I refused to eat tofu as a kid. It probably had something to do with the name: “toe”-foo. Toes reminded me of feet, feet were stinky, and I protested against putting anything smelly near my mouth. (Especially French Roquefort cheese. Bleck!)
But as I transitioned to veganism 2 years ago, I realized a lot more than my feet would be stinky if I depended on black and garbanzo beans as my only protein. I avoided tofu for weeks by trying tempeh and seitan first. Eventually I gave in, hunted around on the internet, and discovered the “dry-fry” method. It actually made the tofu edible—even enjoyable!
Yet I just couldn’t bring myself to try tofu desserts. I saw recipes for brownies, custards, and mousses—and decadent and tempting!—but my sweet tooth never craved “toe”-foo.
Until Mrs. Webb revealed that my favorite fudgy frosting from her bakery included it. My eyes widened, my jaw dropped, and my mind raced. I need to bake my own chocolate tofu treat!
I chose cupcakes, and I managed to consume five over the course of one day. Even my guy, an avoid chocolate-avoider, devoured two before I could spill the (soy) beans about the secret ingredient!