tofu

[Guest guest]

According to the Dr. Sears book that I have called " The Baby Book " ... he says

that tofu can be introduced between the 9-12 months. :-)

 

 

 

[Guest guest]

My mom has always liked tofu . My brother and I both love it and have always

eaten it, and I was in the Gifted program in school, and scored in the 99th

percentile on both ACT and SAT, and he is also Gifted. So much for the brain

problems theory!

 

 

 

 

 

 

 

[Guest guest]

I freeze my tofu. If it is frozen, especially the firm and extra firm, it will

absorb other flavors better when it is marinated. When thawed, it gets a spongy

texture and it fries better, after sqeezing out the moisture. It also keeps

longer if marinated in a balsamic vinegar or lemon juice or orange juice based

marinade. Of course, if you are using the soft tofu for sauces and other softer

textured food, freezing does not work well. The soft tofu must be used right

away and always kept in fresh water.

-

NO PROFILE=NO CHAT

Veg-Recipes

Friday, March 18, 2005 4:19 PM

Tofu

 

 

 

I have a question about using tofu. I'm new to using it and I'm

looking to some pointers! How do you store it if you don't use all

that it's in a package? Most recipes I've seen only call for 5 oz of

a 14oz package. What do you do once you've drained the liquid? How

long does the drained tofu last? Thanks!

--Victoria

 

 

 

 

 

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[Guest guest]

At 03:19 PM 2005-03-18, you wrote:

 

 

>I have a question about using tofu. I'm new to using it and I'm

>looking to some pointers! How do you store it if you don't use all

>that it's in a package? Most recipes I've seen only call for 5 oz of

>a 14oz package. What do you do once you've drained the liquid? How

>long does the drained tofu last? Thanks!

 

keep it wet. Always. It will go bad otherwise. The best way to keep it wet

is to completely submerge it in water.

 

change the water every day (or two at the most). Replace it entirely.

 

It will go bad quickly. under three weeks. Use it all within a week and

you're OK.

 

>--Victoria

[Guest guest]

At 11:19 PM 3/18/05 -0000, you wrote:

>

>

>I have a question about using tofu. I'm new to using it and I'm

>looking to some pointers! How do you store it if you don't use all

>that it's in a package?

 

I freeze it. Tofu that's been frozen has a completely different texture

than fresh tofu. I do freeze it in liquid, usually the excess that I've

drained out of the original package.

 

When I want to use it, I thaw it, squeeze out any liquid, and crumble it so

that it's the consistency of ground beef. I add whatever seasonings are

appropriate and use it just like I would if it were ground meat--primarily

in chili or spaghetti sauce.

 

You could also cube it and marinate it. Makes a nice lunch!

 

It can also be seasoned and spread in a flat pan and allowed to dry to make

your own " crumbles, " which I prefer to the store-bought ones.

 

Sandra

[Guest guest]

Veg-Recipes , " NO PROFILE=NO CHAT "

<GoldenEydGoddess@a...> wrote:

>

> I have a question about using tofu. I'm new to using it and I'm

> looking to some pointers! How do you store it if you don't use

all

> that it's in a package? Most recipes I've seen only call for 5 oz

of

> a 14oz package. What do you do once you've drained the liquid?

How

> long does the drained tofu last? Thanks!

> --Victoria

Victoria, The most important thing that I have learned about

cooking tofu is that it should usually be pressed for a while before

cooking.Pressing squeezes out much of the water and keeps the cooked

tofu from having that white Jello texture.Freezing the tofu also

changes the texture, making it much more like steak(if you freeze it

for a week or so)or like chicken(if you freeze it for a few days).

But I have been a vegetarian for about 20 years so what I assume

steak or chicken texture is like may not be very accurate.Have fun

with tofu!!!!

[Guest guest]

I drain the water off before freezing, gives it a more chewy texture when

thawed. Never heard of dropping it in boiling water, I'm curious. Let us know

if I don't try it first.

Donna

linda <lindai81 wrote: I was just noting in a recipe book at the

book store a suggestion to drop frozen tofu into boiling water and boil for a

few minutes to give it a different texture. Anyone hear about that. Also,

another site said to drain the water off of the tofu prior to freezing it and

put it into a air tight container. Wonder if that changes it as I have always

just thrown the new package into the freezer water and all.

linda

" Whatever you do will be insignificant and it is very important that you do it. "

Mohandas Gandhi

 

linda's Growing Stitchery Projects: womyn47

 

 

[Guest guest]

Easy,

 

Just go to http://www.vegout.info/recipes.html

 

Select from a large number of free recipes with Tofu !

