Tofu Gets a Big, Sexy, Three-Way Makeover

Siiri Sampson 2011

Tofu has come along way since your vegan college roommate made you try it.

Tofu gets a bad wrap from the non-vegan and vegetarian world--and upon first glance, it's easy to see why. It's pale, wet, and it wiggles and jiggles in this awkward way like too much cellulite in a threadbare bikini. But what the soy fearful don't know is that tofu isn't something you just eat on its own. It really shines as an ingredient or component of a larger dish or meal.

Even the buying process of tofu is a deterrent; silken, soft, firm, or extra-firm?! Please, could they make it more confusing? The basic rule of thumb in buying the protein-packed block of soy is this--mimic the consistency of what you're replacing. If it's meat you're missing, get the extra-firm tofu so it stands up to marinades, grills and deep fryers. If you're using it as an ingredient in sauces, baked goods, or smoothies, then pick a package of silken or soft tofu. It'll blend up just like sour cream or vanilla pudding, and you'll never even know it's there since it takes on the flavors of everything around it. Check out these three dishes that will take tofu from black sheep to culinary chameleon in your kitchen.

Siiri Sampson 2011

Decadent: Lemon Zest Tofu Cheesecake
You may be thinking, "Why the hell would you go and ruin something so sacred as cheesecake by putting disgusting, gelatinous tofu in it?!" Here are two reasons: It adds the silkiness that full-force cheesecake can sometimes lack, and it cuts way down on fat while adding substantial protein. With the addition of lemon zest, this is both a decadent and healthy dish you could pass off as completely sinful:

• Blend 16oz. tofu till it looks like pudding in stand mixer.
• Add 16oz. warm cream cheese (or neufchatel cheese), repeat.
• Add 1Tsp. vanilla, 1C. sugar, 3Tbsp. flour, 1Tsp. lemon zest and 1/3C. milk one at a time, blend.
• Add 2 beaten eggs, mix till smooth.
• Grease 8-9" spring form pan with butter.
• In blender or food processor, pulse 6 graham crackers and 1/4C. walnuts till like coarse mill. Don't overmix; it'll turn into walnut butter.
• Sprinkle walnut and graham cracker mix into greased pan and shake around till coated. Press excess into bottom of pan.
• Gently pour cheese mixture in.
• Set whole thing on shallow cookie sheet.
• Bake at 375 for 40-45 minutes, until outer 2" is firm when pan shakes.

When time is up, and you've given the pan a little jiggle test, turn off oven and leave the door open so the cake cools completely. For serving, use a thin knife around the edge to loosen before removing spring form outer ring. Definitely make this dish a day ahead and cool overnight in fridge!