About Camille Oger

Camille Oger, itinerant journalist and freelance writer, brings an anthropological viewpoint and deep appreciation of food into her work. She is the author of La Plage Editions’ L’art de la fermentation (“The Art of Fermentation”) and creator of the ethnogastronomy biog Le Manger (“Eating”). @heimsendi

A plate of orange-braised tofu with fennel and onion wedges and orange segments on top.

Orange-Braised Tofu

Fennel and juicy orange glam up the nourishing versatility of tofu in this healthy nosh. Happy Meatless Monday.