What is the best way to make tofu?

[Guest guest]

How long will tofu be ok in the freezer?

 

 

 

Erika

 

 

 

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[Guest guest]

...Hello everyone, I am learning and transitioning into a vegetarian lifestyle.

I have some troubles with making something's taste filling. I tried once and as

very disapointed in the firm tofu... I was trying it as a substitue for chicken

in a vegetable stirfry. Please share any and all ideas for making great meals

that include tofu. I should I prepare it, to make it very firm once it is done?

Thanks, Sye-

 

 

 

 

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[Guest guest]

There are SO many ways to make Tofu yummy. Have you tried googling recipes?

There are some great vegan recipe sites out there. You have to learn to

cook with it - because if cooked poorly, it can turn you off for years! I

went and actually purchased a book on how to cook tofu - I've made lasagna,

stir fries, " nuggets " , and a bunch of other foods. Good luck!

 

Crissie

 

 

 

 

On Behalf Of Code Red Fitness

Monday, March 31, 2008 5:20 PM

 

What is the best way to make tofu?

 

 

 

...Hello everyone, I am learning and transitioning into a vegetarian

lifestyle. I have some troubles with making something's taste filling. I

tried once and as very disapointed in the firm tofu... I was trying it as a

substitue for chicken in a vegetable stirfry. Please share any and all ideas

for making great meals that include tofu. I should I prepare it, to make it

very firm once it is done? Thanks, Sye-

 

________

Special deal for users & friends - No Cost. Get a month of

Blockbuster Total Access now

http://tc.deals./tc/blockbuster/text3.com

 

 

[Guest guest]

We're in transition too! My family loves the Quorn products

(www.quorn.us)! I just used it last night with pasta, mushrooms and

broccoli (think " chicken, broccoli, ziti....), garlic, olive oil.....

 

I'm fine with no meat and veggie meals (I feel SO much better!) and

they're pretty open, but once in a while want something a bit

more " substantial " . We've also tried the crumbles (frozen) in

lasagna etc, also the veggie sausages are good IN things. I have

some TVP (textured veg protein), but haven't used it yet. I made a

meatless loaf with lentils that was yummy (many in the files), there

are also recipes for meatless burgers that are satisfying. We also

like the frozen veggie burgers and " chicken " burgers. And there's

seitan - (MY first encounter wasn't positive, but it may have been

the brand I selected, I didn't care for the taste, but there are

others and I'll give it a try later on!) -

http://www.vrg.org/recipes/vjseitan.htm.

 

I like to freeze tofu, then defrost, drain well and make into mock

tuna or egg salad (I add things like celery, finely shredded carrot,

cuke, dill, garlic powder, tumeric, etc etc.....). The texture is

TOTALLY different! Also you can either bake it yourself or buy it

already marinated/baked and add it to stir fry.

 

There are SO many wonderful recipes in the files!

Jann

 

Code Red Fitness <coderedfitness wrote:

> ..Hello everyone, I am learning and transitioning into a vegetarian

lifestyle. I have some troubles with making something's taste

filling. I tried once and as very disapointed in the firm tofu... I

was trying it as a substitue for chicken in a vegetable stirfry.

Please share any and all ideas for making great meals that include

tofu. I should I prepare it, to make it very firm once it is done?

Thanks, Sye-

[Guest guest]

As others have said, freezing and thawing tofu firms it up nicely (though it

turns an odd yellowy color); then it is nearly edible for me.

 

I prefer it baked, or even better, sauteed/fried so the outside is firm or

crispy and the inside is soft--mmmm!

 

 

 

 

 

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[Guest guest]

Hello,

Make sure you drain tofu before you cook with it, especially if you are trying

to use it as a chicken substitute. Fold 1 or 2 paper towels in quarters. Place

the block of tofu on it. Place another folded paper towel on top. You can then

place a plate on top to squeeze out excess water. Some people will recommend

that you let it sit for up to an hour. I find that a few minutes works. I

would also recommend that you give extra firm tofu a try. It has a better

texture for stir fry. I think firm is too silky and even gets a little gooey

when stir fried. It is best used in recipes like smoothies or baking. Good

Luck. Renee

 

 

[Guest guest]

Sye,

 

I'll share a few tips that I wish I knew a year ago when I became a

vegetarian.

 

There are two kinds of tofu. The first is " silken " and usually in

aseptic (vacuum-sealed) boxes that are shelf-stable until opened.

It's very creamy, and best used in puddings and baked goods, etc.

 

The second kind is water-packed, which is always found in the

refrigerated section (at my local grocery, it's a small refrigerated

area in the produce section. This is the kind used as a meat

substitute. In the past I had tried cubing and frying silken tofu,

and let me tell ya....it doesn't work well! :-)

 

To make tofu firmer and less like a boiled egg texture, put a

package of the water-packed tofu in the freezer for a few days.

Then thaw in the fridge (which may take another day or two).

Personally, I cut the block into four thin slices (the long way) and

lay between two clean flour-sack dish towels. I set a heavy book on

top to " squeeze " out the extra water. Sometimes it's 10 minutes,

other times it's 30+. Then you can cube it and fry or bake it.

 

Trying tofu dishes at a few restaurants will really give you a good

idea for how much the taste and texture can vary from dish to dish.

 

Good luck!

 

Kristen

 

 

, Code Red Fitness

<coderedfitness wrote:

>

> ..Hello everyone, I am learning and transitioning into a

vegetarian

lifestyle. I have some troubles with making something's taste

filling.

I tried once and as very disapointed in the firm tofu... I was

trying

it as a substitue for chicken in a vegetable stirfry. Please share

any

and all ideas for making great meals that include tofu. I should I

prepare it, to make it very firm once it is done? Thanks, Sye-

[Guest guest]

One of my favorite tofu recipes is one I adapted from chicken --

I also like to use crumbled soft tofu in place of ricotta cheese in baked ziti

or lasagna.

Enjoy

Christine in Iowa

 

 

East India Curry Casserole

 

1 lb firm tofu, drained

 

 

 

Cut up and shake in seasoned flour:

 

½ C flour

 

½ C bread crumbs

 

3 T parmesan cheese

 

1 t salt

 

1 t each: basil, thyme, tarragon, rosemary, pepper, paprika, curry

 

 

 

Brown seasoned tofu in ¼ C melted butter. Remove, drain, place in casserole

dish.

 

 

 

Simmer gently in pan drippings until golden:

 

½ C finely diced onions

 

½ C finely diced green pepper

 

2-3 cloves minced garlic

 

1 ½ t (or more) curry powder

 

½ t thyme

 

2 C stewed tomatoes

 

 

 

Simmer until pan is deglazed. Pour this sauce over the tofu. Bake uncovered at

350 for 30 minutes. Serve with steamed rice. Garnish with slivered almonds.

 

 

 

[Guest guest]

I just made the bbq tofu and polenta recipe on Whole Foods website. Really easy

for a first-timer. They have lots of good stuff to try.

cassie

 

 

 

 

 

 

 

 

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