The Veggie
In my quest to cook all of my January meals, tofu has come through, whether as a hearty breakfast scramble, a spicy braise or a companion to crispy coconut rice.
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At the beginning of the year, I sought change and routine and wellness and perhaps a little meaning in the form of a personal challenge: I would cook three meals a day every day for one month. Dry January for restaurants, if you will.
I looked for wiggle room almost immediately. A friend invites me over for a home-cooked meal? That counts. A meal composed entirely of home-cooked leftovers? Counts. And I’d get three “passes” for meals eaten out or ordered in.
After the first week, it was clear: In order to succeed, I would need to always have tofu on hand. Quick-cooking and adaptable, tofu began creeping its way into my breakfasts, lunches and dinners. I’m now picking up a block each of firm and extra-firm tofu during my weekly shop, at least. And a block of silken when I’m feeling fun.
Dense yet soft, firm tofu is perhaps the most versatile of the packaged blocks available at the grocery store. It’s amenable to a number of techniques and cooking methods, and it excels at absorbing marinades and sauces.
For those reasons, it is in heavy rotation via Ali Slagle’s 20-minute breakfast tofu scramble, which I’ve batch-cooked in a precoffee morning haze before heading into the office. With textures and flavors reminiscent of breakfast sausage, it’s great in tortillas with eggs or vegetables on the weekdays and alongside pancakes on the weekends.
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