We were making dinner last week and took out a block of “silken” tofu* with less care than we should have, and it broke. But what a break! The fracture showed a gorgeous elliptical joint face that broken up into a twisted series of hackles along its fringe:
That’s something nice homogeneous fine-grained rocks do, too!
I hereby challenge all my tofu-eating readership to attempt similar tofu-fracturing experiments, and to document the results with photographs. Send me your best ones, and I’ll post them here!
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* (My wife is a vegetarian.)
Knapping a little tofu. My wife is a vegan, tofu and I are old friends.
I’m a vegan wannabe geologist and this post is awesome. 😀
Cool! Show us your stuff – let’s seem some systematically fractured tofu!
I made a tofu chili, once, for my vegetarian daughter. Never again!
Try tempeh or TVP in chili, it’s quite good. 😉 I would never put tofu in a chili, it’s much better suited for frying and baking.
Cool! So, she might eat my cooking, yet?
It takes some familiarity with it’s properties to learn how to cook it right, for sure. My favorite: drain and dry extra firm tofu for an hour, then cut it into strips or slabs. Fry these in olive oil, being careful to only turn them once. You’ll get a pleasing texture: chewy with crispy exterior…