28 July 2021: Cold Tofu Salad with Tomatoes and Peaches

We’re at the start of peach and tomato season here in New England which is, in my opinion, my the most wonderful time of the year! This salad is a wonderfully refreshing salad for the dog days of summer – cool and easy to prepare. Essential to that freshness is the use of fresh mint…

10 March 2021: Sheet Pan Crisp Tofu & Sweet Potatoes

Sheet Pan Crisp Tofu and Sweet Potatoes from NYT’s Melissa Clark Sheet Pan dinners seem to be everywhere lately! This one from cookbook author (this one-Dinner in French-is my favorite) and food writer Melissa Clark uses two of my go-to ingredients: tofu and sweet potatoes. We eat tofu frequently, but usually just in stir-fry recipes;…

10 January 2018: Red Curry Cauliflower with Tofu

The recipe for this is purposely MIA today. Meyers + Chang At Home is not only a cookbook it is a primer on Asian cooking that should not be missed. Want to know how to shape dumplings? Shop for Asian food products? This is the book. Seriously. Go get it. The first dish I tried was…

23 March 2017 Spinach, Tofu & Sesame Stir-Fry

Recipe created by Martha Rose Shulman. The New York Times Food and Cooking sections are a great resource for home cooks whether adventurous or not.  As a subscriber, I receive a couple of weekly newsletters from the Times and this one caught my eye for its simplicity. This recipe, Spinach, Tofu and Sesame Stir-Fry, comes…

04 May 2011 Miso Baked Tofu

Adapted from Bittman, Mark. How to cook everything vegetarian. (2007). New York: John Wiley & Company. p 641. My Comment: We’ve been incorporating tofu into our meals since we were   first married… never mind how long ago that was. In those days we went to Erewhon (remember them?) and bought chunks of tofu out of…

13 Jan 2011 Stir-fried Shiitake Mushrooms with Tofu & Bok Choy

Adapted from Ashton, A. “A cook’s guide to mushrooms“. Vegetarian Times. February, 2010: Issue 374, Vol. 36 #3. p. 60. My comment: Stir fries are a great, quick meal.  While this one uses a chile sauce (Sriracha), my family likes things very hot — so using a technique borrowed from Szechwan cooking (stir frying whole…