CLEVELAND, Ohio – At the risk of losing some carnivorous followers this week, let’s talk about one of the best food items made here: Cleveland Tofu.
I know, I know. The turkey who just told us where the best steak is around here is talking tofu?
Yep, that’s me. I also have friends and family who are vegetarian and vegan and I understand the importance of making good food for your peeps.
With Cleveland Tofu – preservative-free, low-fat, non-GMO and Kosher certified soybean curd – any vegan or vegetarian dish is always a slam dunk.
Made by Vitalite Foods, it’s remarkably superior to anything else on the market and stands up to any preparation. No wonder this hand-crafted tofu, which has been made in Cleveland since 1976, remains popular.
With a texture like paneer (fresh cheese), it is a substantive substitute for meat, poultry and dairy products in most recipes and dishes.
In terms of firmness, I’d say it’s a step above the popular “extra firm.” I’m inclined to call it “ultra firm,” which I’ve yet to see as a label anywhere.
The firmness tolerates a vigorous stir-fry or grilling, which isn’t the case with lesser tofu. If you marinate and season it, even most discerning eaters will prefer this city-branded tofu to any wobbly-squishy-rubbery alternatives.
Panfried planks of Cleveland Tofu, done “OBX Style.”Peter Chakerian, Cleveland.com
Oh, I almost forgot one of the best parts: the soybeans are certified organic and sourced from Ohio farmers. That’s called winning. No wonder so many notable local restaurants and markets source it.
“OK, smart guy. I follow. How’s it made and what do I do with it?”
Soybeans are soaked, ground and cooked into a soymilk base that coagulates with calcium sulfate and nigari. Then it’s pressed into blocks, cut by hand and vacuum-packed. Chefs/buyers can get larger quantities; shoppers will see it in iconic, one-pound plastic containers.
Cleveland Tofu is rarely absent from my refrigerator. A local legend nearing 50 years old, vegheads in the region love it.Peter Chakerian, Cleveland.com
In my years as an amateur chef, I have some favorite preparations:
Indian inspired. Marinate cubed tofu in a harissa sauce. Panfry it with some canned chickpeas. Serve over quinoa with honey-roasted carrots and sweet potatoes on the side. Cumin to taste.
Sweet and sour tofu over rice. Panfry the cubed tofu after a dredge in corn starch to give it a little crispiness. Toss with your favorite sweet and sour (or General Tso’s) sauce.
OBX-style. The now-defunct Seaside Cafe in the Outer Banks of North Carolina used to cut tofu planks, marinate them in sesame-lime dressing, panfry with a little ghee and nutritional yeast. Serve over vinegar slaw.
Grillout-style. Planks marinated in a soy-garlic-ginger and avocado oil marinade. Grill on high until it develops some color, brushing occasionally with leftover marinade. Serve over couscous and grilled summer veggies (squash, zucchini, peppers, red onion). My penultimate favorite.
Tofu peanut curry. Cube the tofu, then panfry. Make an emulsion of coconut milk, peanut butter, lime juice, curry powder, soy sauce, grated garlic and ginger. Pour sauce in pan and reduce. Serve over steamed rice. Perfection.
Occasionally, a reader will email to say I sound like a commercial in these “Classic CLE Eats & Drinks” columns – like it’s some kind of “native advertising” or “sponsored content.” My waistline and I promise you it’s not.
But I do take those notes as a compliment. When something made here is impeccably well done – for a long time – one can’t help but want it to carry on for as long as possible. That’s my business. That’s what I do.
