tofu

[Guest guest]

Mindy,

I've been using tofu for a few months and have done a few cooking

experiments with it.

 

The best so far was to freeze it first then thaw it. This makes it more

chewie. I stirfried onion and garlic in a wok and added the tofu which

I had cut into thin strips about an inch long by half an inch wide. I

removed that lot from the wok then stirfried some vegetables then

returned the tofu to the wok when the vegetables were done. You can add

whatever sauces or flavours you like.

 

Harry

 

> 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

>

[Guest guest]

My first try at tofu was just last month with tofu/eggplant lasagna. It was

really really good, and I have used it several times.

But, it is time involved as any lasagna recipe can be. The recipe is also

on my list for this week, but instead I am going to use TVP, which I just

used in my spaghetti.

I now have a recipe for an " Awesome Loaf " made with tofu which I am going to

try this week.

Sue

 

 

----

 

Mindy-n-Shawn

7/17/2007 10:36:56 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

 

 

 

 

 

[Guest guest]

My favorite way to use tofu is in spaghetti sauce. Yuo don't taste it, and it

adds body the way ground beef would. Here's my recipe:

 

Spaghetti Sauce

Container of firm tofu

2 tb balsamic vinegar

4 tsp olive oil

2 tb minced garlic

2 tsp onion powder

1 can (28 oz) tomato sauce

1 can (14.5 oz) diced tomatoes

1 can (12 oz) tomato paste

1 tsp salt

½ - ¾ tsp crushed red pepper flakes

1 tsp dried basil

1 tsp dried oregano

 

Drain tofu and mash it up with the vinegar (I just drain off the liquid from the

package - the tofu doesn't need to be thoroughly drained for this recipe). Let

marinate as long as desired (I usually let it sit ~ 30 minutes, though I've left

it overnight as well). Heat oil over medium in a large skillet and saute garlic

till brown. Add tofu mix and onion powder, and saute a couple minutes. Add

tomato products and spices, bring to a boil, reduce heat and let simmer at least

10 minutes.

 

I often use chopped fresh onions instead of the powder, and just saute them in

the beginning with the garlic.

 

HTH!

 

Love,

Trina

 

Mindy-n-Shawn <hunnybunns4233 wrote:

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

 

 

[Guest guest]

This sounds so good. I'm not much into pasta, but, this I think I could slip

by my hubby so he'd never know what he ate. He is worse than a kid when it

comes to trying new things, or things he says he hates cause 30 years ago he

didn't like them.

Marcia

 

----

 

Trina Lore

7/17/2007 4:11:33 PM

 

Re: Tofu

 

My favorite way to use tofu is in spaghetti sauce. Yuo don't taste it, and

it adds body the way ground beef would. Here's my recipe:

 

Spaghetti Sauce

Container of firm tofu

2 tb balsamic vinegar

4 tsp olive oil

2 tb minced garlic

2 tsp onion powder

1 can (28 oz) tomato sauce

1 can (14.5 oz) diced tomatoes

1 can (12 oz) tomato paste

1 tsp salt

½ - ¾ tsp crushed red pepper flakes

1 tsp dried basil

1 tsp dried oregano

 

Drain tofu and mash it up with the vinegar (I just drain off the liquid from

the package - the tofu doesn't need to be thoroughly drained for this

recipe). Let marinate as long as desired (I usually let it sit ~ 30 minutes,

though I've left it overnight as well). Heat oil over medium in a large

skillet and saute garlic till brown. Add tofu mix and onion powder, and

saute a couple minutes. Add tomato products and spices, bring to a boil,

reduce heat and let simmer at least 10 minutes.

 

I often use chopped fresh onions instead of the powder, and just saute

them in the beginning with the garlic.

 

HTH!

 

Love,

Trina

 

Mindy-n-Shawn <hunnybunns4233 wrote:

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

 

 

[Guest guest]

Try the Marvi Whip recipe using tofu. It turns out like a Mayonnaise and is

excellent. Just mix everything together with your electric hand mixer.

Judy

[Guest guest]

Marvi-whip Mayonaise - We love this stuff.

Recipe from the Guilt Free Goumet Cookbook

 

Blend until very smooth and creamy

 

2 c. Mori-Nu - Soft Tofu

2 T. Nutritional Yeast Flakes

1 t. salt

1/4 c. Lemon Juice

1 t. Onion pwd.

1/2 t. Garlic pwd.

1/3 c. Olive oil or raw Cahews

1/4 c. water if using cashews in place of oil

 

 

To make a creamy Italian Dressing from the recipe above, add 1/2 t.

EACH of

dill weed, basil and Italian dressing/

For a tangy dip or salad dressing, add 1 tsp. dill weed.

 

Chill and serve.

 

This delightful, light Mayonaise is delicious on salads or as a dip on

raw

veggies. It is a great topping on top of baked potatoes, or on a

Mexican

Haystack Salad, . Use it a dollop on any hearty bean soup for a tart

accent.

