tofu

[Guest guest]

Hi, Annmarie and/or James!

Thanks to Deanne -- it looks like you have plenty of tofu recipes to get

you started. One thing to keep in mind is that different forms of tofu are

best for different things (or some types don't work for some things at

all). The extra-firm is the best type for stir-fries. You could simply cut

it into little chunks or bite-size pieces and toss them in with a stir-fry.

If you want to, you could marinate it and bake or fry it first. I usually

just use the pre-packaged stir-fry mixtures -- either the kind in a

" regular " grocery store (many of the packages say " just add meat or

chicken " ). I also like the organic Cascadian Farms varieties. You could

also marinate the tofu awhile in whatever sauce you're using for the

stir-fry to add a little more flavor before throwing it in.

Just let us know if you'd like anymore recipes! Good luck -- hope you

enjoy it!

 

Karen

List Owner

 

 

James and Annmarie Riley wrote:

 

> James and Annmarie Riley <ajriley

>

> Today I brought my first package of extra firm tofu. But I need help,

> please. How do I drain this, can I bake it, can I use it in a stir fry,

> what else can I do with it. Thanks for any help you can give.

>

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[Guest guest]

ach-- i'm not sure how relevant this is, but i'm so upset...

I'm only in high school, and in biology, we're dissecting all these

animals. I find it totally repulsive and nauesiating. Every time the

teacher mentions how these are things we eat, i always feel compelled to

point out that the tofu i had for dinner had *no* ligaments or bones...

 

anyway...

 

i had this great indian paneer sauce (i'm probably spelling it wrong) but

it was this yummy spinachy-sauce with chunks o' tofu and rice, and i was

wondering if any one knew how to make it! 'cause i've been buying it

pre-fab in jars... and i'm *so* lost in indian grocery stores!

 

thanks-

 

~~Betz

 

How mad would a wood chuck get if a big neon pink Koala bear named Ishtar

ran into the woods and chucked all the wood before the woodchuck could?

 

___________

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[Guest guest]

In a message dated 3/13/00 6:44:38 PM Central Standard Time,

peachmommy writes:

 

<< made tofu

tacos the other night. >>

 

That sounds good! Anything Mexican, I always like.

For a quick and easy meal, I like to marinate tofu slices in soy sauce. I

usually slice it horizontally to get the biggest slices. Fry it in oil with

onions and green peppers (or yellow or red, whatever is in season), and eat

it as a sandwich. The fat content is high, but it tasty and fast.

Jane

[Guest guest]

Hi,

 

I just posted abunch of recipes on my web site:

 

http://www.colba.net/~ajstrong/tofu.htm

 

I'll post a couple of my favouites to the list though.

 

Amanda

--

Amanda's Kitchen

Vegetarianism with a Canadian angle

Webpage: http://www.colba.net/~ajstrong

Subscribe to the monthly newsletter:

Amandas_Kitchen-

[Guest guest]

Thank you, that would be wonderful!!

Tracy

 

 

--- rain wrote:

> Bad tofu, meaning almost anything you can get at the

> stupormarket,

> doesn't have much taste. Good, fresh tofu from an

> Asian market will

> delight you; it tastes a great deal like good tangy

> lowfat cottage

> cheese.

> x

> Let me dig out some tofu recipes and post 'em; I

> have a ton. <smile>

> x

> Rain

> @@@@

> \\\\\\

>

>

>

 

 

 

 

Send instant messages & get email alerts with Messenger.

http://im./

[Guest guest]

Bethie,

 

Here's something to do with tofu that I've been making for awhile.

Back when I used to eat meat I always loved (chicken, veal, whatever)

parmesan, so I like to prepare a variation of that with tofu.

 

Slice some fairly thin peices off a block of tofu to be breaded. For

the breading I usually start with a wheat germ base and mix in some

parmesan cheese (the grated kind like Kraft makes). Then I go to my

spice rack & mix in whatever I'm in the mood for - oregano, marjoram,

rosemary, thyme, black pepper, etc. I've even mixed in a little

crushed red pepper when I was looking for something a little

spicier. This mixture can be kept in a sealed container in the

fridge, so you can make up a lot of it & keep it around, which is

great if you want something quick later.

 

You have a couple options for cooking the breaded tofu slices. You

can fry it in a skillet with some olive oil, bake it, or broil it.

