How gross is tofu?
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Tofu is awesome! the easiest thing to make is scrambled tofu.--tumeric and tofu in a skillet. boom. tastes/looks like eggs. add some nutritional yeast and seasonings (such as salt & pepper & sriracha)
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i just kinda winged it (no pun intended, lol) i sauteed some fresh mushrooms in a non-stick pan, while they were cooking i drained a block of firm tofu. once the mushrooms were browned, i just roughly broke up the tofu and added it to the pan. for the sauce i used crytsal hot sauce, a small amount of butter/margarine, and a splash of lemon juice, cooked that till hot and then poured it over the mushroom tofu mixture. put a couple of slices of provolone cheese, (or whatever cheese you like) on a roll and then just added the mixture. (my husband also adds a bit of blue cheese dressing to his!) we both really love this! i would add a photo of one but im new and don't know how to do it, lol0
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I have discovered that most people who don’t like Tofu have only tried under cooked. The water needs to be pressed out and it needs to be cooked not just warmed up.
Try frying it for at least 30 min on medium heat then sprinkling it with nutritional yeast and your favorite herbs.
Wild Wood Organics tofu is vacuum packed and there for less soggy and has a firm chewy texture.0 -
Chocolate Mousse.
1 package Mori-nu lite firm tofu
2 heaping tbsp raw cacao (or regular cocoa, but that's missing all the good stuff.)
1/4 to 1/2 cup almond or soy milk ( I use unsweetened)
2 tbsp sugar or sweetener of choice (can use stevia)
Put it all in a blender adjust to taste and chill. Delicious guilt free chocolaty goodness!
I just started getting into tofu. I wanted to up my protein intake a bit. I've used it in stir fry, made mac and cheese, and added it to my smoothies. So far no complaints. If you're going to stir fry or bake it make sure you marinate it or it will have no flavor.0 -
I love it but I always fry it until golden brown and crispy. Try it, it's good. Just pat it down a bit so it's not wet anymore or it will stick to the pan.0
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Tofu gets such a bad rap
Two words: MARINATE and BAKE
I marinated some extra-firm tofu in a ginger-sesame-honey-soy sauce and baked it up. My little European grandmother (who loves her full-fat salty meat and potatoes) tried a piece and kept eating it, not knowing what it was, and she LOVED it. You need to know how to season and cook it correctly.
And it's NOT just for vegetarians, I am a meat-eater but really enjoy having tofu dishes too0 -
It is so gross you should send all of it to me. Srsly. I will just have to eat all of it for you....0
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Also, how to cook everything vegetarian has extensive information on the preparation of tofu.0
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If you find tofu 'gross' I can only say you're probably cooking it wrong.
'Soft' tofu is moreso used for scrambling (egg substitution), for making food, sauces etc thicker or in desserts (ie. vegan styles sorbets, mousses etc.)
'Firm' tofu is great for pasta sauces for added protein, stirfrys, curries, sandwiches.. anything really. Fried tofu is the best in my opinion.
The point of tofu is to adapt the flavour of the marinade or sauce you are using. You can buy readily made marinated tofu that is amazing too.
If you don't like it... simply don't eat it...0 -
I used to feel the same way, but... my husband and I tried this recipe and now we're believers. (from cleaneatingmag.com):
Portobello Mushroom Stroganoff
Serves: 8 / Hands-on time: 30 minutes / Total time: 30 minutes
INGREDIENTS:
• 12 oz whole-wheat egg noodles
• Olive oil cooking spray
• 1 medium yellow onion, thinly sliced
• 4 oz white mushrooms, thinly sliced
• 8 oz portobello mushrooms, thinly sliced
• 1 clove garlic, minced
• 14 oz medium-firm tofu, pureed in blender or food processor
• 8 oz low-fat sour cream
• 8 oz low-sodium beef stock
• 1 tbsp unsalted tomato paste
• 1/2 tsp Cajun seasoning
• Sea salt and fresh ground black pepper, to taste
• 1 tsp dried dill
INSTRUCTIONS:
Cook noodles according to package directions. Drain and set aside.
Heat a large nonstick or cast-iron skillet over high for 1 minute.
Reduce heat to medium-low, mist with cooking spray and add onion. Sauté for about 8 minutes or until caramelized. Add white and portobello mushrooms and garlic. Mist with cooking spray, if needed, and saute until cooked, about 5 more minutes.
Add tofu, sour cream, stock and tomato paste, and stir until smooth. Stir in seasoning, salt and pepper.
Pour mushroom sauce over cooked noodles. Serve topped with dill.
Nutrients per 1-cup serving: Calories: 140, Total Fat: 3.5 g, Sat. Fat: 0.5 g, Carbs: 18 g, Fiber: 1 g, Sugars: 3 g, Protein: 9 g, Sodium: 140 mg, Cholesterol: 15 mg0 -
I like it. Yes, it does take on flavors you cook it in. I make a breakfast tofu scramble. It has the texture of scrambled eggs. I buy firm, drain, pat a little with a paper towl, cut in cubes and add a little olive oil to my skillet, add whatever you like -- cumin, salt, pepper, onion, garlic... I cook for a few minutes, I like it a little browned, add some soy sauce if you like.... I then add diced zucchini and yellow squash, cook until tender. Pull from the heat, add diced fresh tomatoes, top with feta cheese and enjoy.
