Tofu, what to do?

[nerdymom]

I'd like to incorporate more soy protein and phase out animal proteins. I don't know what to do with tofu except fry it and put it in stirfry, and use the silken tofu as a riccotta cheese substitute. I have a package of Extra Firm and a package of Silken. Any ideas?

[mamadelbosque]

We eat tofu 1-2x a month, tops. Soy really isn't all that great for you, and I'd be very nervous about replacing much of my animal protein with soy products... especially if they weren't organic.

That said, when I do make tofu, its usually just in a stir fry. But rather than frying it before hand, I cut it up into chunks and bake in the oven at 350* for an hour. Does the same thing as frying (toughens it up), but without all the added fat! If you want to add a little extra flavor wipe it with a little soy sauce before you bake it

[aussiemum]

At our house, we use tofu as an alternative protein maybe once every week or two. This is how I often prepare it.

Baked: in 1 cm (1/4 inch) slabs, on a tray with drizzled olive oil, nutritional yeast, finely chopped garlic, & soy sauce- bake for 30 mins or so at 170 (350 deg F), then cut into 1 cm cubes and mix into a pasta salad.

Baked slices can also be served in the whole with mashed potatoes & vegetarian gravy + steamed veg.

Stir fry: I love stir frys. Mine come out different every time. I like to use udon noodles. Rice is okay too, but makes for a drier final dish.

[nerdymom]

I was reading about the "eat right for your type" diet, and they recommend more soy, legume and fish proteins for my type, type A. Why is soy bad?

[Magali]

tofu chocolate mousse is so good!
http://www.foodtv.ca/recipes/reciped...px?dishid=7953

[es1967]

We have Tofu atleast once or twice per week and I love it. I have researched the soy issue and do not feel it is bad. Here is an excellent article
written by John Robbins

http://www.foodrevolution.org/what_about_soy.htm

I cook soy in several ways. Often I cut it in slices - dip it in 2 tbls sesame oil mixed w soy sauce. Then bake it for 15 min on each side. Finally add some
mango bbq sauce or whatever sauce you like and bake it another 10 min or so. I got this recipe from the Veganomican cookbook.

You can bread it- dip in flour, then egg,then bread crumbs-season
Then you can panfry it.

Cut in cubes and sautee it in a little oil then I add in some special soysauce I have and it gets nice and crispy. Often I add some chopped garlic.

Here is another link for a recipe I like:
http://www.recipezaar.com/Fried-Tofu-10986

[nerdymom]

great ideas! thanks!

[MsHiss]

:

[Marlet]

We eat it very rarely but only because I hve yet to get used to the taste. That said it took figuring out how to cook it before I was even able to eat it. I press it (put it on a plate and then something heavy on top) for a day. Before bed I then freeze it and pull it out the next morning and press it again. You'd be amazed at how much water comes out! After that I marinate the crap out of it. I tend to cut it pretty thin and place it in a bowl/casserole dish, stab it a bit, and then dump a bottle of marinade on it (we really like barbeque sauce and steak sauce). I tend to let it marinate over night (yes this can be time intensive ) but only because I really dislike the taste of tofu plain. Once done we grill it. That's the only way I've been able to tolerate it. Our favorite is to pair it with mashed potatoes....

VeganDad has some awesome tofu recipes and ways of preparing it.

Oh, if the coloring throws you off slice it thinner. I really dislike biting into tofu and seeing the original color...makesme think it hasn't been cooked enough. The thinner I slice it the more the marinade soaks in.

[es1967]

Forgot to mention the "special "soy sauce I use is something we can get in Canada readily but I have not found it here in the US. I found it online and need to order some. Its awesome for Tofu and any rice dishes. Definitely worth getting. Here is the link.

http://www.dcimports.com/conketman501.html

[es1967]

Forgot to mention the "special "soy sauce I use is something we can get in Canada readily but I have not found it here in the US. I found it online and need to order some. Its awesome for Tofu and any rice dishes. Definitely worth getting. Here is the link.

http://www.dcimports.com/conketman501.html

I rarely press my tofu due to laziness and buy extra firm unless I'm making Tofu Ricotta etc

[es1967]

sorry for the double post my 2 year old kept pressing the keys on the computer

[wholewheatchick]

This is a link to my blog where I have all of my tofu recipes posted: http://offeringstobrigantia.blogspot...rch/label/tofu

At the very bottom is how I prepare my tofu (pressing, etc)

And the recipe above, the Cumin Lime Tofu, is one of my favorites! I'm making it tonight, actually.

[es1967]

Originally Posted by wholewheatchick

This is a link to my blog where I have all of my tofu recipes posted: http://offeringstobrigantia.blogspot...rch/label/tofu

At the very bottom is how I prepare my tofu (pressing, etc)

And the recipe above, the Cumin Lime Tofu, is one of my favorites! I'm making it tonight, actually.

That looks awesome. Think I might try it tonight. Yum.

[Sol_y_Paz]

cut package, drain water. Then put in freezer. 2 days later thaw in fridge. Press out all the excess water. Marinade it for about a day, then pan fry. Cut into chunks, finish pan frying. Use in the stir-fry HTH