Put tofu into regular rotation with this spicy mix

By Melissa Clark, The New York Times

If there’s one thing I’ve learned from years of New Year’s resolutions, it’s that it’s a whole lot easier to do something than to avoid something.

Since I instinctively chafe at limits, I treat my heart like a toddler, highlighting the “yes” rather than the “no.” The idea of giving up steak, manhattans or Instagram would make me crabby. But frame it as: Let’s eat more vegetables! Or explore nonalcoholic aperitifs! Or read more books! And I’m delighted to comply.

For me, this year is going to be all about saying yes to more plant-based cooking. I want to become as fluent in tofu as I am in chicken thighs.

I’m already finding that there’s a lot of overlap in cooking methods. Each does well with a stint on a hot rimmed sheet pan. Drizzle them with oil, crank your oven, and they will emerge crisp at the edges, golden on top and tender in the center.

In terms of flavor, tofu and chicken thig...