Every Wednesday this month, we’re sharing a brand-new recipe from a guest recipe developer I know and love.
Today we have the honor of cooking with… Grace Elkus!
You may recognize Grace from her social media content, specifically her incredibly unique and delish cottage cheese-based recipes, but she’s actually been working in the food media industry for over 10 years as a food writer and recipe developer at both Real Simple and Cooking Light. Grace knows her stuff!
We initially bonded a few years ago over our shared love of Survivor and tofu, so I immediately knew Grace had impeccable taste 🤌 Since then, we’ve become great friends and share a similar philosophy around food: it can be nourishing and FUN at the same time!
Her debut cookbook, Protein-Packed Vegetarian, specializes in easy, high-protein vegetarian recipes that transform simple ingredients like beans, eggs, tofu, and cottage cheese into exciting, nutritionally balanced meals like today’s recipe — edamame salad with sesame tofu. What I love about the recipes is that they show just how much vegetarian proteins can shine and save you time too. Everything is fast and easy to follow, but interesting and delish!!! Worth noting: macros are included!
Today Grace is sharing one of her favorite colorful lunches straight from her cookbook Protein-Packed Vegetarian, which hits the shelves NEXT WEEK! 🎉
Here’s a little about what we’re cooking from Grace: If you’ve never gone to bed dreaming about lunch the next day, this vibrant, crunchy salad might change that. In addition to carrots, you can add any veggies that hold up well in the fridge, like snap peas or shredded red cabbage. If it’s bright and colorful, you’re doing it right.
Keep reading for our Q+A and don’t miss the giveaway at the end!✨
1. What’s the “no-recipe” recipe you can make from start to finish from memory?
Oh it's gotta be the feta fried egg. Sprinkle feta around the perimeter of a small nonstick skillet, crack an egg into the center, season with black pepper and red pepper flakes (no need to salt; the feta is plenty salty), then cover and cook until the feta is crisp and the egg white is set. Slide it onto a charred tortilla spread with mashed avocado and a squeeze of lime. The yolk becomes the sauce! (And if you don't want to memorize that, the complete recipe is in the book.)
Jenn: This feels like a fancy-but-easy breakfast hack I’m for sure trying out.
2. What kind of grocery shopper are you—list or vibes? And what’s a grocery shopping hot take you have?
I always start with a list, and vibes take over at the store. (It's all vibes at the farmers market, though.) My hot take is that you should shop for your backup meals just as much as the meals you have planned. That way, when things inevitably come up throughout the week, you already have the pantry staples you need to throw together something quick and reliable: quesadillas, tortellini with sauce, maybe the feta fried egg!
Jenn: oooo okay I loveee the idea of always shopping for backup meals, it’s why I always like to keep my staple ingredients and freezer stocked, you just never know when life’s gonna hit.
3. What unexpected kitchen tool would you be lost without?
My tofu press. I am very literally lost without it right now because my husband must have put the spring lid away in a weird spot and I can't for the life of me find it. I've gotten so spoiled by how clean and compact it makes the process that I'm struggling without it!
Jenn: I’ve always been a DIY presser with a heavy pot on top of the tofu block, but I think you may have just convinced me to finally get one of my own.
4. Was there a defining moment or piece of advice that changed the way you cook? One that you still carry in your kitchen or recipes today?
My mentor and former boss, Dawn Perry, would always tell me to "take it to the edge," meaning roast or bake things until the very last possible moment because that's where the magic happens: the deeply golden caramelization, the crispy edges, even the burnt bits that add a little crunch. But I've come to think of it as advice that goes beyond cooking. Don't play it safe. Push the boundaries. Defy expectations. Take chances. Write the book!
5. What’s the story behind Protein-Packed Vegetarian? Who did you picture cooking from it as you developed the recipes?
I set out to write the book I desperately wanted for myself when I began prioritizing protein as a vegetarian. I wanted to feel more satiated and energized while still cooking seasonally and eating the foods I love. As I developed the recipes, I pictured families where one person is vegetarian and everyone else is convinced they need meat for a meal to feel complete. I pictured lifelong meat eaters who want to cut back just one night a week but still hit their protein goals. I pictured busy moms looking for on-the-go snacks to keep themselves energized and family-friendly dinners everyone will actually eat. And I pictured anyone on a strength-training journey who wants to build muscle with easy, nourishing, feel-good meals that don't rely on protein powder.
6. If you weren’t developing recipes and writing cookbooks, what would you be doing?
Spending more time making application videos for Survivor.
Jenn: Brian Eats Goood wholeheartedly agrees with this. Who can I talk to at Survivor casting???
