Tofu travels south

When people tell me vegetarian cooking sounds too limited, I tell them it's actually a liberation, an expansion into a wider world of foods and flavors. Vegetarian cooking isn't at all bland and boring, I say, and it goes way beyond brown rice and tofu.

All true, but that doesn't mean tofu is banished from my kitchen. It's a high-quality protein source and has lots of other nutritional benefits, including a lot of isoflavones, which have antioxidant and hormone-balancing powers.

What's more, tofu is infinitely versatile, happily wearing whatever seasoning disguise you dress it up in. The tofu possibilities are practically infinite. You can grill it, bake it, stir-fry it, or blend it up to make a creamy dip. And it can be used in both sweet and savory dishes. Now what meat product can make that claim?

I usually go in an Asian direction when I cook with tofu, in keeping with its roots in the Far East -- and my love for Japanese and Chinese cuisines. But sometimes I mix up the "other white meat" with nontraditional seasonings. This dish, for instance, is a south-of-the-border concoction.

I simply diced some onion, zucchini and potatoes (tiny dice on the latter) and sauteed them in olive oil for a few minutes with chile powder, oregano, and salt. Then I added some canned diced tomatoes (with juice), a minced clove of garlic, some finely chopped pickled jalapeno pepper, and a splash of water. Then I put on a lid and let it cook for about 5 minutes to form a nice saucy texture. Then I added the diced tofu, covered the pan again, and cooked for 5 minutes longer. Voila! A kind of Tofu Rancheros.

It was delicious and satisfying. Hope you enjoy it, too.

Blessings and bon appetit!vegetarian cooking tofu isoflavones