Tofu is Paired with Vermicelli, Veggies and a Surprise Fruit

My Soy Odyssey
Tofu is Paired with Vermicelli, Veggies and a Surprise Fruit

Food bloggers are a big trend in Canada, with more than 2,000 now registered with a national association. So it was a new discovery to find blogger Lisa Le @TheVietVegan. As the Twitter handle implies, she’s of Vietnamese descent and living a vegan diet in Mississauga, Ontario.

What caught my eye was her recipe for a tamarind-flavoured broth over bite-sized pieces of firm tofu. She’s taken liberties with the recipe’s origins, the Mekong Delta of southern Vietnam. According to my research, ‘canh chua’ is a sour soup which would normally include fish or prawns. Le has replaced the fish protein with tofu.

True to the recipe’s roots, pineapple is featured but also onions and tomatoes-on-the-vine.  See the recipe here:

As we get ready for the New Year, I anticipate more fusion trends like this. Look for fruits and vegetables to be blended into one dish with soy as the protein.  Expect more ethnic cuisines to become popular with grains that share the plate with soy ingredients.

Karen Davidson is an agricultural journalist who has covered many facets of the food system, from beef cattle, grains and oilseeds, to fruits and vegetables.