I’ve always been afraid of it. I don’t really know why. Frequently maligned and mocked things can come across as scary. It was with great trepidation I even gathered the courage to…
put it in my grocery cart.
But I did it.
Steeling myself as I reached for what I assumed was gelatinous goo, I set it on the counter to open the packaging. The label said “extra firm” but I could hear the sloshing of liquid inside. Frustratingly, the label offered no window with which to peek.
“Deep breath,” I told myself.
Gently peeling back the label, I was greeted with nothing more than a simple white rectangular prism sitting in its own nice little pool of water. No mold, no worms, no other disgusting materials of which nightmares are made. Just a rectangle of white.
I poked at it with my finger, curiosity overcoming my trepidation. “Hmm, it IS firm,” I thought, and proceeded to follow the directions for my breakfast scramble.
I crumbled it in, added garlic and tuneric, cooked and stirred. “It really resembles scrambled eggs,” I told the kids who really couldn’t care less.
Bottom line: It really DOES take on the flavors it is cooked in. With a bit of salsa and in a tortilla, it could easily be a delicious breakfast taco. Ahhh, the possibilities are endless. Like most scary things, the anticipation was far worse than the thing itself.
One thing I did learn through this recipe is that I’m not a huge fan of turmeric. I don’t mind it in tea, but in my scramble it wasn’t my fave…..but I’m excited to experiment more!
What is your favorite way to make tofu? Were you ever scared to try it? Tell me and share your favorite recipes!
Life and Other Stuff 