RecipeMuncher

I really enjoy a good tofu meal. Tofu is a blank slate waiting for a creative approach. It allows the cook to play around with the many possibilities available to flavor the canvas. I have been eating it for about fifteen years now. I credit Deborah Madison’s wonderful recipes for introducing me to alternatives to the simple moroccan stew I use to make with it when I was I first married. At some point, I took a leap and ventured away from other people’s recipe and came up with my ow (...)