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Discussion Starter · #1 ·
Can anyone give good advice for using tofu. I have tried it twice now and I just don't like the texture. I've been eating veggie burgers and stuff since I've cut my meat consumption by 3/4 and I really miss cooking. I made tofu tacos....yuk...and tofu eggplant gumbo which was great (without the tofu hehe).<br><br><br><br>
Also, I have tried Silk soymilk which is DELICIOUS, but fairly high in sugars. Any suggestions for other soymilks for new vegetarians? Thanks
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by Tamilchoate</i><br><br><b>Can anyone give good advice for using tofu. I have tried it twice now and I just don't like the texture. I've been eating veggie burgers and stuff since I've cut my meat consumption by 3/4 and I really miss cooking. I made tofu tacos....yuk...and tofu eggplant gumbo which was great (without the tofu hehe).<br><br><br><br>
Also, I have tried Silk soymilk which is DELICIOUS, but fairly high in sugars. Any suggestions for other soymilks for new vegetarians? Thanks</b></div>
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You're not just eating TOFU though are you?<br><br><br><br>
I use legumes/beans more than tofu and they are yummy. Bean tacos, enchilladas etc are better than the meat variety. You can also pulverise beans and legumes and mix them with nutritional yeast, bread crumbs, and mashed potato and make your own burgers/patties or even nuggets.<br><br><br><br>
What kind of TOFU are you using - firm, soft...? Is it flavoured or plain? If you marinade it its much better - in BBQ sauce or ready made sachets - like sweet n sour, thai green curry. It takes on any flavour you introduce to it.
 

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There are various ways to disguise it if you don't like the texture.<br><br><br><br>
* Crumble it up and use it as an ingredient in veggie burgers, meetloafs, etc.<br><br><br><br>
* I occasionally add it to bread dough (you need to decrease water a little when you do)<br><br><br><br>
* put a little in shakes/smoothies (silken type)<br><br><br><br>
Freezing it changes the texture - it becomes chewier crumblier<br><br><br><br>
You don't have to have it in your diet. There are tons of soy protein foods out there, so you have a variety to choose from<br><br>
* Soymilk (I think Silk is the best - but EdenSoy is okay)<br><br>
* Dried Soybeans (cook them just like black eyed peas)<br><br>
* Soyflour (you can use some to replace some of the wheat bread in baking)<br><br>
* TSP or TVP (made from extruded soyflour)
 

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Discussion Starter · #4 ·
Silk, Westsoy, Vitasoy and Eden all have unsweetened soymilk and I have tried Silk and Westsoy and they are great!<br><br><br><br>
I have had tofu omelettes, tofu in muffins, tofu cookies, tofu scrambles, tofu burgers, tofu in cheese sauces, mayo made from tofu, baked tofu..... Mark and I love the 'fu!<br><br><br><br>
I will post links to these recipes for you if you are interested....<br><br><br><br>
Shannon
 

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Discussion Starter · #5 ·
do a stir fry, sautee the tofu with some teriyaki or other kind of sauce to give it some flavor, then add your veggies - serve over some yummy jasmine rice and you will have the ultimate meal. I like to add some Thai peanut sauce for spiciness after I cook it - no one else in this house can deal with the amount of heat I like, so I have to add heat (spiciness) afterwards only to mine.<br><br><br><br>
there are some great tofu cookbooks you can get ahold of or look online for recipes - do a simple search, you will be surprised how many ideas you will get<br><br><br><br>
about the soymilk.......my newest obsession, I am days away from making my own soymilk - I just ordered a soymilk maker - you can then adjust the amount of additives or add none. We have another discussion about this in product reviews if you would like to read it.
 

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Discussion Starter · #6 ·
Yeah, I have been making my own soymilk on the stove lately and have been thinking about getting a soymilk maker. It would be easier than making it on the stove.
 

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For the tofu tacos - try making "tofu carnitas":<br><br><br><br>
Drain the tofu and cut into very small pieces. Coat them in red chile powder (hot or mild, according to taste) and garlic powder. Bake on a cookie sheet in the oven at about 375 or 400, tossing them from time to time. Let then get very dark and dry looking (maybe 45 minutes - been a while since I made them), basically just short of burnt! They are crunchy, smoky, and intensely flavored.
 

