What About Tofu?

It looks like a custard but tastes like the ground.

It jiggles like Jell-o yet doesn’t make sound.

It isn’t a meat, and it isn’t a cheese,

And it springs like a sponge when you give it a squeeze.

It isn’t a fish, but fresh water preserves it.

Like fruitcake, one first must decide who deserves it.

Here, try this. What is it? It’s tofu. It’s good.

It’s different (while thinking you’d rather gnaw wood).

But before poor ol’ tofu is scorned and abused,

Know that all is not lost—flavor can be infused.

Whatever you cook it with, it will portray—

It’s a bit of a copycat food, some might say.

Tofu in your fridge may not foster endearment

Because—well, it looks like a science experiment.

Though made from the soybean, it looks rather fungal

Or like something only found deep in the jungle.

It’s strange, it’s perplexing—yet widely consumed.

It’s like something was started…and never resumed;

And so for convenience we’ve given a word

So patrons can order that blob of bean curd.

We use the term “tofu” to describe this mass.

It’s like something you’d yell in a karate class.

But no matter its oddness in flavor or looks—

It may look like brain matter, but it’s praised by skilled cooks.

Just go on the web and consult the ambitious

On “How to Make Tofu Taste Freakin’ Delicious.”

So…what about tofu? Is it worth a try?

Should it have a taste contest with say, kidney pie?

It’s inventive, a wonder—that we cannot deny.

Some folks like to eat it. I still wonder why.