Kevin has been obsessed with making tofu for a while and finally busted out his first batch. It’s actually pretty easy to make. And it’s really tasty. He used lemon juice as the coagulator and the slight lemon taste was nice. So when it came time to cook some up, I didn’t want to season it heavily. We settled on frying it up in a pan with some onion, salt & pepper and a little sprinkle of nutritional yeast. With it, some pink rice I found in the bulk bins at Sevananda, garlicky raw kale salad and a sweet dumpling squash tossed with smoked paprika and roasted. And I sprinkled gomashio over everything just because.