 

Miracle Mustard

From The Guilt Free Gourmet cookbook

 

1 lb. Mori-Nu - Soft Tofu

2 T. Lemon Juice

1 t. Salt

1 1/2 tsp. Tumeric

1/2 tsp. Garlic Pwd.

1/2 tsp. Paprika

 

Blend well.

 

Not-cotta Filling

3 lbs. Tofu - Extra Firm , mashed

1 t. Garlic pwd. or 3 garlic cloves minced

2 t. Oregano

2 t. Basil

2 t. Salt

2 T. Onion Pwd.

2 T.Parsely, chopped

2 T. Fresh Lemon Juice

1/2 c. Raw Cashews blended with 1/2 c. Water

 

Mix all the ingredients and season to taste

 

This filling is excellent for Manicotti or as a filling in lasagna

 

Try it on Eggplant Parmaean too

 

Scrambled Tofu Eggs

 

1 lb. Tofu, water packed - Extra Firm - drain and rinse

1/2 c. Onions, chopped

1/2 c. Mushrooms, chopped

1/4 c. Bell Pepper Chopped

2 T. Green Onions, sliced

1 t. Parsley, fresh or dried

1 t. Chives, fresh and dried

1 T. Olive Oil

2 t. " Chicken Seasoning " See Below

1 T. Nutritional Yeast Flakes

1/2 t.. Salt

1/2 t. Onion Powder

1/2 t. Garlic Powder

1/8 t. Turmeric(for color)

 

Crumble the Tofu into small chunks. Set aside. In a large skillet, saute

the fresh veggies in oil until soft. Add tofu to skillet. Combine the

spices and sprinkle evenly over tofu. Mix well. Cook over med. heat until

dry, about 10-15 min. Another way to prepare this is, to slice the tofu

into small 1/4 inch slices and cover with the seasoning, but no veggies.

Brown in skillet with the oil.

 

Eggless Egg Salad Sandwich Filling

 

Prepare the Scrambled Tofu Eggs as above and let cool completely. Stir in

Veganaise. Spread on bread to make a Sandwich.

 

 

" Chicken Seasoning "

1 1/3 c. Nutrititional Yeast Flakes

3 T. Onion Powder

2 1/2 t. Garlic Powder

2 1/2 t. Salt

2 T. Parsley

1/2 t. Celery Salt

2 T. Italian Seasoning

1 t. Tumeric

 

Mix together and store in a ziplock bag for use in recipes that call for

Chicken Seasoning. It is good in Soups, breading meal and for use in making

Scrambled Egg Tofu.

 

 

 

 

 

 

-

wwjd

vegetarian_ group

Saturday, November 10, 2007 8:21 PM

Re: Tofu

 

 

Try the Marvi Whip recipe using tofu. It turns out like a Mayonnaise and is

excellent. Just mix everything together with your electric hand mixer.

Judy

 

 

 

 

 

 

[Guest guest]

Look in the sandwich recipe files too. There are several sandwich fillings that

use tofu. Also don't forget the breakfast, and under " Substitutes for meat ,

fish & dairy...all non-meat patties " click on " not Dairy " and " Soy based

non-meat products " loads of tofu recipes and others are there.

Enjoy,

Judy

-

wwjd

Saturday, November 10, 2007 8:30 PM

Re: Re: Tofu

 

 

Marvi-whip Mayonaise - We love this stuff.

Recipe from the Guilt Free Goumet Cookbook

 

Blend until very smooth and creamy

 

2 c. Mori-Nu - Soft Tofu

2 T. Nutritional Yeast Flakes

1 t. salt

1/4 c. Lemon Juice

1 t. Onion pwd.

1/2 t. Garlic pwd.

1/3 c. Olive oil or raw Cahews

1/4 c. water if using cashews in place of oil

 

To make a creamy Italian Dressing from the recipe above, add 1/2 t.

EACH of

dill weed, basil and Italian dressing/

For a tangy dip or salad dressing, add 1 tsp. dill weed.

 

Chill and serve.

 

This delightful, light Mayonaise is delicious on salads or as a dip on

raw

veggies. It is a great topping on top of baked potatoes, or on a

Mexican

Haystack Salad, . Use it a dollop on any hearty bean soup for a tart

accent.

 

Miracle Mustard

From The Guilt Free Gourmet cookbook

 

1 lb. Mori-Nu - Soft Tofu

2 T. Lemon Juice

1 t. Salt

1 1/2 tsp. Tumeric

1/2 tsp. Garlic Pwd.

1/2 tsp. Paprika

 

Blend well.

