Son #1 took a look at the steamed tempeh resting in the strainer. “Is that some sort of cheese?” Nope, tempeh. “What’s that?” he asked. “Well, it’s made of soybeans. Sort of a substitute for tofu,” I explained.
“But worse,” he grimaced.
I wasn’t surprised and this time I was prepared. Spicy Thai Tofu with Red Bell Peppers wasn’t exactly kid food. Annie’s mac ‘n cheese was the back-up plan. The guys were required to eat only two cubes of tempeh with the veggies and rice before diving into a favorite stand-by. My husband and I regaled the boys with memories of one of our favorite restaurants in Chicago that served all manner of tofu, tempeh, seitan and more.
“We’ll have to take you there when go back,” I noted. Fat chance.