As someone who hasn’t really been fond of meat basically as long as I can remember, giving up meat was never a problem for me (fish and cheese, well that’s a totally different story). And I had always cooked with tofu as a substitute but was always a little meh about it. I could take it or leave it. I never really thought that it had a flavor on its own – aside from whatever I was cooking it with.
But then one day I stumbled across this magical handmade tofu in my local health food store. And it changed everything. Everything!
The first time I opened the package I thought it had a bit of a strange strong smell to it – almost salty but almost – dare I say – cheesy? Now I know, those of you who are not vegan or vegetarian and are just following this as my lovely supportive friends are thinking “yeah right, tofu that’s like cheese?” Yes! I’ve used it in a few salads where just raw it takes on this kind of cheesy substitute role that I was pleasantly surprised about. And cooked up in a meal as a meat substitute it has been equally wonderful.
So for those of you who have tried tofu and hated it – I challenge you to this – find yourself some fresh, handmade tofu near you. And give it another shot. Honestly, it is life changing. (I’m toying with the idea of adding a “Fatman Approved” category to the blog – in honor of my so-not-vegan friend, neighbor, and former roommate who loves all things cheesy and meaty. Let me just say, I cooked up this tofu the other night with a curry and Fatman- who has never actually eaten tofu – definitely approved).
And if you’ve never cooked with tofu before – here are a few steps you’ll need to do to get you a better result: first, rinse the tofu. Then wrap it in paper towel and put some heavy things on it for about 30 minutes. (I opt for my favorite cookbooks as weight). This will express all access water and leave you with a firmer texture. Try it – you just might be converted!