My mother's been a pretty good sport during "The Vegetarian Years", a.k.a., my life since 1985. She even requests that we go to a vegan restaurant about once a month. One of her few vegetarian digs has been to mispronounce tofu as "soul food" and I correct her every time. I admit that she's in the majority when it comes to mocking tofu, with the general consensus being 1) it doesn't taste like anything and/or 2) it tastes gross and/or 3) what exactly is it? My response is 1) it tastes like whatever you season, marinate, and/or serve it with, 2) see #1, and 3) tofu is soybean curd, a relative of the very healthy, natural soybean.
|My Beautiful Mother and festive sparkler|
It may not be nice to fool mother nature but once in a while it's fun to fool my mother. So when she was over for lunch on Saturday, and while she was waiting for the main course, I brought her a little glass bowl filled with a delicious egg (wink, wink) salad for her to spread on some bread. "How do you like that?" I asked and she replied "it's very good egg salad" and I said "no it's not" and she said "what do you mean?" and I said "it's soul-food". She hesitated for a few seconds and with a big smile said "it's still very good!"
Now, therefore, I hereby proclaim that today is Tofu Tuesday and today's special tofu recipe is "Egg" Salad, with a side of homemade Dutch yellow potato chips. This is very reminiscent of one of my favorite childhood lunches that mommy used to make - egg salad on wonder bread and a bag of chips. Actually, now that I think about it, tofu is soul-food. Mother does know best..
Better Than "Egg" Salad (Really)
1 pkg. extra firm tofu (water packed)
1/3 cup celery, finely diced
1/4 cup green onion, finely diced
1/3 cup Vegenaise/mayo (or as much as you like)
1 tsp. turmeric (or more if you like)
seasalt and fresh ground blackpepper
In a medium sized bowl, take a fork and run it through the block of tofu until it resembles diced egg whites. Add the carrots, celery, and green onion and stir the mixture together. Add the Veganaise and turmeric and mix until well incorporated. Season with s&p, mix again, taste. This makes enough for a bunch of sandwiches.
Dutch Yellow Potato Chips
8 Melissa's Dutch yellow potatoes, medium sized
vegetable oil for frying
sprig of fresh rosemary
water with lemon added for holding the potatoes between cutting and frying
Fill a bowl with about 4 cups of water and the juice of 1/2 a fresh lemon. Using your Martin Yan kitchen knife (http://www.yancancook.com/store/knives01.htm) if you have one or another sharp knife, cut the potatoes into very thin slices then place them in the water until all the potatoes are sliced.
In a small frying pan add vegetable oil about 1 1/2" deep and heat until sizzling. Throw a few of the rosemary leaves into the oil, followed by some of the blotted potato slices. Cook about 4 minutes or so per side until lightly golden, and slightly crisp on the edges. Remove the potato slices from the oil and place on paper towels to drain. Sprinkle with s&p. Repeat with more blotted potato slices. Repeat. Repeat. Repeat.
This makes a nice pile of chips.
For more potato info go to http://www.melissas.com/Products/Products/Baby-Dutch-Yellow-Potatoes.aspx
For more tofu ideas go to http://www.cookinglight.com/food/vegetarian/tofu-recipes-00412000071937/page14.html