On Silken And Soft Tofus

“I use them to thicken soups or blend into spreads and smoothies. The Mori-Nu brand is especially good.”

On Firm And Extra-Firm Tofus

“These are great for crumbling over salads, chopping up for stir-fries or cutting into slabs for sandwiches. I like Nasoya because it uses organic soybeans.”

On Carbohydrates

“I eat them as long as they have fiber. I only eat whole-grain breads. Instead of rice in risotto, I use farro.”

On Snacking

“What I’m usually craving is texture. I chop raw vegetables and keep them in the fridge so they’re around when I want something crunchy.”