One taste and you'll say, "This can't be tofu!" But it is....
Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own?
Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.
About the Author
Jessica Prentice is both a professional chef and a passionate home cook. In her cooking, Jessica brings together creativity and imagination with a deep respect for traditional cuisine and time-honored culinary practices. Through her work, she seeks to provide a model for how communities can feed themselves in a way that is satisfying and health-supportive on all levels: delicious, environmentally responsible, and grounded in the wise nourishing traditions of our forebears. In her workshops, she seeks to both inspire people to cook, and help them develop the practical skills to feel successful in the kitchen. Jessica currently writes a New Moon Newsletter called Stirring the Cauldron that is sent out to internet subscribers around the world on each new moon. Sign up for her newsletter and find out more at her web site http: //www.wisefoodways.com. Jessica coined the term "locavore" and helps sponsor an annual Eat Local Challenge (http: //www.locavores.com). She is one of the founding worker-owners of Three Stone Hearth, a community-supported kitchen in West Berkeley (http: //www.threestonehearth.com) and speaks nationally on building sustainable food systems.