SIVID

Starting Meatless Monday with one of my favorites.
Vietnamese tofu and tomatoes-something I grew up eating all the time (usually with pork), but it’s just as good meatless.
I’m a flexitarian who loves her meatless options—this is one of those dishes that works either way.
It’s comforting, flavorful, and honestly even better if you’ve got fresh tomatoes.
* Serve with jasmine rice or brown rice
* Swap in vegan fish sauce to keep it fully plant-based
I only used about 1/2 lb of tofu here, so I had extra sauce, but don’t let that go to waste. You can freeze it and use it later.
Rough measurements (adjust to taste):
– 4 cups chopped tomatoes
– 1 bundle scallions
– 1 medium sweet onion
– 4 cloves garlic
– 1 tbsp soy sauce
– 2 tbsp fish sauce (or vegan fish sauce)
– 1 tbsp sugar
– ~1 cup water (add more as needed)
– salt + pepper
– ~1/2 lb firm tofu (used here; you can use up to 1 lb)
(pressed, then I air fried mine with soy sauce, salt + pepper)
Save this if you want to try it later—and I’ll try to see you next Monday.