Book Review

Tofu Cookery
by Louise Hagler
Review by Erin Pavlina

Even though I'm a vegan, I am not a die hard fan of tofu. Steve loves it, and so do my mom and sister. I don't mind making desserts with it because we use the soft tofu and blend it up into a creamy consistency. This I can take.

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So when Steve told me he was going to make a ton of recipes from Tofu Cookery (which we received as a gift) I was nervous and pretty sure I'd be spending the week with my nose turned up. The first dish he made was the Tofu Foo Yung over rice. With much trepidation I sat down at the table to eat. Hmm, not bad, I thought to myself after the first bite. Frankly, I loved it. But there weren't any tofu chunks in it so I was still skeptical.

The next dish he made was Eggplant Lasagna. This is a dish that uses tofu to simulate ricotta cheese. Hmm, this one was good too, quite tasty. But still no real chunks of tofu. I recommend adding some extra eggplant to this one though.

Finally Steve made Sesame Tofu, a definite tofu chunk recipe. He handed me my plate with some rice and soy sauce and I knew those little chunks of tofu were sitting under the crusty sesame just waiting to make me gag. But I tried it and was shocked to discover my lack of repulsion. In fact, it was sort of tasty. Another bite and another followed. I had to admit it, it was good. I ate all he gave me and asked for more. I am no longer afraid of tofu chunks.

This week Steve has plans to make several more recipes from this book. We're buying tofu in bulk now, and I'm glad to say I'm finally a convert. It took 3 dishes, each one better than the next. Needless to say, I highly recommend this book, especially to those of you who might be a little "tofu shy."

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