Tofu, once labeled as "hippie food" in the U.S., is experiencing a resurgence as a nutritious and sustainable food choice. The global tofu market is projected to surpass $3.8 billion by 2030. Misconceptions persist, with some believing tofu to be bland or harmful. Tofu is versatile and can absorb flavors well, making it an excellent ingredient for various dishes. Proper preparation transforms tofu, allowing it to take on exciting flavors, such as in egg substitutes or infused with strong spices and sauces.
Unseasoned tofu isn't that exciting. This is because it's largely made up of just one ingredient, soybeans, which, on their own, taste pretty bland.
Tofu is the perfect blank canvas for flavor and can be transformed into pretty much anything you like. It just comes down to having the right tools on hand.
If you're craving eggs, for example, tofu can be mashed and scrambled and combined with ingredients like black salt, turmeric, and nutritional yeast before being cooked.
Tofu is also good at soaking up strong flavors from curries, hot sauces, and marinades, creating a tender, crispy, and almost chicken-like texture.
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