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Most westerners see tofu as an ingredient, like beans or tempeh. But it’s actually a category of proteins, with over 20 different varieties. Some tofus taste like cheese. Others melt. Some bake up like pastry crust.

Tofu Tuesday is George Stiffman’s weekly newsletter, in which shares his latest research on legacy tofus, as well as practical tips and tricks.

To learn more about George, visit www.brokencuisine.com .

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Together, we WILL bring legacy tofus to the American mainstream.