I wrote this post last night but for some reason accidently deleted it. (sigh) I will try to recreate.
During my month of not eating meat, I decided to incorporate tofu into my diet. I bought a package of extra firm. Admittedly, tofu looks strange and unappetizing because it’s just a white blob.
I removed the tofu from the package, rinsed and patted dry. Then I sliced into thirds lengthwise and then cubes. I placed on a cookie sheet lined with wax paper and put in the freezer overnight.
I just changed the texture of tofu.
The next day I bagged half the frozen tofu cubes and used the other in a delicious dinner.
I bought a jar of Trader Joe’s punjab spinach sauce and poured it into a big fry pan along with about 6 oz of water and cooked on medium heat until a low boil. Then I added half the frozen tofu cubes, a generous handful of fresh spinach, and half a can of rinsed and drained cannelini beans and simmered for 25 minutes.
Aromas of tumeric, cumin, and cinnamon permeated the kitchen.
I served it with brown rice and had a delicious filling meal where I didn’t even miss the meat.
How did I know to freeze the tofu to change the texture? Many years ago, I took a joy of soy class and learned a few tricks.
Tofu will absorb the flavors of whatever you integrate it with. Tofu has many healthful benefits.
Here are two books to get you started:
101 Things to do with Tofu – You should find a few recipes that are appealing.
Tofu 1-2-3 – I want to eat everything on the cover!
If you have any good tofu recipes, please share them here.