Contributed by Jess Zappasodi
After I get home from a long day of moving books around, I usually make some variation of this, depending on what I have at my apartment. Recently I have been experimenting with chard, so for this recipe I chose chard and broccoli as my base. If you’re not the plant-eater, you can sub out tofu with any protein source you’d like – I’m sure chicken would taste fine. If you are a tofu eater or have always wanted to try it, I will break down how I cook it in this recipe.
You need: Measuring spoons and cups, a knife, a cutting board, a heavy object (like a textbook), a medium saucepan, a bowl
For the Tofu: Tofu is made of soybeans and is a staple in a vegetarian’s diet. It’s a great substitute for meat in recipes like this one because it takes on the taste of anything you put it in. You can buy Tofu at Giant or Acme in the specialty aisle. Yes, it is a big giant cube and yes, it wiggles. I personally like extra firm – the texture is a little easier and it turns out crisper when you cook or bake it. Before you do anything for this recipe, you must prepare and drain your ‘fu. Here is how to do that:
For the vegetables/everything else: