And before you know it, that last stretch of summer is here. It’s largely been hot and rainy here in New York, with a few absolutely perfect days sprinkled in between. Sunsets are earlier, my daughter turned 7 (how!), and tomatoes and corn are everywhere. We’re riding out these last weeks by the water, hosting friends and family, while I attempt to squeeze in some work on the concept for my next cookbook before the madness of back-to-school begins. (I know for many of you, it already has. Hang in there!)
I had nursed a secret ambition of making this my summer of slowness. I’m pretty sure I did not succeed. There is always another checklist, another meal to make, another email to answer, another thing that somehow feels urgent. Maybe slowness isn’t something you achieve for an entire season. Maybe it’s just finding a few pockets of it where you can. A long breakfast. Sitting outside after dinner. Putting the phone away. Letting a seven-year-old take forever to do something without rushing her along.
I’m working on it.
And now, onto the menu...
Thank you for filling out my Weeknight Simple poll for the recipe you wanted from the August edition, straight from guest chef Grace Elkus ‘s brand new cookbook, Protein Packed Vegetarian, out next week. I know this audience loves a good salad, and unsurprisingly, the Edamame Salad with Sesame Tofu won by a confident margin! So here it is.
PS: For my Weeknight Simple subscribers, there’s more Grace coming your way. I’m giving away a copy of this gorgeous new cookbook next week, so stay tuned!
Edamame Salad with Sesame Tofu
If you’ve never gone to bed dreaming about lunch the next day, this vibrant, crunchy salad might change that. In addition to carrots, you can add any veggies that hold up well in the fridge, like snap peas or shredded red cabbage. If it’s bright and colorful, you’re doing it right.
Serves: 4 Prep: 20 minutes Cook: 25 minutes Total: 45 minutes
for the tofu
1 (14-ounce) block extra-firm tofu
3 tablespoons reduced sodium soy sauce or tamari
3 tablespoons sesame oil
1 tablespoon pure maple syrup
2 garlic cloves, grated or minced
1 teaspoon kosher salt
Pinch of red pepper flakes
2 tablespoons cornstarch
1 tablespoon sesame seeds
for the salad
½ cup quinoa, rinsed
1 ¼ teaspoons kosher salt, divided
Juice of 1 lime
1 tablespoon unseasoned rice vinegar
1 tablespoon creamy natural peanut butter or nut or seed butter of choice
3 cups shredded carrots
1 ½ cups frozen shelled edamame, thawed
8 mini sweet peppers, thinly sliced
1 bunch scallions (about 6), thinly sliced (white and green parts)
½ cup loosely packed finely chopped fresh cilantro leaves
¼ cup salted roasted cashews or peanuts, chopped
Make the tofu: Preheat the oven to 425°F. Line a baking sheet with parchment paper. (For air fryer instructions, see opposite.) Drain the tofu and wrap in a few layers of paper towels. Place on a cutting board and weight it down with a heavy object, such as a skillet or large can. (Alternatively, use a tofu press.) Set aside to drain for at least 15 minutes.
Meanwhile, in a medium bowl, combine the soy sauce, oil, maple syrup, garlic, salt, and red pepper flakes. Pour half into a large bowl for the salad.
Whisk the cornstarch and sesame seeds into the medium bowl. Once drained, unwrap the tofu and slice into ¾-inch cubes. Add to the bowl and toss to coat. Transfer to the prepared baking sheet and arrange in a single layer.
Bake the tofu until crispy, 20 to 25 minutes (no need to flip).
Make the salad: In a medium pot, toast the quinoa over high heat, stirring constantly, until the water has evaporated and the quinoa smells toasty, about 3 minutes. Add 1 cup water and ¼ teaspoon of the salt and bring to a boil. Reduce the heat to low, cover, and simmer until the water is absorbed and the quinoa is just tender (it should still have a slight bite), 12 to 15 minutes. Set aside to cool.
To the large bowl with the reserved soy-maple mixture, add the lime juice, vinegar, and peanut butter and whisk to combine. Add the carrots, edamame, peppers, scallions, cilantro, cashews, cooled quinoa, and remaining 1 teaspoon salt. Toss to coat.
If serving right away, top with the tofu. If meal prepping, add to individual portions day-of. Store in the fridge for up to 4 days.
to air-fry the tofu
Heat the air fryer to 400°F. Coat with cooking spray. Add the sesame-coated tofu and cook, flipping halfway through, until crispy, about 15 minutes.
PER SERVING:
Calories: 520 Protein: 26g Carbs: 52g Fat: 26g Fiber: 12g
Reprinted with permission from Protein-Packed Vegetarian: Easy, Nourishing Recipes to Fuel Your Day: A High-Protein Cookbook. Copyright © 2026 by Grace Elkus. Photographs copyright © 2026 by Linda Pugliese. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.