Guest guest Posted February 21, 2008 Report Share Posted February 21, 2008 LOL I love tofu, too, although I won't eat it plain, straight from the package. My kids will, though. As I'm cutting it up, they're stealing it from the cutting board and I have to be very careful not to chop up little fingers. I like tofu because it's like a sponge; it picks up the flavor of whatever you use it in (oops... ended that sentence in a preposition. My English Professor dad would have a fit if he saw. No one tell on me, okay? LOL). Anyway, you can also use the soft, silken kind, blend it into a thick liquid, and add it to soups, eggs, sauces, dips, almost anything that could handle added thick liquid. You can barely, if at all, tell that it's there. It just adds protein to the recipe/meal. What's bad about that? Oh, also, some folks were concerned that tofu was high fat and calorie... um... not that I can see. According to the packages, tofu seems pretty moderate in both, but they do have light tofu, which features reduced fat and calories... and it's good! So, even if you have a problem with the fat and calories in regular tofu, you can still use it with impunity! I love tofu recipes. I hate meat substitutes... but then, I don't particularly care for meat, so it stands to reason that I wouldn't like a meat substitute. Tofu, however, keeps protein in my diet without having to resort to stuff that tastes yucky or makes me feel ill. I'm not actually vegetarian, but since my gastric bypass surgery, even though it was over a year ago, meat and poultry (especially poultry) is just too difficult to digest, but I do eat a little fish from time to time. I think that makes me a pescartarian? LOL... something like that. Anyway, I'm a big fan of tofu. I always liked it; now I both like it and need it! Let me see if I have a nice tofu recipe to send you... How's this? My Veggie Tofu Chili (can be done in a crockpot or on the stove - either way, use a Really large pot!) 3 bags of dried red kidney beans (or 6 cans, drained) 3 bags of dried garbanzo beans (chick peas) (or 6 cans, drained) 3 bags assorted favorite dried beans (eg. fava, black, lentil, etc.) 2 large chopped Vidalia onions 6-8 portabello mushrooms, sliced or diced as preferred 1 lb. new potatoes, diced 3-5 boxes of firm light tofu, diced (I go for more tofu, but you can cut it down a little if you prefer) 6 ounces black olives, pitted, sliced, & drained 2 large (or 4 small) clove minced garlic 1/4 cup (more or less, to taste, approximately, alter amount to match your taste for heat) finely chopped jalapeno pepper (seeds & membrane removed) (You can use habanero if you like it really hot) 4 cups chopped green, red, yellow, & /or orange bell pepper (seeds & membrane removed) 6 14.5 oz. cans diced tomatoes 12 oz. salsa or tomato sauce beer, red wine, or veggie broth 1/4 cup chili powder, approximately, alter amount to match your taste for heat 3 tablespoons paprika, approximately, alter amount to match your taste for heat 2 teaspoons salt 1 teaspoon fresh ground black pepper , approximately, alter amount to match your taste for heat 1 tablespoon olive oil Instructions: Sort & clean your beans. Put a splash of olive oil on the bottom of your crock pot. Add the beans first if you're using dried; potatoes and onions go second. Throw everything else in the crock pot. Cover with beer (or wine... or stock). Cook on low for 8-9 hours. Dinner is served. Works well over wild & long grain rice, whole wheat & egg noodles, penne pasta, or even cous cous. Serve with a buttery Chardonnay if you go light on the hot peppers, or a full-bodied Chianti if you like your chili hot. The Chardonnay will get lost if you go really hot. In Vino Veritas, *´¨) Janis Abbe .. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ ) (¸.·´ (¸.*´ ¸.·´ `·-* * " Great spirits have always encountered violent opposition from mediocre minds. " ~Albert Einstein **************Ideas to please picky eaters. Watch video on AOL Living. (http://living.aol.com/video/how-to-please-your-picky-eater/rachel-campos-duffy/ 2050827?NCID=aolcmp00300000002598) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2008 Report Share Posted February 21, 2008 [] Ty so much for the wonderful Tofu recipe & I will surely try it as I do very much like making many dishes with Tofu.Your so right they do have different sorts of Tofu if one feels theres too much fat or whatever it has that isnt suitable for their diet they do have many kinds now.I,myself buy the low fat Tofu just to the fact of