Also, a super easy marinate is just lime juice and garlic. Slice the tofu about 1/2 in thick and marinate for a half hour or longer. All you have to do is saute in a pan for a few minutes… or (my fav) throw on the grill until just warmed up and grilled.

While I do eat my fair share of tofu and soy products, I just wanted to say that from an ecological perspective, soy is not always the best choice. Because it is one of the biggest government subsidized crops (along with corn), it encourages farmers to grow entire fields of soybeans. Farmers that would normally be growing vegetables and participating in biodiversity, are instead severely depleting the land of vital nutrients gained through crop rotation. Sorry to be on MY soapbox here, but something to consider when eating tofu.

Love the blog, by the way.

Thanks for the sauce recipe! I’ve always cooked my tofu, never had it raw, but I’m definitely going to give it a try. I’ve got a block in the fridge right now…might have to try it at lunch.

Thanks so much for the tip!

But you have to have something with it so here is a simple sauce to dip it in.

Tofu sauce
5 Tbsp Soy sauce
1 tbp finely chopped up scallions
1 tsp minced ginger

1 tbsp Bonito (Optional – shaved fish flakes – found in Japanese grocery store)

You can pour the sauce over the tofu block or dip the tofu cubes in the sauce, whichever way you’d like. Japanese restaurants serve cold tofu cubes on ice cubes.

But if you can’t stomach raw tofu, you can slice them about 1/4″ thick, dab the water off and brown each sides in hot oil. Put them on a plate and pour the above sauce over them.

Hope you’ll try it and let me know what you think.
Enjoy.

I didn’t know that about Silk; thanks for the update!

As far as recipes go, here are a few of my favorites:
1. Tandoori Style Tofu Kebobs
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1097041

2. Quinoa Soup w/Avacado and Corn
This one doesn’t call for tofu but I add it in anyways. This is also excellent with brown rice if you can’t find quinoa (just make sure you use less broth). And you can also add cheese, jalapenos, and sour cream at the very end. Super YUM!

http://cheaphealthygood.blogspot.com/2009/02/i-want-to-go-to-there-quinoa-soup-with.html

I also make lasagna with portabella mushrooms. I haven’t tried it ever with tofu, but it seems as if it would fall apart! Portabellas don’t have any protein, but they do have a thick, meaty texture, and when they’re made in a lasagna they’re super delicious.

@Kate- Yeah, I should have touched on the health benefits!

I love taco salads! I’ll have to try your hummus omelet; I’ve never even heard of that but it sounds divine. I bet with some tomatoes and olives thrown in it would be yummaliscious too.

My favorite vegetarian meals of recent are taco salad (black beans, veggies and salsa) and a hummus and veggies omelet (a double protein punch).