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muck_a_luckOK, all you vegetarian eating people.
1) Hit me with your best tofu recipe. The one you give to your steak and shrimp eating friends to try to convert them to veganism. I'm less interested in the meat tasting tofus that are supposed to make you think you are eating meat. Cause they are expensive and if I can't get the right brand in my market, there would be no point.
2) Particularly to Americans, but also to others, as these are often imported here... If you want to make falafel at home, what do you use? Your own recipe? A boxed mix? A frozen product?
Trying to get more veggies and soy in my diet. Gonna try Boca Burgers, too.
1) Hit me with your best tofu recipe. The one you give to your steak and shrimp eating friends to try to convert them to veganism. I'm less interested in the meat tasting tofus that are supposed to make you think you are eating meat. Cause they are expensive and if I can't get the right brand in my market, there would be no point.
2) Particularly to Americans, but also to others, as these are often imported here... If you want to make falafel at home, what do you use? Your own recipe? A boxed mix? A frozen product?
Trying to get more veggies and soy in my diet. Gonna try Boca Burgers, too.
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no subject
Date: 2005-09-15 04:27 pm (UTC)I need tofu recipes, too! And also instruction on the best forms to buy tofu in, we saw different kinds in the store. I am a tofu rookie.
The Chameleon Protein
Date: 2005-09-15 05:38 pm (UTC)My fave sauce is Sweet & Hot Chili by San-J. I get it at the local health food store. I don't find it really hot, but it's got a little kick. When I order Thai food, I can easily handle 3/5, and this sauce doesn't even come close to that kind of heat.
Try adding tofu to scrambled eggs and tomatoes and other veggies you like with eggs. Or just add it in to a recipe for a little more protein. Will anyone even notice? Start with a little and gradually build up and probably they won't have a clue they are eating that dreaded tofu because it's The Chameleon Protein.
Re: The Chameleon Protein
Date: 2005-09-16 01:25 am (UTC)which tofu?
Date: 2005-09-15 05:43 pm (UTC)The tofu is actually GROWN in the box. I buy it, again, at my local health food store. It costs $1.58/box out here in the Great NorthWest...oodles from anyone.
Re: which tofu?
Date: 2005-09-16 01:25 am (UTC)which tofu?
Date: 2005-09-15 05:50 pm (UTC)I live in the Great Northwest which is oodles from anywhere;prices may vary. You open the box with a boxcutter, knife or scissors. Wash, of course. Beware of rust, though, a little rust never hurt anyone and probably fortified them with iron.
BTW, I just heard that spinach was never the great iron supplier we all were told because the guy doing the calculations had apparently misplaced the decimal point, unwittingly giving spinnach 10X more iron than it actually had.
I actually like spinnach, iron or no iron. Maybe a little less, now :). Have a good one!
Re: which tofu?
Date: 2005-09-16 01:25 am (UTC)Lisa's tofu tips and tricks ;-)
Date: 2005-09-15 06:41 pm (UTC)I buy tofu from the bulk bin at the co-op, though any firm tofu will do. As mentioned above, tofu in the box will keep without refrigeration.
Tofu is naturally waterlogged. For best results in flavoring it, press it first to get the water out and let the flavor sauce in. If you will be using the tofu in cubes, before cutting lay some paper towels on a baking sheet, put the tofu on it, put more paper towels on top of the tofu, and put something heavy on top, like a big iron skillet. Tilt the sheet slightly to let excess water run off. Leave 5 minutes or so. Of course if your recipe calls for crumbly tofu, you can just squeeze it over the sink. (Crumbled tofu works great with mixes for sloppy joes or tacos, eg, in place of hamburger.)
My favorite recipe -- even for friends who don't normaly like tofu:
Baked Tofu
- Press water from tofu. Slice into rectangular pieces (~1" x 3/4" x 2").
- In a low, flat baking dish, drizzle a small amount of sesame oil and a small amount of olive oil. Smash two garlic cloves flat and drag through oil, spreading flavored oil around bottom of dish.
- Arrange tofu pieces flat across the bottom of the dish. Pour tamari sauce over the slices, and a small amount of cooking (dry cocktail) sherry until there is marinade to about 1/3 to 1/2 the depth of the slices. Shake the pan a little to mix the marinade and get it splashed around onto the tofu.
- Bake in 450 degree oven for about 45 minutes. Take out halfway through and turn over slices to cook on other side.
That's it! The baking really dries out the tofu and gives it a chewy texture.
Re: Lisa's tofu tips and tricks ;-)
Date: 2005-09-16 01:26 am (UTC)no subject
Date: 2005-09-16 12:45 am (UTC)the only thing i eat that has tofu in it is pretty much one of my favorite foods ever- PAD THAI. wow, that stuff is incredible. no clue how to make it, though, sorry :-/
annnnd i don't know how to make falafel. so this is a kind of pointless comment... but HI!!! :)
<3
That's terrible!!
Date: 2005-09-16 01:36 am (UTC)Just looked up Pad Thai. Alas, it seems to involve frying. Maybe too challenging for a beginner. However, I have an incredibly easy recipe for stuffed cornish game hens that will knock their socks off! And it's very, very easy! I used to be the unofficial advisor of two single women who "couldn't cook" who were trying to impress their boyfriends. It was a huge hit. Personally, I was dating this guy, who knew I cooked for 90 people on a regular basis. I made the cornish hens. He said, "Wow! Until now, I didn't really know that you could COOK!" *snickers* Click the link, blow your Mom away this weekend! :)
Re: That's terrible!!
Date: 2005-09-16 03:22 am (UTC)