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[quote=Anonymous][quote=Anonymous]Good stuff so quickly, thank you!

We already do grain/ rice/ noodle bowls. Lots of chopping, but good for a night with a little extra time. Thanks for the reminder about Mexican flair! I always think of Mexican vegetarian as mostly mushy beans and cooked peppers (vegetarian enchiladas make me sad,) but I can definitely do better.

Yes, nutritional yeast! How could I forget; I have a huge jar taking up space and I never remember to use it. I also have good luck popping up flavors with MSG. I know a lot of people think it's bad (thanks 1980s pseudoscience,) but it works for us :)

The kids say the texture of tofu is the problem, not the flavor. I've pressed, I've marinated, I've coated, I've pan-fried, I've air-fried, I've given up. [/quote]

Oh, just saw that you have tried tofu every which way. Ok, then I would suggest putting tiny tiny cubes in some of your dishes where it’s hard to identify, like curries and let them get used to the texture in a nonthreatening way.

It’s not likely, but would they be into fresh tofu? Some restaurants make fresh tofu daily, and it’s so delicious with a sweetened soy sauce like wari joyu. If not, I would send them out to a meal with kids who enjoy tofu and let them be introduced at a restaurant rather than at home. New foods are so much more appealing when mom and dad aren’t making them. I can think of so many foods that my kids tried and enjoyed at restaurants that they had rejected at home - Brussels sprouts, fennel, radicchio, pea shoots, arugula, monkfish, uni, kofta, etc. Nothing to do with my cooking skills, I’m sure! Ha [/quote]

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