#7 Mesquite grilled brochettes at Greens
Salsa criolla, Hodo Soy firm tofu, mushrooms, potatoes, peppers, fennel, and sweet potatoes served alongside jasmine rice and an apple-carrot slaw are the current seasonal take on this menu staple. All the vegetables plus a boost of protein from our favorite local purveyor of soy make this dish a win for your tastebuds and waistline.
Sometimes you need a ready-made meal. Skip the weird tofurky and go for a classic: the Sichuan dish mapo tofu, made by the tofu kings at Hodo with shiitake mushrooms subbing in for the pork.
Grubstreet / New York Magazine