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