I made a very springtime-ish meal the other night: tofu, asparagus, and morel mushrooms all sauteed with olive oil and garlic. What was noteworthy was that I tore the tofu into pieces instead of cutting it up into cubes, like I usually do. This made it easier to evenly brown, or perhaps just made the parts that weren't evenly browned less noticeable. (With cubed tofu, there's always one or two pale white sides on the cube when I'm done.) I got the idea to tear up the tofu from one of my new favorite cookbooks, Vegan Brunch by Isa Chandra Moskowitz.
I reheated some at work (it tasted shockingly good as leftovers), and had two different college kids ask about the tasty-looking chicken dish I was eating. They were right; it looked just like chicken! One of them even thought it smelled like chicken.
This makes me think that tearing up tofu and sauteing it would be a good food to serve people afraid of tofu, as a sort of entry-level dish. On the other hand, maybe it would just trick them, since their mouth and their eyes would be giving differing reports... Regardless, if sauteed tofu, asparagus, and morels sounds at all good to you, definitely try it! Super springy and delicious!
Don't forget to enter my contest for a free copy of The Year of the Gadfly and a tasty snack! Deadline Monday May 7th at noon, CST.