Guest guest Posted January 9, 2009 Report Share Posted January 9, 2009 It depends on what you are cooking. When I use tofu in a stirfry, I saute it in olive oil (usually that I've seasoned with garlic and ginger) until it is lightly browned; I put it aside and add it back in after I have added the sauce to the veggies. Robin --- On Fri, 1/9/09, Val <802zoo wrote: Val <802zoo Tofu Help! Friday, January 9, 2009, 3:20 PM My 13 yr. old daugter is newly vegan, and I have been trying several different recipes with Tofu but I always seem to over cook it or under cook it. Can anyone offer a tried and true method for cooking with Tofu? Thanks in advance! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2009 Report Share Posted January 9, 2009 Hi Val, Oh, our favorite (and easiest) is tofu spaghetti - make pasta, add cubes of tofu to tomato sauce and simmer a bit, voila. It really is good. We learned it from friends years ago, now all their kids cook it in their own homes, we cook it, and I will guarantee that all our kids will cook it. :-) I also use tofu as a replacement for ricotta cheese - just smash it with a potato masher. I use it in lasagna, mac and cheese, and any kind of casserole (like pasta, tomato sauce, veggies, beans, smashed tofu, and cheese/soy cheese on top). The cool thing is how tofu takes on the flavor of anything it cooks with. Oh and I add cubes to soups, we've added it to chili, and our son eats cubes right off the cutting board. We also put it in smoothies and have put it in stuffed shells and stuffed peppers, but I don't have that kind of time lately. :-) Oh, and we've grilled it with mixed success (should have watched it more carefully each time). :-) And we add cubes to stir fries, and just keep a really close eye on it so it doesn't stick to the pan. We also got a really great (really, really, really great) tofu " fish " stick recipe from the Vegan Lunchbox site. Seriously, each time I make that, I make more than the last time, and it's all eaten - and most times, everyone asks if we can have it again the next night. (Again, I don't have that kind of time, but if you do - make it every day, it's that good!) And there are really great tofu/soy cookbooks . . . let me know if you want titles, I can go scrounge the cookbook cabinet. :-) Best of luck! Lorraine On Behalf Of Val Friday, January 09, 2009 1:20 PM Tofu Help! My 13 yr. old daugter is newly vegan, and I have been trying several different recipes with Tofu but I always seem to over cook it or under cook it. Can anyone offer a tried and true method for cooking with Tofu? Thanks in advance! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2009 Report Share Posted January 9, 2009 Can you hook us all up with the fish stick recipe? My husband loooves fish sticks! On Fri, Jan 9, 2009 at 3:37 PM, Lorraine <ldemi wrote: > Hi Val, > Oh, our favorite (and easiest) is tofu spaghetti - make pasta, add cubes > of tofu to tomato sauce and simmer a bit, voila. It really is good. We > learned it from friends years ago, now all their kids cook it in their > own homes, we cook it, and I will guarantee that all our kids will cook > it. :-) I also use tofu as a replacement for ricotta cheese - just > smash it with a potato masher. I use it in lasagna, mac and cheese, and > any kind of casserole (like pasta, tomato sauce, veggies, beans, smashed > tofu, and cheese/soy cheese on top). The cool thing is how tofu takes > on the flavor of anything it cooks with. Oh and I add cubes to soups, > we've added it to chili, and our son eats cubes right off the cutting > board. We also put it in smoothies and have put it in stuffed shells > and stuffed peppers, but I don't have that kind of time lately. :-) > Oh, and we've grilled it with mixed success (should have watched it more > carefully each time). :-) And we add cubes to stir fries, and just > keep a really close eye on it so it doesn't stick to the pan. We also > got a really great (really, really, really great) tofu " fish " stick > recipe from the Vegan Lunchbox site. Seriously, each time I make that, > I make more than the last time, and it's all eaten - and most times, > everyone asks if we can have it again the next night. (Again, I don't > have that kind of time, but if you do - make it every day, it's that > good!) And there are really great tofu/soy cookbooks . . . let me know > if you want titles, I can go scrounge the cookbook cabinet. :-) > Best of luck! > Lorraine > > > > <%40> [ > <%40>] On > Behalf Of Val > Friday, January 09, 2009 1:20 PM > <%40> > Tofu Help! > > My 13 yr. old daugter is newly vegan, and I have been trying several > different recipes with Tofu but I always seem to over cook it or under > cook it. Can anyone offer a tried and true method for cooking with > Tofu? Thanks in advance! