A block of white, tasteless, gelatin-like protein isn’t likely to be at the top of anyone’s must-try list. But press it, bathe it in flavor, bake it dry, and tofu becomes a delicious, chewy bite that’s not only meal-worthy, but also protein-rich, heart-healthy and budget-friendly.

The versatility of flavored, baked tofu is endless; drop it in soup, add it to salad, layer it in a sandwich, toss it with noodles, thread it on skewers for the barbecue — or simply cut it into cubes for a quick snack.

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Transforming tofu from bland to tasty can be done at home, but it takes time to do it right. And why? A handful of tofu companies have introduced an array of pre-marinated, baked tofu in a luscious lineup of flavors; teriyaki, ginger-sesame, sriracha, miso, Chinese five spice an

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