so... tofu
A lot of people don't much like tofu, the non-dairy, soy bean curd, the cottage cheese of the vegetable world. It is white, bland, and just not terribly interesting. But there are ways to make it a lot more appealing and interesting, because of it's tendancy to absorb and become the flavors you cook it with. I start with a firm tofu, not the soft kind that is good to blend into a recipe, adding protein and a bit of texture, and essentially vanishing. The firm brick has a bit more of its own... Sign in to see full entry.