Though I’m not vegetarian, I consider myself a meatless master. I rarely cook meat at home—with the exception of browning some ground beef or turkey for soups or throwing some salmon into a grill pan—and I only order it at restaurants when I know the source is local and/or humanely-raised, so this month’s challenge to go meatless was pretty easy for me. I decided my personal challenge would be to expand my repertoire into different protein sources.
My goal: To make friends with tofu. I had (perhaps unfairly) prejudged tofu as a squishy sponge of a thing that just sat on my plate and quivered at me. And it involves many decisions: What type do I buy—silken, firm, extra firm? Do I have to drain or press it? Why are you so high maintenance, tofu? Silly, maybe, but I think it stemmed from one hippy potluck dinner in college too many.
What are your tofu secrets? Do you have a go-to brand? Here are our tofu taste test award winners.
See More: Our full collection of Healthy Vegetarian Recipes