Cock a Doodle Doo for Tofu

Brit food celebrity Jamie Oliver is popping up everywhere in Canadian food culture. He’s familiar to us through Food Network TV, but more recently he’s been spokesperson for grocery retailer Sobey’s and early this year, became the Globe and Mail’s weekend food writer. He’s as comforting as the chicken and tofu noodle soup that he champions in the Saturday March 12 column.

His recipe is a far cry from canned chicken noodle soup. After poaching chicken thighs in several cups of water, he adds chopped shallots, garlic and ginger. Then he adds cubed tofu, green onions, spinach and rice noodles. Some soy sauce and fresh herbs finish the dish. Here’s a link to the recipe: http://ow.ly/ZoaoC

True to his mission of global food education, he touts the nutritional value of tofu: “Not only is tofu incredibly versatile, it is also high in protein, low in saturated fat and a great source of calcium and phosphorus, both of which make for strong and healthy bones.”

I take heart in Jamie Oliver’s leadership. Too often, tofu has been set apart as vegetarian fare, but he shows how to bridge animal and vegetable proteins.