The flexitarian prescription

Tofu. I can still remember the first time I heard about this thing also known as bean curd. And I remember thinking, “ummmm, yea, but NO! That’s a hard pass for me.” Flash forward 20-some-odd-years later, and just look at me now. Tofu has finally found its place in my kitchen, and on my table. Admittedly, my husband cringes when he sees me take it out of the fridge, but alas, he always loves what I make, so there’s that.

My favorite way to cook tofu is with a touch of olive or sesame oil in a non-stick pan, typically with some teriyaki or curry seasonings. But, it also turns out perfectly without much of a recipe (see below), and it’s perfect when you make it ahead to add to salads or snack on during a busy week.

So, I’m not going to get too much into the whole “what is tofu” because one, chances are you already know, and two … well, you can Google it. But here’s the basic info regarding the various types of this protein-rich bean curd … oh, and a super simple way to cook it too : )

Silken: Use it in the blender for smoothies, to thicken soups, to add texture to salad dressings

Regular: Similar to silken, a great choice for making dips or scrambling like an egg

Firm: Super versatile, holds marinades well as it’s softer than extra firm but it’s a bit trickier to fry

Extra firm: Perfect as a meat substitute, still holds marinades well and will retain its shape and texture when cooked a variety of ways including baking and sauteing

Super firm: If you can find it, also a great substitute for meat as it holds its form when frying

Easy Peasy Tofu

PREP TIME: 30 minutes | COOK TIME: 20 minutes

• One block (or two) extra firm tofu
• Olive oil for sauteing
• 1 large yellow onion, sliced
• 15 button mushrooms (or a combo), sliced

Open the tofu block and drain it with a tofu drainer, or, place it in between two plates and put something heavy on top to “press” it and let the water drain out. This should take about 5-10 minutes total. Dump the water.  Next, slice tofu into your desired thickness, I like ½ inch slices.  Warm a little oil in a nonstick pan (REPEAT THAT!! NONSTICK PAN!!). Sauté the onion and mushrooms for about 10 minutes then push to the sides of the pan and add the tofu to the middle. Sauté on each side for about 5 minutes each or until it’s nicely browned. And that’s really about it. Dish up with some rice, or sauteed spinach, or even just a simple salad. Enjoy!