Growing up in rural Georgia, I didn’t set foot in a vegetarian restaurant until late in high school. And my first encounter came at The Grit in Athens, Georgia, while visiting my sister at UGA. A few years later I moved to Athens myself, and meals at the Grit were among some of my more healthy in college.
The Golden Bowl is the Grit’s star. There’s something transforming about double-fried tofu. So when I discovered the Golden Bowl recipe on VegetarianTimes.com, I penciled it in for our weekly menu and stocked up on tofu, veggies and nutritional yeast, which I’ve never cooked with.
I’m no tofu expert, and William vetoes repeats of about half of the tofu recipes we try. But the Golden Bowl, for its simplicity and familiar flavors, will make it into the permanent lineup. My only changes: I used a tablespoon more oil than called for to fry the tofu and vegetables and added a extra soy and nutritional yeast . Otherwise the recipe is golden.
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