Tempeh and Tofu / was Digest Number 202

November 18, 2003

>

> I would love a " beginner's course " on using tofu and tempeh. I can't tell you

how many times I've bought both to

> cook with at home, then end up throwing them out months later -- unopened.

While I'll buy prepared tofu at the

> deli at Wild Oats, I just never have found myself thinking of it as easy or

mindless enough to prepare myself.

> Too easy to fall back on the " old standbys. "

>

There are lots of great recipes out there, but it's good to know where

to start I guess ;=) What kind of foods do you like to eat? We eat a lot

of asian-style dishes, so tofu and tempeh work out very nicely - even in

dishes that don't call for them. I use one or the other to substitute

for me*t in simmered curried dishes of India, Sri Lanka, Indonesia,

Thailand, etc. as well as in stir-fried dishes from all over. You can

also make great chillies using them or burgers, spaghetti sauce, etc.

You just need to have a recipe or two to start and then let your own

imagination take over once you get used to using them regularly.

So give me an idea of the kinds of things you like to eat and I'll look

up some recipes ;=) Okay????

Also, don't forget about TVP - sounds awful, but it is a tasteless

(well, so people say - *I* can taste it as soy *lol*) soy product that

comes in granules and even in chunks. Although you can buy the flavoured

stuff at greater cost, I work with the plain so that I can make it the

way *I* like it to be. Only takes a few seconds more to sprinkle in what

you want! Great for anything in which other people would use ground or

chunked me*at too. I often use it for chilli non-carne dishes - good texture.

Best,

Pat

--

SANTBROWN

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

* " The time will come when men such as I will look upon the murder of

animals as they now look upon the murder of men " - Leonardo da Vinci

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