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Discussion Starter · #1 ·
My family wanted salmon...rare they ask so I obliged. However, I was determined to make my dinner cooler than theirs to convince them that they didn't need salmon. WIN!<br><br><br><br>
I used my usual baked tofu for the starter (blot, bake w/ garlic n onion powder, salt n pepper, baste w/ canned mushroom soup and under bake a little). Make lots and use throughout the week for other stuff.<br><br><br><br>
So I took the above tofu and saute'd it in a pan w/ earth balance, paprika, and torn nori sheets, a sprinkle of dill, and a squeeze of lemon. It was delicious! The kids got a kick out of the nori sheets. Everyone tried my version and thought it was great. I'll be making it for the family, they gave it a thumbs up.
 

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Sounds yummy! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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These guys fish 'n' chips are amazing... <a href="http://www.something-fishy.org.uk/index.htm" target="_blank">http://www.something-fishy.org.uk/index.htm</a>
 

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I really like the taste and consistency of fish, both cooked and uncooked, whereas I don't particularly like the taste or consistency of most meats...so it would be great to find a good commercially produced soy "fish."
 

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Did you use the nori, dill, etc after you had cooked it with the mushroom soup? I have a recipe for making tofu taste like fish, and it also uses dried seaweed to give it that fishy taste. But it also called for something called "malt vinegar", which I couldn't find, so I don't know how close I came to how it's supposed to taste. (I also made the mistake of using brewer's yeast instead of the nutritional yeast the recipe called for.)
 

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Discussion Starter · #9 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Tom</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Did you use the nori, dill, etc after you had cooked it with the mushroom soup? I have a recipe for making tofu taste like fish, and it also uses dried seaweed to give it that fishy taste. But it also called for something called "malt vinegar", which I couldn't find, so I don't know how close I came to how it's supposed to taste. (I also made the mistake of using brewer's yeast instead of the nutritional yeast the recipe called for.)</div>
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Every week, I make 2 cookie sheets of sliced/baked tofu w/ the onion powder, garlic powder, salt n pepper and I baste w/ the canned mushroom gravy. I under bake it a little so I can cook it with other things during the week, although it IS yummy just like that and I grab it cold from the fridge.<br><br><br><br>
I used this for my "fish" recipe starter. then just saute in the earth balance and seasonings and ripped up nori sheets and drizzled w/ lemon. It was funny because the kids thought it looked like fish because the nori sheets looked like the skin side and the paprika made it red.
 

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I make Chinese Tofu "fish" using tofu, soysauce, and ginger. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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when you say underbaked, how long is that? I still have not gotten the tofu down yet, more than once or twice....
 

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Discussion Starter · #13 ·
hmmm, I'm so bad at this because I'm not a timer or measurer person...lol I bake it on one side (oiled cookie sheet) until it starts to brown a little, on about 350*, then I flip, reseason and baste and bake again. It's probalby about 15 minutes per side. I over did it one time and it got way too stiff. I like it a little mushy on the inside and a little firm around the edges...lol Prolly not much help at all. It's all just how you like to eat it, my husband liked it best in it's jerky form..lol (weirdo!)
 

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What exactly do you mean by canned mushroom soup/gravy? Like the Campbells stuff? Or more like a (dark)brown gravy? So if it's the Campbells stuff (or similar) do you dilute it with water/milk or use it in it's gooey, straight-from-the-can form? If this is indeed what you use, I definitely need to find a vegan substitute that will work, as I'd love to try it.<br><br><br><br>
I make breaded tofu "fishsticks" by dipping in lemon juice, then in crushed cornflakes mixed with a bunch of seasonings including kelp powder - turns out VERY "fish-like" and my kids LOVE it!!
 

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Discussion Starter · #15 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Tofu-N-Sprouts</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
What exactly do you mean by canned mushroom soup/gravy? Like the Campbells stuff? Or more like a (dark)brown gravy? So if it's the Campbells stuff (or similar) do you dilute it with water/milk or use it in it's gooey, straight-from-the-can form? If this is indeed what you use, I definitely need to find a vegan substitute that will work, as I'd love to try it.<br><br><br><br>
I make breaded tofu "fishsticks" by dipping in lemon juice, then in crushed cornflakes mixed with a bunch of seasonings including kelp powder - turns out VERY "fish-like" and my kids LOVE it!!</div>
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I use store brand mushroom gravy (like campbells) straight from the can and blot it on the tofu w a basting brush. Easy peasy..<br><br><br><br>
The fish sticks sound great and I know my kids would go nuts over them because of the kelp....(mentioned on sponge bob so it's very cool <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)">)
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Tom</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Did you use the nori, dill, etc after you had cooked it with the mushroom soup? I have a recipe for making tofu taste like fish, and it also uses dried seaweed to give it that fishy taste. But it also called for something called "malt vinegar", which I couldn't find, so I don't know how close I came to how it's supposed to taste. (I also made the mistake of using brewer's yeast instead of the nutritional yeast the recipe called for.)</div>
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You should be able to find malt vinegar at most grocery stores. It's very common. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Tofu-N-Sprouts</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><br><br><br>
I make breaded tofu "fishsticks" by dipping in lemon juice, then in crushed cornflakes mixed with a bunch of seasonings including kelp powder - turns out VERY "fish-like" and my kids LOVE it!!</div>
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Recipe, please. And where do you buy kelp powder?
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Wolfie</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Recipe, please. And where do you buy kelp powder?</div>
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<br><a href="http://tofu-n-sproutz.blogspot.com/2008/02/my-kids-still-get-craving-for-those.html" target="_blank">http://tofu-n-sproutz.blogspot.com/2...for-those.html</a> ... I sometimes cut the tofu into more "stick" shapes than slices... and the kelp powder is from the Asian Store. You can just whiz any seaweed in a food processor to make "powder" - easier to control how much you put in...
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>nontoxicglue</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I make Chinese Tofu "fish" using tofu, soysauce, and ginger. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"></div>
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both sound yummers<img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">....thankies for sharing.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Treehugger267</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
hmmm, I'm so bad at this because I'm not a timer or measurer person...lol I bake it on one side (oiled cookie sheet) until it starts to brown a little, on about 350*, then I flip, reseason and baste and bake again. It's probalby about 15 minutes per side. I over did it one time and it got way too stiff. I like it a little mushy on the inside and a little firm around the edges...lol Prolly not much help at all. It's all just how you like to eat it, my husband liked it best in it's jerky form..lol (weirdo!)</div>
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Sounds yummy, but...<br><br><br><br>
I need very explicit directions. Next time you make it, please jot down the ingredients and step-by-step instructions. I would love to try it.
 
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