Carbon footprint of food you buy

I have to admit that while I've always liked beans & chickpeas & lentils, I never in a million years expected to enjoy tofu - until I discovered how to cook it in ways I like.

With extra-firm tofu, ideally you freeze it and thaw it again, which gives it a better texture, then you slice it into bite-sized squares no thicker than 1cm, marinate it in soy sauce, ginger and garlic, then stirfry it. The end result is not that dissimilar to chicken, but with a more even texture since there are no muscle fibres.

Or you can marinate the squares with soy sauce and Italian herbs, sear on a cast-iron griddle and use on a salad (or tacos, or whatever) instead of chicken. (I know the marinade sounds an odd combination, but the soy sauce gives the tofu a nice savoury umami flavour.)

I also make tofu scramble with softer tofu, as a spicy substitute for scrambled eggs.

I don't miss meat at all - but please don't ask me to give up cheese