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Tofu In A SoyNutshell:
For the Love of …Tofu?
by Rachel Clark Caudill, from the February 2006 newsletter
This may well be the first year I am eager to celebrate Valentine’s Day. In the past, I always struggled with the commercialism (oy, the commercialism!); the “shoulds,” (I should make my sweetie a scrumptious dinner, teach my child how to cut out a heart and send it to his nana, and mail “I love yous” to my entire family); the expectations (what if he doesn’t bring me flowers and chocolate … what then?); and the myths about St. Valentine I somehow believed (until I finally took it upon myself to do a little research, I always thought St. Valentine was involved in killing innocents in the name of the church).
It seems, rather, that in Rome during the third century (at least according to one legend), Emperor Claudius II was doing what Romans did on occasion to maintain the “peace.” He used soldiers to keep order with brute force—rampaging hither and yon with his men. But Claudius didn’t count on the power of love. In the fighting frenzy he tried to sustain, many men started to say no. Claudius noticed that men in love were, shall we say, more reluctant to risk their lives for Rome. So Claudius—in order to generate that steady supply of “willing” soldiers—banned marriages altogether.
Enter Valentine. A priest at the time, he saw the injustice for what it was, and continued to marry young lovers despite the insanity of the Claudius decree. When Claudius found out, Valentine was thrown in jail with a death sentence. It is said that before his execution, he fell in love with the jailkeeper’s daughter and sent letters to her signed “From your Valentine.”
Now this is a story I can really bite into. Justice. Truth. Love. Courage. Even, dare I say it, non-violent resistance? And it gets even juicier! I peered further back, and lo, Valentine’s Day may well be pegged to February 14, not only because Valentine died on that day, but to inflate the Christian tradition by usurping (yet again) the older pagan holiday.
Early spring has been the planet’s red light district for countless millennia—springtime conception gives animal babies of all sorts a better chance at surviving the following winter. The ancient Roman festival of Lupercalia capitalized on this springtime fecundity. Complete with goat’s blood spattered on women to enhance their fertility, the matching up of human couples for future marriage, and great feasts, the fête honored Faunus, the Roman god of agriculture.
Love and agriculture? Hmmm. Maybe tofu and Valentine’s Day somehow equate. Lupercalia tells me that even then—perhaps especially then—people recognized the profound synergistic connection between their food and their existence. Their community and the natural world. Universal energy (those Roman gods surely symbolized this power) and its expression in their lives.
And love driving it all.
But is tofu an expression of love?
Thanks to this column on tofu, I’m actually thinking about Valentine’s Day in mid-January. And in mulling on it—and all the delectable possible recipes I could share—I’ve noticed a real shift this year in how I feel about the upcoming Day of Love.
“Should” I spend hours preparing the most eye-catching, heart-shaped desert to delight your senses and tempt your palate? Or does the phone call from a faraway friend in pain need my attention instead?
“Should” I tell you again how a diet low in animal products and higher in plant products (e.g. a diet that includes some tofu, nudge, nudge) is really great for your heart … that universal engine of love? Or may I chew for awhile on how love changes the world—even in the face of tyranny, war and injustice?
“Should” I confine myself only to tofu in writing this column? Or shall I marry other topics together in the name of love?
I think I know the answer.
Research sources:
www.historychannel.com/exhibits/valentine/
The Colgate Maroon News (December 2, 2005)
“Love Yourself” Valentine’s Dinner
Here is an easy heartwarming meal that leaves you time to attend
the other loves of your life—including yourself!
Tofu Green Bean Curry
This is especially good for your heart. The green beans and coconut
milk offer protective antioxidants and nutrients, not to mention the good fats
from the milk. Meanwhile, the tofu offers soy protein, which promotes your
heart’s
health. Ain’t love grand?
Adapted from HealthyCookingRecipes.com
www.healthycookingrecipes.com/cookinghealthyarticles/heart-healthy-recipe.htm
A few handfuls of green beans cut in 2-inch segments
1/2 block firm tofu, diced
3-4 potatoes, diced
A half dozen mushrooms, chopped (we used buttons, but you could use whatever mushroom your heart yearns for)
1 bunch scallions, diced
1 Tbsp. curry paste
1 to 2 Tbsp. soy sauce
1 to 1 1/2 cups coconut milk (1 can works fine)
2 tsp. sugar
3 fresh red or dried chilies, diced
Salt to taste
Heat the coconut milk in a large pan. When it starts to simmer and separate, add in the curry paste, soy sauce, red chilies, sugar and salt. Mix well. Add the mushrooms and tofu, and bring to a gentle boil. Add the green beans and potatoes, and let simmer until the beans and potatoes are cooked to your satisfaction. Toss in the green onions. Cook for another minute or so. Serve with brown rice or whole grain pasta. Feel your heart smile at the nourishing warmth you’ve bestowed. Enjoy!
Jubilee Pie
An easy pie brimming with things we love! Chocolate, tofu and cherries
bubble up from a graham cracker crust, awaiting divine union with your taste
buds! I created this pie—in my quest for ease and delectable
delight—adapting
a cherry pie recipe from Betty Crocker’s New Home Cookbook.
For cherry filling:
2 cups fresh or frozen pie cherries
1/4 cup honey or sugar
1 1/2 Tbsp. quick-cooking tapioca (cornstarch works, too)
Dash lemon juice
1 Tbsp. butter or margarine
Combine all ingredients and simmer lightly for 5-10 minutes.
For the tofu filling:
1/2 block tofu – room temperature!!
1-2 (to taste) ounce square(s) unsweetened baking chocolate, melted
1/4 cup maple syrup, rice syrup or honey
Combine and mix in food processor or blender until smooth. Refrigerate until
ready to use.
1 graham cracker crust (plain or cocoa)
Assemble the pie. Put the cherries in first, reserving some liquid to drizzle over the top of your pie slices. Then spoon the chocolaty tofu over the cherries, slide the pie into the oven, and bake at 375 degrees F for about 45 minutes. Serve with the reserved cherry liquid drizzled over the top of each slice. It’s a jubilee of love!
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