I love tofu! there I’ve said it. I don’t know why no one ever believes me when I say that?? I think it’s because like quinoa, people are unsure of how to prepare it or with what to serve along side it. I’ve been cooking with tofu for many years and now know that ‘simple’ is best when it comes to this perfect low fat source of protein. I think of it as a blank canvas because it starts out as a flavorless block which can then be moulded, sculpted and turned into something completely different! I used to cook with tofu or some other form of soy 3 or 4 times a week but recent studies have indicated that too much soy could be doing funny things with our hormones and so until more reearch is done, I stick to twice a week now.
Last night I made a simple marinade of equal parts ……
2 cloves of minced garlic
hot sauce (optional)
2 blocks of very firm organic tofu
The trick to making tofu have that meaty consistency is to first freeze it and then either let it de thaw over night or simply microwave which takes no time at all. Open the package and squeeze as much water out as possible.
This can be served with anything you would serve your regular protein with and will also keep nicely in the fridge for 3 or 4 days. This is delicious instead of a veggie burger with cheese and all the toppings or like I do with the man’s lunch, Fill a large whole wheat pita with bbq’d tofu, spinach, goat cheese and habanero mustard. So don’t be afraid and stay tuned cause there’s plenty more where that came from!