Italian Stew recipe post - vegan - freezing tofu? Hi DW

[Guest guest]

a tip I once read (and follow) is that after freezing the tofu, to

take it out, set it on a plate between two paper towels and then

place something heavy on top of it to draw out all the water. That

also helps with the chewiness.

 

-Katie

 

, GeminiDragon

<thelilacflower> wrote:

> You''re welcome, enjoy your stew. When you thaw the tofu you will

see how it seems to separates from the liquid content. Makes it

very easy to crumble. When I make the stew I crumble in medium-

small pieces..............Happy 4th to you, Donna

>

> labsnyorkies <dwintercove> wrote:My local health food store

has a wonderful salad and hot dish bar

> daily. Sometimes the tofu is chewy which may be a result of this

> method.

> thanks for the tip.

> dw

>

> , GeminiDragon

> <thelilacflower> wrote:

> > You're so welcome. If you freeze firm tofu and thaw it will

beome

> chewy, more like a meat texture in dishes. I make a mock tuna

salad

> with thawed crumbled tofu also. Enjoy, the Italian Stew is a very

> good dish and you can change it around according to your favorite

> veggies. I sometimes toss in spinach, my sister leaves bell

peppers

> out and puts sliced olives in at the end..........Donna

> >

> > labsnyorkies <dwintercove> wrote:

> > This sounds wonderful. I am wondering why the step of freezing

the

> tofu?

> > thanks for posting this recipe!

> > dw

> >

> > , GeminiDragon

> > <thelilacflower> wrote:

> > > This is so good as a very thick stew or you can spoon over

rice or

> > pasta as a thick sauce. I like it spread over a pizza shell and

> > topped with veggie cheese and baked.

> > >

> > > " Italian Stew "

> > >

> > > 2 cups firm tofu frozen and thawed and then cubed

> > > 2 cups zucchini cubed

> > > 1 cup onions

> > > 1 clove garlic crushed

> > > 1 cup mushrooms thickly sliced

> > > 1 cup celery chopped

> > > 1/2 cup red, green or yellow bell peppers (cut in thins

strips)

> > > 1 29 oz. can stewed tomatoes

> > > 1/3 cup tamari or low sodium soy sauce

> > > 1 Tblsp. basil

> > > 1/4 tsp. rosemary

> > > 1/4 tsp. oregano

> > > 1 bay leaf removed at end of cooking (optional)

> > > Dash of black pepper

> > > Dash of red pepper flakes (optional)

> > >

> > > Saute onions, garlic, and celery in small amount of olive

oil. Add

> > tofu, mushrooms, zucchini, bell peppers and tomatoes and cook

for 4

> > minutes. Add spices, soy sauce, juice from tomatoes and simmer

for 45

> > minutes to one hour.

> > >

> > >

> > >

> > >

> > >

> > > " Each morning we are born again.

> > > What we do today is what matters most. "

> > > Source: Buddha

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > > Make your home page

> > >

> > >

[Guest guest]

That works too, I usually do that after it thaws but as it thaws is a great idea

also.

 

budgiegirl2003 <budgiegirl2003 wrote:a tip I once read (and follow)

is that after freezing the tofu, to

take it out, set it on a plate between two paper towels and then

place something heavy on top of it to draw out all the water. That

also helps with the chewiness.

 

-Katie

 

, GeminiDragon

<thelilacflower> wrote:

> You''re welcome, enjoy your stew. When you thaw the tofu you will

see how it seems to separates from the liquid content. Makes it

very easy to crumble. When I make the stew I crumble in medium-

small pieces..............Happy 4th to you, Donna

>

> labsnyorkies <dwintercove> wrote:My local health food store

has a wonderful salad and hot dish bar

> daily. Sometimes the tofu is chewy which may be a result of this

> method.

> thanks for the tip.

> dw

>

> , GeminiDragon

> <thelilacflower> wrote:

> > You're so welcome. If you freeze firm tofu and thaw it will

beome

> chewy, more like a meat texture in dishes. I make a mock tuna

salad

> with thawed crumbled tofu also. Enjoy, the Italian Stew is a very

> good dish and you can change it around according to your favorite

> veggies. I sometimes toss in spinach, my sister leaves bell

peppers

> out and puts sliced olives in at the end..........Donna

> >

> > labsnyorkies <dwintercove> wrote:

> > This sounds wonderful. I am wondering why the step of freezing

the

> tofu?

> > thanks for posting this recipe!

> > dw

> >

> > , GeminiDragon

> > <thelilacflower> wrote:

> > > This is so good as a very thick stew or you can spoon over

rice or

> > pasta as a thick sauce. I like it spread over a pizza shell and

> > topped with veggie cheese and baked.

> > >

> > > " Italian Stew "

> > >

> > > 2 cups firm tofu frozen and thawed and then cubed

> > > 2 cups zucchini cubed

> > > 1 cup onions

> > > 1 clove garlic crushed

> > > 1 cup mushrooms thickly sliced

> > > 1 cup celery chopped

> > > 1/2 cup red, green or yellow bell peppers (cut in thins

strips)

> > > 1 29 oz. can stewed tomatoes

> > > 1/3 cup tamari or low sodium soy sauce

> > > 1 Tblsp. basil

> > > 1/4 tsp. rosemary

> > > 1/4 tsp. oregano

> > > 1 bay leaf removed at end of cooking (optional)

> > > Dash of black pepper

> > > Dash of red pepper flakes (optional)

> > >

> > > Saute onions, garlic, and celery in small amount of olive

oil. Add

> > tofu, mushrooms, zucchini, bell peppers and tomatoes and cook

for 4

> > minutes. Add spices, soy sauce, juice from tomatoes and simmer

for 45

> > minutes to one hour.

> > >

> > >

> > >

> > >

> > >

> > > " Each morning we are born again.

> > > What we do today is what matters most. "

> > > Source: Buddha

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > > Make your home page

> > >

> > >