The problem is, almost no one likes tofu initially. It’s an acquired taste, like caviar or asparagus, though for the opposite reason–it has barely any flavor, so you focus on the consistency. And most people don’t care for the consistency.
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I know, I know–you won’t try it. You don’t LIKE tofu, and you won’t be MADE to like it by some vegan nuthatch. But a girl’s gotta try. If I can just convince one person to grill a few slabs of tofu along with their steaks, I’ll feel its all been worthwhile.
It’s worth checking out the rest of Megan’s post just for the coooking tips. I started eating tofu a few years before I became a vegetarian and can’t really agree that it’s an aquired taste – the flavour is nearly non-existant, and the consistancy is no different to scrambled eggs or fish. Like any food, it would be a surprise if it was universally loved. What I consistantly find gobsmacking is the sheer visceral horror with which some people react to it. I’ve never been able to determain if the occasional tofu bashing diatribes I am treated to on occasion from family and friends (and not a few times from complete strangers) are directed at the food itself, or are part of the wider class of “slightly-scary-over-reaction-to-the-very-idea-of-vegetarianism”. I’m sure every vegetarian knows the kinds of reaction I’m talking about. Incidentally, meat eaters, we’re not judging you and most of us really don’t care what you eat any more than we expect you to care what we do. Every other carnivore we’ve ever met has claimed to be “the biggest meat eater in the world” who could “never possibly give up meat”.
I used to keep a sandwich press for frying up blocks of tofu whenever I needed a quick snack. Just three minutes or so, no need to turn, then onto a plate with some leftover stirfried vegetables or plain with a little peri-peri sauce. Delicious.
