Here’s something I hear a lot: “I hate tofu.” People, why must we hate? Tofu is versatile, cheap, and healthy. Tofu is humble — it steps aside and lets other flavors and textures come to the fore. Tofu is good. Tofu is kind. Tofu is deserving of your love and attention.

And so, as a friend to bean curd, I present 10 TOP-SECRET USES FOR TOFU. In most of these recipes, your tofu will disappear into the end product, adding only health and economy to the dish.

TEN TOP-SECRET USES FOR TOFU

1. Smoothies: Add a serving of Silken (extra soft) tofu to your smoothie for an instant protein hit and smooth, thick texture.
2. Crumble firm tofu and add it to meat loaf or turkey patties. Guaranteed moist result, and lower overall fat content.
3. Crumble firm tofu and use it to replace half of the eggs for scrambled eggs. It disappears, along with the megadose of cholesterol you’d get eating whole eggs.
4. Forget the eggs altogether and try a vegan omelette.
5. Blend 1/2 cup of peanut butter with 1/4 cup of silken tofu for a lighter peanut-buttery spread.
6. Make tofu mayonaise: Blend 1/2 lb of soft tofu (drained for 30 minutes on paper towels), 1/4 cup oil,
   1 tbsn lemon juice, 1 tsp sugar (optional), 1-1/2 tsp mustard, 1 tsp apple cider vinegar, and 1/2 tsp salt.
7. Make a decadent Chocolate Silk Pie, or my Lighter version.
8. Ranch dip anyone? Blend a block of silken tofu with 3/4 cup fat free mayo and a packet of Ranch seasoning.
9. Tofu Fettuccine Alfredo: Saute a little garlic in oil, then add it to your blender with a block of silken tofu, 1/2 cup of milk, 1/2 cup of parmesan cheese, and salt to taste. Dump it back into a saucepan, heat it until the cheese melts, and mix with hot fettuccini.
10. Hooked? Take your new friendship with soy 91 steps further by buying this book, 101 Things to Do with Tofu.