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2009 Report Share Posted January 9, 2009 http://shmooedfood.blogspot.com/2006/01/tofu-fish-sticks.html Can anything be more ridiculous than that a man should have the right to kill me because he lives on the other side of the water, and because his ruler has a quarrel with mine. - Blaise Pascal --- On Fri, 1/9/09, kerri myers <4lilpups wrote: kerri myers <4lilpups Re: Tofu Help! Friday, January 9, 2009, 3:45 PM Can you hook us all up with the fish stick recipe? My husband loooves fish sticks! On Fri, Jan 9, 2009 at 3:37 PM, Lorraine <ldemi wrote: > Hi Val, > Oh, our favorite (and easiest) is tofu spaghetti - make pasta, add cubes > of tofu to tomato sauce and simmer a bit, voila. It really is good. We > learned it from friends years ago, now all their kids cook it in their > own homes, we cook it, and I will guarantee that all our kids will cook > it. :-) I also use tofu as a replacement for ricotta cheese - just > smash it with a potato masher. I use it in lasagna, mac and cheese, and > any kind of casserole (like pasta, tomato sauce, veggies, beans, smashed > tofu, and cheese/soy cheese on top). The cool thing is how tofu takes > on the flavor of anything it cooks with. Oh and I add cubes to soups, > we've added it to chili, and our son eats cubes right off the cutting > board. We also put it in smoothies and have put it in stuffed shells > and stuffed peppers, but I don't have that kind of time lately. :-) > Oh, and we've grilled it with mixed success (should have watched it more > carefully each time). :-) And we add cubes to stir fries, and just > keep a really close eye on it so it doesn't stick to the pan. We also > got a really great (really, really, really great) tofu " fish " stick > recipe from the Vegan Lunchbox site. Seriously, each time I make that, > I make more than the last time, and it's all eaten - and most times, > everyone asks if we can have it again the next night. (Again, I don't > have that kind of time, but if you do - make it every day, it's that > good!) And there are really great tofu/soy cookbooks . . . let me know > if you want titles, I can go scrounge the cookbook cabinet. :-) > Best of luck! > Lorraine > > > > @gro ups.com <% 40. com> [ > @gro ups.com <% 40. com>] On > Behalf Of Val > Friday, January 09, 2009 1:20 PM > @gro ups.com <% 40. com> > Tofu Help! > > My 13 yr. old daugter is newly vegan, and I have been trying several > different recipes with Tofu but I always seem to over cook it or under > cook it. Can anyone offer a tried and true method for cooking with > Tofu? Thanks in advance! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2009 Report Share Posted January 9, 2009 Hi Kerri, Here's the link to the recipe: http://shmooedfood.blogspot.com/2006/01/tofu-fish-sticks.html. I have never used the kelp granules or onion powder, and it's still super delish. Oh, and I usually use cow milk since our soymilk is often vanilla . . . which would make slightly disgusting no-fish sticks, in my opinion. :-) And other milk works fine, too, if you're lacto-veg. My partner makes a tartar sauce to go with it, but I'm just as happy with lemon wedges and ketchup. :-) Add a green salad and some of those organic French fries in the oven, maybe some brown rice or a pilaf! Ah .. . . and I was just wondering what will be dinner tonight . . . :-) Enjoy!!!!! Lorraine On Behalf Of kerri myers Friday, January 09, 2009 1:46 PM Re: Tofu Help! Can you hook us all up with the fish stick recipe? My husband loooves fish sticks! On Fri, Jan 9, 2009 at 3:37 PM, Lorraine <ldemi <ldemi%40ucsd.edu> > wrote: > Hi Val, > Oh, our favorite (and easiest) is tofu spaghetti - make pasta, add cubes > of tofu to tomato sauce and simmer a bit, voila. It really is good. We > learned it from friends years ago, now all their kids cook it in their > own homes, we cook it, and I will guarantee that all our kids will cook > it. :-) I also use tofu as a replacement for ricotta cheese - just > smash it with a potato masher. I use it in