels to blot the excess moisture or stick your tofu between two plates and stack several heavy cookbooks on top for 20 minutes or so. Drain off the excess liquid, and chop it into bite-sized cubes or rectangles.
Method One: Stovetop
This is Ben’s method, which was actually passed down from his dad. (We might even call it Eichentofu.) Basically, in a hot frying pan, you heat some neutral oil and sauté 2-5 minced garlic cloves—how many is up to you, but Ben likes to do more than seems right for polite company.
Add your tofu, and allow it to cook on one side until it develops a crust, much like searing meat (in other words: don’t flip it too early!). Once it’s getting crunchy, browned, and awesome, you can flip it gently, then add soy sauce and nutritional yeast to taste. Cook those cubes for a while in that salty, yeasty mixture—maybe 20 minutes. Taste occasionally to be sure you’ve got the right saltiness (add a splash of water if you’ve overdone it on the soy). The tofu pieces should become almost caramelized, crunchy on the outside, chewy inside, with the most umami spectacular deliciousness ever.
Method Two: Oven
Arguably less awesome, but requiring almost no babysitting, is baked tofu, which has become my go-to because most nights I need a quick and easy protein to do its thing while I ignore it. Heat your oven to 400. In a large lasagna-type pan, melt a couple of tablespoons of coconut oil (stick it in the oven for a minute and take it out) and then swirl it around to coat the pan. Meanwhile, toss your firm tofu cubes in a bowl with freshly grated ginger, sesame oil, and soy or liquid Aminos. You’ll need quite a bit of flavoring for baked tofu, so use a heavy hand. The grated ginger is delicious and arguably makes it more digestible, too. Bake for 20-30 minutes, tossing once or twice, until browned and awesome, tasting occasionally to be sure you’ve got the right saltiness and intensity.
Either kind of tofu is best devoured with a giant pot of rice (white or brown) and a green side, like sautéed greens or roasted broccoli (so easy! So good! Just adjust your tofu temp up or your broccoli temp down to do them at the same time) or even a steamed artichoke from the garden. Make sure the table is liberally set with condiments like more soy, Aminos, nutritional yeast, and hot sauce, even if it would make your proper mother cringe.
Or you can serve it like we did in the photo: with a quinoa salad and slaw.
NOTE: While I really do adore tofu, I DON’T adore the plastic it comes in. It’s also, compared to beans, a relatively processed food that uses a decent amount of energy (on par with eggs and chicken, I think). Seek out bulk tofu where and when you can, and make it a once-weekly treat.
P.S. You might also like:
Vegetarian Dinners That Don’t Suck