I wasn't always a cook. Single and living in NYC, I used my oven for storage until I was 30 years old, so when my 7-year-old has recently taken a huge interest in wanting to learn to cook on her own, I was thrilled!  She actually has decided she wants to go on Chopped Junior when she turns 11!  I have always involved her in the cooking process-shopping, meal prep, small tasks that made her feel like she was involved. When kids are involved in the cooking, they are more likely to eat it! One of the things I am really passionate about is helping kids becoming healthful eaters. Shopping for ingredients, talking about what to cook and what they would like to cook, incorporating conversations about healthy eating and why it's important...these are all things that have not only resulted in teaching moments, but have created memories with my daughter. I'm so happy to be passing down my love of food and cooking to her. I bought a case of organic tofu at Costco-yes, a case-because that's what happens at Costco and I now have 4 days left to use it. I decided to make this vegetarian curry. It was an easy weeknight dinner with a ton of  vegetarian protein (tofu and the chick peas) and veggies.  Two notes about Tofu: Buy Organic if you can. Soybeans are one of the most widely GMO grown products. Buying organic will ensure your tofu is not GMO You must drain it otherwise it will be a mushy mess. Remove it from its water packed container. Line a plate with paper towels or a dish cloth. Slice in half and place on the paper towels. Cover with more paper towels or another dish cloth. Place a pan or plate on top of the tofu and use cans or something else heavy to weigh it down. Let drain for at least 30 minutes. Love the look of these spices!