While I am firmly an omnivore, there have been moments, albeit brief moments, when I have dabbled in vegetarianism. Blame it on my childhood, surrounded by West Coast hippies and artists, but I have always had a soft spot for brown rice, granola, kale, and yes, even tofu. Originating in China some 2,000 years ago, tofu, also known as bean curd, is made from soy milk and is an important part of the cuisines of East and Southeast Asia. Rich in protein, as well as plant-based calcium and magnesium, tofu became popular in the West along with the growing interest of vegetarianism in the mid-twen...