We eat tofu, not daily, not even weekly, but tofu makes an appearance several times a month, often in an Asian stir fry, sometimes in another form. Asian and tofu are natural pairings and we are often pleased with the stir-fry of the day, but the same can’t be said of our attempts to widen our tofu’s culinary world, such as barbecue tofu, tofu chopped salad, and tofu schnitzel- major culinary fails. But tofu tacos are another story. We’ve upped our monthly tofu intake with the introduction of Tofu Sofritas. They’ve freshened up Taco Tuesday and added a much-needed culinary twist to our tofu repertoire. Now, when I pull tofu out of the fridge beaches and margaritas spring to mind.
Tofu might not be the tastiest protein out there, but it certainly is one of the easiest to prepare. I love having tofu on hand (and it lasts a long time in the fridge) for those times when you need protein for a quick-fix meal. And though tofu is not interchangeable with all proteins and methods of cooking (I’m looking at you barbecue tofu), it does save the day more often than not. Tofu is a sponge for whatever spices and seasonings you throw its way, so flavorful, spicy, Mexican spices are a great pairing. Top the Tofu Sofritas with your favorite taco toppings and you’ve got yourself a new favorite come Tuesday. Use leftovers to make Tofu Sofritas Casserole.