When it's just about done, melt a slice of mozzarella cheese over top

of it. Then serve it with pasta & marinara sauce. I like to throw a

lot of veggies in my sauce (broccoli, onion, mushroom, so I've got a

complete meal right there.

 

Jayson

 

 

, Bethie1480@a... wrote:

> Hey its Beth again! Just wanted to get some feedback on any

interesting tofu

> recipes anyone has. I'd like some easy ones that use veggies maybe?

I don't

> know i am just bored with the same old stuff! Any ideas for me?

Thanks in

> Advance!

> Bethie

[Guest guest]

Wow Jayson--That sounds great! Actually I do something very similar to this

but I use shake and bake and it works great! I love to " fry " it in a skillet

with a little Pam spray and some spices and then I make some veggies or a

salad. I use it to replace meat as well. So yummy! Thanks!

Beth

[Guest guest]

Hi Bethie,

One of my favorite dips is made with tofu mixed with Smokin' Moses

Barbeque Sauce-it's all natural and it's one package of tofu to one bottle

of the sauce. It works very well with vegies and a cracker, Rice

Thins (sorry I don't have contact info for them), but you can get Smokin

Moses at P. O. Box 644, Trinidad, CA 95570.

Happy dipping!

Erin

Bethie1480 wrote:

Hey its Beth again! Just wanted to get some feedback

on any interesting tofu

recipes anyone has. I'd like some easy ones that use veggies maybe?

I don't

know i am just bored with the same old stuff! Any ideas for me?

Thanks in

Advance!

Bethie

 

contact owner: -owner

Mail list:

Delivered-mailing list

List-Un: -

no flaming arguing or denigration of others allowed

contact owner with complaints regarding posting/list

or anything else. Thank you.

please share/comment/inform and mostly enjoy this list

 

 

[Guest guest]

I like to slice tofu about half an inch thick, fry it until brown on both

sides, then cover it with a spicy sauce my mom (who's Korean) showed me how to

make, and let it simmer a couple of minutes. The sauce is: 2 cloves of minced

garlic, 1 finely chopped green onion, 1 tsp (or less) red pepper, 1 tsp white

vinegar, 2 tsp sesame oil, and about 4 ounces of soy sauce. I like it over

steamed cauliflower and rice. Yummy.

Jenny

On Tue, 24 Oct 2000 Bethie1480 wrote:

 

> Hey its Beth again! Just wanted to get some feedback on any interesting tofu

> recipes anyone has. I'd like some easy ones that use veggies maybe? I don't

> know i am just bored with the same old stuff! Any ideas for me? Thanks in

> Advance!

> Bethie

>

> contact owner: -owner

> Mail list:

> Delivered-mailing list

> List-Un: -

>

> no flaming arguing or denigration of others allowed

> contact owner with complaints regarding posting/list

> or anything else. Thank you.

> please share/comment/inform and mostly enjoy this list

>

>

>

[Guest guest]

Caroline - There are two types of packaging for Tofu that I know about -

one is fresh that you buy in the fresh produce dept or in the dairy case.

The other one is packaged for shelf storage - it is in a box. This is the

kind I use because it is convenient.

This morning for breakfast I made a Tofu Scrambled Omelet using whatever I

wanted in it as I would an egg omelet. My husband is allergic to eggs and

he likes this. I cooked onion, green peppers, two kinds of mushrooms,

garlic and spinach in a small amount of olive oil. Add the box of Tofu,

and scramble until desired consistency. I added feta cheese to ours as we

both like the flavor. But it is tasty without any cheese. (Oh I forgot the

seasonings - sweet basil, cumin, nutmeg and a little salt.)

Faye Gannon,

Dalton, GA

[Guest guest]

Caroline - I forgot to say I do buy it mostly at regular stores but you can

get it at health food stores also.

Faye

[Guest guest]

Lori,

Try this recipe...I hope your little boy loves them!

 

To-Fudgesicles

 

10 oz. package of soft silken tofu

2-3 Tbsp carob powder or cocoa

1 tsp vanilla

3 Tbsp soy milk powder

Maple syrup, honey, blackstrap molasses, or other for sweetner to taste (not too

much!)

 

Mix all ingredients in a blender till smooth and pour into popsicle mold.

Freeze and serve.

 

Have fun,

Gina

Can anyone give some suggestions about marinades, other than juices, for

tofu? Cooked preferably.

 

 

 

 

[Guest guest]

There should be an expiration date on the package.

