Guest guest Posted November 26, 2005 Report Share Posted November 26, 2005 Has anybody tried using a dry rub on tofu, seitan, tempeh, Quorn, reconstituted TVP, or any other high protein vegetarian item? If so, what did you use and how did you cook the item afterward? Thanks! Sherry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2005 Report Share Posted November 26, 2005 , Sherry Rose <sherry@c...> wrote: > > Has anybody tried using a dry rub on tofu, seitan, tempeh, Quorn, > reconstituted TVP, or any other high protein vegetarian item? > > If so, what did you use and how did you cook the item afterward? > > Thanks! > > Sherry > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2005 Report Share Posted November 26, 2005 Oh my goodness. Sorry for that blank message. What I meant to say was (LOL)... Yes, indeed I have. One of the ideas I experimented with for my Thanksgiving main dish was a Southwestern Rubbed Tempeh. The original recipe for the rub was, of course, calling for it to be used on something else. Anyway, I baked it, and though I liked the flavor, it was altogether too dry. I think tofu would stand up to a rub much better (i.e., stay moist). Actually, I have made " tofu jerky, " both sweet and savory varieties by sprinkling with either sugar and cinnamon or cayenne, etc., respectively. You cut the tofu into strips and bake forever (OK, six hours or so) on extremely low heat (say, 250 F), turning every hour. Delicious snack! Hope this helps, -Erin , Sherry Rose <sherry@c...> wrote: > > Has anybody tried using a dry rub on tofu, seitan, tempeh, Quorn, > reconstituted TVP, or any other high protein vegetarian item? > > If so, what did you use and how did you cook the item afterward? > > Thanks! > > Sherry > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2005 Report Share Posted November 26, 2005 Thanks, Erin, for your info. I certainly wouldn't want to eat dry tempeh! I've done the same to tofu (jerkey) with a mixture of teriyaki sauce and hot sauce in either the oven or the dehydrator, but I'd never thought of doing it with dry spices/flavorings. Great idea! Sherry At 12:50 PM 11/26/2005, you wrote: >Oh my goodness. Sorry for that blank message. > >What I meant to say was (LOL)... > >Yes, indeed I have. One of the ideas I experimented with >for my Thanksgiving main dish was a Southwestern Rubbed Tempeh. >The original recipe for the rub was, of course, calling for it >to be used on something else. Anyway, I baked it, and though >I liked the flavor, it was altogether too dry. I think tofu >would stand up to a rub much better (i.e., stay moist). > >Actually, I have made " tofu jerky, " both sweet and savory >varieties by sprinkling with either sugar and cinnamon or >cayenne, etc., respectively. You cut the tofu into strips >and bake forever (OK, six hours or so) on extremely low >heat (say, 250 F), turning every hour. Delicious snack! > >Hope this helps, >-Erin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 > Has anybody tried using a dry rub on tofu, seitan, tempeh, Quorn, > reconstituted TVP, or any other high protein vegetarian item? > > If so, what did you use and how did you cook the item afterward? I've done that with tofu using a curry blend... grilled afterward... served over sauteed carrots and brown rice that had been cooked in coconut milk. Make the rice a little saucy (too much coconut milk, on purpose). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 That sounds so delicious, Amy! I'll have to remember to try that -- have a couple of grill pans, so I won't have to wait until summer. Sherry At 02:34 PM 11/29/2005, you wrote: > > Has anybody tried using a dry rub on tofu, seitan, tempeh, Quorn, > > reconstituted TVP, or any other high protein vegetarian item? > > > > If so, what did you use and how did you cook the item afterward? > > >I've done that with tofu using a curry blend... grilled afterward... >served over sauteed carrots and brown rice that had been cooked in >coconut milk. Make the rice a little saucy (too much coconut milk, on >purpose). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 > That sounds so delicious, Amy! I'll have to remember to try that -- > have a couple of grill pans, so I won't have to wait until summer. That's what I used - a grill pan on the stove. The dish comes together well! :-) Let me know how you like if it you make it! Quote Link to comment Share on other sites More sharing options...
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