My husband was raised a vegetarian, a fact I have always found quite endearing. The way he tells it, he was a “poor little herbivore” with too many peanut butter-n-jelly sandwiches and loads of pasta. He will lament how his peers would look at his lunches with disgust, eliminating any possibility of a decent trade. When Easter rolls around every year, I get to hear the story of how he and his siblings received carob chips instead of chocolate – oh the savagery! Despite his “hardships” living a vegetarian lifestyle, he has a deep appreciation for fruits, vegetables and of course, tofu.
His healthy background remains influential today, as he is often the one to order salads and veggie burritos, while his dainty little wife orders the baby back ribs. We often get confused looks from the waiter when he arrives at our table, only to find “the Mrs.” ready to pony-up to a meaty hamburger and fries, while “the Mr.” lovingly eyes the salad.
This lovely little dish is adapted from one of my favorite cookbooks, Plenty by Chef Ottolenghi. Even if you appreciate your meat like I do, this tofu dish is hearty and satisfying. Umami flavors dominate, with caramelized shallots, garlic, ginger and soy shining brightly; this is one tasty vegetarian entree. Considering my picky eater inhaled his meal in a matter of minutes, I recognize this as a true testament to this dish’s wide audience. I solemnly swear to all the omnivores, you won’t be craving a burger after this delicious vegetarian meal.
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