 

enjoy,

 

Frank

 

www.therapyessence.com

 

-- In , " april " <rebelday102 wrote:

>

> Hi everyone,

>

> Iam looking for some easy tofu recipes.

>

[Guest guest]

I think it's partially about ODing on soy than tofu in particular. I think too

much soy messes w/hormones. Everything in moderation!! Maybe someone else

knows more?

Beth

 

Sharon Zakhour <sharon.zakhour wrote:

I love love love tofu. My ex-husband, used to cook with tofu, but he's

eliminated it and he's telling me it's bad. My daughters love tofu too. So,

I've been googling and reading about tofu. It does seem like

there's mounting evidence that it's bad for you in the quantities that I've been

consuming. Primarily, it seems to be related to an underactive thyroid and

preventing the absorption of minerals and nutrients.

 

This is disturbing to me and I'd like to think it's not true.

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

Sneak preview the all-new .com. It's not radically different. Just

radically better.

 

 

[Guest guest]

, " spcercone "

<sharon.cercone wrote:

>

>> Any thoughts?

 

 

2 more:

 

How about spinach wrapped in a tortilla? or refried beans

 

>

[Guest guest]

I am not sure if I can have corn tortillas yet. Is that what most people

eat? I am assuming flour tortillas are not gluten free. Or are there

gluten free versions available in stores?

 

 

 

 

On 7/7/06, fullcirclea <fullcirclea wrote:

>

> --- In

<%40>,

> " spcercone "

> <sharon.cercone wrote:

> >

> >> Any thoughts?

>

> 2 more:

>

> How about spinach wrapped in a tortilla? or refried beans

>

> >

>

>

>

 

 

 

[Guest guest]

Gluten Free Pantry makes a Rice tortilla that is not too bad. Very

filling, too. I can't get it to roll without cracking though. I heated

it in oil a little before I used it and it still cracked. Not sure what

can be done about that.

 

Hope that helps.

 

Danielle

 

--- Sharon Cercone <sharon.cercone wrote:

 

> I am not sure if I can have corn tortillas yet. Is that what most

> people

> eat? I am assuming flour tortillas are not gluten free. Or are

> there

> gluten free versions available in stores?

>

>

>

>

> On 7/7/06, fullcirclea <fullcirclea wrote:

> >

> > --- In

>

<%40>,

> > " spcercone "

> > <sharon.cercone wrote:

> > >

> > >> Any thoughts?

> >

> > 2 more:

> >

> > How about spinach wrapped in a tortilla? or refried beans

> >

> > >

> >

> >

> >

>

>

>

[Guest guest]

perhaps steaming it, like they do in tacquerias? I spritz mine down

with water and them put them in the oven at 200 for five minutes,

layered in foil.

 

 

On Jul 8, 2006, at 11:31 AM, DMHS wrote:

 

> Gluten Free Pantry makes a Rice tortilla that is not too bad. Very

> filling, too. I can't get it to roll without cracking though. I heated

> it in oil a little before I used it and it still cracked. Not sure

> what

> can be done about that.

>

> Hope that helps.

>

> Danielle

>

> --- Sharon Cercone <sharon.cercone wrote:

>

>> I am not sure if I can have corn tortillas yet. Is that what most

>> people

>> eat? I am assuming flour tortillas are not gluten free. Or are

>> there

>> gluten free versions available in stores?

>>

>>

>>

>>

>> On 7/7/06, fullcirclea <fullcirclea wrote:

>>>

>>> --- In

>>

> <%

> 40>,

>>> " spcercone "

>>> <sharon.cercone wrote:

>>>>

>>>>> Any thoughts?

>>>

>>> 2 more:

>>>

>>> How about spinach wrapped in a tortilla? or refried beans

>>>

>>>>

>>>

>>>

>>>

>>

>>

>>

[Guest guest]

Tortillas are relatively easy to make at home, especially if you get a

tortilla press. That way you can control which flours are used to suit your

own needs and you can use higher protein flours like legume or quinoa.

 

BL

 

 

 

[Guest guest]

Thanks for the tip. I will have to try that next time I have rice

tortillas.

 

Thanks,

Danielle

 

 

 

--- " Stephanie J. Stiavetti " <steph wrote:

 

> perhaps steaming it, like they do in tacquerias? I spritz mine down

>

> with water and them put them in the oven at 200 for five minutes,

> layered in foil.