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My personal favorite tofu recipe is marinading it in soy sauce and balsamic vinegar and then stir frying it in olive oil or canola oil. I don't really measure, I just start pouring. I also eat this marinaded tofu cold - it goes very well on salads. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Go to the grocery store and look for a box of Tofu Burger mix, it's made by Fantasic Foods.<br><br><br><br>
They even have some recipes involving tofu: <a href="http://www.fantasticfoods.com/recipes.php" target="_blank">http://www.fantasticfoods.com/recipes.php</a><br><br><br><br>
All you need is a block of firm tofu. A food processor works best in this situation. Put the tofu & the bag of burger mix in the processor and mix it up. I usually add some garlic and hot peppers to mine. It's really, really good.<br><br><br><br>
Or there's Tofu Fingers (really yummy)<br><br><br><br>
1 block extra firm tofu<br><br>
1/3 cup light tamari soy sauce<br><br>
1/3 cup teriyaki sauce<br><br>
1/4 cup maple syrup or other sweetene<br><br>
1 pkg. Original Shake n Bake<br><br>
Vegetable oil<br><br><br><br>
Cut tofu into 1/2 slices (one block makes about 8 or 9 slices), and then cut the slices in half to make fingers. Mix the soy sauce, teriyaki sauce, and sweetener in a bowl and pour over the tofu. Cover the tofu and let it marinate in the fridge for at least 2 hours (the longer you leave it in the marinade, the better it tastes). When you are ready to use the tofu, remove it from the marinade and coat all the fingers with Shake n Bake. Cover the bottom of a nonstick frying pan with vegetable oil. Place all the fingers in the pan and cook over medium heat until both sides are golden brown. When the tofu fingers are ready, pat them down with a paper towel to get rid some of the excess oil. Serve immediately with plum sauce or other desired condiment.
 

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My favorite thing to do with Tofu is to crumble it up and add lots of taco seasoning to it, and then put it in a burrito or a taco! Its yumm!!
 

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Oooh Oooh - another tofu recommendation - If you have a trader joes, wild oats or other type of natural foods/health foods store near you, try to find baked flavored tofu. I got some Italian herb baked tofu at trader joes and it was divine. I ate it straight out of the package with a fork. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"><img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">
 

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I like to smash up tofu with a fork and mix it with veg*n refried beans, and add pepper and stuff. It's pretty good mixed with hummus too.
 

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The stuff in the aceptic package is N-A-S-T-Y for use in stir fry or if you want it to jump around and act like "meat". It falls apart and is too "beany" and "Slimy" for my taste. If you are going for something meat like use extra firm tofu that has been packed in water or nigari tofu. Pressing and freezing also changes the texture and makes it more palatable. Use frozen and pressed tofu in any of the above suggestions. (Tofu fingers sound divine!)<br><br><br><br>
How to press: wrap in a clean, lint free kitchen towel or several layers of paper towel. Put tofu on a plate and place a can (canned tomatoes or beans works great!) Put this contraption in the fridge for 30-60 minutes. Use as desired in a recipe that calls for tofu.<br><br><br><br>
Freezing- follow the above steps and wrap in foil then place in the freezer over night. (or you can keep frozen tofu up to 2 months in the freezer) You can defrost by microwaving on medium until thawed. (about 5 minutes, depends on the microwave) squeeze out the excess liquid. Freezing makes tofu even spongier and more receptive to marinades.<br><br><br><br><br><br>
Here's a recipe to try.<br><br>
Tofu Satay<br><br><br><br>
1 lb of tofu pressed and cut into "fingers"<br><br>
1 can of low fat coconut milk<br><br>
2 cloves of garlic finely minced<br><br>
1 T of asian chili garlic sauce<br><br>
3T of corainder leaves (optional)<br><br><br><br>
Combine the coconut milk , garlic, chili sauce and coriander leaves if using. Lay tofu fingers in a baking dish. Pour marinade over tofu and marinade over night. Preheat broiler cover broiler pan with foil and place the marinaded tofu in the broiler for 5 minutes, turning after 2 minutes. The tofu will be slightly browned on the sides and hot and bubbly.<br><br><br><br><br><br>
Other soyfood options Edamame which are soybean pods, can be found in the frozen section of many large grocery stores and asian markets. Soy burger crumbles and soy analogues are good as well as nutrious.<br><br><br><br>
Tofu was an aquired taste for me too. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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I've found that asceptically packaged tofu is gross stir-fried, too, but the water-packed kind is a pain in the ass, so this time I'm freezing the asceptically packaged tofu in hopes that I'll get that texture thing fixed. We'll see. If not, I'll have to give up and suffer the water-packed tofu.
 

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Discussion Starter · #17 ·
i think a big mistake new tofu users make, is not draining it. if you cut it into 1 inch slabs, and place on clean dish towels or paper towels, wrap them up, then use something heavy like cans to weight them or press the liquid out, they will be ready to absor any flavors you add. plus, the tofu has a much better taste and more pleasing texture this way. also, you can freeze tofu and when it's thawed, squeeze the liquid out, then use, marinade, stir fry, etc, the texture after frozen is great. maybe more pleasing to recent meat eaters. after thawing, it really soaks up flavors too.<br><br>
one of the first things i made with drained tofu, was to mash it up, add veggie mayonaise, grated carrot, diced green pepper, onions, and mrs. dash. all mashed and mixed, let sit a while, a great sandwich topper.<br><br>
you can use up any veggies u have in that, plus, add any seasonings you like. a big mistake is using tofu as is, or really wet and mushy. i also use a low fat tofu which has a much drier, more pleasing texture that needs next to no draining and sops up flavors well.
 
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