A Preamble to Homemade Tofu:
Growing up in central Pennsylvania, I knew only one vegetarian until I moved to the city. The meatless philosophy was so foreign- I was used to a meat, veg, and starch in every meal. Everything else felt so unbalanced. Plus, how could someone willingly forgo bacon, slowly braised pork, or even a bite of juicy steak? How could someone tell me that Morningstar products are delicious and expect me to believe them!?! And how could it be that as a carnivore, I tend to eat more vegetables than most vegetarians?
The real shock came when I visited a tiny tofu-making operation while traveling in Indonesia and witnessed firsthand that tofu is (should be) made from pressed ground soybeans, water, and salt. The excess water pressed out creates soy milk. Why was that such a foreign concept? All those Silk cartons had scared me for over 25 years. Once I saw it in action, I realized that soy is simple- in the very best of ways.
Since then, I have challenged myself to eat more meat-free, veggie and legume-laden meals. I know there are a thousand delicious veggie options out there, and I am determined to evolve my conditioned meat=meal mentality. So far, I have saved some time and money, and have learned a whole slew of new techniques.
Now, let’s see if this girl can make some tofu. Stay tuned.
