Soft tofu is a good choice for dishes in which it is crumbled, as in this and the preceding scramble recipe. Both are good for lunch, a light dinner, or even as part of a casual brunch.

　　

Ingredients

4 Servings

　　1 tablespoon nonhydrogenated margarine

　　1 to 1 1/2 cups sliced small white or cremini mushrooms

　　1 pound soft tofu, drained and crumbled

　　2 to 3 scallions, sliced

　　1/2 to 1 teaspoon mild curry powder

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the margarine in a large skillet. Add the mushrooms and cook over medium heat until they are done to your liking. Turn up the heat to cook away any liquid that has formed.

　　

Step 2

Add the remaining ingredients and cook over medium heat, stirring frequently, until everything is heated through, about 5 minutes, and serve.

　　

fear of tofu!

Step 3

Though tofu is now a household word and quite widely available, it still causes a fair amount of befuddlement. I call this phenomenon “fear of tofu.” The most common complaint I hear is that it is just so bland. People have told me they think it tastes like soap or a sponge. I politely refrain from asking them when they last made a meal of soap or sponges, and instead, I point out that tofu’s blandness can be its greatest asset. Actually, tofu is sort of like a sponge—and I mean that in the most positive sense. Its absorbent texture helps it soak up the flavors of whatever it is being cooked or seasoned with.

　　

Step 4

Just as cheese is coagulated from milk, tofu is coagulated from soymilk. A culturing medium is used to solidify it and form it into rectangular blocks. It’s those quivering white blocks that seem to send tremors of fear—or at least extreme reluctance—into the hearts of many skeptics.

　　

Step 5

In Natalie Goldberg’s classic book, Writing Down the Bones, she relates an amusing saying used by her late Zen teacher, Katagiri Roshi: “Fighting the tofu.” This refers to the ego putting up a pointless struggle. “It’s fruitless to wrestle with [tofu],” goes her analogy. “You get nowhere.”

　　

Step 6

So don’t struggle with tofu—use it in simple preparations that harmonize with its basic bland goodness. But if you honestly can’t make peace with it, don’t feel bad or guilty. Tofu skeptics who want to put more soy in their diets can do so in other wonderful ways, as you will see in the list on page 147.

　　

nutrition information

Step 7

Calories: 101

　　

Step 8

Total Fat: 6g

　　

Step 9

Protein: 8g

　　

Step 10

Carbohydrate: 4g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 88mg

　　The Vegetarian 5-Ingredient Gourmet