TOFU! Any suggestions?

I like a firm teriyaki flavoured tofu in a stir fry with lots of veggies. Also silken tofu in smoothies is a great way to add some protein.

Not going lie. Tofu pisses me off.

I have a dish that i use ground chicken breast, and an equal amount of tofu, some panko an onion and an egg white. Mix it all up like a burger, toss on some wosteshire and cook it on the stovetop. Smash it thin while it cooks. They are great. I'm sure there's more in it, it's just not coming to mind at the moment.

Not going lie. Tofu pisses me off.

Was it mean to you once?

Just cut it up into 1/2 inch cubes, toss into a tupperware with 2 parts soy sauce (lower sodium), 1 part sesame oil, and 1/2 part chili oil. Shake it up, and leave it in the fridge for a few hours, turning once in the middle to make sure it all gets equally marinaded. I love eating this over rice, or with grilled veggies...or even plain, as a snack it's delicious, and really kicks a craving for salt.

Mexican pizzas! Or at least that's what we call it:

Saute tofu with onions & peppers
Using standard whole wheat tortilla shells, layer as follows:

Shell, spread with salsa, sour cream, and cheese (or skip any of those). Sprinkle tofu, onions, peppers, and anything else you want (I usually do corn and/or black beans). Add another shell, press down. Repeat, top with another shell spread lightly with salsa and topped with shredded cheese. Bake for about 10 minutes until top is slightly brown.

OHHHH... .a couple of years at a vegitarian summer camp.. and now can't look at the stuff..

it seemed to show up in EVERYTHING we ate..

ick..

Tofu really doesn't really have a flavor of it's own so it will take on the flavor of things you put it with. I love making a strawberry banana smoothie and putting it in there for the protein. You can't even tell it's in there!

Not going lie. Tofu pisses me off.

Was it mean to you once?

LMAO not particularly... the carnivore in me just sees it and says, "HEEEEEELLLLLL to the NO!" It masquerades as meat but it's so devastatingly NOT meat... the texture... flavor (or lack thereof)... presentation... it's all just so wrong! I understand the point of it and I respect those who can partake of it with gusto. Me? Fire up the grill, baby!

I'll try anything once or twice though :bigsmile:

Turn it into a good milkshake

a good pudding!
225g/2 cups red berry fruits such as strawberries, raspberries and redcurrants

300g/11oz packet silken tofu

45ml/3 tbsp icing sugar

65g/1/4 cup demerara sugar

Method:

Halve or quarter any large strawberries, but leave the smaller ones whole. Mix with the otter berries.

Place the tofu and icing sugar in a food processor or blender and process until smooth.

Stir in the fruits and spoon into a flameproof dish with a 900ml/3 3/4 cups capacity. Sprinkle the tip with enough demerara sugar to cover evenly.

place under a very hot grill until the sugar melts and caramelizes. Chill in the fridge before serving


(to have less sugar you can replace demerara with a calorie free sugar substitute)

i have been thinking about eating more of it since i always seem to miss my protine macro lol.. i have only ever had it in a smoothy before but it was super yummy

berries, silken tofu, milk and blend...

it has been a while but i think you can add yogurt to it in place of the milk and some ice... good thing is its really hard to do it wrong

For me, the trick is to cut it into little cubes (mine are maybe half an inch cubed) and marinate it overnight (or as long as your time allows). It soaks up the flavor that way so the tofu itself actually tastes good. Then I pan-fry it in olive oil or Pam until the sides start to brown. Then I add stir-fry veggies and a little bit of whatever sauce I used as a marinade (my favorite is a sweet-spicy sauce). If my calories allow it, after I marinate the cubes, I'll roll them in flour so they are lightly coated before they go in the pan- that helps give them a slightly crispy outside. Even my fiance, who always claimed to HATE tofu loved it and gets all excited when I make it!

Adding: extra-firm is best for this. And pat it with paper towels to get as much excess moisture out as possible before you cube it.

I grab a brick and nom on it.

I have found that there are two keys to using tofu:

1. Realize that it really has little/no inherent flavor--that is to say, it tastes of whatever you cook it with and will add nothing to the overall taste. This is why marinating is so helpful.

2. Make sure you get the correct firmness for your application. Making a pudding? Get silken. Plan on grilling? Get firm or extra firm. But whatever you do, do not try to switch those around. You will end up with grainy pudding or nothing left on the grill.

I think that Tofu gets a bad rep because it is one of the best known and therefore easy to obtain veggie protein sources--though, Seitan and Tempeh have been getting around more and more lately. In any event, although tofu is one of the most common, a lot of people have no idea how to use it well. To those of you who said you didn't like it, I'm willing to bet that most of you had it prepared poorly. It would be like only ever having boiled chicken and never trying it grilled, broiled, fried (gasp!) or breaded and baked.