The Red, White, and Green

Photo courtesy of The Feisty Foodie

In the month-plus since I began Meatless Monday, my goal has been to make dinners so delicious that my husband doesn’t even realize they’re vegetarian. The best and healthiest way to achieve this, I’ve found, is to stick to recipes that are inherently meatless — eggplant parmigiana, dal and rice, and falafel, for example. (Alright, I haven’t been ambitious enough yet to make my own falafel, but since I happen to be lucky enough to live near Hollywood’s legendary Falafel Arax, I figure why not help out the environment and a local business at the same time? Nowhere in the rules does it say you can’t have someone else cook your Meatless Monday dinner for you.)

But now that my husband seems to have begrudgingly wholeheartedly embraced Meatless Monday, I’m looking to the vegetarian repertoire for recipes that aren’t already a part of our regular diet. Specifically, tofu. Packed with protein and budget friendly, tofu has been a staple of Asian cooking for thousands of years. But what’s the best way to get an al pastor loving carnivore to smile at the sight of a block of bean curd? In short, fry it. Everything tastes better fried, right?

This glorious recipe for fried tofu, which I found on The Feisty Foodie, delivers golden crispy squares of bean curd without deep frying. The result is a healthy yet filling meal that will set you back about a measly $2.

Enjoy!

–Jennifer Grayson

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