Try this: Tofu!

The Sisterhood of the Shrinking Jeans

It’s time to shake things up in the kitchen a little bit and introduce some tofu to your diet. Since fresh tofu is offered in so many different textures, this protein power house is a great alternative to meats in main courses, but is also a perfect addition to smoothies, eggs, dips, and soups.

This morning while I was cleaning up after breakfast catching up on Twitter, I noticed a conversation going on about protein alternatives. Karena mentioned that tofu was a great option, and Roo asked the inevitable next question…

But what do I do with it?

Karena’s sage advice warned her against eating it straight out of the container. Seriously, don’t do that. If you have never had tofu before, nothing will guarantee you NEVER having it again than eating it straight out of the package.

Tofu is made to be prepared, and it will take on the flavor of whatever you add to it. I typically cut up some extra-firm tofu and throw it into stir frys. It takes on the flavor of whatever sauce I’ve added that night.

Nasoya, a leading manufacturer of tofu has these recommendations for how to prepare the different textures

  • Stir-frying? Use Extra-Firm.
  • Baked BBQ? Use Firm.
  • Need a quick salad? Use Cubed.
  • Making a creamy dip or soup? Use Soft.
  • Blending in a smoothie? Use Silken.

The possibilities really are endless for what you can do with it. There are recipes all over the internet, too, for different ways to prepare tofu. Just try heading to Google, type in tofu recipes, and see everything that pops up! Here are a few recipes from Healthy Cooking Magazine to get you started…

So, who out there (besides Karena and I) are tofu eaters? What’s your favorite way to prepare it?

If you’ve never had tofu before, give it a try this week. You won’t be disappointed!

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  • Christy_TheSistherhood

    I would have never guessed you’re a tofu eater, Thea! For real! I might just have to give it a try now :) I have had it when we’ve dined out, but I’ve never purchased or prepared it at home! Thanks for the nudge.

  • Karena @ Traveling Well

    Nice post, Thea. People overlook tofu, thinking it’s too *out there* or something.  It’s actually a really good source of protein, and so easy to incorporate into so many different types of dishes.  Our top uses for it:

    * in smoothies (silken tofu)
    * cream soups (silken tofu in place of the milk/cream)
    * recipes in which you would otherwise use chicken — tomorrow I’m making the General Tsao’s recipe that is on this site, but I’m subbing pressed firm tofu for the chicken.

    A couple random tips for any tofu-newbies:

    *freezing the tofu first then thawing will give it a denser texture, more *meaty*
    *press it (not the silken, the block) to remove as much water as possible.  I wrap mine in a towel, place it on a plate, and set my heavy cast iron pan on it for a good half hour!