I am not usually a fan of meat substitutions which really want to be meat. But I do love tofu for tofu sake in all sorts of preparations. And over the last couple years I was happy to find a couple new methods to add to my arsenal. First was freezing and thawing tofu to add a more chewy texture (thank you Mark Bittman) and grating it on a box grater (a nod to Heidi Swanson). I cook the grated tofu to dry it out a bit and it becomes a perfect vehicle for sauces like salty black bean or tomato-y mexican. <br /> <br />This recipe is a good way to clear out all sorts of veggies from the fridge and makes great leftovers too.

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