So…tofu. It’s high in protein, low in saturated fat: a big thumbs up for heart-healthy nutrition.
But it’s low in taste—which can be both a plus and a minus. AND ALSO, for me, the biggest minus of all: How on earth do you cook it? I have always found tofu intimidating. There’s that ‘press’ thing that you have to do. And I just find it confounding: do you bake it, grill it, sauté/stir-fry it? About the only thing I knew I didn’t want to do heart-health-wise was to deep fry it (though air-frying is probably great but I’m not there yet.)
A few weekends ago,