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Making the move toward more plant-based meals can be as simple as adapting a few favorites. While most kids cringe at the idea of tofu, the reality is that tofu tastes like what you flavor it with, so it can fit into many dishes. One tip that works well for my kids is to cut it into small pieces in the dish. You can also go half and half — half tofu, half chicken in a dish.
1 BLOCK EXTRA FIRM TOFU, CUT INTO SMALL PIECES – FOR ONE SERVING USE ¼ OF THE BLOCK
1 TBSP LOW-SODIUM SOY SAUCE
1 TBSP SESAME OIL
1 BAG FROZEN STIR FRY VEGGIES
2 CUPS RICE OR PAD THAI NOODLES
STEP 1:
Sauté cut tofu in sesame oil and soy sauce. (If you aren’t sure you will use sesame oil often, you can just use olive oil or avocado oil to avoid buying a specialty item.)
STEP 2:
Cook veggies according to package directions.
STEP 3:
Cook rice or noodles according to package directions.
STEP 4:
Layer carb, veggies, and top with tofu. Add soy sauce as desired.
Servings: 4
