Many years ago, I was vegan. And I was rather fond of my tofu.
That was many years ago. Today I am rather fond of my bacon. And steak. And eggs. And all manner of cheeses.
Still, every now and again it's worth revisiting the culinary paths we walked before. I may no longer wish to abstain from things meat and dairy, but that doesn't mean I must in turn abstain from tofu. It is, after all, a healthy, delicious, affordable and versatile protein that -- thanks to being naturally lighter than meat
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