Skip to main content

I ate what and liked it? Tofu? Really?

You can probably tell from the title of this post that I haven't been the biggest fan of tofu. I've tried it many times, in many forms and just can't get past the texture. Yes, I know there are various grades of firmness available, but none of them have worked for me. OK, maybe a few pieces in a good hot and sour soup, like at P.F. Chang's, but that's where I've typically drawn the line. Well, last night, at least for one meal, that might have changed.

Cynthia tells me that I need to give her some latitude for supplying an appropriate amount of protein in our diet on Meatless Mondays and that one of the better options is tofu. Lovers of this coagulated soybean curd will tell you it has a "subtle flavor" that works well with many spices and flavors. I'm pretty sure that dried Elmer's glue would fit that description also but the nutritional value just wouldn't be there. Cyn informed me we were out of Elmer's anyway, so, tofu it was. She insured me it would not be the dominant ingredient.

Our dinner started out with a very nice asparagus dish, simply blanched and covered in hazel nuts that had been chopped, lightly toasted in butter and shallots and just a dash of campaign vinegar. Yum.

Next course - stuffed peppers. One of my favorite comfort foods. However, these stuffed peppers were not only vegetarian, they were vegan.The stuffing consisted of crimini mushrooms, onion, garlic, the pepper top trimmings, long, hot Thai peppers, carrots and Lundberg wild rice blend.

Ah, yes, there was also tofu. There were 12 ounces of extra firm tofu, cut into small cubes which had been simmered in 1/2 cup of a "special sauce" - a tomato based curry sauce with sherry, crushed red pepper and garlic. The tofu, as it always does, absorbed the flavor of the sauce. After stuffing, the peppers were baked at for about 45 minutes at 350 degrees (covered) and then an additional 10 minutes uncovered. Don't tell anyone, particularly Cynthia, but I really liked it. I'm planning on eating the leftovers for lunch on Wednesday when, as is the case for most leftovers, it will probably be even better.



  1. Al - I've been dying to try to find a way to make tofu taste good too! I will have to give this recipe a try. Thanks for sending!!

    1. I hear ya Val, tofu and I have had a long history of keeping our distance from one another but this really worked.


Post a Comment

Popular posts from this blog

Oven Roasting Fresh Tomatoes for Pasta Sauce

A while back I wrote a post about using the preserved tomato sauce from 2008 that we still had in our pantry. It was the last jar of what was the best tomato crop we have grown -- to date. This weekend we picked and roasted the first batch from this year's garden with high hopes that we could match the richness of flavor from that magical year.

I wanted to share the process, especially since it's so simple, at least up to the canning, which I won't cover here. Those of you that can know it's not really hard, just a little time consuming.

The first step is pretty obvious, get yourself some tomatoes. We like to grow our own, but you can also buy them from a farm or farm market. Here's a little tip if you decide to buy -- offer to buy the "seconds", you know, the less than perfect tomatoes that everyone else has passed on. They can have blemishes, partial spoilage and even the occasionally bug hole. Don't worry, you're going to cut away any bad par…

2008 was a very good year....

...for tomatoes in Newburgh, NY. That's where we lived then and where we grew, roasted and canned tomato sauce. We actually did that every year but there was something magical about the quart mason jars full of that 2008 vintage. Last night, as part of Meatless Monday dinner, we opened the last one.  Nearly 4 year old tomato sauce you say? Isn't that, um, dangerous? Not at all if the jars are initially prepared correctly, the canning process is carried out properly and the seal remains intact. It was both exciting and a little sad to crack open that seal, but the finished meal made it all worth it. Cynthia's original recipe was a perfect use for that special vintage.

Herbed Crepes with Ricotta, Spinach and Chard Filling
Ingredients (crepes) 1 cup AP flour1 cup + 2-4 tbsp liquid of your choice, could be stock, milk, beer, water or any combination thereof - I used 1 cup Better than Bouillon No Chicken and 3 tablespoons of Duck Rabbit Milk Stout beer3 large eggs2 tbsp unsalted q…

Authentic Unbeatable Swedish Meatballs!

Think Ikea, But 100 Times Better
A Guest Post by Anneli from Delicieux
I am delighted to be back here on A Reluctant Foodie doing another guest post for Al. Our last challenge (Stuffed Peppers) was such fun that we decided to do it again and this time I suggested 'Balls"!

'Balls' was a fun choice as it gives such a large scope for experimenting - meatballs, fish balls, rice balls, chocolate balls, ice cream balls...the possibilities are endless. Not to mention the childishness of repeatedly writing 'balls'!! (and yes, I'm 36, not 3!)

In fact, I had no trouble at all deciding which 'balls' I was going to make, it was inevitable. I am half Swedish and I was brought up in a house where certain Swedish foods were regulars at our table. I was aware of Ikea and their meatballs before the rest of the world began their love affair with them.

My Mormor (Grandma) used to make them fresh and serve them with dollops of sweet lingon berry sauce, boiled potatoes …