Got in my quest to make tofu tasty.

This book is kind of creepy/awesome just because the food photographs remind me of those 1950s jello/weight watchers/disgusting weird food photos. The lighting is unflattering and there are random pickles and olives shoved in strange colored dips. And this cookbook isn't even 10 years old which makes me wonder if they just used a really bad camera or were deliberately going for a vintage look.

But I digress. This cookbook is okay, but probably unnecessary if you already have lots of vegan cookbooks like Veganomicon, or frequently cook tofu and don't really feel the need for new recipes. I wasn't hugely impressed, given the 2 stars. I'm always looking for some new recipes, and I did find one or two in here that looked good enough to try, but I'm glad I got this book from the library and didn't spend any money on it. ( )

An amazingly wide variety of ways to cook tofu. Not all of the recipes are vegan, but all are vegetarian. The author even has two quiche recipes: Mushroom quiche (which calls for cheese) and Brocolli quiche (which does not call for cheese).

There's still the standard recipes that call for little cubes of the white stuff (my least favorite way to eat tofu) but the author has included plenty of other interesting options. Crumbled, pureed in a food processor, baked, added to cheese cake, pancakes and so on.

Considering that this book was written back in 1986, it has a surprising variety of preparation options. We now live in the age of Shiritake (tofu shaped into noodles) and convenience packed backed tofu. And still the recipes in this book hold up to today's trends.

Nutrition information is included for each recipe.