I can only recall having it in soups at Chinese food restaurants.
What are your favorite ways to prepare it?
What kind do you buy?
Pros/Cons of using it?
WH#2 (SorryinSac)- Killed himself in our home 6 days after being served divorce docs.
XWH #1 - legally married 18yrs. 12+ OW (that I know of).
I edit often for clarity/typos.
Boca burgers are really good, Boca crumbles (or Morningstar Farms) make a great shepherd's pie, and soyrizo (veggie chorizo) makes the most fabulous pizza you've ever had. I start with a frozen cheese pizza I like, spread the soyrizo, add onion or mushrooms or jalapenos if I have 'em, add more cheese and eat until I big as a tick!
I also like Yves bologna (if you like bologna, it's great - even kids like it), and the frozen corny dogs are usually good, too.
For me, the trick has been to use them IN a recipe, not as just a "thing" by itself. I usually start with a highly-flavored recipe that uses some meat (like Italian sausage in a spaghetti sauce) and then I'll substitute the vegetarian alternative in a much smaller quantities (like half?) and I have enjoyed BLTs with the facon (fake-on? fake bacon?) too. Mmmmmm.
Oh, oh, and one more: EVERYBODY loves those Christmas sausage balls made of Bisquick & cheddar and GimmeLean (rhymes with Jimmy Dean) "soysage".
Tofu kind of tastes like nothingness. You need to flavor it with something. It's really the consistency that can get you. Not as firm as jello...but not silky like flan. I guess it's more like the consistency of a blood clot...not that I've ever eaten a blood clot. Just the first thing that comes to mind. But you can do anything with tofu. Even grill it!
If you want to be really adventurous find an Asian food market/restaurant that sells stinky tofu!
Confronted him: 12/22/2011
This is the most difficult thing I've ever done.
It comes in a "skin" just like other loose sausage - it's twisted in the middle and folded over double.
Mmmmm...now that we're talking about it, I'm going to have to go find some! (Oh and the Yves veggie peperoni is good, too - like make a 3 "meat" pizza with it, soyrizo and crumbles crumbles - or even Tofurky's Italian soysage [I'm not the biggest Tofurky brand fan, but your mileage may vary so try them all]...slowly. Why are they so crazy expensive???)
It's also good in coconut milk curry with lots of veggies, or baked with olive oil, sea salt and herbs with roasted root vegetables.
I tend to stay away from the fake meats as they have too many ingredients and I'm never sure if they are genetically modified or not. I'm a few ingredients eater, so eat a lot of bean dishes.
Meatless doesn't have to be boring or involve commercially prepared expensive stuff.
I make my own hummus, and love to do up a big mess of black bean dip to have with homemade corn chips and a fried egg with oven fries. I make the Mexican "megas" in the skillet without the cheese, delish with lots of guacamole.
Time for breakfast!
[This message edited by FaithFool at 8:51 AM, April 30th (Wednesday)]
TCD - I'm pretty adventurous, but "stinky tofu" has me a little worried!
Lieshurt - I LOVE spice/heat, so that is definitely one I will try.
Meta - Great to know that even your picky eater will eat it prepped that way. That's definitely one for the "save" pile.
Thanks MissMouse- I'll have a look at our local stores to see if they carry it and if the ingredients look "whole".
I'm going to have to go to some place like Whole Paycheck (Whole Foods).
Faithfool - Oooh the coconut milk and curry ideas sound fantastic!! I LOVE curry.
I'm a few ingredients eater
My favorite tofu cookbook is Tofu Cookery by Louise Hagler. It has an excellent recipe for tofu enchiladas and another one for chili con tofu (which I took to a superbowl party and all of the meat-loving guys there liked it and didn't even realize it was tofu!).
"You know the sad thing about betrayal? It never comes from an enemy."
homemade corn chips
(And yeah...let's have that chip recipe - and the homemade hummus too!!))
Married 15 years, together 18. Two kids together, boys age 11 and 12.
I never knew that something could be this painful and not kill you.
But of course....my local natural foods co-op stopped carrying it....I was devastated. I can never seem to cook raw tofu right so I stopped eating it.
