Sadly, no leftovers.

mushroom tofu

On Tuesday evening,  I decided to take Corinne on a short hike in Wildcat Canyon instead of rushing home to cook.  It was a worthwhile experience.  We saw a couple of deer, listened to the birds, and simply enjoyed being outside.

When it came time to cook dinner, what saved me was Wayne’s decadent smoked tofu. It’s the perfect combination of savory and sweet, and I knew it could hold up to some intense flavors. Lucky me, all I had to do was spend fifteen minutes preparing a couple of easy sides.

The chard is simply sautéed with olive oil and  crushed garlic.  A squeeze of fresh lemon juice and a dash of salt  at the end is all it needs. The mushrooms are sautéed with olive oil, garlic, a splash of mirin, and a touch of tarragon, thyme, and salt.

With cold season starting up, a little extra greens and garlic won’t hurt. And if you’re going to cook up something healthy, why not make it delicious, too?

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