eating more healthy.Ive tried alot ofTofu recipes but not chili so I ty so much for sharing this recipe with me.Heres wishing you Happy Cooking & A wonderful Day~~Sunshinegurl , SquidBreth wrote: > > > > LOL I love tofu, too, although I won't eat it plain, straight from the > package. My kids will, though. As I'm cutting it up, they're stealing it from > the cutting board and I have to be very careful not to chop up little > fingers. I like tofu because it's like a sponge; it picks up the flavor of whatever > you use it in (oops... ended that sentence in a preposition. My English > Professor dad would have a fit if he saw. No one tell on me, okay? LOL). > Anyway, you can also use the soft, silken kind, blend it into a > thick liquid, and add it to soups, eggs, sauces, dips, almost anything that could > handle added thick liquid. You can barely, if at all, tell that it's there. > It just adds protein to the recipe/meal. What's bad about that? > Oh, also, some folks were concerned that tofu was high fat and > calorie... um... not that I can see. According to the packages, tofu seems pretty > moderate in both, but they do have light tofu, which features reduced fat > and calories... and it's good! So, even if you have a problem with the fat and > calories in regular tofu, you can still use it with impunity! > I love tofu recipes. I hate meat substitutes... but then, I don't > particularly care for meat, so it stands to reason that I wouldn't like a meat > substitute. Tofu, however, keeps protein in my diet without having to > resort to stuff that tastes yucky or makes me feel ill. I'm not actually > vegetarian, but since my gastric bypass surgery, even though it was over a year ago, > meat and poultry (especially poultry) is just too difficult to digest, but I > do eat a little fish from time to time. I think that makes me a > pescartarian? LOL... something like that. Anyway, I'm a big fan of tofu. I always > liked it; now I both like it and need it! Let me see if I have a nice tofu > recipe to send you... > How's this? > > My Veggie Tofu Chili > (can be done in a crockpot or on the stove - either way, use a Really large > pot!) > 3 bags of dried red kidney beans (or 6 cans, drained) > 3 bags of dried garbanzo beans (chick peas) (or 6 cans, drained) > 3 bags assorted favorite dried beans (eg. fava, black, lentil, etc.) > 2 large chopped Vidalia onions > 6-8 portabello mushrooms, sliced or diced as preferred > 1 lb. new potatoes, diced > 3-5 boxes of firm light tofu, diced (I go for more tofu, but you can cut it > down a little if you prefer) > 6 ounces black olives, pitted, sliced, & drained > 2 large (or 4 small) clove minced garlic > 1/4 cup (more or less, to taste, approximately, alter amount to match your > taste for heat) finely chopped jalapeno pepper (seeds & membrane removed) (You > can use habanero if you like it really hot) > 4 cups chopped green, red, yellow, & /or orange bell pepper (seeds & membrane > removed) > 6 14.5 oz. cans diced tomatoes > 12 oz. salsa or tomato sauce > beer, red wine, or veggie broth > 1/4 cup chili powder, approximately, alter amount to match your taste for > heat > 3 tablespoons paprika, approximately, alter amount to match your taste for > heat > 2 teaspoons salt > 1 teaspoon fresh ground black pepper , approximately, alter amount to match > your taste for heat > 1 tablespoon olive oil > > Instructions: > > Sort & clean your beans. Put a splash of olive oil on the bottom of your > crock pot. Add the beans first if you're using dried; potatoes and onions go > second. Throw everything else in the crock pot. Cover with beer (or wine... > or stock). Cook on low for 8-9 hours. Dinner is served. Works well over > wild & long grain rice, whole wheat & egg noodles, penne pasta, or even cous > cous. Serve with a buttery Chardonnay if you go light on the hot peppers, or > a full-bodied Chianti if you like your chili hot. The Chardonnay will get > lost if you go really hot. > > > > In Vino Veritas, > *´¨) Janis Abbe > . ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ ) > (¸.·´ (¸.*´ ¸.·´ `·-* * > > " Great spirits have always encountered violent opposition from mediocre > minds. " > ~Albert Einstein > > > > > > **************Ideas to please picky eaters. Watch video on AOL Living. > (http://living.aol.com/video/how-to-please-your-picky-eater/rachel-campo\ s-duffy/ > 2050827?NCID=aolcmp00300000002598) > > > Quote Link to comment Share on other sites More sharing options...
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