Tofu was a texture thing for me. Until I figured out what to do with it anyway. Here is my process for firm or extra firm tofu.
1) Drain all the water. 2) Wrap it in a towel and put it on a plate in the sink. Fill up your tea kettle with water. Put another plate on top of the tofu wrapped in a towel. Now put the kettle on top of that. Now you can walk away for about 30 minutes...do some laundry, read some articles on Spark, find a tofu recipe you want to try. 3) After the 30 minutes take down your tower, unwrap your tofu. It should be shorter and more dense. 4) Slice your block of tofu. I put the individual slices in freezer bags and freeze them. They are now there for whenever you want to use them.
This changes the texture a lot. It's a lot like the texture of chicken. When you are ready to use it take the pieces out of the freezer the morning before you want to use them. Let it defrost. Marinate in your favorite sauce. I like jerk sauce or salsa. Then I put it in my toaster oven for about 15 minutes or so and put it in a wrap, over brown rice, with some veggies etc. The sky is the limit.
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Fitness Minutes: (66,187) Posts: 4,584 5/31/11 11:57 P
If you like Amy's then you might like tofu better if you change the texture before starting a recipe. The chewy texture that forms after freezing is more like Amy's foods. Buy the firm tofu in the plastic container and freeze the whole thing overnight. Defrost it in your refrigerator. Drain it and press out the liquid. I cut it into rectangles and grill it for a sandwich or a quick snack as is. It is really good for stir fries. And it makes an excellent chick'n pot pie.
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Gail SparkTeam Leader - Virtual Walk/Run/Cycle Team - Four Seasons Challenge
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Fitness Minutes: (30) Posts: 9 5/31/11 11:18 P
www.mercola.com/article/soy/avoid_so y. htm this is an article that will explain everything. As for the tofo book, I like to use the internet, since alot of tofo receipes include things like mike and eggs an as a vegan I eat neither. I also limit it to one to two servings of soy a day.
I usually use sauces that are "thin". My personal favorite is a combo of Worchestershire and liquid smoke. I cut the tofu very thin and cook it slowly - it looks like a piece of cheese when it is cooked. I then cool the tofu and use it on a sandwich. I think it has a wonderful smokey flavor that is great on a nice piece of whole wheat bread with lettuce, tomato and red onion. But if you like the Ken's sauces you can sure give it a try. Be sure and let us know what you think.
Good Luck, Jocelyn
Pounds lost: 0.0
Fitness Minutes: (17,317) Posts: 6,519 5/31/11 10:29 P
My favorite way to use tofu is to scramble it in a skillet and use like eggs with hash browns or grits. Any left overs can be mixed with a little low fat mayo and used like egg salad in sandwiches. I checked the Spark Recipes just now and saw one that is similar to the one I use. Type in "Tofu Egg Salad".
Time Zone: CST Tennessee
current weight: 154.2
Fitness Minutes: (30) Posts: 9 5/31/11 10:14 P
So, Swesta24, please tell me what kind of thyroid issues are linked to tofu. I currently take meds for hypothyroidism & don't want to do anything that will interfere with that. I haven't tried an Amy's that I didn't like!! LOL!!! Thanks!! Cindy
current weight: 205.0
Fitness Minutes: (30) Posts: 9 5/31/11 10:12 P
Jocelyn - thanks for that information. I'll look for the book. Does any kind of marinade work? I'm thinking some of the spicy ones that Ken's makes. Guess I better look closely at sodium content. Thanks, again!!
I am really bad when it comes to taking the time to cook it, since you have to press the liquid out of it and all. I usually eat Amy's dinners....lol. But I have pressed it and crumbled it in a salad. It makes it very filling. I honestly don't eat too much soy, it has a bad rep when it comes to thyroid issues.
I have The Tofu Cookbook by Leah Leneman. It has a lot of ideas for using tofu in traditional dishes. Personally, I would recommend you start by marinading your tofu in something you like (low sodium soy sauce, Braggs, liquid smoke, chili sauce etc.) drain and dry with a paper towel then giving it a quick pan fry in a hot pan sprayed with PAM. Tofu will take on the flavor of the marinade. As your tastes change you will need less seasoning which is great as prepared seasonings tend to be very high in sodium.
Pounds lost: 0.0
Fitness Minutes: (30) Posts: 9 5/31/11 9:44 P
Does anyone have any good recipes using tofu? Or recommendations for a good tofu cookbook? I've only tried it a couple of times - once so blah I couldn't eat it & tonight in a frozen Amy's dinner with brown rice & veggies & it was quite good. I bought 2 boxes of tofu last week because it was on sale & I REALLY want to learn how to cook with it so any suggestions would be appreciated!! Cindy
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