Colorado

Grilled Tofu with Farro and Warm Rainbow Chard Salad

Kiana F. (original recipe)

Geez these kids are obsessed with salmon! NH-style land salmon is always an option, and our visit to Alaska proved the viability of a silken tofu substitute. However, you would never grill silken tofu, so for Colorado, I thought we would try extra firm tofu. Everyone is hungry for a salmon-like experience, so it's time we start to explore the ideal vegan protein (extra firm tofu).

I've been to Boulder and it's nice. It reminds me of my hometown but bigger and less the middle of nowhere (but still scenic surroundings).

So it's hard to think Colorado and not think weed. I pondered this and at first I thought, you don't want to be a stereotype like Nevada do you? But then I thought, maybe you do! My stance is pretty straightforward. Unlike Biden, I think it should be federally decriminalized. Then let the states regulate it however they like. Maybe I think we should take it a little farther, like making weed smokers a protected class when it comes to employment discrimination. I bet that would be controversial. Whatever. Once again America finds itself behind the ball. The first step is surely federal decriminalization.

(Why is America poised to elect a man that is so out of touch on the important issues of our time? Weed, war, healthcare, GND...)

Tofu

• 1/2 15-oz. block of Tofu, extra firm, pressed

• 2 Tbs. Soy sauce

• Juice of 1 Lemon

• 1 1/2 tsp. + 1 tsp. herbes de Provence

• Salt and pepper

• 1/8 tsp. Garlic powder

• 1 cu. Water

• 1/2 cu. Farro

• Olive oil

Salad

• Olive oil

• 1 bunch Rainbow/Swiss chard, stems separated, all roughly chopped

• 1 small Carrot, julienned

• 1 small Red bell pepper

• 2 tsp. Balsamic vinegar

• Salt and pepper

• Almonds, chopped or slivers

Smoothie

• 1/2 cu. Orange juice

• 1/2 cu. Lite coconut milk

• 1 container vegan Vanilla Yogurt

• 1 frozen Banana

• 1/2 cu. frozen Mango

Preparation

Cut the tofu into slabs. Mix soy sauce, lemon juice, 1 1/2 teaspoons herbes de Provence, salt, pepper, and garlic powder. Allow tofu to marinate in mixture refrigerated for at least 30 minutes, preferably overnight.

To cook your farro, boil 1 cup water, add the farro, return to a boil, cover, and simmer on low for 30 minutes, until tender.

You will now attempt to grill your tofu. Heat an oiled grill pan until it is very hot. Drizzle your tofu slabs in oil, then sprinkle each side with the remaining 1 teaspoon herbes de Provence. Grill tofu slabs for 5 minutes each side, leaving it in place (not moving it) until it's time to flip.

While the tofu grills, warm your salad. Heat oil in a large pan. Add the chard stems and saute over medium heat for 2-3 minutes. Then add the leaves and saute another 2-3 minutes. Add the carrot and pepper and cook -you guessed it- 2-3 minutes. Finally, add balsamic vinegar, salt, and pepper. Serve with chopped almonds on top.

For the smoothie, blend all ingredients and enjoy.

Discussion

This meal felt really fancy. I couldn't find Swiss chard so I had to settle for rainbow chard, which, knowing these is kids, is an acceptable substitution. The farro was cool. The tofu really held up as a focal protein. I ate it for lunch and again for dinner.

Probably the star of the dish was the smoothie. I used to make smoothies all the time, but now it takes this kind of challenge to motivate me.

I used to believe that lite coconut milk was a waste of money, but I look at it differently now. Most recipes call for you to water down your coconut milk anyway and it's much easier to get out of the can. And regular coconut milk is more concentrated so it's slightly harder to use up an entire can. So there is all that.

California

Colorado Birthplace of the cheeseburger

Maine