It’s not likely that tofu will become anyone’s favorite food; this we know. Those who grew up in households where it was well prepared may relish it, but for the rest of us it’s a bit of a requisite, something we think we “should” eat in place of chicken or eggs whenever we can stomach it.
However. With meat substitutes and even alternative animal protein like bugs surging in popularity — or at least media attention — it’s time to re-evaluate and finally embrace the original plant-based mock meat. (There are others, of course: seitan, or wheat gluten, which in the current anti-gluten climate is difficult to talk about, and tempeh, a fermented soy and grain product that I don’t cook with much. That could change.)
Read the rest of this column and get the recipes here.
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