[Guest guest]

They have an expiration date on the package. Usually is dated out about 9 -

12 months. They should be good.

NormaJean

 

 

>Jennster3

>

>

> tofu

>Tue, 24 Jul 2001 09:56:46 -0400

>

>I have two (2) pkg of tofu in my fridge for about 3 months, they are

>unopened. Are they any good?

>Jenn

 

 

_______________

Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp

[Guest guest]

* Exported from MasterCook *

Oven-Fried Breast Of Tofu

Recipe By : " The Almost No-fat cookbook " by Bryanna Clark

Grogan

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegan

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups water

1/4 cup soy sauce

3 tablespoons nutritional yeast flakes

2 teaspoons crumbled sage leaves -- or 1 tsp. powdered

-- sage

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

2 pounds reduced-fat -- firm or medium-firm

-- regular tofu

1 cup Seasoned Flour

***SEASONED FLOUR***

2 cups whole wheat flour or other grain flour

1/4 cup nutritional yeast flakes

1 teaspoon salt

1 teaspoon onion powder -- (opt.)

pepper to taste see directions

I fry the slices after marinating in a lightly oiled non-stick pan,

without the seasoning flour and eat hot or cold, delicious either way.

 

Prepare Breast of Tofu Marinade by combining in a 2-quart bowl: water,

soy sauce, nutritional yeast flakes, crumbled sage leaves, or powdered

sage, dried rosemary, dried thyme, onion powder.

Instead of all or some of the traditional " poultry seasonings "

(thyme, sage, rosemary, etc.), use cumin, coriander, basil, oregano, or

whatever herbs are suitable for the dish you are making. For spicy Breast

of Tofu, add as much Louisiana-style hot sauce to the marinade as you

like.

Rinse, drain and squeeze liquid from tofu that has been frozen. Cut into

1/2-inch thick slices.

Marinade the tofu slices for as little as a few hours or as long as a few

days(in the refrigerator). Turn the slices or spoon over the marinade

from time to time, or store in a tightly lidded container, and shake.

 

To cook, preheat the oven to 400 degrees, and coat the tofu slices in

flour, following

Lay the slices in single layers, not touching, on two lightly greased,

dark-colored cookie sheets (the tofu won't brown properly on shiny

aluminum sheets). Bake until the bottoms are golden, about 15 minutes.

Turn the pieces over and bake until the other sides are golden, about 15

minutes more. Use immediately or cool on racks and refrigerate.

The slices will keep well wrapped in the refrigerator for several days.

Cold Breast of Tofu slices can be used as a sandwich " meat. "

Try them diced and mixed with celery and Tofu mayonnaise, for an

excellent sandwich filling or hearty salad to serve on lettuce leaves.

Serve hot slices topped with any sauce suitable for chicken or veal. Use

in your favorite casseroles , or slivered in a chef's salad instead of

chicken.

Seasoned Flour Mix together: 2 cups whole wheat flour or other grain

flour 1/4 cup nutritional yeast flakes 1 tsp. salt 1 tsp. onion

powder(opt.) pepper to taste Store in tightly covered container in the

refrigerator.

 

I was wondering what is the best

way to cook tofu? There is not a good selection of tofu where I live. In

fact that is only one brand, and it is very though. Is there a nice way

to fry it? etc.?

 

 

ChrisG Ü

wife to Larry -16yrs. , Mom to Zak & Jay, 9

& 7 yrs.

" All television is educational television. The question is:

what is it teaching? "

- Nicholas Johnson

The kindest way to make chicken soup is to leave out the

chicken.

-Alan Harris

[Guest guest]

<<<Is there a nice way to fry it?>>>

 

This is my new favorite way...

~Nita

* Exported from MasterCook *

 

Southern-Fried Tofu

 

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound firm tofu -- rinsed and drained 2/3 cup lowfat 1% milk -- or soy milk 2 teaspoons lemon juice 2/3 cup whole wheat flour -- pastry 1 1/2 cups nutritional yeast 2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried parsley 1/2 teaspoon paprika 1/2 teaspoon dried tarragon 1/2 teaspoon dried dill weed 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon curry powder 1/4 teaspoon dry mustard 1/4 teaspoon dried rosemary 1/4 teaspoon celery seed 1 tablespoon canola oil

 

Drain tofu on paper or flour-sack towels and pat dry. Cut into four slices lengthwise and then cut those in half to make 8 1/2"-thick slabs. In a small bowl, combine milk (or soymilk) and lemon juice; set aside. In a shallow bowl, combine

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 106 Calories; 5g Fat (37.5% calories from fat); 7g Protein; 11g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 549mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.

