Everyone Deserves a Peaceful Kitchen
In 2009, Catherine Perez went vegan cold (turkey) tofu and hasn’t looked back since. Friend of the brand, Catherine is a registered dietitian and plant-based enthusiast on a mission to help us eat more plants!
Her new cookbook, Peaceful Kitchen: More Than 100 Plant-Based Recipes to Comfort the Body and Nourish the Soul, comes out August 13th, 2024. Featuring easy-to-follow recipes inspired by Mexican and Dominican flavors, Peaceful Kitchen is a warm guide to creative, nutritious, meals. (Bonus! Be on the lookout for our pots to make an appearance in some of the beautifully photographed recipes.)
Jasmin: How did you get started collecting East Fork?
Catherine: I love collecting bowls, and at the time I was on the lookout for a specifically shaped bowl. I needed something that was wide, a little shallow in depth and matte. In my head, I call this style bowl the "dream bowl.” A friend recommended I take a look at East Fork, so I started browsing, found so many pieces I loved, and bought so many because the colors were calling my name…then I held them in my hands for the first time, and it's been magic ever since.
Jasmin: Do you have a favorite EF color or form?
Catherine: I am such a sucker for pastel colors, so for me the Lamb's Ear brings me the greatest joy (just stocked up on a bunch). Seeing anything green really makes me feel at peace. And it always has to be a bowl for me, specifically the Everyday Bowl. Much like the name suggests, there's probably not a day I don't use one. It's great for my oatmeal, rice bowls because I love rice, salads, it's just perfect for everything.
Jasmin: Love the name, Peaceful Kitchen, for a cookbook. What was the inspiration behind it?
Catherine: Growing up, I relied a lot on my mom's cooking and as a result did not cook much. In fact, when I did I would often be very neglectful in the kitchen, letting things sit too long in the pan or oven and tragically watching things burn. Many instances when the fire alarm would go off. The kitchen was very chaotic for me at the time, but after making the switch to plant-based eating I had to learn to cook. At the time 15 years ago, there weren't as many options available as there are now. As I started learning to cook, picking up different cooking techniques, I started feeling more comfortable and at peace with cooking…At the end of the day, everyone deserves a peaceful kitchen, everyone deserves a nourishing meal, and I hope this cookbook is able to help people get there.
Tofu Tinga Tacos
Serves 4
Prep Time: 15 minutes
Cooking Time: 40 minutes
Have you ever shredded tofu? It’s so simple and easy that I will find any excuse to shred it. Why am I such a fan? Shredding the tofu creates more surface area, which helps to achieve the ideal flavor and also transforms the texture. So we’re baking these shreds to crispy perfection and then flavoring with a delicious tinga sauce. The result, a completely different tofu experience than you’ve had before.
For the Tofu
- 1 pound (454g) block super-firm, high-protein tofu, drained and patted dry
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon avocado oil
- 1 tablespoon adobo sauce from a can of chipotle peppers
For the Sauce
- 2 Roma tomatoes
- 1 bell pepper, roughly chopped
- ½ yellow onion, roughly chopped
- 3 garlic cloves, peeled
- 2 chipotle peppers from a can in adobo sauce
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground coriander
- ½ teaspoon vegetable bouillon paste or ½ vegetable bouillon cube, crushed
For Cooking
- 1 tablespoon avocado oil
- ½ yellow onion, thinly sliced
- Kosher salt to taste
For Serving
- 8 small corn tortillas
- Avocado Pico de Gallo (page 208)
- Radishes, thinly sliced
Prepare the Tofu
Preheat the oven to 425°F.
Place a box-grater over a parchment lined baking sheet. Grate the tofu over the largest holes on the grater to make shreds, then add the cornstarch, soy sauce, oil, and adobo sauce, then toss to coat. Spread out the mixture evenly on a baking sheet, and bake in the oven for 15 minutes. Carefully toss and then bake again for another 5 - 10 minutes until golden.
Prepare the Sauce
To a dry griddle or large heavy-bottomed pan over medium heat, add the tomatoes, bell pepper, onion, and garlic. The garlic only needs 1 minute on each side, so remove once cooked. Allow the remaining veggies to cook and sear on both sides, from 3 to 5 more minutes, flipping halfway though, until nicely charred on both sides.
In a blender, place the cooked vegetables, garlic, chipotle peppers, oregano, thyme, coriander, and bouillon paste, and blend until completely smooth.
To Cook the Dish
Heat a large sauté pan over medium-low heat, then add the oil to warm through. Add the onion with a pinch of salt and sauté until softened. Pour in the blended sauce and cook down to reduce the sauce in half, 7 to 8 minutes. Stir in the tofu, and cook for 1 additional minute, then remove from the heat to serve.
To Serve
Heat up the tortillas for 30 seconds on each side in a medium sauté pan or over an open flame until softened, then serve with the tofu tinga and top with avocado, pico de gallo and radishes as desired.
Avocado Pico de Gallo
Makes 1 ½ cups
Prep time: 10 minutes
- 2 plum tomatoes, diced
- ¼ medium white onion, finely diced
- 1 to 2 serrano peppers, stems removed, minced
- ⅓ cup fresh cilantro leaves, minced
- Zest and juice of 1 lime
- ½ teaspoon kosher salt, plus more to taste
- 1 medium avocado, cubed
To a medium mixing bowl, add the tomatoes, onion, peppers, cilantro, lime zest and juice, and salt.
Stir the mixture well, taste, and adjust to your liking.
Right before serving, carefully fold in the avocado with a spatula to prevent it from getting mushy. Serve as a topping in tacos and bowls or serve with chips.
