How to eat tofu without really trying

Tyler Cowen notes that yes, eating less meat would help fight global warming much better than eating local:

In my view we do have duties to behave more responsibly at the dinner table but the simple admonition "eat less meat" will do.  Maybe you don't like tofu but sardines are delicious, or use Goya small red beans with shredded Mexican cheese (even the Kraft package is decent) and ground chile on a corn tortilla.  Don't forget the lime on top.

The problem is, almost no one likes tofu initially.  It's an acquired taste, like caviar or asparagus, though for the opposite reason--it has barely any flavor, so you focus on the consistency.  And most people don't care for the consistency.

There are good reasons to learn to love it, however.  For one thing, it's cheap.  For another, it's low fat and high protein.  For a third, it keeps approximately forever.  And most importantly, cooked right, it's delicious.  Tofu is an incredibly versatile foodstuff.  You never have to worry about whether it goes with another food--it does.  It's the ultimate flavor vehicle.

The easiest way to learn to like tofu is to start with extra firm, which has the consistency of a moderately dry mozzarella.  And it does excellent work anywhere you'd normally use cold mozarella--sliced thin with tomatoes, roasted red peppers and pesto on a sandwich, or tossed into your pasta primavera.

Tofu also makes an excellent substitute for scrambled eggs.  No, I swear--even wholeheartedly carnivore friends have grudgingly admitted that, okay, my tofu scramble is pretty good.  You just take your firm tofu, chop it moderately fine, and throw it on top of sauteed vegetables (I use olive oil, but you could use butter):  I like spinach, mushroom, and frozen artichoke hearts, generously laced with crushed red pepper, sea salt, and crushed garlic.  But you could use almost anything.  Those flirting with veganism should throw in some nutritional yeast for its parmesan-cheesy flavor, and its B-12.

Tofu's also pretty good grilled, though you want to freeze it first, to make it shed its extra moisture.  Pop a loaf of extra firm in the freezer for a few hours, slice about 1/2 inch thick (or an inch, if you're starting to like the stuff), and treat it the way you would chicken--spice rubs, barbecue sauce, whatever.  A carnivore with whom I was recently out to dinner confessed that my grilled tofu was better than his entree.  And his entree must have been pretty good, since he almost licked the plate.

Then there's the old stir-fry standby.  Nasoya sells pre-cubed super firm tofu, which makes it super-easy to throw it into your stir fried vegetables for a few minutes at the end--just enough to absorb the sauce.

I know, I know--you won't try it.  You don't LIKE tofu, and you won't be MADE to like it by some vegan nuthatch.  But a girl's gotta try.  If I can just convince one person to grill a few slabs of tofu along with their steaks, I'll feel its all been worthwhile.