Lots of people have a love-hate relationship with tofu. It’s something I was wary of for a long time, but I’ve come around to the sheer versatility of tofu as an ingredient. With some recipes it is an anonymous protein component, with others it is the star of the show.
Good Food, Good Times
When I was young, my mother often cooked weiner schnitzel, soaked in egg then dredged through breadcrumbs and fried. These days I eat the eggplant version, topped with an intense tomato sauce and parmesan cheese. If my vegan daughter is coming for the weekend, I’ll top it with a sundried tomato pesto or salsa, and garlic crumbs for a dairy-free version. It’s rich and luscious – not heavy and hard to digest. Weiner schnitzel is tough when it’s fried, and the eggplant version is mouth-wateringly tender. But I cheat too, as I am too lazy a cook to be standing by the pan flipping it over. I use my oven to fast-bake, so I can enjoy a glass of wine and chat to my friends and family, while the meal is cooking. And before I even get the aubergine into the oven, my roasties (potato, pumpkin, carrot, kumara…) are halfway done, so it all comes out perfectly cooked in time to serve.