Tofu!

Tofu and kosher go together extremely well. Tofu is parve, as it is prepared from soybeans. The soybeans are soaked, ground to a pulp, the soymilk squeezed from the pulp, then curdled with a curdling agent like Calcium Chloride or Nigari. The curds are pressed into a cake, like cheese curds are pressed into cheese. The flavor is nothing like cheese, since tofu is not at all fermented. The flavor is most definitely that of soy.

Soy is also one of the major commercial sources of lecithin, an emulsifier. For those who wish to cook without eggs, tofu works very well in some recipes as an egg substitute. Tofu is high in protein, making it an ideal meat substitute or stretcher.

You've probably read all this and more, but if you're not familiar with how to incorporate tofu into your meals, it doesn't help to know how nutritious it is. If your kids won't eat it, it doesn't matter how good it is for them. The recipes presented here have been tested in family kitchens and have been successful at getting tofu on the family dinner table eaten. Not all recipes are successful with all families, but you should be able to find a couple here that work quite well for yours.