lasagna, mac and cheese, and > any kind of casserole (like pasta, tomato sauce, veggies, beans, smashed > tofu, and cheese/soy cheese on top). The cool thing is how tofu takes > on the flavor of anything it cooks with. Oh and I add cubes to soups, > we've added it to chili, and our son eats cubes right off the cutting > board. We also put it in smoothies and have put it in stuffed shells > and stuffed peppers, but I don't have that kind of time lately. :-) > Oh, and we've grilled it with mixed success (should have watched it more > carefully each time). :-) And we add cubes to stir fries, and just > keep a really close eye on it so it doesn't stick to the pan. We also > got a really great (really, really, really great) tofu " fish " stick > recipe from the Vegan Lunchbox site. Seriously, each time I make that, > I make more than the last time, and it's all eaten - and most times, > everyone asks if we can have it again the next night. (Again, I don't > have that kind of time, but if you do - make it every day, it's that > good!) And there are really great tofu/soy cookbooks . . . let me know > if you want titles, I can go scrounge the cookbook cabinet. :-) > Best of luck! > Lorraine > > > > @gro <%40> ups.com <%40> [ > @gro <%40> ups.com <%40>] On > Behalf Of Val > Friday, January 09, 2009 1:20 PM > @gro <%40> ups.com <%40> > Tofu Help! > > My 13 yr. old daugter is newly vegan, and I have been trying several > different recipes with Tofu but I always seem to over cook it or under > cook it. Can anyone offer a tried and true method for cooking with > Tofu? Thanks in advance! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 I think a huge factor is the type of tofu. In the little city that I live in, the only type of tofu they sell is the vacuum-sealed silken (morinu) tofu. That stuff generally is used in baking or for a ricotta type cheese. The refridgerated tofu that is in water is the stuff that you can stirfry and get a good chewy texture out of. Many years ago I ruined many, many recipes while trying to use silken tofu. --- On Fri, 1/9/09, kerri myers <4lilpups wrote: kerri myers <4lilpups Re: Tofu Help! Friday, January 9, 2009, 9:45 PM Can you hook us all up with the fish stick recipe? My husband loooves fish sticks! On Fri, Jan 9, 2009 at 3:37 PM, Lorraine <ldemi wrote: > Hi Val, > Oh, our favorite (and easiest) is tofu spaghetti - make pasta, add cubes > of tofu to tomato sauce and simmer a bit, voila. It really is good. We > learned it from friends years ago, now all their kids cook it in their > own homes, we cook it, and I will guarantee that all our kids will cook > it. :-) I also use tofu as a replacement for ricotta cheese - just > smash it with a potato masher. I use it in lasagna, mac and cheese, and > any kind of casserole (like pasta, tomato sauce, veggies, beans, smashed > tofu, and cheese/soy cheese on top). The cool thing is how tofu takes > on the flavor of anything it cooks with. Oh and I add cubes to soups, > we've added it to chili, and our son eats cubes right off the cutting > board. We also put it in smoothies and have put it in stuffed shells > and stuffed peppers, but I don't have that kind of time lately. :-) > Oh, and we've grilled it with mixed success (should have watched it more > carefully each time). :-) And we add cubes to stir fries, and just > keep a really close eye on it so it doesn't stick to the pan. We also > got a really great (really, really, really great) tofu " fish " stick > recipe from the Vegan Lunchbox site. Seriously, each time I make that, > I make more than the last time, and it's all eaten - and most times, > everyone asks if we can have it again the next night. (Again, I don't > have that kind of time, but if you do - make it every day, it's that > good!) And there are really great tofu/soy cookbooks . . . let me know > if you want titles, I can go scrounge the cookbook cabinet. :-) > Best of luck! > Lorraine > > > > @gro ups.com <% 40. com> [ > @gro ups.com <% 40. com>] On > Behalf Of Val > Friday, January 09, 2009 1:20 PM > @gro ups.com <% 40. com> > Tofu Help! > > My 13 yr. old daugter is newly vegan, and I have been trying several > different recipes with Tofu but I always seem to over cook it or under > cook it. Can anyone offer a tried and true method for cooking with > Tofu? Thanks in advance! