Tofu ideas
bionicrooster
Posts: 353 Member
Trying to cut back on red meat, and cutting all processed meat out of my diet - thinking about trying Tofu. However I have never cooked it before. Any suggestions on low calorie recipes?
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Replies
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If your trying to cut out red meat, then hopefully you'll fully embrace the texture and taste, it's out of this world. Just not my world.
Cheers 2 -
@bionicrooster, I really like tofu. I eat it grilled, pan fried, sautéed, baked, marinated, warm and cold, in almost all ways.. lol you can buy it pre marinated and seasoned and ready to eat or you can buy the organic plain extra firm block and press and season it yourself. Pressing the tofu is important for a meaty texture, it releases some of its water. I place slices in between cutting boards and a clean towel and place a skillet on top for a few hrs before seasoning, and cooking.. as much as I enjoy tofu I have yet to try the silken variety in my smoothies or dessert recipes, but that is apparently a thing, lots of recipes out there, let us know what you end up trying and how you like it 👍😁4
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My preferred applications are pretty limited to Asian cuisine. I particularly like it in miso soup or Thai coconut soup. Xtra firm is ok in a stir-fry...I don't mind the texture at all, but tofu is pretty flavorless so IMO, it needs to be cooked in/for a dish that has a lot of flavor.2
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herblovinmom wrote: »@bionicrooster, I really like tofu. I eat it grilled, pan fried, sautéed, baked, marinated, warm and cold, in almost all ways.. lol you can buy it pre marinated and seasoned and ready to eat or you can buy the organic plain extra firm block and press and season it yourself. Pressing the tofu is important for a meaty texture, it releases some of its water. I place slices in between cutting boards and a clean towel and place a skillet on top for a few hrs before seasoning, and cooking.. as much as I enjoy tofu I have yet to try the silken variety in my smoothies or dessert recipes, but that is apparently a thing, lots of recipes out there, let us know what you end up trying and how you like it 👍😁
I never heard of pressing it - that's a great idea!1 -
I was vegetarian and then transitioned to vegan and experimented a lot with tofu. It tastes like absolutely nothing as it is. It's not a bad option but in my opinion there are many other proteins that taste better, are easier to make and have better health benefits. I'm now transitioning off being vegan but I'm still partial to beans as a protein source.
Because you asked though, tofu need to be marinated, seasoned and well loved before being consumed. If there are seasonings and sauces you already like on meat, I'd recommend cutting the tofu in bite sizes and letting it sit in the seasoning and sauce overnight. You can toss it all in ziploc and let it chill. Then you can bake it, air fry or saute it. Tofu tastes great at restaurants because it's usually in a lot of fat. So make sure to use oil or butter (or both, lol) if you're looking for that type of quality. Otherwise, just be careful not to cook it too long or it becomes tough and strangely chewy.
My only tofu recipe I'd still consider making is tofu taco "meat." Essentially, firm tofu crumbled into little pieces like ground meat. Toss in a saute pan with broth, taco seasoning packet and oil. Tastes great and the texture is good too.
Happy tofu-ing!2 -
This is probably unusual but I love it! I make mine with things like cinnamon, cocoa owder, plant protein powder, monk fruit, carob powder- I have used cacao nibs, crushed nut or powdered pb,
I also love it baked, in tofu scrambles, and blackened too
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@VegjoyP , that is a beautiful bowl of tofu!!! That’s recipe inspiration right there 👍🤗0
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herblovinmom wrote: »@VegjoyP , that is a beautiful bowl of tofu!!! That’s recipe inspiration right there 👍🤗
That shows the diversity of tofu and it's certainly not something someone would think of doing, with a steak. Cheers1 -
I don't like pressing tofu (find it tedious). What I do is cut up a block of extra firm tofu into the size/shapes I want to use (usually cubes, unless I want to make pieces to dip, in which case they're slabs or sticks). Then I put it on an oiled baking sheet with some space between the pieces, and bake it a 400F for maybe 15-20 minutes until it gets kind of dry. Sometimes I need to flip it to get it to dry evenly (depends on shape/thickness).