>

>

> On Jul 8, 2006, at 11:31 AM, DMHS wrote:

>

> > Gluten Free Pantry makes a Rice tortilla that is not too bad. Very

> > filling, too. I can't get it to roll without cracking though. I

> heated

> > it in oil a little before I used it and it still cracked. Not sure

>

> > what

> > can be done about that.

> >

> > Hope that helps.

> >

> > Danielle

> >

> > --- Sharon Cercone <sharon.cercone wrote:

> >

> >> I am not sure if I can have corn tortillas yet. Is that what most

> >> people

> >> eat? I am assuming flour tortillas are not gluten free. Or are

> >> there

> >> gluten free versions available in stores?

> >>

> >>

> >>

> >>

> >> On 7/7/06, fullcirclea <fullcirclea wrote:

> >>>

> >>> --- In

> >>

> > <%

> > 40>,

> >>> " spcercone "

> >>> <sharon.cercone wrote:

> >>>>

> >>>>> Any thoughts?

> >>>

> >>> 2 more:

> >>>

> >>> How about spinach wrapped in a tortilla? or refried beans

> >>>

> >>>>

> >>>

> >>>

> >>>

> >>

> >>

> >>

[Guest guest]

, " Sharon Cercone "

<sharon.cercone wrote:

>

> I am not sure if I can have corn tortillas yet. Is that what most

people

> eat? I am assuming flour tortillas are not gluten free. Or are there

> gluten free versions available in stores?

>

>

>

>

>I eat corn tortillias but I have seen rice and have reciepes for

tortillias of alternative grains from 5 years without food do you have

that book?

[Guest guest]

, " Brenda-Lee Olson "

<shalomaleichemacademy wrote:

>

> Tortillas are relatively easy to make at home, especially if you get a

> tortilla press.

 

I used a bacon press ( looks like a square iron) with wax paper worked

the same

[Guest guest]

I don't have that book - do you recommend it?

 

 

 

On 7/14/06, fullcirclea <fullcirclea wrote:

>

> --- In

<%40>,

> " Sharon Cercone "

>

> <sharon.cercone wrote:

> >

> > I am not sure if I can have corn tortillas yet. Is that what most

> people

> > eat? I am assuming flour tortillas are not gluten free. Or are there

> > gluten free versions available in stores?

> >

> >

> >

> >

> >I eat corn tortillias but I have seen rice and have reciepes for

> tortillias of alternative grains from 5 years without food do you have

> that book?

>

>

>

 

 

 

[Guest guest]

, " Sharon Cercone "

<sharon.cercone wrote:

>

> I don't have that book - do you recommend it?

It is by Nicolette Durmke I borrowed from the library She has standard

reciepes that you just swap the flour based on a rotation diet she uses

spelt , kamut, rye & barley which arent gluten free but also nut flours

and alternate grains such as teff, quinoa , oat, rice amaranth,

buckwheat chesnut, almond , millet, arrowroot cassava milo ect If you

are unsure just borrow it inter library loan then if you like it you

can buy it

[Guest guest]

I'm a little late replying to this thread, but I wanted to ask, has

anyone else

here read Kaayla Daniel's The Whole Soy Story, The Dark Side of

America's

Favorite Health Food? I heard her on Pacifica radio health shows a

couple of

times and was intrigued, so I got a copy of the book and have just

skimmed a

few pages here and there so far, though I will read it all the way

through

at some point. From what I heard on the radio interviews and read in my

skimming through the book, she seems to be saying that soy products are

being marketed to western consumers as a product safe to eat regularly

and

in large amounts, but that many of the soy products have harmful

aspects,

due to several factors, most of which I think folks here have already

addressed - industrial residues, over-processing, allergy triggering,

high

fat content. I think she agrees that tempeh and miso, being fermented

and

not chemically (or as chemically?) processed are more healthful, but

again,

not to be eaten in large amounts. And I think she says soy products are

less

processed and are considered more of a condiment in the Asian countries,

much like meat products are. I just finished reading Neal Barnard's The

Food

Seduction and am now 100 or so pages into T. Colin Campbell's The China

Study. I can't recommend these two books enough, I have been telling

everyone I know about them. But so far I see no mention by either of

them of

any 'dark side' of soy.

Does anyone here think this Kaayla Daniel person is alarmist or

inaccurate?

She has PhD and CCN after her name, and the book has blurbs from several

other doctors, the only one of whom I've heard is Mercola.

On page 75, she knocks Neal Barnard for convincing a prominent

nutritional

director in India that Indians should give up cow's milk for soy milk;

she

concedes the toxic chemical contents in cow's milk but says the

'obvious'

solution is to have 'fresh, clean (cow's) milk', and that Ayuverdic

traditional practices support this, and that the Indian people have been

well nourished for thousands of years by 'clean, fresh' cow (and

buffalo)

milk.

