Tofu 101

[Guest guest]

hey all. here are a few suggestions.

 

i usually use the white wave which is indeed very firm, or if the store is

out of it i just use the whole foods extra firm style or even nasoya.

 

i take it home and freeze it. then i just defrost it and it is ready to go.

pop it in the fridge, it still has great shelf life, and it will be very

firm when you drain it. press the water out and you can saute, stir fry,

grill, whatever. the texture is quite firm and the flavor still good.

 

if you want REALLY firm tofu, which that crispy kind of coating, then i

freeze it, defrost it, strain it, and slice, then bake about 20 minutes, 300

degrees, on each side. this makes it super firm.

 

i like to use firm tofu to crumble for salads and for fajitas and italian

recipes. it also works well as a ricaotta cheese substitute when you mix it

with soft tofu(not frozen).

 

i use soft tofu cubed in soups sometimes, and i use silken tofu to make

sauces, dips, gravies, pudding, and ice cream with.

 

as for flavoring tofu for cooking, you can marinate it for 15 minutes to

overnight, or you can cut it and toss it ina bowl with spices(fajita

seasoning works like a rub, gives in a crispy coating). you can toss it

with cornmeal too and then saute or grill.

 

silken tofu also works in smoothies to thicken and add a bit of nutrition.

 

just experiment, don't be afraid to try new things, and if it doesn't work

out, well, then you know not to do that again next time. lol.

 

good luck!

-

" Donna " <prizm

 

Tuesday, October 17, 2000 9:15 PM

Intro

 

 

> Hi!

>

> I'm new to this group and am excited about increasing my

> vegetarian-themed food consumption. I'm not technically a vegetarian,

> but I do tend to eat like one. Additionally, my honey has a

> degenerative arthritic disease;it's theorized that a diet high

> in protein, low in simple carbs, and super-healthy may help slow the

> progression of his illness. Of course, I don't know if that's true,

> but I figure it's worth a try.

>

> Before learning of his illness, we ate mostly vegetarian in a high

> carb sort of way. I'm not trying to figure out how to add that

> protein

> component and change our eating styles without increasing the meat,

> and it's HARD so far! Especially since I'm a carb junkie and don't

> want to increase meat consumption.

>

> So any and all suggestions for recipes that would work without the

> parameters of high protein, low carb, super healthy, yet still TASTES

> good, would be appreciated. :-)

>

> - donna

>

>

>

> 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

>

>

>

>