Umm, weeknight cooking is hard. Anyone who tells you otherwise is full of crap. I am not even going to pretend to be one of those happy vegans who somehow manages to cook homemade meals every night. Many days, all I can muster is Seamless before collapsing into a coma on my couch.
That said, I enjoy cooking and generally feel better when I’m eating homemade food, so I try to do a lot of cooking on the weekends, and then have made a pact with myself to cook dinner at least one night during the week. I always make enough that I’ll have leftovers, and favor things that require only a few ingredients and one pan. I’ve tried making involved recipes on weeknights and this usually results in my hating life.
The below is one of my mom’s recipes that I make a lot. It’s super simple, but the tomato sauce has a rich, carameley quality–owing to the not insignificant proportion of olive oil. Pan searing the tofu is a nice add, but not actually required. Often I just cut it into squares and cook into the sauce at the end, which is truly just as tasty. This makes about 4 small or 2 large servings, and takes about 30-40 mins all in. You get a little break while the tomato sauce cooks down, which allows plenty of time to down a glass of wine and pretend the workday didn’t happen.