Mustard Green and Shaved Tofu Salad

Happy New Year! The holidays are a time for indulgence, but as January rolls in, it's time to hit the reset button. Embarking on a healthier path doesn't mean compromising on flavor though, and I'm all about nourishing the body without denying my taste buds their joy.

As a kid, the only time tofu appealed to me was when it nestled in the spicy comforts of Mapo Tofu. It's a dish that still ranks among my favorites, but my culinary journey in Japan has reshaped my view of this humble soybean product. Far from the bland meat substitute I once considered it to be, tofu is a culinary chameleon that's on par with fish or chicken. I think the biggest revelation for me was to learn to stop treating it like meat and start using it as its own class of ingredients.

I use extra firm tofu for this salad because it allows you to shave it into thin sheets that pick up the flavors of the garlic and olive oil while melding seamlessly with the peppery bite of the mustard greens. The tofu's rich, nutty undertones work wonders in balancing the inherent bitterness of the greens, creating a harmonious blend of flavors and textures.

I use a type of Japanese mustard green called nanohana (Brassica napus), but similar Brassica genus members like rapini (Brassica rapa) or Brassica juncea can be substituted.