Tofu Salad
Photo: Carolina Ayala / Contributor
Soybean tofu, or bean curd has traditionally been consumed in China for over 2000 years as a high protein nutrient dense low-cost meat substitute. Soybeans are also easy to cultivate with one of the lowest greenhouse gas emissions. While I enjoyed tofu preparations in Chinese restaurants, cooking it at home has become a more recent habit. Many months ago, while trying to make tofu for a quick meal, I stuck it in the oven just lightly drizzled with toasted sesame oil and almost forgot about it for just under an hour.
However, what emerged was a delicious concentration of flavors, and one I devoured with a simple sauce drizzled over it. Since then, that has become my go-to way to enjoy tofu, the best part being that once toasted, it holds it shape much more when cut and can be added to salads, soups or stews. Here is a recipe using the crunch of apples and cabbage, which you can amp up or down with flavors and spice level.