OK. This is it. This is where it gets scary. I’ve been playing, I admit, at the shallow end of the vegetarian pool. I buy my farmers’ market veggies, I use legumes with grains to build whole proteins, and I add nuts to anything I think I can get away with, given that neither Andrew or I really like nuts in things. I make veggie-burgers and vegan cakes and smoothies with non-dairy milks, and I even play with raw foods.
But there is one food that I have, thus far, largely avoided. I buy it sometimes, and put it in my fridge, whence it gazes upon my accusingly until I feel so overwhelmed with guilt that I blend it up with a lot of chocolate and call it a truffle tart. Or… nope, that’s basically all I do with it, really. Oh, wait, there’s a dip, too. It’s quite a good dip, actually. But that really is it. And this is silly, because I know perfectly well that one can make tasty food with tofu. I’ve even done so, on occasion. It’s just… there’s something about it that intimidates me utterly. Perhaps it’s the beige, quiveringness of it all. Perhaps it’s the subtly nutty flavour which, I must admit, I do not really like.
All I can say for certain is that I am terrified of tofu, and it’s time to face my fears! With Lent (and thus vegetarianism) rapidly approaching, the time has come to gird my loins and venture into the land of soy products.
The March 2014 theme is
Non-Terrifying Tofu!
(Soy be it.)
I’m going to need a lot of help on this challenge, I can tell you now. Because while I have successfully followed recipes for tofu, I just am nowhere near comfortable enough with it to generate my own. So if you are a regular eater of tofu, if you know just how to make it awesome, please, come and share your recipes, especially the savoury ones (I’ve pretty much got a handle on the whole ‘blend tofu with fruit or chocolate to make a mousse’ concept). I’d really love to get some good marinated tofu recipes, some curries, some scrambled tofu (the best tofu I have had to date was a vegan version of Migas, spicy scrambled tofu with tortilla bits), some… honestly, I dont know what! If I did, I wouldn’t be basically sitting here going ‘help! I don’t know what to do with tofu!’
But I truly don’t. If you do, I’d love to hear from you this month.
Challenge rules can be found at the main challenge page! Don’t forget to add your post to the linky below once you’ve done all the lovely adding of icons and linking back to this page, so that you can get the blog hop code for your own page.
(I was going to end with another Soy pun, but since the only thing that comes to mind relates to Soylent Green, which is really not a very vegetarian concept, I think I might leave it at that…)
