Still Agnostic About Tofu?

Try it in soup

Mark Bittman
2 min readSep 24, 2020

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A bowl of kimchi soup.
Photo: Burcu Avsar & Zach DeSart

Over the years, tofu converts have told me that soup was their gateway preparation.

And it’s no wonder: All the things you think you don’t like about bean curd — its blandness and spongy texture — can be advantageous in a flavorful bubbling brew.

In this soup, tofu is a main ingredient, but fear not. Because tofu soaks up seasonings, it’s…

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Mark Bittman

Has published 30 books, including How to Cook Everything and VB6: The Case for Part-Time Veganism. Newsletter at markbittman.com.