7. Who are you setting the table for in your dream world?
Honestly, just my family and friends! I want to take the time to host more. Not for content or even to test new recipes, but just to feed and gather the people I love.
Now, let’s get to Grace’s recipe!
edamame salad with sesame tofu
serves 4 | prep time: 20 minutes | cook time: 25 minutes
gluten-free friendly, dairy-free, vegetarian, vegan
INGREDIENTS
For the tofu
1 (14-ounce) block extra-firm tofu
3 tablespoons reduced sodium soy sauce or tamari (or coconut aminos for GF)
3 tablespoons sesame oil
1 tablespoon pure maple syrup
2 garlic cloves, grated or minced
1 teaspoon kosher salt
Pinch of red pepper flakes
2 tablespoons cornstarch
1 tablespoon sesame seeds
For the salad
1/2 cup quinoa, rinsed
1 ¼ teaspoons kosher salt, divided
Juice of 1 lime
1 tablespoon unseasoned rice vinegar
1 tablespoon creamy natural peanut butter or nut or seed butter of choice
3 cups shredded carrots
1 ½ cups frozen shelled edamame, thawed
8 mini sweet peppers, thinly sliced
1 bunch scallions (about 6), thinly sliced (white and green parts)
1/2 cup loosely packed finely chopped fresh cilantro leaves
1/4 cup salted roasted cashews or peanuts, chopped
INSTRUCTIONS
Make the tofu: Preheat the oven to 425°F. Line a baking sheet with parchment paper. (For air fryer instructions, see below.) Drain the tofu and wrap in a few layers of paper towels. Place on a cutting board and weight it down with a heavy object, such as a skillet or large can. (Alternatively, use a tofu press.) Set aside to drain for at least 15 minutes.
Meanwhile, in a medium bowl, combine the soy sauce, oil, maple syrup, garlic, salt, and red pepper flakes. Pour half into a large bowl for the salad.
Whisk the cornstarch and sesame seeds into the medium bowl. Once drained, unwrap the tofu and slice into 3/4-inch cubes. Add to the bowl and toss to coat. Transfer to the prepared baking sheet and arrange in a single layer.
Bake the tofu until crispy, 20 to 25 minutes (no need to flip).
Make the salad: In a medium pot, toast the quinoa over high heat, stirring constantly, until the water has evaporated and the quinoa smells toasty, about 3 minutes. Add 1 cup water and 1/4 teaspoon of the salt and bring to a boil. Reduce the heat to low, cover, and simmer until the water is absorbed and the quinoa is just tender (it should still have a slight bite), 12 to 15 minutes. Set aside to cool.
To the large bowl with the reserved soy-maple mixture, add the lime juice, vinegar, and peanut butter and whisk to combine. Add the carrots, edamame, peppers, scallions, cilantro, cashews, cooled quinoa, and remaining 1 teaspoon salt. Toss to coat.
If serving right away, top with the tofu. If meal prepping, add to individual portions day-of.
STORE IT: Refrigerate in a sealed container for up to 4 days.
Excerpted from Protein-Packed Vegetarian by Grace Elkus. Copyright © 2026 by Grace Elkus. Photos copyright © 2026 by Linda Pugliese. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
recipe notes
Air fry the tofu: Heat the air fryer to 400°F. Coat with cooking spray. Add the sesame-coated tofu and cook, flipping halfway through, until crispy, about 15 minutes.
swaps and subs
Add any veggies that hold up well in the fridge, like snap peas or shredded red cabbage.
Not a fan of tofu? If not making vegetarian, add chicken, salmon, or shrimp.
✨ Thank you, Grace, for sharing this recipe with us and a glimpse into Protein-Packed Vegetarian. If you want to check out more recipes from Grace, check out her website and follow her on instagram ✨
🎉 Two lucky winners will receive a copy of Protein-Packed Vegetarian, and 3 free months of the eat goood paid subscription!
To enter, let us know, what’s a kitchen tool you can’t live without?
*U.S. residents only, 18+ only. Winners will be contacted via Substack DM by August 26, 2026. Giveaway runs through Monday August 24, 2026.
ICYMI: catch up on our past guests👇
Let us know if you make today’s recipe and don’t forget to send pics in our chat. I can’t wait for you to hear from next week’s guest! I’ll be back Friday with a new dinner plan.
Can't wait to try this recipe, and definitely checking out her book! The kitchen tool I can't live without is a good knife! We invested in a beautiful Japanese chef knife maybe 15 years ago and it is just such a game changer.
I couldn’t live without my kitchen scale! My baking has gotten better since I started measuring ingredients by weight, and it also means I have fewer measuring cups to wash when I’m done.