My Tofu Transition—From Complete Avoidance to Cautious Optimism

Bland and slimy. Two adjectives that should never describe food, yet they’re the first two that come to mind when I hear the word “tofu.” I’m not one to hold a grudge, but my past tofu experiences—from breakfast scrambles to pasta dishes—have never done anything for me to give tofu a second (or third, or fourth, or…) glance.   

 

Until I discovered a post on Jules Clancy’s stonesoup blog. She made preparing tofu seem really easy, and she even got a hard-core meat eater to enjoy a serving! So I bravely picked up a package of tofu at the store, with every good intention of cooking it when I got home.

 

But then I kept finding some other dish I wanted to make more. Given the choice between my delicious meaty marinara pasta and tofu, what would you choose? (If you’re vegetarian or vegan, I think I can predict your answer…) Finally, I ran out of good excuses and set a dinner date with my tofu.

 

I adjusted Jules’ recipe to fit the ingredients I had on hand, and my last-second chipotle addition was the icing on the cake. It brought such a deep and delicious flavor to the dish. And I’m ready to give tofu a second glance at the grocery store this week.

 

 

Tomato Tofu

serves 2

Do NOT omit the chipotle. It gives the entire dish a wonderful smoky flavor. For a firmer tofu scramble, press the tofu before cooking to release the extra moisture.

1 (14 oz) block firm tofu

1 garlic clove, minced

1 tomato, diced

4 tbsp tomato paste

1 tsp chipotle chili powder

  1. Heat 1-2 tsp olive oil in a large skillet over medium heat. Add tofu and stir-fry for 3-4 minutes. Add garlic and sauté for 1 minute.
  2. Add tomato paste, mixing well to combine. Add tomato and chipotle and continue to cook until everything is heated through. Season with salt to taste, and serve hot.

 

 

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Comments

  1. I actually could eat tofu like chips, and am getting really hungry, so think I will make a tofu wrap.

    • foods for the soul says on February 8, 2011 at 7:14 pm

      I’m not quite to eating tofu like chips or candy, but I am learning to appreciate it.
      Thanks for stopping by!

  2. C. says on February 8, 2011 at 9:16 pm

    Interesting. I usually think of tofu in geometric, rectangular strips, but yours looks more like “scrambled eggs” to me. Is it one large chunk when you put it in the skillet? How do you get it to the right consistency?

    • foods for the soul says on February 9, 2011 at 4:08 pm

      Oops, I guess I forgot that little detail… I did stick it in the skillet it a large chunk, then broke it up with the wooden spoon. I didn’t press the moisture out of the tofu block, so it separated into smaller bits quite easily. This way of cooking tofu is a lot like cooking scrambled eggs, so I understand why it looks that way!

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