 

Not-cotta Filling

3 lbs. Tofu - Extra Firm , mashed

1 t. Garlic pwd. or 3 garlic cloves minced

2 t. Oregano

2 t. Basil

2 t. Salt

2 T. Onion Pwd.

2 T.Parsely, chopped

2 T. Fresh Lemon Juice

1/2 c. Raw Cashews blended with 1/2 c. Water

 

Mix all the ingredients and season to taste

 

This filling is excellent for Manicotti or as a filling in lasagna

 

Try it on Eggplant Parmaean too

 

Scrambled Tofu Eggs

 

1 lb. Tofu, water packed - Extra Firm - drain and rinse

1/2 c. Onions, chopped

1/2 c. Mushrooms, chopped

1/4 c. Bell Pepper Chopped

2 T. Green Onions, sliced

1 t. Parsley, fresh or dried

1 t. Chives, fresh and dried

1 T. Olive Oil

2 t. " Chicken Seasoning " See Below

1 T. Nutritional Yeast Flakes

1/2 t.. Salt

1/2 t. Onion Powder

1/2 t. Garlic Powder

1/8 t. Turmeric(for color)

 

Crumble the Tofu into small chunks. Set aside. In a large skillet, saute

the fresh veggies in oil until soft. Add tofu to skillet. Combine the

spices and sprinkle evenly over tofu. Mix well. Cook over med. heat until

dry, about 10-15 min. Another way to prepare this is, to slice the tofu

into small 1/4 inch slices and cover with the seasoning, but no veggies.

Brown in skillet with the oil.

 

Eggless Egg Salad Sandwich Filling

 

Prepare the Scrambled Tofu Eggs as above and let cool completely. Stir in

Veganaise. Spread on bread to make a Sandwich.

 

" Chicken Seasoning "

1 1/3 c. Nutrititional Yeast Flakes

3 T. Onion Powder

2 1/2 t. Garlic Powder

2 1/2 t. Salt

2 T. Parsley

1/2 t. Celery Salt

2 T. Italian Seasoning

1 t. Tumeric

 

Mix together and store in a ziplock bag for use in recipes that call for

Chicken Seasoning. It is good in Soups, breading meal and for use in making

Scrambled Egg Tofu.

 

-

wwjd

vegetarian_ group

Saturday, November 10, 2007 8:21 PM

Re: Tofu

 

Try the Marvi Whip recipe using tofu. It turns out like a Mayonnaise and is

excellent. Just mix everything together with your electric hand mixer.

Judy

 

[Guest guest]

LOL. I love it so much, I open a package place it in a bowl and eat it just like

that.

Donna

Sent via BlackBerry from T-Mobile

 

 

" Wendy Jeffries " <salt

 

Wed, 16 Jan 2008 06:39:46

To:

tofu home made versus store bought

 

 

Hi everyone,

 

I hate tofu. It's like eating rubber.

 

Any opinions on home made tofu compared to the fresh in the store and the

type packaged for non refrigeration storage would be appreciated.

 

Wendy Jeffries,

[Guest guest]

I used to hate tofu. I mean really really hated it. But I read Isa Chandras

books and learned a thing

or 2 about preparing. I've learned the biggest issue with the rubber texture

is in the pressing. I press mine rolled in a bath towel for several hours.

Issue 2 is the marination process. I slice my tofu. Bake it at 300* for 30

minutes then add it to a the marinade while still hot. This makes the tofu

really suck up the marinade plus the cooking process will result ina firmer

tofu after it cools off. Issue 3 time. I find tofu to be a weekend habit. I

will do steps one and two to several contaniers on the weekend then I will

have what my husband calls " processed tofu " ready to go for the week.

 

Our favorite: Extra Firm Tofu in Smoky

Marinade<http://everydayveggie.blogspot.com/2008/01/smokey-tofu.html>(The

same marinad in VwV for tempeh) Pan fried until cripy on the outside.

After all the peices are marinated toss in the marinade and allow it reduce

to a glaze. Now this next part is key to the texture. Wait 10 minutes to eat

it! It firms up as it cools down.

 

That recipie has turned many a die-hard tofu hater to the dark side.

 

That all being said poorly prepared tofu still makes me gag.

Hope that helps

Liudwih

 

 

 

 

On Jan 16, 2008 2:02 AM, <thelilacflower wrote:

 

> LOL. I love it so much, I open a package place it in a bowl and eat it

> just like that.

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> " Wendy Jeffries " <salt

>

> Wed, 16 Jan 2008 06:39:46

> To:

> tofu home made versus store bought

>

>

> Hi everyone,

>

> I hate tofu. It's like eating rubber.

>

> Any opinions on home made tofu compared to the fresh in the store and the

> type packaged for non refrigeration storage would be appreciated.

>

> Wendy Jeffries,

>

>

>

>

>

[Guest guest]

I have always had a fondness for tofu...now, if I could just develop

that same fondness for tempeh. We just aren't hitting it off. It was

decent in the lasagna I made, but if it isn't ground up REALLY small,

i just can't get past the texture.

