Tofu ― or bean curd ― long a staple in the Asian diet, has become mainstream in the West. Recently, it has earned even more converts due to its widely touted health benefits as a cholesterol- and lactose-free complete protein that is low in saturated fat and sodium.
But it's tofu's versatility ― a chameleon-like ability to take on the flavors of the foods it's cooked with ― that keeps people coming back for more.
Last year, 30,000 attendees of the Los Angeles Tofu Festival tasted this protein in myriad forms, from savory to sweet. Its meaty texture made it a natural as an entrée, but its creaminess was a particular asset in salad dressings and frozen desserts. Our recipes for sesame tofu dressing and banana-strawberry tofu sherbet were adapted from the festival cookbook, The Four Seasons of Tofu.