Tofu

I have found that when cooking with tofu you should think of tofu as a substitute for protein and not meat. Olivier and I made the Curry Chicken Salad from the John Ash cookbook recently, except that we put fried Tofu in it, instead of the chicken. Olivier says that in Thai restauraunts this is how they cook it. Interesting. It gives the tofu a more chewy consistency, similar to meat. I'm going to try the recipe again but this time I'm going to put crumbled tofu in it - we will see. Here is a great vegetarian recipe with absolutely no tofu - DELICIOUS! I made this for the first time about a month ago(on gluten-free bread) and it was a hit. I have made it three times since. Instead of pairing this with wine (mummykins =), I suggest a gingerbeer. I don't know why, but it is honestly the best thing ever.

Grilled Portabella Sandwich with Artichoke Aioli - John Ash: Cooking One on One - page 248
(I know we all have the cookbook)

Enjoy!