I’ve been suffering from a meat and alcohol-induced walking coma since I got back from Missouri. The Missouri I experienced was sort of a meatopia with free-flowing wine. By no means am I a vegan nor do I abstain completely from imbibing. I eat meat and enjoy wine occasionally; but for the most part, I’m a vegan-leaning teetotaler. So needless to say, my body is in a bit of a shock.
So to give my body a break, I decided to make a bunch of vegan side dishes. Dubu jorim (soy-braised tofu) was on the top of my list, because my husband absolutely loves this dish. He really immersed himself in the meat-and-wine lifestyle while we were in Missouri; so he is due for a little vegan protein.