 

What say people here? This is getting pretty thorny for me to sort out.

 

Janice

[Guest guest]

Janice, et al:

 

I have not read " The Whole Soy Story " , but I have read " The China Study " - 3

times now! and, am quite familiar with PCRM publications, Dr. McDougalls

writings and even the " World Peace Diet " . And, I agree with Karen that

" World Peace Diet " is an excellent book.

 

While the China Study does not criticize tofu directly, it does criticize it

by its conclusions. The conclusions can be summarized in " eat a whole foods

plant-based diet to optimize health " . This means the more a food is

processed, the less healthful it is. In the case of tofu, most of the

fiber is removed from the beans for instance. And, of course, there must be

other changes to the substance that I dont have the information to speak on

right now. Also, as one of the emails said, for most of the Chinese in the

study 'tofu' and similar products were really more like condiments.

 

The importance of fiber is difficult to overestimate. I wont try to go into

all the details here, but Dr. McDougalls site addresses this, and he

mentions 'Mr. Fiber' - otherwise known as Dr. Dennis Burkitt. He was a

Scottish Surgeon who spent many years in Africa in the middle of the 20th

century and was 'disappointed' that he did not observe the usual Western

diseases in the Africans he treated. He became convinced that a major

reason for this was the amount of fiber in the African diet.

 

I think many people find it more appealling to eat large amounts of tofu

because it slows digestion, in a way similar to animal flesh. Thus, for a

new Vegan their food can 'feel' kind of the same as their former carnivore

diet and also their digestive tract will not move things too much faster

than they are used to.

 

On the other hand, Dr. McDougall says that a healthy GI tract with healthy

fibrous food in it should move things MUCH faster than the Standard American

Diet. He says a bowel movement of twice or three times a day should be the

norm!

 

Sorry to get graphic! But, I think McDougalls advice is consistent with

Burkitts observations which is consistent with T. Colin Campbells results.

The more whole unprocessed plant foods we eat the healthier we will be! Of

course, we all make our own decisions based on lots of things and not always

optimal health. For example, I dont think I will be giving up Soy Delicious

Awesome Chocolate frozen desert any time soon!

 

Doug

 

 

 

On Behalf

Of Janice Rothstein

Sunday, July 30, 2006 9:37 AM

SFBAVeg

Re: Tofu

 

 

I'm a little late replying to this thread, but I wanted to ask, has

anyone else

here read Kaayla Daniel's The Whole Soy Story, The Dark Side of

America's

Favorite Health Food? I heard her on Pacifica radio health shows a

couple of

times and was intrigued, so I got a copy of the book and have just

skimmed a

few pages here and there so far, though I will read it all the way

through

at some point. From what I heard on the radio interviews and read in my

skimming through the book, she seems to be saying that soy products are

being marketed to western consumers as a product safe to eat regularly

and

in large amounts, but that many of the soy products have harmful

aspects,

due to several factors, most of which I think folks here have already

addressed - industrial residues, over-processing, allergy triggering,

high

fat content. I think she agrees that tempeh and miso, being fermented

and

not chemically (or as chemically?) processed are more healthful, but

again,

not to be eaten in large amounts. And I think she says soy products are

less

processed and are considered more of a condiment in the Asian countries,

much like meat products are. I just finished reading Neal Barnard's The

Food

Seduction and am now 100 or so pages into T. Colin Campbell's The China

Study. I can't recommend these two books enough, I have been telling

everyone I know about them. But so far I see no mention by either of

them of

any 'dark side' of soy.

Does anyone here think this Kaayla Daniel person is alarmist or

inaccurate?

She has PhD and CCN after her name, and the book has blurbs from several

other doctors, the only one of whom I've heard is Mercola.

On page 75, she knocks Neal Barnard for convincing a prominent

nutritional

director in India that Indians should give up cow's milk for soy milk;

she

concedes the toxic chemical contents in cow's milk but says the

'obvious'

solution is to have 'fresh, clean (cow's) milk', and that Ayuverdic

traditional practices support this, and that the Indian people have been

well nourished for thousands of years by 'clean, fresh' cow (and

buffalo)

milk.

 

What say people here? This is getting pretty thorny for me to sort out.

 

Janice

 

 

 

 

 

 

____

BAY AREA VEGETARIANS (BAV) is a non-profit 501 ©(3) community organization

for veggies to network, find support and promote veg*nism.

