Last night I also served tofu two ways. It was our weekly Sunday night cookout in the backyard. I was grilling a sword fish steak for my son and I to share, and so prepared a slice of tofu for my non-fish loving pesetarian daughter in the same marinade and grilled it for the same amount of time, thus no added trouble or fuss. I was also preparing one of her favorite dishes; mashed potatoes. While I strive to notch up the healthiness of the dish the best I can by adding lots of my fresh herbs, and using a blast of olive oil and Bummels and Browns yogurt spread instead of butter, last night I tried something new by mashing in a slice of tofu as well. It worked well, the taste was indiscernible. I would however whip or beat it in next time as the manual mashing that I prefer failed to make the tofu invisible. Here is a shot of dinner before it was devoured, served with a salad made mostly of my own organic lettuces and a scoop of the fish monger's cole slaw. Veggies should be the bulk of every meal, and you want to incorporate as many colors as possible in every meal, which is a fun way to involve children in meal preparation.
