Thread: Tofu

WalMart tofu is decent. I'm using them. Follow the recipe and get the kind of tofu it calls for. "silken" tofu is more smooth in consistency, while "extra firm" is extra firm ...lol. Kidding aside, I have never tasted a bitter tofu, they are all tasteless to me.

Back in college, I used to just lightly fry tofu and dip it in soy sauce and vinegar, yum....today, I use tofu as my meat substitute. Have you tried miso soup, it's made with silken tofu, some seaweeds and shallots - I love it.

Don't be afraid to try.... of course, wash them before cooking! Enjoy.

ive never had miso soup. I'm not a fan of shallots, but I'm thinking I'm going to have to start broadening my horizons a bit in order to not get so dang bored.

Thanks for the info on the tofu. I'm going to get the silken for the spinach dip, but think I'll go with extra firm for meat substitute. I heard the firmer it is, the easier it is to pass it off as meat. I found a lasagna recipe I'm dying to try. EEEEEK I'm excited!

I can't shop at Wa*-Mart, can't even type the word, but that's just me. So I can't comment on their Tofu. I can tell you that generally, you get what you pay for it.

Literally, there are probably three dozen brands of Tofu in the market. Most are found in markets that specialize in asian foods.

As CAT said above, Silken has a smoother or finer texture and Extra Firm has less water content then the others. You can make firm tofu more firm by placing it in a strainer that is then placed over a bowl (to catch the watery liquid), or you can place it on a piece of tule (used in dress making) which has been stretched over a bowl and held inplace with a rubber band. With patience and time, you can get it to about the consistency of feta cheese.

It has TONS OF USES and there are many helpful sites on the Internet. Slowly introduce it into your diet as you can have too much of a good thing. Tofu like some other foods can be abused and cause potential health risks...so go forth in moderation.

Have you tried using thickend yogurt in some recipes? You can use the same tule mentioned above and get amazing results using thickend yogurt. I buy Danon Plain Non-Fat. Allowing it to seperate for 7 hours in your fridge yields sour cream consistency. Twenty four hours yields cream cheese consistency (almost...close enough for my kids bagels).

I could talk for hours about Tofu and thickend PNF yogurt but I'm about to get timed out (s - l - o - w typer).

Good luck!

I can't shop at Wa*-Mart, can't even type the word, but that's just me.

I'm from the country. We only have Wal-Mart and Kroger (and of course a few super high priced little groceries that don't carry half of what you actually need). I shop at Kroger when they offer good deals, but in general I pay significantly more when I shop there. I'm no Wal-Mart fan either....but they sort of rule the roost around here. :\

Interesting info. Do you also use it as meat replacement? Tofurkey?

You can also use TVP (texturized vegetable protein) to substitute meat. It's made from soy. You can buy it by bulk or in packages. Red Mill is one of the companies which make/pack them. I live in the country too, and boy, we have only one walmart. And what I was used to just say, "walmart" back in KS, here where I moved, they call it "THE" Walmart. It still makes me laugh and feel sorry for being in a purgatory - like area.

If you go take a trip in a busier city, you can find a healthier, organic kind of TVP. It's good.

And what I was used to just say, "walmart" back in KS, here where I moved, they call it "THE" Walmart

"Hey hun I'm headin to the walmart.....need anything?" Oh yes...I'm quite familiar with this. LOL!!!!!

TVP...never heard of it. I go visit my friend in CA every year once or twice...maybe I'll have to get me some. Or order it even.

CAT, Excellent suggestion...TVP. I have also incorporated TVP into my diet.......so many years ago and it has become such a staple, that I completely forgot about it.

Lots of uses for it too. I bet they have TVP at Wa*-Mart. You may have to check around a bit, but I reckon they does!

I only eat red meat about three times a year, chicken about six times. The rest of the time it's creative alternatives to everyday meals. Oh, and I am addicted to egg whites...no yolks in nearly twenty years. Buy my egg whites in a gallon jar with a pump dispenser....mmm.mmm!

Grains and legumes (beans) are pretty amazing too.

Ever hear of Quinoa (Keen-wuh)? Should be everybody's rice replacement.....