“Healthy” doesn’t always mean oats-and-greens-and-gym-repeat.
Sometimes “healthy” means hanging with your girlfriends at an Irish pub at 5:30 PM after escaping a brutal NYC rainstorm.
(Sadly not pictured: said girlfriends.)
Yes, sometimes the healthiest thing you can do is imbibe in a glass or two of wine and have fabulous conversation and feel terribly grateful that you have such good souls in your life.
Now, onto another blessing: tofu.
Since my time in Athens, GA, I have prepared tofu relatively the same delicious way: the Grit way. Or, should I say, the modified Grit way, as I don’t double-fry or even, really, “fry” at all. I do, however, use the two magical ingredients that, together, will transform your mild-mannered soy into Something Wonderful.
What are those two ingredients, you ask?
Start with a block of cubed firm or extra-firm tofu. (I prefer Fresh Tofu, Inc., for which I pay less than $1.50 at the coop.)
Saute in a non-stick pan with a bit of spray olive oil, if you desire. Push around until it firms up and becomes a bit golden.
Add the tamari.
Get it all brown and yummy. You’re almost there.
Add the final (and most essential) ingredient: the nutritional yeast.
Toss until it’s covered and nutty and cheesy and um, umami-y.
Now, go for it. Sprinkle on everything under the sun. Mix with veggies. Stuff into a pita. Use as a scramble with soysage. Pop into your mouth like popcorn. Top with salsa or Sriracha or gravy or cheese. Tonight I’ll stuff a sweet potato with a mix of the tofu and some black beans and serve with a whole mess o’ veggies on the side. (I’m also not opposed to just piling everything into a bowl and digging in.)
How do you like your tofu?