Once it's like that, you can put it in soups or stir fries or whatever, and it will quickly absorb whatever fluid sauce you put on it. I actually like the sticks or slabs dipped in . . . whatever. Anything from salsa to ketchup to peanut sauce to seasoned soy sauce to . . . ?
Another option for using it is to blend soft tofu into things, like Winter squash/pumpkin soup, bean soup, etc. It can be blended with Winter squash and layered with lasagna noodles and seasonings and what-not (if I wanted sauce in that I'd use bechamel not tomato), sage is good in it. Include ricotta if you eat dairy. You can blend a surprising amount of tofu into smashed avocado, and still have a guacamole-textured/flavored outcome, too.
You can buy tofu noodles at Asian groceries and some other stores - they're kind of chewy just heated, but good in stir-fries. I also bake those to crispy and use them kind of like people would the so-called crunchy chow mein noodles.
Another commercial product is baked or smoked tofu. I like the smoked tofu sliced thin with thin-sliced onions, mustard, and cheese (use vegan cheese or skip cheesecloth if you don't eat dairy) on an Ezekiel tortilla, heated, then add raw sauerkraut before eating (folded in half taco style). The smoked tofu is also good cut in small cubes in a veggie soup or stew.
Another traditional soy food to check out is tempeh. It looks and sounds a little scary, but the plain kind is quite mild-flavored, high in protein. You can also buy pre-marinated/flavored versions. I can't recommend specific flavored ones, because I buy plain and season it myself.
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neanderthin wrote: »herblovinmom wrote: »@VegjoyP , that is a beautiful bowl of tofu!!! That’s recipe inspiration right there 👍🤗
That shows the diversity of tofu and it's certainly not something someone would think of doing, with a steak. Cheers
I've made a " mock" tofu pumpkin cheesecake too.
Next I want to coat in a nutritional yeast, chickpea flour coating and air fry1 -
neanderthin wrote: »herblovinmom wrote: »@VegjoyP , that is a beautiful bowl of tofu!!! That’s recipe inspiration right there 👍🤗
That shows the diversity of tofu and it's certainly not something someone would think of doing, with a steak. Cheers
I've made a " mock" tofu pumpkin cheesecake too.
Next I want to coat in a nutritional yeast, chickpea flour coating and air fry
Why would you do that? I mean pumpkin cheesecake rocks, I've made them myself and for the restaurant, but to replace the fresh pumpkin flesh with tofu make no sense to me personally, but I'm kind of a stickler for whole foods. I'm glad you find it intriguing and I'd imagine as a vegan being creative with one of the few proteins available I think it's a credit to you. Cheers.0 -
bionicrooster wrote: »Trying to cut back on red meat, and cutting all processed meat out of my diet - thinking about trying Tofu. However I have never cooked it before. Any suggestions on low calorie recipes?
I frequently cook tofu. Keep in mind that it has little taste but absorbs the flavour of the sauce it’s cooked in.
My go-to is a tofu and vegetable stir-fry.
Firm tofu is best for this. Get your block and unpack and wrap in a tea-towel for about 30 minutes. Place a weight on top such as a small pot filled with water. This will help expel the water within the tofu. Cut into cubes or squares 1/2 inch x 1/2 inch (or there abouts). Pan fry in 1tbs of peanut or canola oil until golden. Set aside. Then pan/wok fry garlic, ginger, onion, bell pepper, broccolini, bok choi, shiitake mushroom. Meanwhile, in a small bowl prepare a couple of teaspoons of soy sauce, a tbsp xiaosheng wine ( or mirin) a couple of tbsp of water, a few drops of roasted sesame oil and whisk into it a teaspoon of cornstarch until combined. Add tofu and prepared soy/xiaosheng sauce mix in. Stir until it thickens. Add chilli sauce to taste.
Enjoy!
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neanderthin wrote: »herblovinmom wrote: »@VegjoyP , that is a beautiful bowl of tofu!!! That’s recipe inspiration right there 👍🤗
That shows the diversity of tofu and it's certainly not something someone would think of doing, with a steak. Cheers
I've made a " mock" tofu pumpkin cheesecake too.