, " Liudwih Frankiscdohtar "

<liudwih wrote:

>

> I used to hate tofu. I mean really really hated it. But I read Isa

Chandras books and learned a thing

> or 2 about preparing. I've learned the biggest issue with the rubber

texture

> is in the pressing. I press mine rolled in a bath towel for several

hours.

> Issue 2 is the marination process. I slice my tofu. Bake it at 300*

for 30

> minutes then add it to a the marinade while still hot. This makes

the tofu

> really suck up the marinade plus the cooking process will result ina

firmer

> tofu after it cools off. Issue 3 time. I find tofu to be a weekend

habit. I

> will do steps one and two to several contaniers on the weekend then

I will

> have what my husband calls " processed tofu " ready to go for the week.

>

> Our favorite: Extra Firm Tofu in Smoky

>

Marinade<http://everydayveggie.blogspot.com/2008/01/smokey-tofu.html>(The

> same marinad in VwV for tempeh) Pan fried until cripy on the outside.

> After all the peices are marinated toss in the marinade and allow it

reduce

> to a glaze. Now this next part is key to the texture. Wait 10

minutes to eat

> it! It firms up as it cools down.

>

> That recipie has turned many a die-hard tofu hater to the dark side.

>

> That all being said poorly prepared tofu still makes me gag.

> Hope that helps

> Liudwih

>

>

>

>

> On Jan 16, 2008 2:02 AM, <thelilacflower wrote:

>

> > LOL. I love it so much, I open a package place it in a bowl and eat it

> > just like that.

> > Donna

> > Sent via BlackBerry from T-Mobile

> >

> >

> > " Wendy Jeffries " <salt

> >

> > Wed, 16 Jan 2008 06:39:46

> > To:

> > tofu home made versus store bought

> >

> >

> > Hi everyone,

> >

> > I hate tofu. It's like eating rubber.

> >

> > Any opinions on home made tofu compared to the fresh in the store

and the

> > type packaged for non refrigeration storage would be appreciated.

> >

> > Wendy Jeffries,

> >

> >

> >

> >

> >

[Guest guest]

People need to realize that tofu takes on what ever flavor you give it.

Being vegan tofu is and important staple.

 

try baking and extra firm brick of tofu

 

put the tofu in a baking pan

 

sprinkle what ever herbs you like on it like:

 

garlic powder, onion powder, chilli powder, celery powder, basil,

 

I put them all on at once

 

take 2 parts water to 1 part soy sauce or tamari

and pour it on

 

be sure the liquid level is at least 2/3s the way up the tofu

 

bake @ 425 for 30 minutes turn over 1/2 way through

 

let it cool in the liquid

 

put in a sealed container in the refridgerator and slice for sandwiches

great with tofu mayo or reg may I guess and lettuce and sprouts

yum I'm hungry!

 

Harmony

 

 

 

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

 

 

[Guest guest]

I love tofu, but I'm just curious about two things:

1) Why do you press tofu? What are you trying to accomplish?

Wouldn't that make it dry and kind of nasty? You don't need to do that in

order

to absorb marinade (although why you marinade it eludes me, too. That would

make it unable to absorb the flavors of the food with which you cook it). Or

is this something you do for a special recipe? If so, what's the recipe? Is

it good?

2) What brand are you eating that tastes rubbery? I've never had

any tofu that had either a rubbery flavor or texture. The brand I use is more

spongy (I'm talking about firm tofu; obviously softer tofu is a little

different, but still not rubbery), almost the texture of a good semi-soft

cheese,

but with the absorption properties of a sponge.

The next time I buy tofu, I'll check the brand for you (funny, but I

never looked; it's the only brand sold in the store in which I bought it).

It sounds like you have just been buying a yucky brand or that the tofu is

too old. You do check the dates, don't you?

 

 

*´¨) Janis Abbe

.. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )

(¸.·´ (¸.*´ ¸.·´ `·-* *

[Guest guest]

Many studies have been done on Seventh Day Adventist, which encourage a

vegetarian lifestyle and have found that those that have live on average 5-8

years longer. Many if not most eat/drink Soy products since the early 1900's,

including milk, beans, meat substitutes, tofu products and more as well as no

alcohol, no illegial drugs, fresh air, exercise, 7-8 hours of sleep, 8 or more

glasses of water/day, temperance, and other healthy lifestyle. I would not be

afraid of soy at all. It is only a small part of any meal, when a large variety

of grains/fruits/seeds/nuts/legumes/vegetables are eaten........

 

Check out our 'For New Vegetarian section " Lots of great info in it.

For%20New%20Vegetarians/

 

Judy

-

itshotinjt04

Friday, February 22, 2008 2:04 PM

Re: estrogenic effects of tofu

 

 

Found on baby center.com...

 

" Many brands of soy milk highlight the fact that they contain

isoflavones. Isoflavones are phytoestrogens, estrogen-like hormones

found in plants such as whole grains, potatoes, dried beans, and

apples that may lower blood cholesterol levels in adults. The

phytoestrogens found in soy milk are safe for children and adults. "

 

Puts my mind at ease...

