Let’s talk about tofu for a minute. What is it exactly? It’s actually coagulated soy milk pressed into blocks. In most people’s book, that’s strike one; anything with “coagulated” in the description tends to be off-putting. The word “tofu” comes from the Chinese “doufu” which is “bean” plus “curdled” or “fermented” — strike two. Tofu by itself, in flavor and texture, is well, just kind of … meh.

Tofu is an excellent source of protein, is low in calories and has very little fat. Its popularity in Asian countries directly coincides with the spread of Buddhism and vegetarianism dating back to A.D. 710. Many of us who like to eat a vegetarian meal on occasion may have stir-fried chunks of tofu with some veggies, added some soy sauce and called it “good,” even though it really wasn’t. I have yet to meet anyone — even a hard-core vegan — who actually enjoys the taste and texture of tofu by itself.

But with its status as the seemingly perfect veggie protein source, what can be done to make it more appealing to our Western palates?

A lot, actually. Tofu is the perfect sponge to soak up any flavor that you have a yearning for. It comes in different textures (firm and silken) which adds to its versatility. It’s inexpensive and easy to work with. All good reasons to give tofu another chance to prove itself worthy. Below are several recipes featuring both firm and silken tofu, and you will see how easy and delicious it can be to add this odd food source to your life.

This article appears in Apr 7-13, 2011.