I do not need to explain tofu's bad rap. And admittedly, part of it—soggy, flavorless fried cubes; possibly still-frozen chunks in a college cafeteria's salad bar; the punchline of every joke about vegetarians ever—is deserved.
But I'll come out and say that I love tofu (though not as much as this woman). Even raw. And tofu has come so far since its murky college salad bar days (haven't we all?). Prepared well, it can convince even the most ardent of tofu-haters to reconsider it; here are 8 reasons to start reconsidering tofu now:
Tell us about the best—and the worst—tofu you've ever had in the comments.
The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).
Order now
Written by: Caroline Lange
Popular on Food52
8 Comments
Fortunately, I have a reliable source for fresh tofu (made that day): San Jose Tofu. I won't eat any other tofu at home.
During those infrequent occasions when I eat out and have a dish with tofu, I always note how the restaurant tofu is NEVER as good as fresh San Jose Tofu. The rest of the ingredients may be fine, but the tofu itself simply isn't up to the same standard.
Starting with fresh, high-quality tofu is a key factor in the success of a tasty tofu dish.
That said, most of the time I just eat the tofu plain, yudofu style. When it's that fresh, it seems like a shame to doctor it unnecessarily.
See what other Food52 readers are saying.