Green Sauce Tofu and Other Stuff I Ate This Week

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Look, I know we’re all busy, but I’ve been obsessed with this green sauce tofu recipe lately. It’s vibrant, spicy, and actually makes tofu taste like something other than a wet sponge. I made it three times this past week because I’m lazy and it keeps well in the fridge. June produce is finally hitting the shelves at Trader Joe’s, so everything tastes better right now. I’m also sharing a few other random wins from my kitchen that didn’t cost a fortune. Grab a drink, let’s get into it.

The Green Sauce Tofu You Need Right Now

This isn’t your average bland stir-fry. I use a whole bunch of cilantro, two cloves of garlic, a jalapeño, and about a quarter cup of olive oil to make the sauce. I toss in a splash of lime juice and a generous pinch of Diamond Crystal kosher salt. Seriously, don’t skimp on the salt. Press your extra firm tofu for at least 20 minutes—I know, it’s annoying, but if you don’t, the sauce just slides right off. I pan-fry the cubes in a little avocado oil until they’re actually crispy. It takes about 15 minutes of active work, costs maybe $8 for two massive servings, and it’s way better than takeout. Seriously, stop buying soggy takeout.

Why the press matters

If you skip the press, you’re basically eating boiled soy. Use a heavy book or a proper tofu press if you have one. I usually just put a cast-iron skillet on top of a plate. It’s low-tech, but it works every single time.

Quick Garlic Butter Smashed Potatoes

I picked up a bag of baby potatoes from Costco for like $5 and they’ve been my go-to side dish all week. You boil them until they’re tender, smash them with the bottom of a glass, and roast them at 425°F with way too much butter and garlic. I add some fresh thyme because my garden is currently exploding with it. They get these crispy, jagged edges that hold onto the butter perfectly. It takes about 40 minutes total, but 30 of that is just the oven doing the heavy lifting. You can skip the herbs if you’re feeling lazy, I won’t judge you for it.

Getting that perfect crunch

Don’t crowd the pan. If the potatoes are touching, they’ll steam instead of roast. Use two baking sheets if you have to. Trust me, the extra dish is worth it for the crunch.

My 10-Minute Cold Soba Noodle Salad

When it’s 90 degrees out, the last thing I want to do is stand over a stove. I found these organic soba noodles at Walmart that cook in literally three minutes. I toss them with a dressing made of soy sauce, toasted sesame oil, and a tiny bit of maple syrup. I throw in whatever shredded carrots or cucumber I have left in the crisper drawer. It’s light, refreshing, and costs less than $3 a bowl. It’s not fancy, but it’s real food that doesn’t leave me feeling like a bloated mess at midnight.

Cooling the noodles down

Rinse the noodles under ice-cold water the second they’re done. If you don’t, they’ll keep cooking and turn into a gummy pile of sadness. You want that nice, chewy texture.

The ‘I Have No Groceries’ Frittata

Okay, so Thursday night hit and I had basically nothing left except a dozen eggs and some sad-looking spinach. I sautéed the spinach with a little onion, whisked the eggs with a splash of heavy cream, and threw it all in my 10-inch Lodge cast-iron skillet. I topped it with whatever cheese was in the drawer—usually some sharp cheddar or feta. It’s done in about 20 minutes and honestly, it’s the best way to clear out the fridge before a grocery run. Plus, it serves four people for basically the price of a coffee.

Don’t overcook the eggs

Pull the skillet when the edges are set but the center still jiggles just a tiny bit. It finishes cooking on the counter while you set the table, keeping it fluffy instead of rubbery.

⭐ Pro Tips

• Always use Diamond Crystal kosher salt because the flakes are larger and you’re less likely to oversalt your food.
• Buy your tofu in bulk at Costco; it’s usually $6 for a four-pack, which is half the price of individual packs at the local market.
• Beginners always forget to dry the tofu with paper towels after pressing. Moisture is the enemy of a good crust!

Frequently Asked Questions

Final Thoughts

There you go—my current rotation for busy weeknights. Everything here takes under an hour and uses ingredients you can find anywhere. Honestly, the green sauce tofu is the highlight, so start there if you’re feeling ambitious. Let me know if you end up making any of these, and definitely tag me if you do. Now, I’m going to go eat the last of these potatoes. See you next week!