[Apology: If you are a feed subscriber, please accept my apology for the recurrent mislabeled email you've received since last week titled "My CabotFit Vermont Weekend." The post, which originally ran last week, somehow got labeled as "sticky" in our blog editor and subsequently kept showing up at the top of the RSS feed... which apparently dictates the title of the email when sent out by MailChimp. As fun of a weekend as it was, devoting an entire week's worth of emails to it was a bit much, and I apologize it took me this long to find the source of the error. I hope I have it corrected. We'll know today when this email feed goes out. Technology -- love it and hate it. ~Regan]
So just this morning, Lindsay and I were having a conversation about what performs well on Facebook with our Recipe of the Day feature. (Okay... well, not a "conversation"... actually a 6 day old email chain. Lindsay and I keep our work world spinning through email, texts, tweets and the occasional snapchat. Since she is the ONLY person who snapchats me, I consider this a very special part of our relationship. Who needs to talk on the phone?)
Anyway, back to our "conversation." I'd asked Lindsay to dig into the analytics of what our fans seem to like and don't like. Granted, with all the tinkering that goes on over at the book of faces, sometimes it's hard to know what people would or wouldn't like if it actually showed up in their feed (sigh... #algorithms), but I've been in the food business long enough to know that in general, people love chicken, cake, cookies, burgers and cheesy casseroles... even if they won't admit it. It holds true for audiences of healthy magazines, just like it does on here. I mean, I don't necessarily feel like "I" love all those things, but as a general group, that's what we like.
So what's all this got to do with tofu? Well like most of my blog ramblings, not a whole lot. It's just useful (?) dialog I felt like sharing, in the hopes you fellow bloggers would weigh in on what you find performing well on your sites... and then, probably you'd say to yourself "it's certainly not tofu!"
And that's where I get sad.
Tofu is such a wonderful food.
No, seriously. It is.
But I feel that way for reasons that maybe most people don't anticipate. It really has nothing to do with nutrition (Okay, maybe a little. I am an RD after all.) I love it because of its extreme versatility and ease.
It's like a pre-cooked, vegetarian chicken breast. Not a ton of flavor on its own... but when jazzed up, it can star in virtually any recipe. (So I guess in that way, it's better than chicken. I've made pudding out of tofu, but never chicken come to think of it #Blech). Even more compelling for me, though is the fact that it's the ultimate easy protein. And apparently, I'm not the only one who thinks so. In fact, researchers at Cornell University recently surveyed more than 500 nonvegetarian women about their thoughts on using/eating/cooking with tofu. And they found that the women who are cooking with it are doing so because it is such a quick and easy source of protein and those who aren't, often don't know what to do with it.
Here's where the Healthy Aperture Blog sign up form below would have helped them. We have no shortage of yummy tofu recipes floating around in the Healthy Aperture archives. And here are our favorites:
- Crispy Baked Tofu via Yeah Imma Eat That
- Mexican Tofu Scramble via The Flexitarian
- Creamy Tofu Tortilla Soup via One Ingredient Chef
- Vegetarian Bibimbap with Tofu & Quinoa via The Law Student's Wife
- Crispy Tofu Collard Green Wraps via Running on Real Food
- Vegetarian Sloppy Joes via Love Lola
- Chopped Power Salad via Oh My Veggies
- Tofu "Soyrizo" Tacos via Jenessa's Dinners
- Thai Curry Burrito Bowls via Luminous Vegans
- Tofu Banh Mi via Thrifty Veggie Mama
- Vegan Roasted Vegetable Lasagna via Vegan Yumminess
- Vegan Enchiladas via Trans-Planted
In fact, I've grown to enjoy tofu so much, that I typically make a batch of baked tofu each week and use it throughout the week on salads. Here's my favorite way:
I call it Chinese Chicken Salad without the Chicken
It's basically a cabbage, red cabbage and shredded carrot blend with baked tofu, cucumbers and cashews, topped with a peanut satay sauce and chopped cilantro. 'So easy, you really don't need a recipe. But I'm giving you one anyway.
1/2 of an orange zested and juiced
1/2 of a lime zested and juiced
2 tablespoons olive oil
2 tablespoons tamari or soy sauce
1 teaspoon grated fresh ginger
2 - 4 tablespoons peanut butter (depending on how thick you want your dressing or how thin your peanut butter is)
1 cup cubed, baked tofu (I love Yeah...Imma Eat That's recipe listed above)
1 1/2 mixed shredded cabbage, red cabbage and carrots
1/2 cup sliced cucumber
2 tablespoons cashew halves
2 tablespoons chopped cilantro
Optional: 1/2 cup mandarin orange segments or peeled orange slices
- Combine dressing ingredients.
- Assemble salad and drizzle with 2 tablespoons of salad dressing. Refrigerate remaining dressing for another use (Like dipping cubes of tofu in to snack on while you're making dinner #MyWay).
See I told you... not much of a recipe. Quick and Easy. Thank you tofu.
What about you? Do you every cook with tofu? Why or Why Not?