It doesn't matter if you're a die-hard meat eater or have been veggie or vegan for years, tofu is always divisive. Also known as bean curd, tofu is made from soybeans and usually comes in the form of a solid block – but while the plant-based staple is a rich source of protein and other essential nutrients, some people just can't get on board with the taste and texture.
But like most ingredients, the secret lies in how you prepare it. Sure, it can be bland and flavourless, but so can lots of foods that haven't been treated to the right seasonings and cooking techniques. If you're keen to add the legume to your repertoire but aren't sure where to start, we're enlisting the help of food writer and cookbook author Meera Sodha. An on-and-off-vegetarian for years, in her latest book Dinner she's not only celebrating the best meal of the day, she's also championing veggie and vegan dishes. Featuring 120 vibrant, easy-to-make recipes that deliver a flavour punch – these three tofu recipes promise to hit the spot.
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