Recipe for tofu with cumin

I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…

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Tofu 101: What It Is + How to Cook It

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My friends are a diverse bunch. Some are sixteen some are seniors. They are technophiles and technophobes. In terms of food they range from honey-shy vegans to people who hunt and butcher their own meat. I have no interest in spending time with people who are like me with interests and beliefs that are like mine and when it comes to food I am more often than not the only vegetarian in the room. As you can imagine all this mixing and mingling leads to lively conversations. Sometimes the topic is tofu. There is a subset of my friends who cannot be convinced that tofu is anything other than bland amorphous-textured hippie food. Trying to convince them otherwise is an exercise in futility for me. But as I was busy making the fragrant cumin-yogurt spread for this recipe the intoxicating smell of cumin and crushed garlic wafted toward me and I thought to myself: this is one of those recipes. I see them as gateway recipes where an ingredient (in this case tofu) is presented in a way that is universally appealing. Even those who think they might not like tofu find comfort and familiarity in the grill marks and are willing to give it a try. And as I mentioned last week the cumin-spiced tofu and this carrot salad make a great pair.