 

 

 

 

 

 

[Guest guest]

You press tofu to remove the water. This could be because if you don't the

recipe will be too watery. It could also be to make the texture a bit more

firm, because the dish requires it. It may also be to allow it to absorb

more marinade of flavoring for a more intensely flavored dish. It does not

make it dry and nasty, unless you are eating it plain pressed.

 

You marinade tofu to give it a distinct flavor in a dish so everything does

not taste the same and you have layers of flavors.

 

There are MANY brands of tofu with just as many characteristics. I have had

some very delicious tofus and some that could pass for a rubber ball. Where

we live now, Nasoya is the only brand of tofu available. But in the past,

there have been two or three brands and I would use Brand A to replace meat

in a dish, Brand B for baking and Brand C when I wanted a nice tasting tofu

for stir fry or something where tofu was to be tasted. It has a lot to do

with individual tastes and what you are going to do with the tofu as to what

characteristics you value. I always try whatever brands are available and

then decide where I think they fit best in my cooking to get the most

pleasing results.

 

Jo-Ann

 

 

On Behalf Of SquidBreth

Friday, February 22, 2008 11:08 AM

Re: tofu

 

 

 

 

I love tofu, but I'm just curious about two things:

1) Why do you press tofu? What are you trying to accomplish?

Wouldn't that make it dry and kind of nasty? You don't need to do that in

order

to absorb marinade (although why you marinade it eludes me, too. That

would

make it unable to absorb the flavors of the food with which you cook it).

Or

is this something you do for a special recipe? If so, what's the recipe?

Is

it good?

2) What brand are you eating that tastes rubbery? I've never had

any tofu that had either a rubbery flavor or texture. The brand I use is

more

spongy (I'm talking about firm tofu; obviously softer tofu is a little

different, but still not rubbery), almost the texture of a good semi-soft

cheese,

but with the absorption properties of a sponge.

The next time I buy tofu, I'll check the brand for you (funny, but I

never looked; it's the only brand sold in the store in which I bought it).

It sounds like you have just been buying a yucky brand or that the tofu is

too old. You do check the dates, don't you?

 

 

*´¨) Janis Abbe

. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )

(¸.·´ (¸.*´ ¸.·´ `·-* *

 

 

 

 

 

 

 

[Guest guest]

You know my son eats chunks of tofu straigth from the fridge, yuk! But you can

do so many things with tofu...But my personal favorite way to have tofu is in

Thai curry. You can buy red or green curry paste at the grocery store(the easy

way to do it!) and you just add can of cocconut milk and some veggies and tofu.

I usually put bamboo shoots, red/green peppers and carrots etc. Keep in mind

that tofu has many different textures. The extra firm is chewiest, while the

soft is best for making creamy deserts or dips. Also if you freeze the tofu

befor you use it (then thaw) you can make it even more chewy/meaty. But for the

curry I use regular medium or firm.

 

Another easy thing to do with tofu is to chop/mash it up with some mayo,

mustard and tumeric powder and it makes a great mock eggsald for sanwich!

 

Lena Clark <iroc.camaro86 wrote:

Thank you for the warm welcome. You know, I haven't met anyone else

with my

name in years. It must not be as popular. Some of these names nowadays are

kind of scary.

 

I have never tried tofu and am looking for a way to maybe spice it up

somewhat. Do you have a favorite recipe for that?

 

Lena

 

On Sun, Feb 24, 2008 at 12:49 PM, mylameoww <mylameoww

wrote:

 

> Hi Lena,

>

> Welcome to the group. I am actually new as well. Lots of great recipes

> here! I do not hear your name very often, though love it, it is my

> favorite persons name! may use it if my next child is a girl. :-)

> ~Danielle

>

> Lena <iroc.camaro86 wrote:

> Hello group. My name is Lena and I am " trying " to be vegetarian.

> I

> wanted some recipes for vegetables that have lots of flavors.

>

> I also wanted to say thank you for allowing me to join your group. I

> have been going through some of the recipes and I can't decide where to

> start.

>

> Thank you

Go confidently in the direction of your dreams.

> Live the life you have imagined.

> ~Henry David Thoreau

>

>

> Looking for last minute shopping deals? Find them fast with

> Search.

>

>

[Guest guest]

Mindy you might like this easy fix. Take your tofu which I hope is firm and not

the soft version, drain the water off. Dice in amd put in a little marinade

with some herbs. Then place on an oiled cookie sheet. Bake it on 350 degrees

for maybe half hour. Turn it every 10 minutes. Add to fried rice or stir fry

your frozen veggies and toss the baked tofu into the finished veggies.

