Tofu is a white block of mashed soybeans that comes in various consistencies, silken, soft, firm, etc. It is most commonly found in Asian and vegetarian cooking though, it is not limited to those categories. There are a lot of strong opinions surrounding tofu, many people find it unappetizing due to its texture or the idea of it. However, I believe it’s one of the most versatile foods with a wide expanse of possible flavor profiles.

Tofu originated in Asia and didn’t become prominent in Western culture until the 1970’s and still there are people today have never heard of the plant-based product. From the 1970s on, more often than not, tofu is seen as food only vegetarians or vegans eat, usually as a meat replacement.

It is also common to dislike tofu because it hasn’t been prepared properly. Because tofu is relatively new to Western society compared to other foods that have had centuries to develop, there aren’t many places that know how to prepare tofu correctly. It is all about what your taste is, and finding what you like.

Tofu is an easy source of protein with 10g of protein per half cup. I use it often for quick protein in any meal, such as in fried rice, with ramen, in pasta, or a cabbage stir fry. All you have to do is heat it til it’s warm, as it’s already a cooked product. My favorite way to prepare tofu is cubing it, putting it in the air fryer, and then tossing it in a sticky sauce. In my opinion, the best place to find recipes for tofu is TikTok. 

The type of tofu you buy will depend on what you’re using it for. I enjoy firm tofu, specifically the Old Capitol brand made here in Iowa City. I find it has the best consistency and flavor profile, and supporting local brands is always beneficial.

Tofu requires a specific kind of preparation and time just like any other food, and can taste absolutely delicious with the proper recipe. By sharing more about tofu, including recipes and nutritional information, people can expand their palates and learn more about the world around them.