I?ve been on a bowl kick lately. Typically, I?ll just scrounge up whatever veggie scraps and bits of plant-based protein I have in my fridge, whip up a sauce, and make it dinner. If that sounds daunting to you, trust me ? I didn?t used to be this way. It got to a point where I started feeling comfortable and (gasp!) even confident in the kitchen, and that?s when I stopped feeling like I would fail if I didn?t follow a recipe EXACTLY how it was written.

It was one of these off-the-cuff weeknight dinners that led to this recipe for an Almond Butter Tofu Bowl with Kale and Summer Squash. As soon as you get your copy of Frugal Vegan in the mail, you?ll realize just how much I love peanut sauce. The recipe is used several times throughout the book. But almond butter sauce" Now this was territory I?d yet to explore. As it turns out, almond butter tofu is just as good if not better than tofu drizzled in peanut sauce. The rest of the bowl is pretty flexible. Don?t be afraid to veer from this recipe and swap in your favorite grains (I love quinoa, couscous, and farro) or use whatever seasonal veggies you have in your fruit bowl or crisper drawer. Arugula and baby spinach would both be fantastic, as would zucchini, eggplant, snap peas, or sweet potato. Use this as a base to make your summer produce shine. Note: I used lacinto kale (aka dinosaur kale) in this recipe because I find it to be sweeter and more tender than regular kale. If you can’t find it, feel free to us...