Wednesday, October 15, 2008

On the tofu tip

Our posted recipe for Live and Let LeanLoaf is a tasty combination of turkey and tofu. When creating the recipe we considered just turkey, but previous turkey meatloaf experiences were, well, turkeys. The unctious moistness of a real meatloaf is what we craved. Some of us only thought of tofu as soy-sauce soaked strips o'sponge, but tofu is remarkably versatile and when groped and squeezed and squished with ground turkey it makes moist magic. While we're all soy milk crazy, sales of tofu have actually fallen considerably since 2004. So what's the problem? Tofu is soy. The Washington Post talked to Jen Lin-Liu, author of "Serve the People: A Stir-Fried Journey Through China" who offers this soy attitude adjustment suggestion: "Think of it as cheese. It's really like the cheese of China, where people have been eating it for 4,000 years".

So there you have it, think of tofu as cheese. To-cheese. Actually, don't do that. Just give it a try and see if you don't agree.

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