 

 

 

 

[Guest guest]

Part of this recipe was cut off. Sounds great, could

you repost?

Warmly,

Allison

 

--- nita wrote:

> <<<Is there a nice way to fry it?>>>

>

> This is my new favorite way...

> ~Nita

>

> * Exported from MasterCook *

>

> Southern-Fried Tofu

>

> Recipe By :

> Serving Size : 8 Preparation Time :0:00

> Categories : Tofu

>

> Amount Measure Ingredient -- Preparation

> Method

> -------- ------------

> --------------------------------

> 1 pound firm tofu -- rinsed and

> drained

> 2/3 cup lowfat 1% milk -- or soy

> milk

> 2 teaspoons lemon juice

> 2/3 cup whole wheat flour -- pastry

> 1 1/2 cups nutritional yeast

> 2 teaspoons salt

> 1 teaspoon garlic powder

> 1 teaspoon onion powder

> 1 teaspoon dried parsley

> 1/2 teaspoon paprika

> 1/2 teaspoon dried tarragon

> 1/2 teaspoon dried dill weed

> 1/2 teaspoon dried basil

> 1/2 teaspoon dried oregano

> 1/2 teaspoon curry powder

> 1/4 teaspoon dry mustard

> 1/4 teaspoon dried rosemary

> 1/4 teaspoon celery seed

> 1 tablespoon canola oil

>

> Drain tofu on paper or flour-sack towels and pat

> dry. Cut into four slices lengthwise and then cut

> those in half to make 8 1/2 " -thick slabs. In a

> small bowl, combine milk (or soymilk) and lemon

> juice; set aside. In a shallow bowl, combine

>

> - - - - - - - -

> - - - - - - - - - - -

>

> Per Serving (excluding unknown items): 106 Calories;

> 5g Fat (37.5% calories from fat); 7g Protein; 11g

> Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol;

> 549mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean

> Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.

>

>

>

>

 

 

 

 

Mail Plus - Powerful. Affordable. Sign up now.

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[Guest guest]

<<<Part of this recipe was cut off. Sounds great, could you repost?>>>

 

Oops! Sorry Allison (and others), I must not have put it into Mastercook

completely. Here's the complete recipe. This is seriously yummy and even

my non-veg hubby has requested it over and over. The kids loved it too!

 

~Nita

 

* Exported from MasterCook *

 

Southern-Fried Tofu

 

Recipe By : " Simply Natural " by Les Sussman and Sally Bordwell

Serving Size : 8 Preparation Time :0:00

Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound firm tofu -- rinsed and drained

2/3 cup lowfat 1% milk -- or soy milk

2 teaspoons lemon juice

2/3 cup whole wheat flour -- pastry

1 1/2 cups nutritional yeast

2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried parsley

1/2 teaspoon paprika

1/2 teaspoon dried tarragon

1/2 teaspoon dried dill weed

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon curry powder

1/4 teaspoon dry mustard

1/4 teaspoon dried rosemary

1/4 teaspoon celery seed

1 tablespoon canola oil

 

Drain tofu on paper or flour-sack towels and pat dry. Cut into four slices

lengthwise and then cut those in half to make 8 1/2 " -thick slabs. In a

small bowl, combine milk (or soymilk) and lemon juice; set aside. In a

shallow bowl, combine yeast, salt, herbs and spices. Dredge each tofu piece

in flour, then dip into milk mixture. Dredge in seasoning mix, coating

entire piece. In a large skillet over medium-high heat, heat oil and cook

tofu until browned on both sides.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 106 Calories; 5g Fat (37.5% calories

from fat); 7g Protein; 11g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol;

549mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0

Fruit; 0 Non-Fat Milk; 1/2 Fat.

[Guest guest]

there's a good Chinese all vegan place nr Archway Station on Holloway Road... does deliveries...

 

never been to the Ealing/Acton one... but have been to Greek St once... but lost interest immediately... shame cos it was the opening week...

 

nigari? ... is obtained from sea water.... with all the water and sodium chloride removed... and the other minerals often left... (as for the different grades).... so it's kind of a mixture but mainly magnesium chloride....

 

gamma-lactone... glactones... partly responsible for the flavour and flagrance of peaches... apparently...

