You guys! I’m writing about delicious tofu for Nasoya and I’m really enjoying it so far and I want to share the posts because TOFU YUM. Get into it:
I used to be ambivalent, at best, about tofu. I simply saw it as a white, square block of jiggly goo that tasted like nothing. Even after being vegetarian for quite some time, I pretty much avoided (what I thought was) the flavorless block like the plague. However, one dish changed that all.
My friend Hannah loves tofu. She loves it so much. Honestly, I was kinda freaked out by her love for something I considered so “meh”. Well, with one simple, easily remixable kinda-recipe, she showed me the tofu lovin’ light. Hang onto your hats, because you’re about to become a tofu convert.
This isn’t so much a recipe as it is an idea. Feel free to play with the spices, but the premise is oh so easy. You just press your extra firm tofu to get all the excess water out, cut it into cubes, and then cover it in a mixture of soy sauce, nutritional yeast, potato starch, paprika, garlic powder, and onion powder. Mix it up and create a scrumptious sludge to coat your tofu with Then, you put some coconut oil in a pan on medium-high heat and fry those suckers up. What’s next is totally up to you! You can toss the tasty cubes in pasta, throw ‘em on nachos, top a salad, or just snack until you’re full. Which, with all the delicious protein in tofu, won’t take long.
After becoming a convert to tofu and its delicious ways, I became insatiable. I mixed it into puddings, baked it with a cornmeal topping, and fried it up with sauces and spices. What I learned is that tofu is a gorgeous blank palette. It soaks up all the goodness and turns out dishes that are not only tasty, but oh so good for you. I’m now proudly Team Tofu all the way!