Whitman news since 1896

Whitman Wire

Vol. CLIV, Issue 10
Whitman news since 1896

Whitman Wire

Whitman news since 1896

Whitman Wire

    Not another tofu column

    I used to hate tofu. It belonged squarely in the middle of my list of “things I don’t like even though I’ve never tried them before.” Also on this list were things such as eggs, tuna fish and Brussels sprouts.

    I especially didn’t want to like tofu after I became a vegetarian. I thought it would be too stereotypical.

    When I became a precocious horseback rider, I refused to play with My Little Pony dolls. When I became a preteen, I refused to see “Titanic.” And when I became a vegetarian, I refused to eat tofu. I guess you could say I’m stubborn.

    But I grew up a little bit, and started to get curious. After some experimentation, I realized that the best things about tofu is that not only does it not taste bad, it doesn’t really taste like anything. Therefore, you can make it taste like anything you want it to. Now how many kinds of food can you say that about?

    Although tofu is mostly seen in stir fries, tasting of soy sauce and spices, it shouldn’t be relegated to just savory dishes. It can do the sweet thing also.

    This dish is perfect for either for people who are new to and/or skeptical of tofu, or are tired of just tossing it in a fry pan. Besides, it takes so little time; why not make it?

    Not only is this recipe easy, it’s also very versatile. You can use any kind of chocolate chips you like, including dark chocolate, white chocolate, semi sweet, or even butterscotch or peanut butter. If you want to get really fancy, make two different batches of the tofu-chocolate blend and marble them together in the crust.

    You can eat the pie by itself, or top it with whipped cream, sweet sauces, berries or sliced strawberries.

    Oh yeah, this recipe is also supposed to be for Valentine’s Day.

    For our Valentine’s Day issue, I was asked to come up with a recipe to go with the theme. Given this assignment, most people wouldn’t immediately think of tofu. But maybe that’s just me being stubborn again.

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      iris rothFeb 14, 2008 at 5:49 pm

      Where’s the recipe? BGM