Though I am not actually a vegetarian, I tend to cook on the meatless side because it ends up being cheaper and a little healthier. Betty and I always do our Ralph’s runs during the weekend to stock up on food items that we can’t get at Fresh&Easy, and that’s where I usually buy my staples like peanut butter and tofu. No, I don’t just eat tofu, but it’s a lot cheaper than meat and much easier to cook. Plus, you can make it taste like whatever you want! I’m going to talk about some awesome dishes that I’ve made with tofu throughout the last year, and I promise they all tasted amazing, even if they look kinda funny to you.
There are two important things you must remember with tofu, which I have certainly learned the hard way. Firstly, you must press and drain it! This is super important! I usually balance a variety of objects on my paper-towel-wrapped tofu, to ensure proper drainage. Secondly, you gotta season the tofu as much as possible. Because there isn’t much taste to it, you basically have to create that with a combination of seasonings. I love using Asian-themed seasonings, but I also use balsamic vinegar and honey mustard to bring out some cool flavors.
One of my amazing comfort food dishes is adding some balsamic glazed tofu to Alfredo pasta. Sounds fancy, huh? It’s actually super simple. I chop up my drained tofu, give it a light fry in a saucepan, and when it is just golden, I pour in some balsamic vinegar! Because the pan is hot, the vinegar will reduce down to a delicious syrup consistency and coat the tofu. It tastes amazing, and I even add some Italian spices to amp up the flavor. It is certainly a dish that will convince any tofu-hater.
I don’t want to turn this into a cooking blog… but I hope this was useful. I don’t actually use recipes with anything! I just add spices and sauces that sound good, and it usually ends up working out. Of course, there are a few flops here and there, but for the most part, everything is pretty good. Thanks for checking out my cooking blog post!