My Tofu Transition—From Complete Avoidance to Cautious Optimism

Bland and slimy. Two adjectives that should never describe food, yet they’re the first two that come to mind when I hear the word “tofu.” I’m not one to hold a grudge, but my past tofu experiences—from breakfast scrambles to pasta dishes—have never done anything for me to give tofu a second (or third, or fourth, or…) glance.   

 

Until I discovered a post on Jules Clancy’s stonesoup blog. She made preparing tofu seem really easy, and she even got a hard-core meat eater to enjoy a serving! So I bravely picked up a package of tofu at the store, with every good intention of cooking it when I got home.

 

But then I kept finding some other dish I wanted to make more. Given the choice between my delicious meaty marinara pasta and tofu, what would you choose? (If you’re vegetarian or vegan, I think I can predict your answer…) Finally, I ran out of good excuses and set a dinner date with my tofu.

 

I adjusted Jules’ recipe to fit the ingredients I had on hand, and my last-second chipotle addition was the icing on the cake. It brought such a deep and delicious flavor to the dish. And I’m ready to give tofu a second glance at the grocery store this week.

 

 

Tomato Tofu

serves 2

Do NOT omit the chipotle. It gives the entire dish a wonderful smoky flavor. For a firmer tofu scramble, press the tofu before cooking to release the extra moisture.

1 (14 oz) block firm tofu

1 garlic clove, minced

1 tomato, diced

4 tbsp tomato paste

1 tsp chipotle chili powder

1. Heat 1-2 tsp olive oil in a large skillet over medium heat. Add tofu and stir-fry for 3-4 minutes. Add garlic and sauté for 1 minute.
2. Add tomato paste, mixing well to combine. Add tomato and chipotle and continue to cook until everything is heated through. Season with salt to taste, and serve hot.

 

 

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