 

delta-gamma ... don't think that can exist... it's either a delta-lactone or a gamma-lactone... what you are looking for is gluconolactone ... according to Mori-Nu's website (- Product Information) ... it is non-dairy, gluten free coagulant derived from corn starch...

 

http://www.morinu.com/product/tofu.html

 

been to Japan three times in the past 14 years... (which is twice 14 years ago and once last year)...

 

 

 

Rowan McCartney [be99rnm] Oliver, have you been to Japan?My interest is mainly Jitsu (Ju-Jitsu) orientated. Where is Nagri obtained. As it's magnesium chloride, I assumed from rocks or is it chemical now days?Do you know if Mori-Nu silken tofu is Vegan? It has an additive, something like delta-gama-lactone or such. The lactone bit worried me so I stopped using it. It's useful in spreads and baking etc.Also, we went to the Chinese Vegan restaurant in Earling/Acton, which is another one of the Chinese Buddhist movement. I thought it was better than the one in Greek St Soho, but suffered from the same coldness of their food. Very tasty though!

[Guest guest]

> I have found a

> great tofu that I like though. It is President's Choice extra firm.

 

If you mean the new organic tofu they have out now, it is indeed

fabulous! Have only discovered it this summer and we are delighted ;=)

 

Best,

Pat

--

SANTBROWN

townhounds/

http://www.angelfire.com/art/pendragon/

----------

* " I will not let anyone walk through my mind with their dirty feet " - Gandhi

 

* " But for the sake of some little mouthful of flesh, we deprive a soul

of the sun and light, and of that proportion of life and time it had

been born into the world to enjoy. " - Plutarch

----------

[Guest guest]

I introduced tofu closer to 12 months I think. Both my babies were

soley breast fed for the first 6 mos. so they had small amounts of

rice cereal, oatmeal, pear etc. at around 6 mos and I slowly

introduced different foods from then on to suplement the breast feeding

but at first it was mostly just for the experience of the foods

(feel/taste)...

 

Not sure if that helps or not,

 

Melanie.

 

 

 

Trish Wells wrote:

 

>Hi Melanie!

>

>Have you been enjoying the pouring rain we've been

>having! Wow, what a change in the weather. Nelson is

>such a beautiful area. My parents live in the Okanagan

>(Oliver). We love heading out there for a visit.

>

>It sure is reassuring to hear that many families in

>this group have healthy, happy, animal loving

>children! I hope to raise the same!! : )

>

>Does anyone one know what age you can start to

>introduce tofu to your baby? I've read some

>conflicting information. Some say 6 months and other

>say it's best to wait till after 12 months? At what

>age did you try tofu?

>

>Thanks!

>

>Trish

>

[Guest guest]

i personally would go for later, soy can be an allergen.

we didn't even start introducing solids to our daughter until she was 10

months old and then she went right onto what we were eating (mostly soups)

and even then she didn't start having 3 meals a day until way after a year

old.

 

tara

 

 

> Does anyone one know what age you can start to

> introduce tofu to your baby? I've read some

> conflicting information. Some say 6 months and other

> say it's best to wait till after 12 months? At what

> age did you try tofu?

>

> Thanks!

>

> Trish

>

 

-------

My Inbox is protected by SPAMfighter

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[Guest guest]

I'm in no rush to introduce tofu but was curious what

others were doing or did. I think I'll wait till he is

abit older(12 months). He is a breastfeed baby and is

still getting his main nutrition from the milk.

 

He is doing really well on the cereals now and I'm

slowly introducing some different fruits and veggies

and he loves them so far! I think the next experiment

will be lentils and different types of beans.

 

Wish me luck!

 

Trish

 

--- Melanie Mobbs <mmobbs wrote:

 

> I introduced tofu closer to 12 months I think. Both

> my babies were

> soley breast fed for the first 6 mos. so they had

> small amounts of

> rice cereal, oatmeal, pear etc. at around 6 mos

> and I slowly

> introduced different foods from then on to suplement

> the breast feeding

> but at first it was mostly just for the experience

> of the foods

> (feel/taste)...

>

> Not sure if that helps or not,

>

> Melanie.

>

>

>

> Trish Wells wrote:

>

> >Hi Melanie!

> >

> >Have you been enjoying the pouring rain we've been

> >having! Wow, what a change in the weather. Nelson

> is

> >such a beautiful area. My parents live in the

> Okanagan

> >(Oliver). We love heading out there for a visit.

