Have a little taste: Tofu

by kiwilog

As a long-time vegetarian, my list of reasons for loving tofu goes on forever (did you know you, for instance, that you can use a block to make a delicious coconut cream pie that’s egg- and dairy-free?). However, I’m aware that not everyone shares my enthusiasm—in fact, I’ve met a lot of people (kids and grown-ups) who think the stuff is downright gross.

Don’t worry, tofu-haters: I hear you. The first time I tried bean curd, I wasn’t a fan either. Why? ‘Cause I tried to eat it raw, straight out of the plastic container. Um, not too tasty. But after a few kitchen experiments, I came to find that tofu is yummy stuff—as long as it’s prepared right. What’s more, I’m convinced that once someone else gets a taste of tofu that’s been treated with culinary care, they’ll enjoy it, too.

This recipe for tofu balls (originally from the Post Punk Kitchen) might sound weird (peanut butter?) but it’s spot-on, and really is delicious over a plate of spaghetti and marinara sauce (or placed in a toasty roll and smothered with said sauce for a delightfully messy sandwich). Even better, it can be whipped up in under 30 minutes, and is super kid-friendly. Go ahead, try it (please!).

Tofu Balls
1 lb. extra firm tofu, drained
1 small onion, chopped fine
3 tbsp. soy sauce
3 tbsp. all-natural peanut butter (I like crunchy)
1/2 cup whole wheat bread crumbs
Pinch dried basil and oregano
Salt and pepper, to taste
Canola oil, to pan-fry

1. Place tofu in a large mixing bowl and crumble into small pieces with clean hands or a fork.
2. Add remaining ingredients and mix to combine.
3. Roll into 1 1/2-inch balls and drop into a pre-heated skillet. Cook until medium brown on all sides. Serve hot.

-Marygrace, KIWI staff writer

Tags: meat-free recipe, tofu, tofu recipe, vegetarian recipe