Then something changed. Not sure what precipitated it but I decided to experiment. Lo and behold, I now have a few really delicious tofu recipes.
My newest addition is a combination of two recipes from one of my favorite cookbooks, Simple Vegetarian Pleasures by Jeanne Lemlin. This is a wonderful resource. This author really helped me transition to a more plant-based diet. I still eat meat now and then, but mostly when we’re at a restaurant and I don’t feel there are any other reasonable gluten free options.
Curried Tofu “Eggless” Salad
adapted by Ellen Allard, from Simple Vegetarian Pleasures
1/2 lb extra-firm tofu
1 1/2 tsp canola oil
3 tbsp mayonnaise (I used Vegannaise)
3/4 tsp curry powder
1 celery rib, very finely diced
1 small carrot, grated
1 1/2 tbsp raisins
2 tbsp red onion, very finely diced
1/4 tsp sea salt
Freshly ground pepper to taste
Place the tofu in a cotton towel, gather the sides and squeeze the water out of the tofu. Put the tofu in a bowl and crumble with your hands.
Heat the canola oil in a large, non-stick skillet over high heat until very hot. Add the tofu and stir it in order to keep it from sticking. Using a spatula, flatten it, then flip it to get all the surfaces evenly golden brown and crisp. This will take about 10 minutes.
Pour the tofu into a bowl and allow it to come to room temperature. Then stir in the remaining ingredients and chill for about an hour.
Arrange artistically on a bed of lettuce or slap it between two pieces of toasted gluten free cinnamon bread (Bob’s Red Mill mix). Pat yourself on the back. You’ve come a long way baby.