For those of you unsure of what to do with tofu, think it’s weird or think you don’t like it, you’ll have to try the recipe for Blackened Tofu from ED&BV. I’ve never tried the recipe before, but it turned out great. While it was cooking, it sort of had a slight fishy smell to it (not in a gross fishy way, but like I was cooking fish) and I found it had a meaty quality while eating it. I’ll definitely be making this again! If you don’t have the book and would like to try it, here is a recipe for a very similar spice mix for the tofu.  Be sure to use extra firm tofu (it usually comes in the vacuum-sealed packs, not packed in water).

Believe it or not, Emma helped me make this whole meal.  After putting away all of the silverware out of the dishwasher (and she actually put them in their proper slots), she helped me measure all of the spices for the spice mix and wash and chop the potatoes.  It went much smoother than I thought it would and she really enjoyed herself.  I think we’ll be cooking together more often.  She even enjoyed washing the dishes.  I know that won’t last for long, so I’ll take advantage of her services while I can.

Alongside the tofu, we made some mashed potatoes.  Since I used organic pototoes, I left the skins on mine.  If you aren’t using organic, you’ll want to peel them since potatoes are one of the dirty dozen.  After srubbing and chopping, I boiled them up.  During the last 2 or 3 minutes of cooking, I threw in a big handful of chopped kale.  When the potatoes are tender, drain them and return them to the pot.  At this point, I threw in a big handful of chopped spinach.  Mash with whatever add-ins you like– we used rice milk, a little Earth Balance and some Tofutti sour cream.  These were super good.