Next I want to coat in a nutritional yeast, chickpea flour coating and air fry
I've baked it in a chickpea flour or chickpea crumb coating and like the result. (I don't have an air fryer. Since I'm ovo-lacto veg, I sometimes use eggs as a coating binder, but I know there are good vegan alternatives to get the coating to cling.) Nooch seems like an interesting add, may try that!0 -
neanderthin wrote: »neanderthin wrote: »herblovinmom wrote: »@VegjoyP , that is a beautiful bowl of tofu!!! That’s recipe inspiration right there 👍🤗
That shows the diversity of tofu and it's certainly not something someone would think of doing, with a steak. Cheers
I've made a " mock" tofu pumpkin cheesecake too.
Next I want to coat in a nutritional yeast, chickpea flour coating and air fry
Why would you do that? I mean pumpkin cheesecake rocks, I've made them myself and for the restaurant, but to replace the fresh pumpkin flesh with tofu make no sense to me personally, but I'm kind of a stickler for whole foods. I'm glad you find it intriguing and I'd imagine as a vegan being creative with one of the few proteins available I think it's a credit to you. Cheers.
Um, wot? Maybe I'm wrong, but it seems more likely that the tofu stands in for the cheese/egg effect, rather than replacing the pumpkin.
That it would replace the pumpkin - an inherently vegan thing - instead . . . that seems like an odd assumption. Tofu is often used in various recipes (with other helpers) to partially stand in for eggs or cheese, though it's obviously not 1-for-1 for either.5 -
neanderthin wrote: »neanderthin wrote: »herblovinmom wrote: »@VegjoyP , that is a beautiful bowl of tofu!!! That’s recipe inspiration right there 👍🤗
That shows the diversity of tofu and it's certainly not something someone would think of doing, with a steak. Cheers
I've made a " mock" tofu pumpkin cheesecake too.
Next I want to coat in a nutritional yeast, chickpea flour coating and air fry
Why would you do that? I mean pumpkin cheesecake rocks, I've made them myself and for the restaurant, but to replace the fresh pumpkin flesh with tofu make no sense to me personally, but I'm kind of a stickler for whole foods. I'm glad you find it intriguing and I'd imagine as a vegan being creative with one of the few proteins available I think it's a credit to you. Cheers.
Um, wot? Maybe I'm wrong, but it seems more likely that the tofu stands in for the cheese/egg effect, rather than replacing the pumpkin.
That it would replace the pumpkin - an inherently vegan thing - instead . . . that seems like an odd assumption. Tofu is often used in various recipes (with other helpers) to partially stand in for eggs or cheese, though it's obviously not 1-for-1 for either.
Your right, I was thinking vegetarian, my bad. I would have probably used coconut cream and soaked cashews for that purpose but that's because I don't use tofu anywhere in my cooking and probably never will. Cheers
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My go to is tofu for endless varieties of stirfry. I usually freeze the tofu then thaw which makes for quick and easy pressing. It changes the texture to be more hearty and “meaty” then I’ll cut into cubes or strips and stirfry or air fry. Pressed defrosted tofu also crumbles super easy. Have fun experimenting and hope you find some new favorites!0
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neanderthin wrote: »herblovinmom wrote: »@VegjoyP , that is a beautiful bowl of tofu!!! That’s recipe inspiration right there 👍🤗
That shows the diversity of tofu and it's certainly not something someone would think of doing, with a steak. Cheers
I've made a " mock" tofu pumpkin cheesecake too.
Next I want to coat in a nutritional yeast, chickpea flour coating and air fry
I'm an omnivore, but I like to experiment. I've made cheesecake with silken tofu. IMO, it's not as good as traditional cheesecake, but IIRC, much lower calorie and a perfectly adequate substitute, especially for people who can't/don't eat eggs/dairy.1 -
neanderthin wrote: »neanderthin wrote: »herblovinmom wrote: »@VegjoyP , that is a beautiful bowl of tofu!!! That’s recipe inspiration right there 👍🤗
That shows the diversity of tofu and it's certainly not something someone would think of doing, with a steak. Cheers
I've made a " mock" tofu pumpkin cheesecake too.