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 So nice that you are trying to learn to prepare new foods for your daughter I maybe have posted this here recently, but my fave easy way to prepare tofu is frying it in a bit of olive oil. Cut a block of firm or extra firm tofu into thin strips(I find that I like Trader Joe's and Tree of Life brands best b/c they tend to be heavier) Dip them one at at time in a shallow bowl of tamari Then dip each one in a bowl of nutritional yeast (lmk if you need help finding this) Then place them a few at a time in a heated frying pan with a bit of olive oil (sometimes you need to add more olive oil when you add new tofu strips) When they seem to be getting a little crispy, they're done We serve them like ketchup, b/c that's how we used to eat chkn fingers from restaurants and these taste similar to us We also make tofu scramble a lot Crumble a block of firm tofu in a bowl and set aside Place 1 T. olive oil in a large pan on the stove and heat it Add 1/2 cup chopped mushrooms (optional) and heat for two minutes Add 1/4 cup grated carrots and heat for one minute Add tofu, 1/4 t. tumeric, other spices and nutritional yeast and cook 5-10 minutes until heated through. spices are generally something like - a lot of seasoned salt, 1/4 t. garlic, 1/4. t. onion power We serve this with lightlife sausage patties sometimes and generally with ketchup, b/c I always ate ketchup with my scrambled eggs. Hope that helps! Christina 802zoo Fri, 9 Jan 2009 21:20:13 +0000 Tofu Help! My 13 yr. old daugter is newly vegan, and I have been trying several different recipes with Tofu but I always seem to over cook it or under cook it. Can anyone offer a tried and true method for cooking with Tofu? Thanks in advance! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 This website is a great resource, I bought the first edition of the book and am considering purchasing the second additin which has some additional recipes. Definitely check this one out! http://veganlunchbox.com/recipes.html Tofu Fish Sticks This has been one of the most requested recipes on the Vegan Lunch Box blog. Everyone's crazy for these cute little fishies! Of course, you can cut them into any shape you prefer, sticks being the easiest and most economical. They stay crispy and crunchy in the lunchbox. Kelp granules can be found in shaker containers at health food stores or here at vegangoods.com. Sprinkle them on any food for a low-sodium salt alternative; it is a good source of iodine. serves 4 1 lb. package firm tofu, drained 2/3 cup fine organic cornmeal (or white flour) 2/3 cup sliced almonds 2 tsp. sweet paprika 2 tsp. kelp granules 2 tsp. salt ½ tsp. onion powder ½ tsp. garlic powder ¼ tsp. dill weed freshly ground black pepper, to taste 2/3 cup plain, unsweetened soymilk 1 lemon olive oil Preheat the oven to 400º. Line a baking sheet with parchment paper and coat parchment with olive oil. Set aside. Combine the cornmeal or flour, sliced almonds, paprika, kelp, salt, onion and garlic powder, dill weed, and black pepper in a blender, and blend on high until most of the almonds have been turned into a coarse meal, with a few larger pieces of almond remaining. Pour the mixture into a wide baking dish or pie plate. Place the plain soymilk into a bowl and set next to the cornmeal mixture. With a sharp knife, cut the tofu into even slices just under ½-inch wide. Cut tofu out into fish sticks, or use a fish-shaped cookie cutter to cut out tofu fish. Working with one piece at a time, dip the tofu into the plain soymilk, then toss gently in the cornmeal mixture to coat evenly. Place on the prepared baking sheet. When all the tofu fish are on the baking sheet, sprinkle them with olive oil. Bake for 15 minutes, then turn the tofu fish over and bake for an additional 15 minutes, or until crispy (if making tater tots, place them on the baking sheet for the last 15 minutes). Remove tofu fish onto a plate, and squeeze some fresh lemon juice evenly over the tofu. Also the fatfreevegan.com website is amazing. Love her tofu based quiche! Laura Ballinger Morales ________________________________ kerri myers <4lilpups Friday, January 9, 2009 4:45:42 PM Re: Tofu Help! Can you hook us all up with the fish stick recipe? My husband loooves fish sticks! On Fri, Jan 9, 2009 at 3:37 PM, Lorraine <ldemi wrote: > Hi Val, > Oh, our favorite (and easiest) is tofu spaghetti - make pasta, add cubes > of tofu to tomato sauce and simmer a bit, voila. It really is good. We > learned it from