Meat Replacements

Tofu: First used in China around 200 B.C., tofu has long been a staple of Asian cuisine. Tofu soaks up flavors and is best when marinated for at least 30 minutes or served with a flavorful sauce.

There are two types of tofu that you'll want to try: fresh, water-packed tofu (always refrigerated) for when you want the tofu to hold its shape, such as when baking or grilling, and silken tofu, which is packed in aseptic boxes and usually not refrigerated, for pureing. Try firm or extra-firm tofu for baking, grilling, sautéing, and frying and soft or silken tofu for creamy sauces, desserts, and dressings. Silken tofu is used for making a heavenly chocolate cream pie but will fall apart if you try to make it into shish kebab. When baking tofu, cook it in a marinade so it will soak up more flavor. To give tofu a meatier texture, try freezing it for two to 24 hours and then defrosting it.