For those of you who enjoy the humble soybean in its various incarnations, here is one for you: "Tofu and Edamame Stew" (page 293). This is a study in green and white. Green in the celery, edamame (fresh soybeans), zucchini, peas, and parsley. White from onion, garlic, potatoes, and tofu. This color scheme is pretty in the bowl, and it tastes just as good as it looks. Finish this off with flavorful herbs, spices, and a dash of cayenne, there is nothing missing from this healthy stew. The recipe directions call for browning the tofu in hot oil, but I skipped this step. Instead, I used an extra firm variety of tofu, pressed it in my EZ Tofu Press (http://eztofupress.com/) to make it even firmer, and "fried" the chunks in a dry nonstick skillet. You could even skip the "frying" or "browning" step, as long as you have firm enough tofu to begin with. The recipe encourages you to continue the green theme by adding spinach at the very end if you desire, or even introduce some color by including carrot or red bell pepper.
Keeping it "McDougall Friendly" checklist:
ü Omit the olive oil when sautéing the veggies. Instead use a non-stick pan and/or use water, broth, or sherry for the sauté liquid.
ü Omit the olive oil when preparing the tofu, and use the techniques I described in the recipe review.