A Second Take On Tofu

Mention tofu to anyone and at best you"ll just get a head shake no.Most people are against it, both hating to cook and eat it.Yet it is tasty and versatile.It's time to take a second look and another bite of tofu. Mark Bittman certainly did and wrote about it in his column in today's New York Times Dining section.It's actually becoming more embraceable thanks to many people going vegan for dietary or even ecological reasons. Tofu is not anything new.The Asians have been fermenting soy for 2000 years and been popular since the Fifth century.The given recipes are varied and tasty,ranging from scrambled to marinated.To be honest if done right, tofu can fool the most dedicated meat lover.Not only that , home chefs don't have to resort to the pre pressed kinds like burgers and tofu pups to win over family and friends.A brick of it can be transformed into so many different ways.One day it can be turned into a jerky while the next it could be sauted and served over rice like a tofu scampi.Any way will draw more fans and more people curious about it. Mr. Bittmen has a cornucopia of different recipes.He introduces readers to the Mediterrean dish escabeche.This is a Spanish or Southern French meat dish ,usually made with chicken ,rabbit and pork and marinaded for twenty four hours.You can use the tofu for this in a marinade in olive oil, white wine ,Dijon mustard and shallots.You could also make it Provencale style with the addition of chopped black olives and tomatoes.This would work well on a weekend night ,with a good bottle of white wine.Another tasty recipe is Mr. Bittman's take on chorizo, tofu mixed with onion and garlic.To give it color and bite is the addition of cumin and paprika along with cinnamon and cider vinegar.Another recipe is scrambled tofu ,done with tomatoes and scallions in a soy sauce bath.For the more adventurous,Mr Bittman throws in a vegan mayo made with the silkily fluid seitan, This is great for those watching their cholesterol and weight.You can add basil or even tarragon or celery seeds to amp it up.seitan cal also be used in desserts such as mousse and puddings as well as in savory dishes such as soups. Tofu should not be hated or even feared.It is a versatile alternative to meat ,eggs and even dairy try making it in a flavorful dish .Done right it's a dream everyone will enjoy.