Soya cheese de John Spottiswood

Tofu is cheap, high in protein, low in fat, and very versatile. You can eat it raw or cooked, but it's bland by itself and tastes best if it's allowed to absorb other flavors. There are several varieties of raw tofu, each with different moisture contents. Silken and soft tofu are relatively moist, and best suited for making shakes, dips, and dressings. Regular tofu has some of the moisture drained away, and it's best for scrambling or using like cheese in casseroles. Firm, extra-firm, and pressed tofus are even drier, so they absorb other flavors better and hold their shape in stir-fries and on the grill. Tofu is also available smoked, pickled, flavored, baked, and deep-fat fried.