|
COPYRIGHT 2007 Vegetarian Times, Inc. All rights reserved.
The first time I encountered tofu was at the salad bar in a college cafeteria. Alongside the shredded Cheddar and croutons, there was this tub of crumbly white stuff. "Feta cheese!" I thought, and piled it on.
Boy, was I ever disappointed. Instead of creamy, tangy, Greek-salad goodness, I had a plateful of mushy, watery, tasteless gunk....
Read the full article for free courtesy of your local library.
|
Bookmark this article
Print this article
Link to this article
Email this article
Digg It!
Add to del.icio.us
RSS
