NEW YORK, NY - OCTOBER 16:  Chef Carla Hall prepares food at A Dinner With Pierre Thiam And Carla Hall, part of the Bank Of America Dinner Series, during Food Network & Cooking Channel New York City Wine & Food Festival presented By FOOD & WINE at Haven's Kitchen on October 16, 2015 in New York City.  (Photo by Robin Marchant/Getty Images for NYCWFF)
Carla Hall's Go-To Vegan Protein Is A Supermarket Staple
By Haldan Kirsch
Chef Carla Hall might not identify as a vegan, but she's not one to shy away from plant-based foods either. While trying to work more protein in her diet and not wanting to part with her favorite oatmeal, she now creates a high-protein oatmeal mix.
Hall’s go-to vegan protein source is the Nasoya brand extra-firm tofu, which is commonly found among other vegan selections at major grocery store chains. Tofu is made by compressing soy milk into solid rectangles and comes in various textures that can be used in soups, stews, salads, stir-fries, or as a meat replacement.
Hall told The Kitchn that one of the best things about tofu is its ability to absorb other flavors, which might sound like work to some, but it lets you have exactly the flavor you want your tofu to have. She says the key is to drain all the water out, which also helps extra firm tofu achieve maximum crispiness when fried.