Next I want to coat in a nutritional yeast, chickpea flour coating and air fry
Why would you do that? I mean pumpkin cheesecake rocks, I've made them myself and for the restaurant, but to replace the fresh pumpkin flesh with tofu make no sense to me personally, but I'm kind of a stickler for whole foods. I'm glad you find it intriguing and I'd imagine as a vegan being creative with one of the few proteins available I think it's a credit to you. Cheers.
No it's both, pumpkin with tofu0 -
neanderthin wrote: »neanderthin wrote: »herblovinmom wrote: »@VegjoyP , that is a beautiful bowl of tofu!!! That’s recipe inspiration right there 👍🤗
That shows the diversity of tofu and it's certainly not something someone would think of doing, with a steak. Cheers
I've made a " mock" tofu pumpkin cheesecake too.
Next I want to coat in a nutritional yeast, chickpea flour coating and air fry
Why would you do that? I mean pumpkin cheesecake rocks, I've made them myself and for the restaurant, but to replace the fresh pumpkin flesh with tofu make no sense to me personally, but I'm kind of a stickler for whole foods. I'm glad you find it intriguing and I'd imagine as a vegan being creative with one of the few proteins available I think it's a credit to you. Cheers.
Um, wot? Maybe I'm wrong, but it seems more likely that the tofu stands in for the cheese/egg effect, rather than replacing the pumpkin.
That it would replace the pumpkin - an inherently vegan thing - instead . . . that seems like an odd assumption. Tofu is often used in various recipes (with other helpers) to partially stand in for eggs or cheese, though it's obviously not 1-for-1 for either.
Yup, that's right. It's not replacing pumpkin1 -
Have you ever consulted a nutritionist for dietary advice? I've heard that nutrition based on blood analysis can yield significant results.
At least in most of the US, it would be a registered dietitian a person should consult, not a nutritionist. It's different in other places, but here, in most states, anyone can call themselves a nutritionist, with no serious credentials at all, or with a certification from a weekend course. Sometimes they're people who are actually selling supplements, maybe via multi-level marketing outfits, and using the "nutritionist" label to hide behind. Here, it's registered dietitians who are degreed professionals.2 -
I enjoy tofu but on a limited basis. Tofu is estrogen mimicking. This can lead to unwanted and undesirable outcomes for those who make it a primary protein source. When I do enjoy it, I only eat organic varieties to avoid the heavy chemical load and gmo’s which are further hormone disrupters. Consider tofu to be to food as vodka is to adult beverages…a fairly flavor neutral ingredient that will accept, blend with or otherwise adapt to whatever you put with it. My favorite tofu treat is marinated baked tofu just by itself.2
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neanderthin wrote: »neanderthin wrote: »herblovinmom wrote: »@VegjoyP , that is a beautiful bowl of tofu!!! That’s recipe inspiration right there 👍🤗
That shows the diversity of tofu and it's certainly not something someone would think of doing, with a steak. Cheers
I've made a " mock" tofu pumpkin cheesecake too.
Next I want to coat in a nutritional yeast, chickpea flour coating and air fry
Why would you do that? I mean pumpkin cheesecake rocks, I've made them myself and for the restaurant, but to replace the fresh pumpkin flesh with tofu make no sense to me personally, but I'm kind of a stickler for whole foods. I'm glad you find it intriguing and I'd imagine as a vegan being creative with one of the few proteins available I think it's a credit to you. Cheers.
No it's both, pumpkin with tofu
Ah, ok. Normally when a recipe says it's a "mock" it replaced the recipe's main focus (ingredient) and in your post you said you use tofu. What you actually did was add tofu to the pumpkin mixture, so it's still pumpkin cheesecake that uses pumpkin.
That's just more confusing for people imo. It's like serving "mock hamburgers" and say your using tofu but then forget to tell people it also has beef. In reality, it probably took away from the beef taste and texture and the 2 things a good burger should hope to retain. Cheers
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I don't use Tofu in my kitchen, but do enjoy it in an Asian dish. There IS one dish I would use it for, however ... as an egg substitute in egg salad ... which is how I first every had it in a long-ago restaurant sandwich ... finely minced tofu in place of eggs and served with edam cheese and cucumber slices with alfalfa sprouts and tomato on a whole grain artisan bread. Superb! PS ... I don't know how the tofu 'egg' salad was made, but I couldn't tell the difference between the egg version and this one.1
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I love tofu! I always found it tasted delicious when I let it drain for a bit, then use a napkin to pat it dry. I always cubed my tofu and would make a marinade (mostly soy sauce or teriyaki sauce) and let the tofu soak it up over night in the fridge. Then pan fry it and eat over rice and veggies, or even over a salad.