ME - BW - 35
HIM - XWH - 39
D day: November 15th, 2009
Married: 5 Years, together 8
Divorced: December 13th, 2010
New Beginning: Piper/8-3-12
Single person recipe, you can make a bigger batch if you have the bigger blender, which I don't.
I have a granite mortar and pestle, throw in a half cup of chickpeas, a tablespoon of tahini, a splosh of olive oil, big squeeze of fresh lemon juice, sea salt and a bit of water to make it the consistency you want.
Then mash it around until it's smooth. Spread on a whole wheat chapati or whatever. Keep the rest of the chickpeas in the freezer until you want to make more.
I eat it most days at work for lunch so I don't throw in the garlic. If it's the weekend, crush a garlic clove in there and add paprika if you want some spice.
For the corn chips I only make a few at a time because I'm just cooking for one.
Get the organic sprouted tortillas, keep them in the freezer, take out what you need and let them thaw.
Heat olive oil in a skillet, cut the tortilla into 8ths or quarters if you want lots of scooping area, sizzle them in the oil till they're nice and crispy, drain on a paper towel and heat in the oven until the batch is done.
Sprinkle with sea salt. Divine with the hummus and/or guacamole or with fried eggs and potatoes and beans.
[This message edited by FaithFool at 7:45 PM, April 30th (Wednesday)]
I know this isn't Tofu, but just thought Id share!! :)
Together 10 years
1 doggie, 1 Cat
DDay: June 24, 2013
IN R...Working at it every day.
For me, it took having it made deliciously at a restaurant to realize what I was going for when I cooked it myself. I'd only prepared it to be kind of squishy (as in how it is in Miso soup) and wasn't loving it, but then had it in some really yummy Asian dishes and realized getting a nice crispiness to it (through stir frying, sautéing, etc,) makes all the difference!
I think you should conduct some official research this weekend and order it in a few dishes from your favorite Thai or Chinese restaurants!
I'm with FaithFool in being cautious of fake meats, depending on the ingredients. There are some delicious meat substitutes, but when I researched what was in them it made me wary. I think one possibly "bad" ingredient is soy protein isolate....something about the way it digests in your body that's not good for you? I could be wrong, need to do some more research myself, but I've heard that you should stick with foods made with whole soybeans, rather than protein isolate.
Let us know how those Pinterest recipes turn out!
I've got a couple different varieties of tofu on my grocery list (picking some up after work tonight) so that I can play this weekend.
My husband basically did this:
and walked away as I was pinning some of the recipes. However, knowing him, as long as it tastes good, he'll eat it.
It turned out really well. I don't think you'll fool anyone into thinking it is really bacon, but it has a great flavor and worked quite nicely on my "B"LT English muffin.
Tonight I'll try the chocolate pudding (made with silken tofu) for dessert.
I have a couple of the extra firm tofu in the freezer and will try a couple more recipes this coming weekend.
1 tablespoon oil, neutral tasting
1 (14 ounce) package firm tofu, cut into strips
2 tablespoons soy sauce (or aminos)
1 teaspoon liquid smoke
2 teaspoons brown sugar
2 tablespoons nutritional yeast
fresh ground black pepper (optional)
1 Heat oil in a large skillet.
2 Fry "bacon" strips on low heat until crispy on the outside. To do this, place them in the pan in the oil and let them simmer for about 10 minutes, without turning. Now they are firm enough to turn easily.
3 Turn them and simmer another 10 minutes on the other side.
4 Mix the soy sauce with the liquid smoke and brown sugar, stirring to disolve sugar.
5 Remove skillet from heat.
6 Pour the liquid smoke mixture into the pan and move the tofu around so all sides are coated. Place back on heat.
7 Sprinkle the nutritional yeast, covering all sides. If you like, sprinkle a little freshly ground black pepper on now. Stir gently until the liquid is gone and the tofu is covered with a crispy coating of yeast. Enjoy!
ETA: The thinner slices crisped up more, so slice 'em THIN!
[This message edited by GabyBaby at 10:31 AM, May 4th (Sunday)]