Yes, I like to eat this stuff plain. But only *real* tofu, not that weird, jiggly Silken stuff. Bleh.In my attempt to de-fattify myself, I find that cooking is a must. You see, it’s just too easy to buy fast food. And, it’s like, fast and stuff. When I cook, I tend to cook vegan, or at least very vegetarian. I think it takes a REALLY good cook to make something delicious when you don’t have meat as a flavoring ingredient. Plus, veggies are absurdly expensive to buy fresh, and if you add meat to the budget, well, the restaurant starts to look reasonably priced…

Yesterday we bought tofu. I really love tofu. I can eat hunks of tofu cold, and think it’s a great snack. (My family vehemently disagrees with me, but whatever) Seriously though, tofu is often thought of as a way to cram protein into a vegetarian dish — honestly, I just think it’s cool how versatile it is. I mean really, it’s a blank slate flavor-wise. That means you can make it taste any way you like. Heck, I’ve even seen people cook tofu in lard, so it takes like meat, but I’ve never really understood such a procedure. (Just buy meat!)

Anyway, this tofu is going into a huge pot of miso soup. So yes, it’s basically soybeans in soybean soup. But I’ve added veggies, so it’s not all soybeans. :) I make miso soup with spinach instead of wakame, because my family DOES NOT like seaweed. Oh well, they eat tofu. I suppose I can’t complain!