 

Events Calendar - http://bayareaveg.org/events

Newsletter - http://bayareaveg.org/news

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Ultimate Guide - http://bayareaveg.org/ug

Veg Food Finder - http://bayareaveg.org/finder

Charter & Post Guidelines - http://bayareaveg.org/charter

Compassionate Living Program - http://bayareaveg.org/cl

Map It Veg - http://www.frappr.com/baveg

____

 

[Guest guest]

maemeee wrote:

>

> I am tring to remove meat products from my diet. I love tofu but have

> not learned how to flavor it. Does anyone know how? Will you share

> the secret with me? Thanks Mary

>

> ------

> Tofu is extremely versatile, and can be flavored in an unlimited

> number of ways. I usually add nutritional (NOT Brewer's!) yeast,

> tamari, fresh garlic, tumeric powder or root (for the nice yellow

> color, and a slightly pungent taste), and whatever else I have on

> hand. Donna

 

 

 

>

>

--

_____________________________

www.unskoolbookshop.com

_____________________________

" The fatal pedagogical error is to throw answers, like stones, at the heads of

those who have not yet asked the questions. " --Paul Tillich

_____________________________

" Freedom is not something that anybody can be given. Freedom is something people

take, and people are as free as they want to be. " --James Baldwin

______________________________\

________

 

Dissent is patriotic.

_____________________________

" 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

______________

Schools do not and cannot work, because children are active, spiritual beings. "

--Donna Faith K-Brooks--

______________________________\

____

 

 

 

 

[Guest guest]

hi mary

good on you for wanting to get rid of meat - it's a fantastic thing to

do, on so many levels! one of the easiest flavourings for tofu is soya

sauce or tamari. tofu is good at soaking up flavours from whatever

you're cooking it with, but if you freeze it and then thaw it, it goes

kinda spongy and will absorb even more marinade or cooking juices. and

if you love tofu as is (i do too!), maybe you don't need to flavour it

much at all.

best wishes with your journey,

alice

 

On 27 Aug 2006, at 08:08, maemeee wrote:

 

> I am tring to remove meat products from my diet. I love tofu but have

> not learned how to flavor it. Does anyone know how? Will you share

> the secret with me? Thanks Mary

 

 

[Guest guest]

Let us that don't get him know what he does with it and how!!

 

Marilyn Daub

mcdaub

Vanceburg, KY

My Cats Knead Me!!

-

aust4freng

Saturday, September 09, 2006 1:16 PM

Tofu

 

 

I'm one of the ones who does not like it....but thought I'd let you

all know who do like it, that IRON CHEF on Food Network is going to

show recipes using TOFU on their next show. Even though I don't like

tofu, I thought it would be fun to watch what they do with it!

 

I didn't catch whether it was tonight or tomorrow but I THINK it's

tomorrow; best to check your listings.

 

 

 

 

 

 

 

[Guest guest]

I used tofu for the very first time Sunday. I took the extra firm type,

sliced it into 5 equal slices since the pack said it was 5 servings. I took

one of the slabs, wrapped it in a paper towel and sat a iron skillet on top

of it , til it was completely drained of the water and was dry. Then I put

it into a ziploc bag, added some garlic terrakai sauce, and let it marinate

for about an hour, then I cut it up into small cubes, added 2 tablespoons of

olive oil to my wok pan, after it was hot, I added the cubes of tofu,

tossing them about gently cause I didn't know if they would break up or not,

when they had a fried look to them, then I dumped in a bag of asparagus

stirfry veggies, got them at walmart, added some baby bellas and did it as a

stir fry, then added abit of terriaki sauce as I served it. I thought it

came out pretty well, since I really didn't have a clue, and even my anti

veggie hubby thought it tasted good, til he found out what he just ate lol

I put the other 4 slabs in a sealed bowl with water over it so it wouldn't

dry out. I've not found any tofu recipes yet, that either sounded good, or

was simple enough for me to try to cook Good luck !

 

Marcia

 

----

 

Mindy-n-Shawn

7/17/2007 9:36:50 AM

 

Tofu

 

Hello,

 

I am wanting to try tofu, but am unclear on how to use it. My husband

doesn't want to try tofu at all, but told me he would eat it if he

didn't know that it was in the dish I prepare. Now how can I do that,

other than keep him out of the kitchen, which doesn't happen to well.

He loves to help cook dinner with me. Does anyone have an easy

recipe that I can try? I don't want to make something to hard to make

my first time. I do have a recipe that uses tofu in a cream pie, but

don't know if I should try that one first or sometime of main course

dish. Any suggestions would be helpful at this point. Thanks so much.

 

Mindy