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Discussion Starter · #1 ·
Today is Three months with no meat.<br>
I feel fine.<br>
I have however had a few cravings for a burger, but I did not fall to the cravings.<br><br>
Now, the challenge is to come up with some way to eat tofu that does not trigger my gag reflex.<br>
I have tried it in Chinese, Indian, some veggie dish at a non veggie restaurant, and to date, each time it was one taste and I moved on to the rest of the stuff.<br>
I cant get it down. Its just plain nasty.<br><br>
So, does anyone think they have a way of preparing this "delicacy" that will allow me to not only eat it, but to enjoy it.
 

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“Who Said Vegans Can’t Eat Take Out” Tofu Bites<br>
Ingredients<br>
•\t1 (16 ounce) package extra firm tofu<br>
•\t1/4 cup soy sauce<br>
•\t2 tablespoons maple syrup<br>
•\t2 tablespoons ketchup<br>
•\t1 tablespoon vinegar<br>
•\t1 dash hot sauce<br>
•\t1 tablespoon sesame seeds<br>
•\t1/4 teaspoon garlic powder<br>
•\t1/4 teaspoon ground black pepper<br>
•\t1 teaspoon liquid smoke flavoring<br>
Directions<br>
1.\tPreheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.<br>
2.\tSlice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.<br>
3.\tIn a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.<br>
4.\tPlace the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.<br><br>
“Chicken Can Keep Their Fingers” Tofu Sticks<br>
Ingredients<br>
•\t1 (16 ounce) package extra-firm tofu, drained and pressed<br>
•\t2 cups vegetable broth<br>
•\t3 tablespoons vegetable oil<br>
•\t1/2 cup all-purpose flour<br>
•\t3 tablespoons nutritional yeast<br>
•\t1 teaspoon salt<br>
•\t1/2 teaspoon freshly ground black pepper<br>
•\t1 teaspoon sage<br>
•\t1/2 teaspoon cayenne pepper<br>
Directions<br>
1.\tCut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.<br>
2.\tIn a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.<br>
3.\tWarm oil in a large skillet over medium-high heat.<br>
4.\tRemove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.<br><br><br>
Crispy “Keep The Ribs On The Pig” Bits<br>
Ingredients<br>
•\t1 (16 ounce) package extra firm tofu<br>
•\t3 tablespoons olive oil<br>
•\t1 egg white<br>
•\t1 tablespoon barbeque sauce<br>
•\t1 cup all-purpose flour<br>
•\t1 teaspoon salt<br>
•\t1/2 teaspoon pepper<br>
•\t1 cup barbeque sauce<br>
Directions<br>
1.\tDrain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry.<br>
2.\tHeat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.<br>
3.\tPreheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.<br>
4.\tPosition the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.
 

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Ribs are by far the best recipe of the three
 

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Discussion Starter · #4 ·
The ribs one sounds pretty good<br><br>
Im going to give that a try.<br><br>
So far, Ive been killing meat cravings with Portabella Mushrooms. I sautee them in margerine and garlic then put them on a burger bun with the fixings..<br>
Really really like them.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Fatman</strong> <a href="/forum/post/2823653"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
The ribs one sounds pretty good<br><br>
Im going to give that a try.<br><br>
So far, Ive been killing meat cravings with Portabella Mushrooms. I sautee them in margerine and garlic then put them on a burger bun with the fixings..<br>
Really really like them.</div>
</div>
<br>
Yum, that sounds delicious... <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:"> Now if only I knew where to find portobellos in Germany!
 

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I actually hate mushrooms lol! But a lot of people love it.<br><br>
If you're not a tofu fan, there are other "meat" alternatives, Tempeh is a popular one. Also, eat lots of beans and lentils (Quinoa is AMAZING) to get the protein up.<br><br>
Do a "veggie" burger taste test party and try out different burgers with your friends/family to decide which one can satisfy your beef tooth!<br><br>
As a recovering meat eater, I feel your pain (I still long for a crispy chicken wing drenched in hot sauce and sour cream), but you can make it through and honestly, veg*n food DOES taste better. Send me a message if you need more recipes!
 
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