I also love taking about 2 or 2.5 ounces of tofu (again let it drain and then pat it dry) and mashing it with a fork. Then scramble it with eggs. It make scrambled eggs so much fluffier, softer and higher in protein.2 -
DebbsSeattle wrote: »I enjoy tofu but on a limited basis. Tofu is estrogen mimicking. This can lead to unwanted and undesirable outcomes for those who make it a primary protein source. When I do enjoy it, I only eat organic varieties to avoid the heavy chemical load and gmo’s which are further hormone disrupters. Consider tofu to be to food as vodka is to adult beverages…a fairly flavor neutral ingredient that will accept, blend with or otherwise adapt to whatever you put with it. My favorite tofu treat is marinated baked tofu just by itself.
The estrogenic affects are NOT promoters of too much estrogen. That is a false theory. In fact, it helps regulate hormonal balance. The exception are some women who have an estrogen.positive reaction. a specific condition.
Tofu in its non GMO, sprouted, fermented or organic form is a very nourishing protein that has been eaten for thousands of years. It is beneficial for heart disease, cancer and weight management. I have been eating soy and tofu since 2009 and have found it an excellent and versatile part of my diet. Besides, replacing processed meat with tofu is a very good choice.
FYI, livestock is fed with the majority of soy and corn, which is genetically modified, heavily processed and not what animals were meant to eat.
I will have to send references from computer tonight
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neanderthin wrote: »neanderthin wrote: »neanderthin wrote: »herblovinmom wrote: »@VegjoyP , that is a beautiful bowl of tofu!!! That’s recipe inspiration right there 👍🤗
That shows the diversity of tofu and it's certainly not something someone would think of doing, with a steak. Cheers
I've made a " mock" tofu pumpkin cheesecake too.
Next I want to coat in a nutritional yeast, chickpea flour coating and air fry
Why would you do that? I mean pumpkin cheesecake rocks, I've made them myself and for the restaurant, but to replace the fresh pumpkin flesh with tofu make no sense to me personally, but I'm kind of a stickler for whole foods. I'm glad you find it intriguing and I'd imagine as a vegan being creative with one of the few proteins available I think it's a credit to you. Cheers.
No it's both, pumpkin with tofu
Ah, ok. Normally when a recipe says it's a "mock" it replaced the recipe's main focus (ingredient) and in your post you said you use tofu. What you actually did was add tofu to the pumpkin mixture, so it's still pumpkin cheesecake that uses pumpkin.
That's just more confusing for people imo. It's like serving "mock hamburgers" and say your using tofu but then forget to tell people it also has beef. In reality, it probably took away from the beef taste and texture and the 2 things a good burger should hope to retain. Cheers
It's a mock "cheese" cake, as the tofu is substituting for (not just added to) the cream cheese.
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I eat a lot of tofu as I am a vegan
My favourite thing is a tofu scramble - it looks and tastes (somewhat) like scrambled eggs if done correctly - and makes for a nice late breakfast at the weekend for all the family.
I also press, marinate and oven bake slices of tofu to add to my veggies/grains meals.
There are lots of things to do with tofu. I try and buy mine from the Asian shop as it is usually better value than the supermarket, but if I see it on offer in my local supermarket I stock up. Occasionally I make it myself - is easy but a bit messy
Be aware that the protein macros aren't amazing if you are also keen to keep the fat and carbs down. Definitely track it and see how it fits in with your day.
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Tofu can truly be whatever you want it to be. A lot of people drain it, cube it, air fry it and add a sauce! (pan frying would work as well). I'm a fan of tofu scrambles (https://pin.it/3uCTMjR) or you can blend it to form it into so many different types of meals. burgers, meatballs, tacos.. some people even use it as the base for desserts (usually pudding). Pinterest is a life saver 0
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Have anyone ever tried Silken Tofu? How does it taste compared to the regular ones?0
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