It's now been fourteen years since I went vegetarian. I was already an avid home cook adept with Thanksgiving turkeys and London broil, but beans and grains and ... tofu? It was learning to cook all over again without bacon grease and chicken broth, and the learning curve was steep. My early efforts with tofu were mostly piles of tasteless mush and/or burned-up crumbles.
Today, tofu is a staple in my kitchen. It remains inexpensive, high in protein, and incredibly versatile. Notoriously bland out of the package, it has a natural affinity for whatever flavors it gets cozy with. The tricky part is getting the flavor in there, then cooking the result to an appetizing texture. The most common way of flavoring tofu is to marinate, then bake, saute, or grill it.
Tonight I'll show you how to make flavorful tofu without marinating. One evening I was craving a vegetarian version of Buffalo wings, and this recipe was the result. It takes less than an hour to prepare and is yummy hot or cold. We'll add a protein-packed side of quinoa salad to round out a meatless grazer's delight!
Follow me below the carrot curls for the goods.