Tofu

SWGB can probably help you out.

If you are going to eliminate meat from your diet, I strongly advise you to consult a good dietitian. By just substituting other protein for meat, you will be missing out on vital fat, iron, and other nutrients unless you replace those things, too. Missing out on those things eventually brings many people back to eating meat, so consult a dietitian regarding replacement foods and supplements.

If you are going to eliminate meat from your diet, I strongly advise you to consult a good dietitian. By just substituting other protein for meat, you will be missing out on vital fat, iron, and other nutrients unless you replace those things, too. Missing out on those things eventually brings many people back to eating meat, so consult a dietitian regarding replacement foods and supplements.

good advice SJ, I have been researching proper food combining to come up with a balanced protein substitute but a consultation wouldn't hurt.

Tofu Pie

2 packages firm silken tofu
3/4 cup honey
3 teaspoons vanilla
1/2 cup cocoa powder
chocolate graham wafer pie crust

Directions

Drain as much liquid as possible from tofu by putting paper towels on top& bottom of tofu, wrapping a clean dish towel around that, and setting a weight on top of it[a large pan usually works well].

Drain for 30 minutes.

In food processor[or blender], whip tofu until smooth, for several minutes.

Add honey, cocoa powder,& vanilla.

Blend for at least 1 minute.

Be sure to use spatula on sides.

Pour into pie crust& chill for 2 hours.

Tofu Pie

2 packages firm silken tofu
3/4 cup honey
3 teaspoons vanilla
1/2 cup cocoa powder
chocolate graham wafer pie crust

Directions

Drain as much liquid as possible from tofu by putting paper towels on top& bottom of tofu, wrapping a clean dish towel around that, and setting a weight on top of it[a large pan usually works well].

Drain for 30 minutes.

In food processor[or blender], whip tofu until smooth, for several minutes.

Add honey, cocoa powder,& vanilla.

Blend for at least 1 minute.

Be sure to use spatula on sides.

Pour into pie crust& chill for 2 hours.

thanks rapunzel.....yummy sounding!

Which type of tofu are you supposed to use in Stir Frys??

Which type of tofu are you supposed to use in Stir Frys??

OMG! klauricella...those puppies are sooo cute!

Firm or extra Firm------but I was hoping someone might have another way to use it ....a proven favorite,,,,other than stir fry.
I have used it in lasagna too but I am cutting high calorie fats from my diet, and what good is lasagna without cheese?...lots of it!

That pie sounds like the one they've served at Basmati's in the past- very yummy!

Here's one of my favorite recipes that uses tofu. You'll be amazed at how much the tofu tastes like ricotta cheese.

Happy Cooking,
Sarah from http://www.Travel30A.com

?Sponges grow in the ocean. That just kills me. I wonder how much deeper the ocean would be if that didn't happen.? Stephen Wright

Easy Spinach and Mushroom Lasagna

1/2 lb fresh mushrooms, sliced
1 tsp. chopped garlic
2 tbsp. water
2 26-oz jars of spaghetti sauce (or your favorite pasta sauce)
9 lasagna noodles (regular lasagna noodles, uncooked)
Soy Parmesan (optional)
Sliced black olives (optional)
Filling:

10 oz frozen chopped spinach, thawed
1 lb tofu (firm, reduced-fat recommended--not silken!)
1 tsp. salt (optional)
2 tbsp. nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper
​

Saut? the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.

Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)

Preheat the oven to 375 degrees.

Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.

Wow thats a good one! I think I will try it this weekend....thanks!!

Have you tried Tempeh? It is a fermented Tofu that has a really firm texture. Some people love it - and some don't. I have found that it is one of the easiest forms of Tofu to work with. You can throw it in a stir fry or skillet and it cooks quickly. For the Health of It carries it.

Let us know how the switch goes for you.

Have you tried Tempeh? It is a fermented Tofu that has a really firm texture. Some people love it - and some don't. I have found that it is one of the easiest forms of Tofu to work with. You can throw it in a stir fry or skillet and it cooks quickly. For the Health of It carries it.

Let us know how the switch goes for you.

Nice Tar!

I have not tried Tempeh but I will ...thanks for the suggestion.

The pasta alone, in lasagna, has tons of calories. I hear people talk of using thinly sliced Eggplant as a pasta replacement in Lasagna.

TVP or textured vegetable protein is also an option to get non-meat protein into your diet. We used to eat it on really long camping trips and the ground beef substitute that you just add to recipes was actually pretty good.

Attempts to duplicate other meat products were not as successful, which is why some TVP canadian bacon nuggets are in a shallow grave in Northern Sasketchewan.

Nice Tar!

I have not tried Tempeh but I will ...thanks for the suggestion.

