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Food52 helps people become better, smarter, happier cooks. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013, 2014, and 2015 IACP Awards.
Food52 helps people become better, smarter, happier cooks. Food52 was named 2012 Publication of the Year by the James Beard Foundation and won Best Culinary Website at the 2013 IACP awards. This week, Food52 assistant editor Marian Bull argues that tofu's bad (and bland) rap is just a matter of poor PR.
Let's take a minute to talk about why you're not eating tofu. You've tried it, poorly prepared, unpleasantly chewy, and punishingly bland. Or you're not sure what to do with it, so it just sits in your fridge after a particularly adventurous grocery store run, jiggling sadly inside its sterile little tub. Or — for shame! — you've written it off as something only enjoyed by vegetarians, whose palates are so skewed by a lack of meat that they find really weird and gross things tasty.
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But here's what you're ignoring: Tofu, when given a chance, can take on a variety of flavors and textures. It's cheap, it's got a long shelf life, and it boasts a lot of protein. And it doesn't have to be reserved for vegetarian dishes; it serves as a nice complement to other proteins, too, like in this chicken stir-fry.