Guest guest Posted September 12, 1999 Report Share Posted September 12, 1999 I am planning to make these today to eat during the football game. Wouldn't I want to drain the tofu first? I'm surprised that the recipe does not mention this. I've never used Nasoya brand tofu. Is is different than other Chinese-style tofus? Since I am allowed only 19 grams of fat a day I am planning to delete the olive oil and used reduced fat tofu. * Exported from MasterCook * Sloppy Joes Recipe By : Nasoya advertisement in VT, 9/99 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium onion -- chopped 1 medium green pepper -- chopped 2 cloves garlic -- minced 16 ounces Nasoya extra firm tofu -- crumbled 2 tablespoons soy sauce 2 cups tomato sauce 1 tablespoon chili powder 1/2 teaspoon cumin powder Saute onion, green pepper, and garlic in olive oil until tender. Add tofu and soy sauce to the pan. Continue cooking and stirring until the tofu starts to brown. Then stir in remaining ingredients. Serve hot over toasted burger buns. Source: Tofu Cookery by Louise Hagler: The Book Publishing Co. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 1497 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 1999 Report Share Posted September 13, 1999 Did you make this already? I'd freeze & crumble the tofu. It makes a firmer texture I think would compliment this recipe. Kinda feta-like in texture, IMHO. Don't delete all the oil, and go with a reduced fat version. Doesn't have to be Nasoya in particular. You might need a bit of oil for coating and flavor in this one. Christine Kathleen Sunday, September 12, 1999 8:32 AM Veg-Recipes tofu question and a recipe Kathleen <schuller I am planning to make these today to eat during the football game. Wouldn't I want to drain the tofu first? I'm surprised that the recipe does not mention this. I've never used Nasoya brand tofu. Is is different than other Chinese-style tofus? Since I am allowed only 19 grams of fat a day I am planning to delete the olive oil and used reduced fat tofu. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 1999 Report Share Posted September 14, 1999 I made the Nasoya sloppy joe recipe but wish I had read Christine's suggestion to freeze and crumble the tofu. I've never tried that, but this would have been a good time to try it. The recipe was more like a scrambled tofu than like a sloppy joe. It has been a long, long time since I ate a meat sloppy joe, but I think that using a recipe with tvp would be more like the ones I remember. Even with using a reduced fat tofu (White Wave) and cutting out the oil, one fourth of the recipe had 6 grams of fat a day, or 1/3 of what I'm allowed. It made a good football game Sunday meal and I enjoyed the left overs for my lunch on Monday. Kathleen At 06:50 PM 9/13/99 -0400, Christine F. Muehling wrote: > " Christine F. Muehling " <CF_Muehling > >Did you make this already? >I'd freeze & crumble the tofu. It makes a firmer texture I think would >compliment this recipe. >Kinda feta-like in texture, IMHO. >Don't delete all the oil, and go with a reduced fat version. Doesn't have >to be Nasoya in particular. You might need a bit of oil for coating and >flavor in this one. >Christine Quote Link to comment Share on other sites More sharing options...
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