Your welcome!

I thought I would share this link I found.
http://www.soyfoods.com/soyfoodsdescriptions/descriptions.html
It lists all the different types of soy foods.

Personally I stick with tofu, tempeh, soy milk and occassionally miso, and tamari.

The pasta alone, in lasagna, has tons of calories. I hear people talk of using thinly sliced Eggplant as a pasta replacement in Lasagna.

I've also done a mix of summer squashes and eggplant - and it is yummy.

I often oven-fry tofu like this:

Slice 2# tofu into slices about 1/4 inch thick and either marinate in a soy marinade of some kind (I like Susan's Southern Marinade) or just dip it into some soy or tamari sauce before dredging.

Then mix up:
1 1/4 cups unbleached flour or whole wheat flour
1/4 cup nutritional yeast (avail. at health food stores--it's not regular yeast for bread)
2 Tbs. onion powder
1 Tbs. parsley flakes
2 tsp garlic powder
1 tsp. poultry seasoning
1/2 tsp. black pepper

Dredge the tofu slices that were marinated or dunked in soy sauce in the flour mixture and put on a lightly greased baking pan. I spray just a spritz of oil over the top to help them brown. Bake them at 350 degrees for about 20 minutes or until brown on the bottom and then if you want, flip them over and bake until brown on the other side. I don't usually have to if I spray them. The tofu comes out kind of crusty and a little chewy. It's great as a side "meat" with whatever veggies, rice or potatoes you want. It's also good in sandwiches and salads and is good cold the next day. It tastes like chicken---I think--it's been quite a while since I've eaten any chicken!

Also, I usually only do a block of tofu so I make the flavored flour mixture up and keep it in the fridge, using just enough to dredge up the one block. Then it's already mixed up for my next batch.

I don't have a recipe on hand, but I know my local Thai restaurant makes wonderful, battered deep-fried tofu wedges that go great in lot of different dishes. Particularly ones that have a lot of sauce for dipping.

I'll check with them on the recipe.

I don't have a recipe on hand, but I know my local Thai restaurant makes wonderful, battered deep-fried tofu wedges that go great in lot of different dishes. Particularly ones that have a lot of sauce for dipping.

I'll check with them on the recipe.

I use tempura batter (avail at most grocery stores) to coat and fry frim tofu with. It is bad for ya, but sooo yummy!

Make sure you lightly squeeze the tofu to remove excess water.

SWGB can probably help you out.

My sister is currently in posession of the big book of tofu. However other than a basic stir fry I can only remember this one:

1 package soft tofu
1 package hidden valley ranch

Using blender toss in tofu and blend, then slowly add the hidden valley ranch. THIS IS IMPORTANT: Let it refrigerate for at least 2 hours so the flavors can blend. If you don't it's like tofu puree with salt and dill.

Serve it to young kids, they can't tell the difference.

mmmmm I love deep fried tofu!!!

I don't have a recipe on hand, but I know my local Thai restaurant makes wonderful, battered deep-fried tofu wedges that go great in lot of different dishes. Particularly ones that have a lot of sauce for dipping.

I'll check with them on the recipe.

Funny article on "Slate" site

Not a recipe... Really funny though. www.slate.com (food catagory) All about being vegatarian. Good luck!

thanks everyone for your input, really appreciate it!

Not a recipe... Really funny though. www.slate.com (food catagory) All about being vegatarian. Good luck!

Thank you for the link - that was hilarious!

thanks everyone for your input, really appreciate it!

You could also check with Rachael and Ed at For the Health of it. I went vegetarian for two years lost 30lbs and never felt better. Started eating meat after I starting spinning at balance. I still probably only eat meat once a week. I have learned that the whole protein thing and meat is very over rated. One of my best friends is a body builder and has never eaten meat. If you have a balanced diet with lots of veggies, fruits, and whole grains your protein levels will be fine. The only time you may run into problems is if you begin working out at a very high level.

You could also check with Rachael and Ed at For the Health of it. I went vegetarian for two years lost 30lbs and never felt better. Started eating meat after I starting spinning at balance. I still probably only eat meat once a week. I have learned that the whole protein thing and meat is very over rated. One of my best friends is a body builder and has never eaten meat. If you have a balanced diet with lots of veggies, fruits, and whole grains your protein levels will be fine. The only time you may run into problems is if you begin working out at a very high level.

this probably wont be an issue for me Bobby J!!! ha ha ha...every once in a while I entertain the high level workout fantasy!

Make sure you consult your doctor before making a major dietary change so you don't end up with a vitamin deficiency or anemic.

I loves my different meats (total carnivore), but there are a lot of good vegetarian dishes now, not just hockey puck veggie burgers!