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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 :)

[b]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.[/b] [/quote]

Shred the tofu, it's a gamechanger. We use this recipe a lot and it's a big hit even with folks who don't usually enjoy tofu. https://itdoesnttastelikechicken.com/vegan-bbq-shredded-tofu-shredded-chicken/

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