Donna

Sent via BlackBerry from T-Mobile

 

 

" Mindy-n-Shawn " <hunnybunns4233

 

Fri, 07 Mar 2008 18:05:30

 

Tofu

 

 

Hello Group,

 

I am using tofu for the first time tonight and have no clue what to do

with it. I was checking out the recipes in the files, but wanted to

ask all of you also. I don't have much on hand at the moment so I'm

hoping for a very easy recipe to make. I do have an orange pepper,

some celery, onions and lots of frozen veggies on hand. Can I make

some type of tofu nugget or something that might be easy like that?

Help me please.

 

Hugs,

Mindy

[Guest guest]

When I freeze and thaw it reminds me of an old sponge lol

Donna

Sent via BlackBerry from T-Mobile

 

 

" Puterwitch " <puterwitch

 

Fri, 7 Mar 2008 14:17:04

To:

Re: Tofu

 

 

this works great, also, if you freeze the tofu and then defrost it it takes on a

tougher texture, that is what I like best.

hugs,

Chanda

-

thelilacflower@ <thelilacflower%40>

Vegetarian Group

Friday, March 07, 2008 6:11 AM

Re: Tofu

 

Mindy you might like this easy fix. Take your tofu which I hope is firm and not

the soft version, drain the water off. Dice in amd put in a little marinade with

some herbs. Then place on an oiled cookie sheet. Bake it on 350 degrees for

maybe half hour. Turn it every 10 minutes. Add to fried rice or stir fry your

frozen veggies and toss the baked tofu into the finished veggies.

Donna

Sent via BlackBerry from T-Mobile

 

" Mindy-n-Shawn " <hunnybunns4233@ <hunnybunns4233%40>

>

 

Fri, 07 Mar 2008 18:05:30

To:@ <%40>

 

Tofu

 

Hello Group,

 

I am using tofu for the first time tonight and have no clue what to do

with it. I was checking out the recipes in the files, but wanted to

ask all of you also. I don't have much on hand at the moment so I'm

hoping for a very easy recipe to make. I do have an orange pepper,

some celery, onions and lots of frozen veggies on hand. Can I make

some type of tofu nugget or something that might be easy like that?

Help me please.

 

Hugs,

Mindy

 

 

 

[Guest guest]

this works great, also, if you freeze the tofu and then defrost it it takes on a

tougher texture, that is what I like best.

hugs,

Chanda

-

thelilacflower

Vegetarian Group

Friday, March 07, 2008 6:11 AM

Re: Tofu

 

 

Mindy you might like this easy fix. Take your tofu which I hope is firm and

not the soft version, drain the water off. Dice in amd put in a little marinade

with some herbs. Then place on an oiled cookie sheet. Bake it on 350 degrees

for maybe half hour. Turn it every 10 minutes. Add to fried rice or stir fry

your frozen veggies and toss the baked tofu into the finished veggies.

Donna

Sent via BlackBerry from T-Mobile

 

" Mindy-n-Shawn " <hunnybunns4233

 

Fri, 07 Mar 2008 18:05:30

Tofu

 

 

Hello Group,

 

I am using tofu for the first time tonight and have no clue what to do

with it. I was checking out the recipes in the files, but wanted to

ask all of you also. I don't have much on hand at the moment so I'm

hoping for a very easy recipe to make. I do have an orange pepper,

some celery, onions and lots of frozen veggies on hand. Can I make

some type of tofu nugget or something that might be easy like that?

Help me please.

 

Hugs,

Mindy

 

 

 

 

[Guest guest]

I have been eating tofu off and on for quite a while (I go for it in " jags " , I

guess). Just recently I (DUH!) hit on CRUMBLING it up (smashing it into small

tidbits between my fingers) as I mix it into various dishes or on top of salads,

etc. I use FIRM or VERY FIRM tofu, the firmest I can find, as I don't like the

" custard-y " texture if it's less firm.

 

Last night, I had a left-over beans/rice/cheese casserole with a bit of cooked

orzo pasta in it--nice, thick, " spanish rice " or " chili " flavored, with chopped

bell pepper, onion, etc. for seasoning. There are only 2 here in the house now,

but I keep making for the 4 we used to have before the kids left the nest. So,

I took the left-over, layered it in a dish with: whole grain tortilla chips,

some salsa (gotta love it!), and made a blended bunch of: salsa, tofu

(crumbled), cheddar cheese " spread/dip " , some fat free ricotta (I bought it, but

didn't like it after I got it home!) and some bladk and green olives--that made

a creamy spread " layer " over the chips, salsa, and then I put the left-over

casserole stuff, a layer of chopped bell pepper (green, because DH only thinks

he likes the green, not the sweeter red, orange or yellow ones!) more salsa,

some shredded cheese, some more chips, this time, crushed up.

 

I covered this with a loose " dome " of foil, baked it until it was all bubbly

and hot--I told DH it was " Mexican Lasagne " . He LIKED it! Little did he know

it had a lot of TOFU mixed into that " ricotta cheese layer " in the middle!

