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| Know Any Good Tofu Recipes?; I'm still new at this... | |
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| Tweet Topic Started: Oct 1 2006, 06:04 AM (248 Views) | |
| NowhereGirl | Oct 1 2006, 06:04 AM Post #1 |
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Hey does anyone know any tasty/creative ways to prepare tofu?? I've only been a vegetarian for about a month and I still have a lot to learn.
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| JeffLynnesBeard | Oct 4 2006, 11:34 AM Post #2 |
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Administrator & Moderator
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Even though I'm a vegetarian, I'm not overkeen on tofu and generally try to avoid it, sorry! It's OK when it's part of something - like vegetarian 'neatloaf', for example, but on its own or featuring prominently in, say, a stir-fry, it's not really my cup of tofu.
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| ...and in the end, the love you take is equal to the love you make. | |
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| DCBeatle64 | Oct 4 2006, 04:57 PM Post #3 |
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Wings nutter
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I tried it in a veggie restaurant about a month and a half ago and I hated it.So I avoid it too.Its the texture I think.Bloody waste of £8 as well and I was with all my meat eating friends who all completly judged me and where like told you so,but thats another story |
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| JeffLynnesBeard | Oct 4 2006, 07:29 PM Post #4 |
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Administrator & Moderator
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Cauldron brand sausages in the UK are made with approximately 44% tofu and they're absolutely delicious.
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| ...and in the end, the love you take is equal to the love you make. | |
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| Magical Mystery Girl | Oct 4 2006, 08:59 PM Post #5 |
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Moderator
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I've actually finally managed to grasp the whole tofu experience. The trick is: buy a block of tofu and put it in the freezer for 3 days (in the wrapper). Then, thaw it out in the fridge overnight. The next day, slice it and marinate it in any sauce combination of your choice for at least a few hours and when it's done, simply pour some olive oil into a pan and lightly fry both side for about a total of 5 minutes. Tastes delicious!! The refrigeration process takes the rubber-like texture away and gives it a meaty, stringy texture. If anyone needs any specific sauce suggestions, let me know.
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| "What the caterpillar calls the end, the rest of the world calls a butterfly." - Lao Tzu | |
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| JeffLynnesBeard | Oct 4 2006, 09:03 PM Post #6 |
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Administrator & Moderator
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Great tip, Lisa - we'll have to try that! It's the texture of tofu I'm least keen on.
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| ...and in the end, the love you take is equal to the love you make. | |
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| BlueMolly2009 | Oct 4 2006, 09:14 PM Post #7 |
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LOLcat Freak
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I mix my tofu in different things like salad. I just let the tofu marinate in a vineagrette and add it to the salad. I've also had stew from the Coop and it had tofu, turnips, carrots, potatoes, and squash with a spicy gravy. It was really good. The coop makes a lot of good stuff with tofu. |
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| Magical Mystery Girl | Oct 4 2006, 09:49 PM Post #8 |
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Moderator
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That was my problem with it too. But the freezing definitely fixes that.
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| "What the caterpillar calls the end, the rest of the world calls a butterfly." - Lao Tzu | |
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| mozart8mytoe | Oct 5 2006, 05:13 AM Post #9 |
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Chocolate mousse cake (All measurements are American because, quite frankly, British measurements are just wacky). 1 1/2 cups unbleached white flour 1/3 cup unsweetened baking cocoa powder (carob powder for vegan version) 1 teaspoon baking powder 1 cup unrefined sugar 1 1/4 cup water 1/4 cup vegetable oil 2 teaspoons vanilla extract 2 tablespoons vinegar (red, white or rice vinegar) 1 tablespoon shredded coconut (For the filling) 6 oz chocolate chips (carob chips for vegan version) 6 oz tofu 1/2 tablespoon vanilla extract Preheat oven to 375F. Combine flour, cocoa, baking soda, salt and sugar. In a different bowl combine water, oil and vanilla. Combine liquid and dry ingredients, whisk. Add vinegar and stir until it begins to bubble. Pour into baking dishes, bake for 25-30 minutes. While the cake is baking, melt the chocolate chips. Mix filling ingredients in blender or otherwise until creamy. When cake is finished, let cool. Cut the top of the cake off and pour the mousse on the bottom half of the cake. Replace the top half. Refrigerate until mousse thickens. |
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