You know how parents tell their kids “I love you, but I don’t like you right now.” That’s how I feel about cooking sometimes. Cooking! I love you, but right now I can’t with you. Most of our meals are either things I can make ahead of time or recipes that take 30 minutes or less. But you know what? I think it’s more challenging to develop a recipe that can be on the table in a short amount of time or that requires a minimal amount of ingredients than a recipe with eleventy-billion steps and ingredients, so I’m always appreciative of cookbooks where I can find recipes that are practical for my family.
These tostadas from Minimalist Baker’s Everyday Cooking are doubly awesome in my book because 1) the tofu can be made in advance for a 5-minute weeknight meal, and 2) even if you don’t make the tofu in advance, the recipe is still a 30-minute meal. And it’s versatile—the tofu, inspired by Chipotle’s sofritas, can be used as a taco or burrito filling, nacho topping, bowl component, or whatever else you can dream up. Yes!
I adore this cookbook because it has 101 vegan recipes and all of them are 10 ingredients or less, require 1 bowl or pot, or are only 30 minutes to prepare. So basically, thumbing through this book, I want to weep tears of joy because it’s full of recipes made for people like me. People with babies who go to bed at 6pm! People who love to eat but don’t have time to assemble complicated meals every night! It also demonstrates perfectly that vegan food doesn’t have to be fussy or bland.
You can also enjoy the tofu in burritos, in tacos, or atop salads.
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