Soy help

[muck_a_luck]

OK, 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.

Comments

Lisa's tofu tips and tricks ;-)

[green-grrl.livejournal.com]

Tofu is all about the flavoring and the texture. I use the firm tofu for almost everything, though there are products that you can get and recipes you can use for using tofu for pudding (custard for you non-Yanks) or for pie filling -- the recipe will tell you what kind to use.

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 ;-)

[muck-a-luck.livejournal.com]

I'm definitely trying that! Thanks!