This Is the Most Polarizing Ingredient in Cooking

Let’s make it shine for the doubters

Photo: Getty Images

Folks tend to pitch their tents into two tofu camps: love it or hate it. Since it’s obvious from my previous emails where I come down (love it), my job is to make tofu shine for the doubters. If that describes you, then let’s see if we can troubleshoot what’s not working.

First, the tofu itself: It’s important to understand the difference between silken and firm tofu. This can be confusing beause silken, almost-white tofu — which is custardy and is packed in a shelf-stable 12-ounce box — comes in “extra firm,” “firm,” and “soft” textures. Silken tofu is best used for pureeing, spooning into soups like eggs, using as a dessert ingredient, or making into sauces. In my recipes — and most others — silken tofu is called out specifically, with some direction about the firmness. For a shockingly good example of the wonders of silken tofu, check out this Mexican chocolate pudding.

When It Comes to a Breakfast Scramble, Tofu Is Better Than Eggs

The default tofu is the fresh bricks, which are often packed in water in airtight tubs…