friends years ago, now all their kids cook it in their > own homes, we cook it, and I will guarantee that all our kids will cook > it. :-) I also use tofu as a replacement for ricotta cheese - just > smash it with a potato masher. I use it in lasagna, mac and cheese, and > any kind of casserole (like pasta, tomato sauce, veggies, beans, smashed > tofu, and cheese/soy cheese on top). The cool thing is how tofu takes > on the flavor of anything it cooks with. Oh and I add cubes to soups, > we've added it to chili, and our son eats cubes right off the cutting > board. We also put it in smoothies and have put it in stuffed shells > and stuffed peppers, but I don't have that kind of time lately. :-) > Oh, and we've grilled it with mixed success (should have watched it more > carefully each time). :-) And we add cubes to stir fries, and just > keep a really close eye on it so it doesn't stick to the pan. We also > got a really great (really, really, really great) tofu " fish " stick > recipe from the Vegan Lunchbox site. Seriously, each time I make that, > I make more than the last time, and it's all eaten - and most times, > everyone asks if we can have it again the next night. (Again, I don't > have that kind of time, but if you do - make it every day, it's that > good!) And there are really great tofu/soy cookbooks . . . let me know > if you want titles, I can go scrounge the cookbook cabinet. :-) > Best of luck! > Lorraine > > > > @gro ups.com <% 40. com> [ > @gro ups.com <% 40. com>] On > Behalf Of Val > Friday, January 09, 2009 1:20 PM > @gro ups.com <% 40. com> > Tofu Help! > > My 13 yr. old daugter is newly vegan, and I have been trying several > different recipes with Tofu but I always seem to over cook it or under > cook it. Can anyone offer a tried and true method for cooking with > Tofu? Thanks in advance! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 Thanks for the suggestions! Yes, any cookbook suggestions and or website suggestions would be great. I have had good luck with most of the recipes I've tried from www.vegweb.com, except for tofu. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 First, I'd make sure I was getting good, firm tofu. Most people who say they don't like tofu have been forced to eat squishy tofu. Here in San Diego, we love San Diego Soy Dairy, the blue package, which has nigari. It's the BOMB! When we travel, Tofu Steaks will do (they are usually found in grocery stores). If you have time, make sure to freeze before using, and thaw out when it's tofu time. Freezing makes it even firmer and yummier. I make tofu nuggets by cubing the tofu, marinating (sometimes very briefly!) in oil (toasted sesame is great, but plain olive or other cooking oil will do), soy sauce or bragg liquid amino, or whatever other flavoring you like. I also like gomasio, which is toasted salted sesame seeds. Put in oven either on broil or a high temperature like 425 or so. 5-10 minutes later, YUM! Good in soups, stir fry, by themselves or whatever. We also bread tofu for nuggets. Brush with oil, dip in bread crumbs and oven like above. Good with mustard, or marinara sauce. We have a george foreman grill, and brush tofu with bbq sauce and grill, too. Serve with baked beans, rice, or in sandwiches. We've also progressed to where we like plain, uncooked straight from the package tofu, cut up in salads, or dipped in bbq sauce, a1 sauce, or mustard. We are a family of 5 (soon to be 6!) and eat probably 6 packages of tofu or more a week. We freeze as soon as we get home from the grocery store, and then have 3-4 thawed out in the fridge. Hope this helps! ~ Cindy + da boyz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 There's cookbook I've liked for years called Tofu Cookery where it has a totally yummy Egg Foo Young recipe and an awesome lemon blueberry cake, so creamy. (similar to those cream cakes always for sale at the grocery but of course, better). From the Vegan Lunchbox blog: Tofu Fish Sticks This has been one of the most requested recipes on the Vegan Lunch Box blog. Everyone's crazy for these cute little fishies! Of course, you can cut them into any shape you prefer, sticks being the easiest and most economical. They stay crispy and crunchy in the lunchbox. Kelp granules can be found in shaker containers at health food stores or here at vegangoods.com. Sprinkle them on any food for a low-sodium salt alternative; it is a good