Before my family tastes a new recipe of mine, they always ask: “Does it have tofu in it?”
Whether I’m making miso soup, a chocolate cake or a frittata, I like to find ways to work this high-protein ingredient into a dish.
They have to ask because it’s not always obvious. In this camouflage recipe, for example, the tofu blends in with the eggs.
Just add a green salad and wedges of melon for a light summer meal.