By Lily Curlin
This world is full of tofu bashers. My response? A four ingredient, meat-eater and tofu-hater tested recipe that truly anyone can cook.
I’ve heard it so many times.
“I hate tofu.”
“Tofu is just tasteless cheese.”
It seems as if our world is full of misinformed tofu bashers.
The health benefits of tofu are plentiful but more often than not, potential tofu chefs get so caught up in the extra protein or appeal to vegetarian guests that they forget that food should be healthy and taste good. As a lifelong vegetarian, I have had numerous experiences with bad tofu — *ahem* the uncooked-unseasoned-tofu-block-on-lettuce that is the vegetarian staple of the 2018-19 school year — but I am also fully aware of how delicious tofu can be if seasoned and cooked well. And yet, I continue to find that the general public is grossly uninformed as to how to achieve this.
My response? A four ingredient, meat-eater and tofu-hater tested recipe that truly anyone can cook.
For & By Students
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