HA-HA!! (I thought, but did NOT say, " Gotcha! " )

 

Also, a week ago, I tried a " scramble " with the same " crumbled-up tidbits " of

Tofu, some seasoning (which included turmeric and curry (which are yellow

colored) and some other herbs, some mushrooms, various veggies...and lastly,

some whipped up whole eggs, which were added and " scrambled " into the tofu. The

texture of crumbled tofu and scrambled egg is almost IDENTICAL...I am almost

positive that COULD sneak tofu in with scrambled egg and my DH would eat it.

(The one caveat is that DH does not like all the seasonings that I might

otherwise put on MY scrambled eggs. For him, PLAIN eggs with salt &

pepper--sometimes he wants a little of a " hickory smoke flavored " salt on

them--gives it s " bacon-and-eggs " taste without the bacon--but he would not go

for mushrooms, for example. Still, I think it's worth a try sometime!

 

Tofu is not something I can eat just by itself, but I do like having it

available to add things.

Right now, it is my " un-meat-protein " food of choice. Other things go with it

and it can be seasoned. I like it sauteed in light olive oil and with lots of

herbs and spices...and I tried it recently " dipped " in mashed potato (dry)

flakes and fried in some light olive oil--that was good, too!

 

Well, enough of this ramble! I am still learning a LOT from this group! I

enjoy seeing all the interesting things that can be made with familiar and

unusual foods!

 

--Laura B.

 

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

 

 

[Guest guest]

Totally not healthy but we adore cooking cubed silken tofu in our deep fryer

until it is golden and crispy. Then we toss it with any Asian sauce we have

on hand. OMGS it is crispy on the outside and silky smooth inside.

 

Double yum!!!

 

Visit my food blog: www.everydayvegetarian.net

----

 

L.B.

3/7/2008 5:12:38 PM

 

Re: Tofu

 

I have been eating tofu off and on for quite a while (I go for it in " jags " ,

I guess). Just recently I (DUH!) hit on CRUMBLING it up (smashing it into

small tidbits between my fingers) as I mix it into various dishes or on top

of salads, etc. I use FIRM or VERY FIRM tofu, the firmest I can find, as I

don't like the " custard-y " texture if it's less firm.

 

Last night, I had a left-over beans/rice/cheese casserole with a bit of

cooked orzo pasta in it--nice, thick, " spanish rice " or " chili " flavored,

with chopped bell pepper, onion, etc. for seasoning. There are only 2 here

in the house now, but I keep making for the 4 we used to have before the

kids left the nest. So, I took the left-over, layered it in a dish with:

whole grain tortilla chips, some salsa (gotta love it!), and made a blended

bunch of: salsa, tofu (crumbled), cheddar cheese " spread/dip " , some fat free

ricotta (I bought it, but didn't like it after I got it home!) and some

bladk and green olives--that made a creamy spread " layer " over the chips,

salsa, and then I put the left-over casserole stuff, a layer of chopped bell

pepper (green, because DH only thinks he likes the green, not the sweeter

red, orange or yellow ones!) more salsa, some shredded cheese, some more

chips, this time, crushed up.

 

I covered this with a loose " dome " of foil, baked it until it was all bubbly

and hot--I told DH it was " Mexican Lasagne " . He LIKED it! Little did he know

it had a lot of TOFU mixed into that " ricotta cheese layer " in the middle!

HA-HA!! (I thought, but did NOT say, " Gotcha! " )

 

Also, a week ago, I tried a " scramble " with the same " crumbled-up tidbits "

of Tofu, some seasoning (which included turmeric and curry (which are yellow

colored) and some other herbs, some mushrooms, various veggies...and lastly,

some whipped up whole eggs, which were added and " scrambled " into the tofu.

The texture of crumbled tofu and scrambled egg is almost IDENTICAL...I am

almost positive that COULD sneak tofu in with scrambled egg and my DH would

eat it. (The one caveat is that DH does not like all the seasonings that I

might otherwise put on MY scrambled eggs. For him, PLAIN eggs with salt &

pepper--sometimes he wants a little of a " hickory smoke flavored " salt on

them--gives it s " bacon-and-eggs " taste without the bacon--but he would not

go for mushrooms, for example. Still, I think it's worth a try sometime!

 

Tofu is not something I can eat just by itself, but I do like having it

available to add things.

Right now, it is my " un-meat-protein " food of choice. Other things go with

it and it can be seasoned. I like it sauteed in light olive oil and with

lots of herbs and spices...and I tried it recently " dipped " in mashed potato

(dry) flakes and fried in some light olive oil--that was good, too!

 

Well, enough of this ramble! I am still learning a LOT from this group! I

enjoy seeing all the interesting things that can be made with familiar and

unusual foods!

 

--Laura B.

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it

now.

 

 

[Guest guest]

Hi Mindy

Thanks for the feedback. You might want to bake some tofu and while it bakes

saute some onions and bell pepers and mix it all together with some sweet and

sour sauce or bake toru and add to a good brown mushroom gravy.

