Tofu: It's What's For Dinner

Okay, I’ll admit it, I have been known to eat Tofu and even like it. Not that I would consider myself a “Tofu person”. Tofu will not be replacing my preference for pork, chicken or beef anytime soon, but hey, I do enjoy it on occasion. I do have to admit though that for the most part whenever I have had Tofu it did seem rather, well, bland. One Tofu entrepreneur though is working to change that. Phil Spiegel who makes Tofu in small batches at his Washington based operation is the mastermind behind infusing flavors such as garlic, sun-dried tomato, chipotle, and even sage, rosemary and thyme into his Tofu. Buying most of his soybeans from farms across the nation and his herbs and spices from regional producers whenever possible Spiegel is working hard to not only change the public’s opinion about Tofu, but also doing his part for sustainable agriculture. With Spiegel’s Small Planet Tofu offering more than fifteen flavors, Tofu doesn’t have to be bland and boring anymore. I guess my question is why didn’t someone think of this sooner?