Ingredients

　　Here’s a preparation I’ve been making for years. It’s in my earlier book, The Vegetarian 5-Ingredient Gourmet, as an actual recipe, but it can just as easily be improvised. Slice, blot dry, and dice a 16-ounce tub of extra-firm tofu. Gently heat a tablespoon or so each of soy sauce, olive oil, and maple syrup or agave nectar in a wide skillet. Before they get too hot, add the tofu. Stir quickly to coat, then sauté over medium-high heat, stirring occasionally, until the tofu turns golden and crisp. Season with additional soy sauce to taste. If you like, add some grated ginger and/or sliced scallions to this preparation.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).