> >

> >It sure is reassuring to hear that many families in

> >this group have healthy, happy, animal loving

> >children! I hope to raise the same!! : )

> >

> >Does anyone one know what age you can start to

> >introduce tofu to your baby? I've read some

> >conflicting information. Some say 6 months and

> other

> >say it's best to wait till after 12 months? At what

> >age did you try tofu?

> >

> >Thanks!

> >

> >Trish

> >

>

>

>

[Guest guest]

I haven't introduced tofu to Cameron yet, and wont until he is at least a

year. He is still about 98% breastfed.

 

 

 

Sarah

 

Mommy to:

 

Alexin~ my big 3 year old

 

Homebirthing momma to Cameron~9 months

 

_____

 

Melanie Mobbs [mmobbs]

Tuesday, August 24, 2004 2:16 PM

 

Re: Re:Tofu

 

 

 

I introduced tofu closer to 12 months I think. Both my babies were

soley breast fed for the first 6 mos. so they had small amounts of

rice cereal, oatmeal, pear etc. at around 6 mos and I slowly

introduced different foods from then on to suplement the breast feeding

but at first it was mostly just for the experience of the foods

(feel/taste)...

 

Not sure if that helps or not,

 

Melanie.

 

 

 

Trish Wells wrote:

 

>Hi Melanie!

>

>Have you been enjoying the pouring rain we've been

>having! Wow, what a change in the weather. Nelson is

>such a beautiful area. My parents live in the Okanagan

>(Oliver). We love heading out there for a visit.

>

>It sure is reassuring to hear that many families in

>this group have healthy, happy, animal loving

>children! I hope to raise the same!! : )

>

>Does anyone one know what age you can start to

>introduce tofu to your baby? I've read some

>conflicting information. Some say 6 months and other

>say it's best to wait till after 12 months? At what

>age did you try tofu?

>

>Thanks!

>

>Trish

>

 

 

 

 

For more information about vegetarianism, please visit the VRG website at

http://www.vrg.org and for materials especially useful for families go to

http://www.vrg.org/family.This is a discussion list and is not intended to

provide personal medical advice. Medical advice should be obtained from a

qualified health professional.

 

edical advice. Medical advice should be obtained from a qualified health

professional.

 

 

 

 

 

 

 

 

 

[Guest guest]

From experience with my preemie 8 month Luca is that after he was on his

strained fruits and vegetables for a month or so is we started pureeing his tofu

along with them. His favorites so far is sweet potatoes with medium tofu, but

really, he'll eat anything not green. haha. We also started off with silken

just to ease him into it. Hope this helps. Have fun , this is the best

messiest experience!

 

Trish Wells <trish_wells wrote:I'm in no rush to introduce tofu but

was curious what

others were doing or did. I think I'll wait till he is

abit older(12 months). He is a breastfeed baby and is

still getting his main nutrition from the milk.

 

He is doing really well on the cereals now and I'm

slowly introducing some different fruits and veggies

and he loves them so far! I think the next experiment

will be lentils and different types of beans.

 

Wish me luck!

 

Trish

 

--- Melanie Mobbs <mmobbs wrote:

 

> I introduced tofu closer to 12 months I think. Both

> my babies were

> soley breast fed for the first 6 mos. so they had

> small amounts of

> rice cereal, oatmeal, pear etc. at around 6 mos

> and I slowly

> introduced different foods from then on to suplement

> the breast feeding

> but at first it was mostly just for the experience

> of the foods

> (feel/taste)...

>

> Not sure if that helps or not,

>

> Melanie.

>

>

>

> Trish Wells wrote:

>

> >Hi Melanie!

> >

> >Have you been enjoying the pouring rain we've been

> >having! Wow, what a change in the weather. Nelson

> is

> >such a beautiful area. My parents live in the

> Okanagan

> >(Oliver). We love heading out there for a visit.

> >

> >It sure is reassuring to hear that many families in

> >this group have healthy, happy, animal loving

> >children! I hope to raise the same!! : )

> >

> >Does anyone one know what age you can start to

> >introduce tofu to your baby? I've read some

> >conflicting information. Some say 6 months and

> other

> >say it's best to wait till after 12 months? At what

> >age did you try tofu?

> >

> >Thanks!

> >

> >Trish

> >

>

>

>

 

 

 

 

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edical advice. Medical advice should be obtained from a qualified health

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