I have a baked tofu recipe in the files, you toss the baked tofu with chopped

smoked almonds.

Have tofu fun.

Hugs

Donna

Sent via BlackBerry from T-Mobile

 

 

" Mindy-n-Shawn " <hunnybunns4233

 

Mon, 10 Mar 2008 19:13:07

 

Re: Tofu

 

 

Donna,

 

I tried my tofu like this and it was really good. I had a recipe for

a soy sauce marinade so made that, cut up my tofu and let it sit in

the marinade for about an hour. While it baked in the oven I stir

fried my veggies and made some mushroom brown rice to go with it.

Even DH tried it and said it was good. Thanks for all the help.

 

Hugs,

Mindy

 

@ <%40>

, thelilacflower wrote:

>

> Mindy you might like this easy fix. Take your tofu which I hope is

firm and not the soft version, drain the water off. Dice in amd put

in a little marinade with some herbs. Then place on an oiled cookie

sheet. Bake it on 350 degrees for maybe half hour. Turn it every 10

minutes. Add to fried rice or stir fry your frozen veggies and toss

the baked tofu into the finished veggies.

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> " Mindy-n-Shawn " <hunnybunns4233

>

> Fri, 07 Mar 2008 18:05:30

> To:@ <%40>

 

> Tofu

>

>

> Hello Group,

>

> I am using tofu for the first time tonight and have no clue what to do

> with it. I was checking out the recipes in the files, but wanted to

> ask all of you also. I don't have much on hand at the moment so I'm

> hoping for a very easy recipe to make. I do have an orange pepper,

> some celery, onions and lots of frozen veggies on hand. Can I make

> some type of tofu nugget or something that might be easy like that?

> Help me please.

>

> Hugs,

> Mindy

>

[Guest guest]

Donna,

 

I tried my tofu like this and it was really good. I had a recipe for

a soy sauce marinade so made that, cut up my tofu and let it sit in

the marinade for about an hour. While it baked in the oven I stir

fried my veggies and made some mushroom brown rice to go with it.

Even DH tried it and said it was good. Thanks for all the help.

 

Hugs,

Mindy

 

, thelilacflower wrote:

>

> Mindy you might like this easy fix. Take your tofu which I hope is

firm and not the soft version, drain the water off. Dice in amd put

in a little marinade with some herbs. Then place on an oiled cookie

sheet. Bake it on 350 degrees for maybe half hour. Turn it every 10

minutes. Add to fried rice or stir fry your frozen veggies and toss

the baked tofu into the finished veggies.

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> " Mindy-n-Shawn " <hunnybunns4233

>

> Fri, 07 Mar 2008 18:05:30

>

> Tofu

>

>

> Hello Group,

>

> I am using tofu for the first time tonight and have no clue what to do

> with it. I was checking out the recipes in the files, but wanted to

> ask all of you also. I don't have much on hand at the moment so I'm

> hoping for a very easy recipe to make. I do have an orange pepper,

> some celery, onions and lots of frozen veggies on hand. Can I make

> some type of tofu nugget or something that might be easy like that?

> Help me please.

>

> Hugs,

> Mindy

>

[Guest guest]

At 02:04 pm 03/07/08 +0000, you wrote:

>We went to a chineese rest while we were there and I ordered a tofu

>vegetable dish. It tasted really good, but was not good for my

>stomach afterwards. Even the next day I had some left over and it

>had the same effect. I don't normally eat tofu, but I only use soy

>milk. Does anyone know why this would happen? I had planned to start

>using tofu in cooking but now I'm afraid to.

 

If you use soy milk it is *highly* unlikely that you would be

sensitive to tofu. Tofu is made directly from soy milk and is

usually *better* tolerated than the milk itself.

 

MSG, which is commonly used in Chinese cooking (and someone

suggested as a possible cause of the problem) usually causes

headaches in sensitive individuals, and not digestive upsets.

 

I would look for other ingredients as the culprit and try tofu

to see if you can tolerate it.

 

Brandel in Jerusalem

 

/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\

 

Life's tough. It's tougher if you're stupid.

[Guest guest]

Quick Vegetarian and Vegan Recipes

My favorite way to make tofu is to get the extra firm, then freeze it, then

after thawing it has a good texture for mimicking meat recipes. I just throw

some in my stir fries.

hugs,

Chanda

 

 

[Guest guest]

I have not used tofu often, but when I have, i buy the extra firm and

squeeze the excess water out before using in stir fries etc. Is this

necessary? and is it necessary before freezing? Thanks. Carol

, " Puterwitch "

<puterwitch wrote:

>

> Quick Vegetarian and Vegan Recipes

> My favorite way to make tofu is to get the extra firm, then freeze it,

then after thawing it has a good texture for mimicking meat recipes. I

just throw some in my stir fries.

> hugs,

> Chanda

>

>