You can fool some of the people all of the time, and all of the people some of the time, but you can not fool all of the people all of the time.

Abraham Lincoln, (attributed),      16th president of US (1809 - 1865)

Lincoln probably wasn’t thinking about Tofu when he said this, but for many people, Tofu is merely a poor imitation of something better.  With rare exceptions, I’d have to agree.  Tofu frankfurters are among the least edible items in the supermarket.  Tofu cheese follows a close second.

So why do people try to disguise Tofu as something else?  In my most humble opinion, it’s because they believe eating Tofu is a good thing, and people won’t eat what’s good for them if they know what it is. 

Tofu’s a lot like eating sushi.  If you eat bad sushi the first time out, you never go back and miss out on one of life’s true pleasures.  Grabbing a Tofu hotdog with Tofu cheese will send you immediately searching for something that will kill the taste left in your mouth.  Jalapeno beer comes to mind as the only effective way to do that.  Dumb starting point!

Instead, a better alternative is to try eating things made with Tofu that not only taste good, but are basically healthy alternatives to the real thing.  Then, if you want to go off the deep end, go ahead and eat a Tofu hotdog.  I won’t stop you.  They won’t actually kill you, but…..these five recipes taste better by a wide margin.  Let’s start with something for the sweet tooth and then turn to the main course.

1.  Tofu Smoothies

Not only do these taste great, they’re healthy for you (and making them at home costs a fraction of what the chain stores charge).  The banana combined with the Tofu gives it the thick consistency one demands in a smoothie!

Option 1

• 1 cup soft Tofu
  
• 1/2 a banana
  
• 1cup soy milk
  
• 1 cup strawberries
  
• Sweeten to taste
  

Option 2

• 1 cup soft Tofu
  
• 1/2 a banana
  
• 1 cup orange juice
  
• 1/2 cup soy yogurt
  
• 1/2 cup blueberries
  
• 1/2 cup strawberries
  
• 1/2 cup raspberries
  
• Sweeten to taste
  

Option 3 (Cook’s Choice)

• 1 cup soft Tofu
  
• 1/2 a banana
  
• 1/2 cup soy milk (or fruit juice)
  
• 1 cup fresh fruit (mixed or not)
  
• Sweeten to taste

Bottom line:  Start with the Tofu.  Add some liquid.  Add some fruit.  Easy, delicious and even a confirmed bachelor can’t screw this up (admittedly, I’ve been tempted to use adult beverages as part of the liquid additive.  Your call as long as you’re not driving and are of legal age).

2.  Chocolate Silk Pie

Chocolate -- Sounds great from the start!  Many an unwary pie eater have succumbed to the custard-like texture of this dessert and asked for seconds.

• 12 oz. semisweet chocolate chips
  
• 1/4 cup coffee-flavored liqueur
  
• 1 package silken Tofu
  
• 4 Tbs. honey
  
• 1 tsp. vanilla
  
• Prepared graham cracker pie crust (chocolate or plain) or Oreo cookie crust
  
• Nondairy whipped topping.
  

Melt the chocolate chips in the microwave.  Zap it in 30 second intervals until the chips just start to melt.  Don’t over nuke it!  In a blender or food processor, liquefy the silken Tofu with the liqueur, honey and vanilla. Blend in chocolate.  Pour into prepared pie crust.  Refrigerate several hours to set. Top with whipped topping before serving.

3.     Lime Sherbet

In case your sweet tooth still isn’t satisfied, here’s a refreshing taste for a summer’s day.

• 12 oz. undiluted limeade concentrate, thawed
  
• 1 package reduced-fat silken firm Tofu, drained
  
• 1 1/2 cups water
  
• Lime zest (optional)
  

Combine limeade and Tofu in a blender or food processor.  Blend until smooth. Add water and pulse to combine. Add lime zest.  Pour the mixture into the freezer can of an ice-cream freezer.  Freeze according to manufacturer's instructions. Remove mixture to a freezer-safe container.  Cover and freeze 2 hours or until firm.

4.     Tofu Curry

There are as many recipes for curry as there are cooks, maybe even more!  If you don’t like this recipe, substitute the Tofu for the meat in any recipe you do like!  If you plan ahead with the Tofu preparation, this can be a quick to prepare meal on a busy evening.

• 1 package firm Tofu
  
• 2 Tbs. olive oil
  
• 1 large onion (sliced thin)
  
• 2 cloves garlic (minced)
  
• 2-3 tsp curry powder (in my house, the hotter the better)
  
• 3/4 lb ripe tomatoes, cored and finely chopped
  
• 1 cup frozen peas
  
• 1/4 cup finely chopped cilantro or parsley
  
• Soy Sauce to taste
  

 Press and drain the water from the Tofu for 10-15 minutes (or longer in the refrigerator). Sandwich the Tofu between two plates and place something heavy on top (e.g. a brick, cast iron frying pan, a number 10 can of something).  Pressing the water from the Tofu provides a meatier, firmer texture.  The idea is to press it, not squash it!

Cut the Tofu into 1/2″ cubes.  Over medium high heat, heat a large frying pan or wok.  Add oil and swirl it around the pan to coat the pan and sides.  Add the Tofu and cook.  Stir frequently until the Tofu is lightly browned.  Remove Tofu from pan and set aside.  Add onion to the pan and sauté.  Add garlic and Tofu.  Next, stir in tomatoes and curry powder. Cook for 3 minutes, stirring frequently. Season the mixture to taste with salt, pepper, soy sauce and additional curry powder.  Stir in the peas and cilantro.  Continue to cook, stirring frequently until most of the liquid released by the tomatoes has evaporated and the peas are cooked.

5.  Oriental Green Beans with Tofu

Your local supermarket probably carries all the ingredients listed below.  However, if you’re lucky enough to live near an Asian market, you’ll have more varieties of these ingredients to choose from.  Meal preparation is easy and quick.

• 1 package of extra firm Tofu
  
• 1/4 cup hoisin sauce
  
• 3 Tbs. soy sauce
  
• 1 tsp. sesame oil
  
• 3 Tbs. dry sherry
  
• 3 tsp. chili paste
  
• 3 Tbs. brown sugar
  
• 2 Tbs. olive oil
  
• 2 garlic cloves, minced
  
• 5 cups oriental string beans (or fresh green beans)  
  
• 1 small onion, diced
  
• 1 can sliced water chestnuts, drained
  

Drain Tofu. See 4 above.  Cut the Tofu into 1/2″ cubes.  Combine hoisin sauce, soy sauce, sesame oil, dry sherry, chili paste and brown sugar in a small bowl and set aside. Trim beans and cut into 2-inch pieces.  Over medium high heat, heat a large frying pan or wok.  Add oil and swirl it around the pan to coat the pan and sides.  Add the Tofu and cook.  Stir frequently until the Tofu is lightly browned.  Add garlic and sauté for one minute or until you can smell the garlic. Remove Tofu and garlic from pan and set aside.    Sauté green beans, onion and water chestnuts in pan for 5 minutes. Add Tofu and sauce mixture and cook for 2 minutes.