My kids eat it up too.
If you have a good blender, buy soft or silken soy and you can add it for protein to your smoothie, makes it creamy and you can't taste it.0 -
I think the stuff is aweful.. I'm a texture eater on top of it... It's aweful...0
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i love tofu
Google recipes and choose one that sounds good. 0 -
Oh no! I have no idea what you've eaten in the past, but it can't be the tofu I am eating...0
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Ummm...tofu isn't gross at all; it's a blank canvas. I'm vegan, and make tofu scrambles every morning for breakfast with seasoning and vegetables. You can cook it however you like, and it takes on the flavor of anything and everything. It's great for substitutions in recipes, and it's really high in protein.0
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I agree with what the other posters have said...and I also think that there is an acquired taste and appreciation for tofu. I have found that the brand can matter somewhat. My favorite tofu is the Wildwood high protein super firm tofu. It's just that...super firm, it's easy to cook with with very little manipulation like freezing and thawing. But I do usually marinate it, at least for a few minutes. I have also liked some West Soy baked tofu's,...the Thai peanut one is pretty good, even just cut up and put on a salad. you might try these as gateway products. lol. Also try making the bits smaller so they are easier to eat when you're getting used to it, and don't over do it with a lot of tofu at once. Start with just a few bits in a dish and gradually increase the amount as you get used to it. I eased my way in to the tofu thing and now I really enjoy it and could eat it a lot more than I actually do. I hope you gain a taste and appreciation for tofu!!0
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You could make a stir fry. The tofu just takes on the flavor of whatever sauce you use, so choose something you like, add a bunch of veggies, and ta-da!
this. it's pretty bland. Add sauce or spices for flavor.0 -
Sorry but that stuff is absolutely disgusting........yuck!!!!!0
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Grill it until it's crispy outside and creamy inside.0
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I LOVE tofu!
I think it's delicious and I love the texture. I stir fry it, put it in soups, blend silken tofu into smoothies, skewer and broil it, grill it until the outside is crispy, the possibilities are endless! It takes on the flavor of whatever you put it with so you can put it into any kind of dish. 0 -
i dont understand why anyone eats the stuff gross!!!!! not to mention its actually not all that good for you its basically a filler if genetically processed crap0
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Tofu is awesome! the easiest thing to make is scrambled tofu.--tumeric and tofu in a skillet. boom. tastes/looks like eggs. add some nutritional yeast and seasonings (such as salt & pepper & sriracha)
why not just eat eggs????0 -
I love tofu. It really does take the taste of whatever you cook it with, so try to combine it into something you know you like, maybe?
Also I don't know if anyone else mentioned (I'm being lazy right now) but there are different consistencies. If texture is an issue for you, try out another type. There's soft, medium, firm, and extra firm.0 -
Put it in MISO SOUP with seaweed..................................and what do you do with it?! It's just a bag of sponge... But I want to try to use it in cooking. simple, non-yucky recipes?
A.C.E. Certified Personal Trainer
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Been in fitness for 28+ years and have studied kinesiology and nutrition0 -
I've only ever had tempeh, which I think is like tofu. And it was cooked in teriyaki sauce. It was delicious.0
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Tofu is awesome! the easiest thing to make is scrambled tofu.--tumeric and tofu in a skillet. boom. tastes/looks like eggs. add some nutritional yeast and seasonings (such as salt & pepper & sriracha)
why not just eat eggs????
Um, maybe some people don't want to eat animal products? Watch the movie 'A delicate balance' if you want to know why0 -
Tofu is delicious fried or in soup!! I LOVE it in kimchi soup
try it out in korean food if you can! 0 -
Put it in MISO SOUP with seaweed..................................and what do you do with it?! It's just a bag of sponge... But I want to try to use it in cooking. simple, non-yucky recipes?
[
MMMM miso soup with tofu~~ Agreed.0 -
my husband and i shake-and-bake it a lot! we get extra firm, and just throw the whole package into the freezer, and after it's frozen, we put it in the fridge (so we might throw it in the fridge in the morning, and it should be done or mostly-done by dinner-time-ish).
freezing tofu makes it have a firmer texture -- and makes it easier to drain, because when we do it this way, we don't press it with teatowels and colanders and the weight of cans of beans or anything like that -- we just squeeze it with our hands, over the sink, like a sponge.
once no more water squeezes out of it, we cut it into strips or blocks or triangles or whatever shape we feel like. then we coat it in barbecue sauce, and then in the shake-n-bake stuff (i think we use "extra crispy" because it doesn't have meat flavorings in it), and then we stick it in the toaster oven! i like mine crispier/browner than my husband likes his, so your personal preference may dictate exactly how long to leave it in for.
it's amazing. we eat it by itself, we put it on sandwiches, we mix it in to other stuff... hope you like it 0 -
If you don't like Tofu it's because of the texture. There is no taste in and of itself. It's just a flavor sponge. I like it because I cook it in a sauce I like. However, I find that because of the absorbing nature of the tofu, I use more sauce than I would with, say, chicken. So there isn't much of a calorie saving thing going on. I just use chicken and less sauce.0
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