source of iodine. serves 4 1 lb. package firm tofu, drained 2/3 cup fine organic cornmeal (or white flour) 2/3 cup sliced almonds 2 tsp. sweet paprika 2 tsp. kelp granules 2 tsp. salt ½ tsp. onion powder ½ tsp. garlic powder ¼ tsp. dill weed freshly ground black pepper, to taste 2/3 cup plain, unsweetened soymilk 1 lemon olive oil Preheat the oven to 400º. Line a baking sheet with parchment paper and coat parchment with olive oil. Set aside. Combine the cornmeal or flour, sliced almonds, paprika, kelp, salt, onion and garlic powder, dill weed, and black pepper in a blender, and blend on high until most of the almonds have been turned into a coarse meal, with a few larger pieces of almond remaining. Pour the mixture into a wide baking dish or pie plate. Place the plain soymilk into a bowl and set next to the cornmeal mixture. With a sharp knife, cut the tofu into even slices just under ½-inch wide. Cut tofu out into fish sticks, or use a fish-shaped cookie cutter to cut out tofu fish. Working with one piece at a time, dip the tofu into the plain soymilk, then toss gently in the cornmeal mixture to coat evenly. Place on the prepared baking sheet. When all the tofu fish are on the baking sheet, sprinkle them with olive oil. Bake for 15 minutes, then turn the tofu fish over and bake for an additional 15 minutes, or until crispy (if making tater tots, place them on the baking sheet for the last 15 minutes). Remove tofu fish onto a plate, and squeeze some fresh lemon juice evenly over the tofu. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 My favorite way to prepare tofu is to panfry cubes in margarine and canola oil until light brown, then add soy sauce and sear, removing from heat immediately. The result is chewy, salty, and a little sweet - and can be added to salads, stirfries, or burritos. Yum! Jessica Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2009 Report Share Posted January 11, 2009 Thanks so much for all of the help. Can someone tell me where to find the nutritional yeast? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2009 Report Share Posted January 11, 2009 Hi Val, Try " Amazing Soy " by Dana Jacobi, or any of the Moosewood cookbooks, anything by Molly Katzen, Vegetarian Times' cookbooks or magazines, " The Essential Vegetarian Cookbook " by Shaw, " Vegetarian Suppers from Deborah Madison's Kitchen " , or do a google of soy cookbooks - you can't miss since soy is so amenable to anything you cook it with and go in any kind of food - asian, latin, Italian, American, anything. Also, any recipe can be a tofu recipe - just add cubes or slices of tofu in place of any meat, or smashed tofu in place of ricotta cheese, etc. Or just add cubes of tofu to anything you make already - salads, sauces, soups, casseroles, stir fries, skewers, etc. Also, I see your other e about where to get nutritional yeast - we get it at health food stores, either in bulk bins or individually packaged. I think we have occasionally found it in regular grocery stores' health food aisle - like the same size bag as Bob's Red Mill products, but not sure what the brand was. Best of luck! Lorraine On Behalf Of Val Saturday, January 10, 2009 7:17 AM Re: Tofu Help! Thanks for the suggestions! Yes, any cookbook suggestions and or website suggestions would be great. I have had good luck with most of the recipes I've tried from www.vegweb.com, except for tofu. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 Most health food shops and co-ops carry nutritional yeast. Some have it available in there bulk section. , " Val " <802zoo wrote: > > Thanks so much for all of the help. Can someone tell me where to find > the nutritional yeast? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 Even the health section of our grocery store carries it now, and we don't live in a particularly veg area. Heather havingagreatfulday wrote: > > Most health food shops and co-ops carry nutritional yeast. Some have > it available in there bulk section. > > > <%40>, " Val " <802zoo wrote: > > > > Thanks so much for all of the help. Can someone tell me where to > find > > the nutritional yeast? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2009 Report Share Posted January 13, 2009 You can also order Nutritional Yeast from online retailer Vegan Essentials. -Tami Quote Link to comment Share on other sites More sharing options...
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