Reply To: Searing meat for cholent

For the growing number of yidden who have recognized (with their cardiologist’s advice) the sakanas nefesh derived from fatty meats and are increasing their consumption of tofu an other plant-based proteins, searing the tofu cubes is important but do so after you have first marinated them since searing will make it more difficult for the flavors to penetrate. Another option is to go 50/50 in terms of the mix of real meat and meat substitutes. Either way, marinating first assures better flavor. There are still some traditionalists who insist on having “basar” on Shabbos so throwing in a few shticklach fleish won’t hurt you in moderation.