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By Root 486 0

to your next potluck. Try to bring more than one dish so your kids will have at least a few different veg options, in addition to the usual fruit and veggie trays at most events. Just as with holiday parties, prep your kids beforehand about what they can and cannot eat and what favorites you are bringing for them.

Parent Trap

To avoid any awkward social moments when grilling out is the main event at a party, ask the host if it’s okay if you bring your own veggie burgers and veggie dogs to cook on their grill for your family. If you’re hosting the cookout, decide ahead of time whether your nonveg guests can cook their own meat on your grill or if you’d prefer it to be all-veg, and let your guests know ahead of time so there are no surprises on either side.

Barbecue Tofū

This barbecue tofu is crispy on the outside and juicy on the inside. You can make it mild or spicy, depending on the sauce you slather on.

⅓ cup peanut butter

⅓ cup olive oil

1 TB. maple syrup

1 TB. blackstrap molasses

1½ tsp. paprika

1 tsp. salt

½ tsp. onion powder

½ tsp. garlic powder

2 (1-lb.) pkg. extra-firm tofu

¾ cup jarred barbecue sauce

Yield: 12 pieces

Prep time: 20 minutes

Cook time: 1 hour, 5 minutes

Serving size: 2 or 3 pieces

1. Preheat the oven to 400°F. Lightly coat a 9×12-inch glass baking dish with nonstick vegetable spray.

2. In a 1-quart bowl, mix together peanut butter, olive oil, maple syrup, blackstrap molasses, paprika, salt, onion powder, and garlic powder with a spoon for 2 or 3 minutes or until smooth.

3. Drain and dry each block of tofu by wrapping it in paper towels and squeezing over the sink. Cut each block into 6 rectangular pieces, for a total of 12 pieces.

4. Place tofu in the prepared baking dish, and using a small spoon, drizzle peanut butter mixture over top of each piece of tofu, spreading it out evenly over each piece. Flip over tofu, and coat other sides.

Vegan Vocab

Sticky, slow-running

blackstrap molasses is derived from sugar cane. Unlike other sugars, it’s actually healthy in many regards, adding a sweet source of calcium, magnesium, and potassium, and is especially a great source of iron. From sauces to cookies or beans, this secret ingredient is a sweetly healthy surprise.

5. Bake for 30 minutes. Remove from the oven, flip over tofu using a spatula, and bake for 30 more minutes.

6. Remove from the oven. With a marinade brush, lightly coat each side of tofu pieces with barbecue sauce. Bake for 5 more minutes. Serve directly from the pan or on individual plates with more barbecue sauce and maybe cranberry relish to dip.

Garbanzo Bean-Curry Tofū

Mildly spicy, rich, and creamy, this tofu dish is a weekly standard in our home.

1 (28-oz.) can coconut milk

2 or 3 TB. mild yellow curry powder

1 (1-lb.) pkg. extra- or super-firm tofu

½ cup frozen green peas

1 (14-oz.) can garbanzo beans

2 cups fresh spinach leaves (optional)

1½ cups dry or 3 cups cooked basmati rice

Yield: 5 cups curry tofu, 3 cups cooked rice

Prep time: 20 minutes

Cook time: 15 minutes

Serving size: 1 cup curry tofu, ½ to ¾ cup rice

1. In a large, high-sided cast-iron skillet over medium-low heat, heat coconut milk. Gently swirl in curry powder with a large spoon.

2. Drain and dry block of tofu by wrapping it in paper towels and squeezing over the sink. Cut tofu into 1-inch cubes.

3. Add tofu, frozen peas, and garbanzo beans, and gently blend in to cover with yellow curry. Cook for 10 to 15 minutes. If mixture starts to bubble, reduce heat to low or turn it off.

4. Add spinach (if using) at the last minute, and cook just long enough to wilt it slightly but so it retains its color.

5. Divide cooked rice among individual bowls, ladle curry mixture over top, and serve.

Variation: If adults want to pump up the flavors in this dish, cook the spinach and 1 onion, thinly sliced, in a small frying pan. Mix in 1 teaspoon hot curry powder and a dash of salt. Place curried onion and spinach over rice and tofu curry mixture just for