The Truth About Tofu

Yesterday, I had an interesting - if not thoroughly common - conversation with a close family friend.

It all began when I was roasting some tofu for the week. I used Isa Chandra Moskowitz's marinade (recipe below), which lent a lovely, savory aroma to the kitchen. In fact, the entire house smelled delicious. "What are you cooking?" our friend asked. "It smells delicious!"

I hesitated, ready to gauge her reaction. "It's tofu," I replied. And - of course - her interest was lost. "Never touch the stuff!" was her only other comment on the subject.

*Sigh * I understand that a cake made out of soybeans isn't the most appetizing thing in the world. However, many people find the idea of roasting the flesh of a cow or pig equally unappetizing. Even the phrase "fall off the bone tender" is a bit gross if you really think about it.

Anyway, tofu can be a great - - and I do mean great - - addition to any meal. The problem is, many people think you can just dump it out of its watery carton and dive right in. This is completely false! Tofu needs the same amount of seasoning, care, and attention that a slab of meat needs. Here are some guidelines:

1) If you are wanting to stir-fry the tofu or use it as a meat substitute, you should buy extra firm or super extra firm tofu packed in water.

2) When you take the tofu out of the water, you'll need to press it for thirty minutes or - for best results - an hour. To press tofu, simply wrap it in paper towels, lay it on a plate, and place a super heavy (I use cast iron) skillet on top of it. Let it sit like this for 30 minutes to an hour. This ensures that all the water inside the tofu gets pressed out - and makes way for more flavor!

3) Once the tofu is pressed, it is best to marinate it...There are hundreds of different marinade recipes that you can find online. Try some out!

4) When you are ready to fry or bake the tofu, don't overdose with oil. Because tofu is so absorbent, it will simply draw in the oil and not brown or sear on the outside...you need a dry pan or just some cooking spray and high heat to get a nice crust on the tofu.

Those are just some general guidelines. Below, I have shared a variation on Isa Chandra Moskowitz's great tofu marinade from her new book, Appetite for Reduction, as well as an original recipe for a breakfast scramble using some of Isa's lovely marinated tofu. Enjoy!

Basic Baked Tofu
Adapted from Isa's Appetite for Reduction.

After pressing the tofu (instructions above), cut it lengthwise into two long, thin slabs. Then cut it width wise into eight square pieces. Submerge the pieces in this marinade for an hour (turning it after 30 minutes):

- 3/4 cup vegetable broth
- 3 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dried basil
- 3 cloves minced garlic

Preheat the oven to 375 degrees. Place the tofu on a baking sheet sprayed with cooking spray and roast for 20 minutes. Turn the tofu over, pour a little of the marinade juices over the tofu pieces, and roast for an additional 10 minutes. Eat this basic tofu in sandwiches, salads, or even in my easy scramble below! serves 3-4

My Breakfast Tofu
I wanted a savory breakfast this morning and decided to throw some leftover baked tofu with some sauteed veggies. It was really delicious! Of course, I think ketchup makes anything great, so you be the judge!

- 1 tablespoon olive oil
- 1/4 recipe baked tofu (above), chopped into small pieces
- 1/2 large onion, sliced into long, thin pieces
- 1/2 red pepper, diced
- large handful spinach
- 1/2 cup vegetable broth
- cajun seasoning (or salt + pepper)
- 1/4 cup ketchup, preferably low in sugar and WITHOUT high fructose corn syrup

Add the olive oil to a medium-sized saute pan and heat over medium heat. Add the onions and cook for about five minutes, until almost translucent. Add the red pepper and vegetable broth. Simmer until the liquid is absorbed and the vegetables are very tender (If they are not yet tender when the broth is absorbed, add a bit more broth and continue to let the veggies soak up the broth until tender). Add the tofu and spinach and cook until the spinach is completely wilted and the tofu is heated through. Add the cajun seasoning or salt + pepper to taste and add the ketchup. Stir everything around to combine. Eat hot! serves 1