Thursday

Indian spiced peas with tofu (recipe in the comments)
Okra supreme
Naan (Trader Joe's frozen)

Oreos
Hot tea
______________________________________________________________
Alright, I have to fess up. M and I used to have trouble with tofu. Yes, we're part of the legions of people who had eaten far too much mushy, slimy, flavorless tofu to feel completely confident about tofu as a food, much less a food we wanted to eat. For years, despite eating a relatively low meat diet, we NEVER ate tofu at home. It was just too scary. The revolution occurred due to two friends (F and S), who both prepared tofu for us in wonderful ways we enjoyed. Thus, a quest began. If tofu could be good, we had to master it. I now look for tofu recipes EVERYWHERE. We have mastered a few techniques (light pan frying and roasting) that lead to fantastic texture without sacrificing the health benefits of this wonderful protein. Even if the recipe at hand has a questionable preparation, but a great sounding sauce, we can usually use one of these methods and get an excellent product. This is a case in point. Score another point each for both our Indian and tofu recipe arsenals.

* We have previously made this with rice instead of naan as our side dish. Rice is better as the peas are quite saucy.

Prep Notes
Difficulty: Easy
Chopping: Tofu, onion, ginger
Time: 40 minutes
Make ahead: You can make the tofu recipe ahead and reheat, but the okra should be made last minute.

Reaction
J: "Another tofu success!!!!"
M: "Tofu triumph!"