In the Kitchen
Recipe courtesy of Solana Nolfo, founder ofView the Recipe
Tofu gets a bad wrap because no one knows what to do with it. If you eat it without seasoning or cooked wrong, it’s bland at best and really mushy at worst.
Here’s how to solve for that: Its neutral flavor means you can basically add whatever flavors you want and it’ll soak them up and take them on quickly. In this case, we add strong flavors like balsamic, garlic, and ginger, and when all is baked and done, that’s what you’re going to taste (yum!).
Another big tip: When you first unwrap the tofu, it’s best to get all of the water out. A simple way to do that is to wrap it in an absorbent cloth (like a clean cloth napkin or dish towel), put it on a cutting board, and put something heavy on top (like a cookbook). Let it sit for a few minutes draining before you cube it, and you’ll be much happier with the results.
Once it’s cooked, you can throw it in a stir-fry, a salad, or a grain bowl.
WHY WE LOVE THIS RECIPE
Tofu is one of the best sources of plant-based protein and contains many important vitamins and minerals. Just make sure you’re buying organic. Non-organic soybeans are nearly all the GMO variety that are modified to withstand intensive pesticide applications. We prefer our protein sans chemicals, thank you.