Cooking for my Husband | Getting my husband to eat tofu


As those of you who are subscribed to my newsletter know, one of my goals for 2023 is to get into the “best shape I can reasonably attain.” LOLOL. I know, it sounds very lawyerly. As I talk about in the newsletter, while it’s important to challenge yourself, it’s equally important to identify achievable goals. Getting into the “best shape of my life” is not realistic for me. Why? Well, I still struggle every day with detaching health from my size. For me, “getting into the best shape” means having a handle on not just my physical health, but also my mental health. That means getting into the “nitty gritty” of WHY I have so much trouble divorcing my worth from my appearance, and then slowly (but surely) dismantling the lies I’ve lived with for 43 years. That’s not something I can realistically do in one year; but, it’s something I can work towards while also committing to fueling my body in a way that optimizes my fitness.
For anyone who has struggled with this, you know that meal time can be unusually stressful. In order to combat the angst that often attends the question “What should we eat today?” I like coming up with simple, straight forward recipes that I know I will enjoy eating practically every day, lol. Sad to say, the day-to-day meals of THIS food blogger are, in actuality, pretty boring. I have a handful of staples that I have on rotation, because I know they will make me happy AND make my body happy. Win-win, right?
You can find the full recipe, instructional video, and nutritional info on The Kollective ( but below is a list of everything I added to this burrito:
Cooked tofu
vegan salad dressing
cooked quinoa
cooked black beans

Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.

Helpful Resources:
The Korean Vegan Cookbook:
The Korean Vegan Meal Planner:
The Korean Vegan Podcast:

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  1. You really make food an art combined with storytelling and it just melds together and it works and this kind of cooking and sharing life’s biggest wins , disappointments , accomplishments, ect not many people could pull this off but you make it effortless ❤ I know it’s not and that itself is art 😅

  2. People who ask me where I get my protein are annoying. I try my best to be nice but the question is never out of curiosity but some sick sense of elitism. I now ask a question back. "What proteins do you know about that's isn't animal base." The ones who don't or won't answer were never asking to be nice.

  3. Most people I meet who immediately go "ewww, tofu" just had that one slice of poorly prepared supermarket bland tofu (or none at all), and then that's it for them.
    It's like not seasoning meat at all and just plopping it on the plate raw and expecting great things out of it.
    You can do so much stuff with tofu, it's always sad when people don't even want to try it, or write it off as "just a vegan meat alternative", doesn't even matter to them that other cultures never used it as just that. 🙁 You don't have to be vegan to make amazing meals with tofu! So underrated!

  4. Diet/nutrition balance is something lots of meat eater like us missed as well. Especially when vegan diet in brought to attention and we just go "yeah, i eat both meat and veg so i probably got all covered" but it's just not that simple. Some meat eaters even dodge vegs because "it doesn't taste good" but then turns around asking vegans how they balance their nutritions, lol.