First off, I think this recipe is fantastic.
But I have a confession to make. It involves the tofu roasting portion of the recipe. I sprayed my tofu cubes with Bragg Liquid Aminos before roasting them, and then again after turning them. I just couldn't imagine unseasoned tofu tasting very good, and I have roasted tofu so many times and loved it so much, but it's been marinated first every time. I was scared to roast the tofu just plain, so I seasoned it (and by seasoned it I mean "salted it").
I also used lemon juice, rather than lime juice, because that is what I had on hand. Plus, I used more juice than the recipe called for. I was happy with that choice, but I really enjoy the lemony and limey taste.
And it probably goes without saying at this point that I used half the amount of nut butter that the recipe called for (I used sunflower seed butter, rather than peanut butter). The final result was plenty nutty and oh so yummy!
The Eat to Live Cookbook Project: Spicy Thai Braised Kale and Tofu
from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 188
Did I like it? Yes, very much. I think it's going to be the inspiration for my own version of this recipe.
Was it easy to make with readily available ingredients? It's far easier to make than it sounds and involves mostly ingredients that are probably already in your pantry and fridge. I think it took me about 45 minutes, and I made a double batch.
What specifically did I like about the recipe? The bold Asian flavor.
What specifically didn't I like about the recipe? The use of EXTRA FIRM tofu. Can I make a recommendation? Don't use extra firm tofu, like, ever. It's pretty gross. Straight up FIRM tofu is way milder in tofu taste and has a far superior texture. I was a dummy. I followed the instructions on this one, going against my better judgement, and it was a mistake. Roasted firm tofu is da bomb!
Did my husband like it? Yes
Did my teenage daughter like it? Yes, and I will admit that she disagrees with me about the tofu business. She liked the extra firm tofu just fine.
Did my eight or five year old try it? This is so not a kid friendly recipe, unless your kids happen to be Vegan superheros.
Would I make it again? Yes, yes, yes!
Is there anything I would do to improve on it if I made it again? What do you think? I'll be making it with firm tofu!
Overall Grade (completely unscientific, I admit): A
Have you made Dr. Fuhrman's Spicy Thai Braised Kale and Tofu? What were your impressions? Leave a comment below.
Still don't have the book? What are you waiting for? These recipes are amazing.
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