JEWISH. INDEPENDENT. NONPROFIT.
If you leave your bubble, my fellow tofu-eaters, my fellow consumers of kale and quinoa, my fellow safe-space-trigger-warning-obsessed “Girls” fans, my fellow people who aren’t so much ‘people who actually exist’ as straw figurines constructed in the conservative imagination, you might be surprised to learn that right-wing websites also put “destroyed” in their headlines. In…
Moroccan-style tofu with apricots, olives and almonds. Photograph by Susan Voisin. Editor’s Note: Originally published as a recipe for Tu B’Shvat, this dish also makes a delightful vegetarian dish for a festive Hanukkah dinner — the olives nodding to the symbolism of the oil that burned for eight nights. This flavorful, hearty vegetarian dish serves…
In my family, Shabbos dinner were always epic. Friday night meant hordes of guests, a continuous parade of delicious food and raucous singing way into the night. These meals were the stuff of legends among our friends. People would finish up their dinners and stroll over to ours, ready to pull up a chair and…
1 lb extra firm tofu 1 Tbs extra-virgin olive oil 2 cloves garlic, chopped 1 onion, chopped 2 tsp curry powder 3 big handfuls spinach leaves, stemmed ½ tsp fine grain sea salt, plus more if needed Drain any water from the tofu and press it between a couple of paper towels to release excess…
4 – 6 servings For the marinade: 3 cloves garlic 1 jalepeno, seeded and chopped 1/4 cup fresh ginger, roughly chopped 2 teaspoons peanut oil or veg oil 2 large mangos, roughly chopped (note: you will need one more mango when cooking the tofu, see below) 1/4 cup pure maple syrup 1 cup white cooking…
Adapted from Mark Bittman’s How to Cook Everything. I often add a vegetable (usually broccoli) to this recipe, which I roast in the oven with a drizzle of peanut oil, salt, pepper, a pinch of sugar and red pepper flakes, while I’m baking my tofu. The sauce also works well as a dip for roasted…
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