I made tofu, y’all!
Remember how I said I wanted to make a decent-tasting tofu dish? I’ve been prying around and reading recipes, and I came across one that sounded yummy, and it did not disappoint. Did you know tofu is a great source of protein and iron? It’s also virtually free of saturated fat and incredibly versatile and affordable. Why don’t people eat it more often? Maybe because it has a bad reputation and starts out looking like this.
But I followed this awesome recipe (with a few slight changes), and I ended up with this.
I wasn’t sure how Scott would react, but he liked it! I served it over Basmati rice, but I’d like to try cooked cabbage with it next time. For the record, I substituted honey for the syrup and added chopped mushrooms in the browning stage. All together DELICIOUS though. Yay tofu!
Mama the Reader 
we use tofu in a lot of baking dishes since Caleb cant have milk or eggs. I thought it would just taste awful, but it was pretty good!
Hooray! You’ve mastered the tofu. My vegan friends tell me that nutritional yeast is great for breading the tofu. It holds shape and soaks up extra water. That is what they use at the GRIT.