zlacker

>>atestu+(OP)
How is it possible that beef, dairy, and chicken are front and center while Lentils, Tofu (or even just soy), Chickpeas, Nutritional Yeast, Broccoli, etc are all left off? Why do they arbitrarily split "protein" and "fruit/veg" given that most/all of the most protein dense foods are vegetables/legumes? Steak is a terrible source of protein (in terms of nutrient density). Immediately pretty suspicious.

>>nihaku+Z5
Cultural reflex probably; lentils and tofu are displeasurable to most Americans

>>feifan+002
Tofu being displeasurable is funny to me because it literally has no taste and texture by default. It becomes whatever you put it in or how you cook it. You want crunchy? You got it. Puree? Sure. Sweet? Fine. Salty? Spicy? Tangy? Easy.

People just don't want to actually put in the effort to prepare it.

>>tills1+v82
My problem is that I just can't get it to take up any of the flavour. I can marinate it for days, and the marinade will still just be a superficial layer on top of a piece of tofu which, itself, always remains completely unfazed and tasteless.

It's not a problem for saucy dishes like a curry, but even experimenting with friends and borderline "molecular cuisine" techniques I have never once managed to flavour tofu itself :(

>>Anamon+kc4
yeah that can be very difficult. I think you should aim to _season_ the tofu (i.e. salt -- or slight umami with soy sauce), but your primary flavour should still come from a sauce that's on it. I really like sticky sauces that cling to tofu like buffalo sauce or sugary, sticky glazes.