It’s a new year, wide open with potential—which, for some of us, means keeping those healthy-eating resolutions. But that doesn't mean you have to relegate yourself to raw greens: why not make a small change, like going meatless once a week? It’s a simple choice made even easier when you have this umami-packed and veggie-forward dish from Boot Camp, Women's Entrepreneurial Leadership, and Top Chef alum Tanya Holland. She combines smoked, spice-rubbed tofu with tender roasted eggplant, then braises both in an addictive homemade barbecue sauce. The result is a meaty, flavorful main with nary a pork rib or slice of brisket in sight, perfect for proving that there's far more to a healthy reset than a sad salad. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
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