If you aren't already a tofu lover you may wonder how anyone can eat that gelatinous stuff on a regular basis. Well, that's the key right there: texture. Until I had some good, homemade, firm tofu I didn't know what I was missing. Great, you're thinking, take the time to soak, strain and press soybeans into something I'm not likely to eat in the first place? Forget it! Well, heck no, I say. Just head to the nearest health food store. Most of the packaged tofu in regular supermarkets, especially the vacuum sealed variety (commonly known as silken) is great for cooking things like puddings and pies. But for straight eating, nothing beats the thicker, chewier kind that is often made locally.

If there is no tofumaster delivering regularly to your favorite store, try hitting some of the Asian food stores in your area. Of course, they often sell a pretty good tofu in the refrigerated section of the grocery store, and if the texture still isn't quite to your liking, here's a trick I learned from longtime tofu eaters: freeze it, then thaw and drain it before cooking. You can also buy the firmest tofu available and simply wrap it in a clean cloth and put it on a plate in the fridge for a day or so to pull out some of the water.

Not convinced yet? Still wondering why you and your kids should consider eating tofu in the first place? #1-It's a great source of calcium (especially if it's been fortified) and protein. #2-It is one of the most nutritious foods around, and babies can start eating it between 7 and 9 months. #3-It is so very versatile. In fact, with a good tofu cookbook you can make things you never dreamed the white stuff could morph into. Don't believe it? Here's a list:

20 things to make with TOFU:

--Melanie Wilson is the Editor/Publisher of Vegetarian Baby and Child magazine. This article appeared in the May/June 1999 edition.