Any one know of a good recipe for tufo for someone who doesn't like tofu?!
Any one know of a good recipe for tufo for someone who doesn't like tofu?
my vegan friend fixed it for me a long time ago by itself it was nasty but when she made it with other items it tasted fine or had no taste at all, do any one know of a way to make a good dish with it that is also healthy i am going to have to start eating a lot of it so i need a way to make it taste better
Additional Details2 weeks ago
And i know this is in the vegetarian and vegan section but i love meat and dont mind if there is some mixed with it,
Answers:
2 weeks ago
And i know this is in the vegetarian and vegan section but i love meat and dont mind if there is some mixed with it,
THis is one of my favorite breakfasts. While "Scrambled Tofu" is quite common for tofu-lovers, I kinda invented this take on it. It's so seasoned that it should work pretty well for a tofu newbie.
I call it my "Southwest Style Scrambled Tofu"
one half a block tofu (per person) well drained.
Crumble or mash to a feta cheese consistency and put in a non-stick skillet.
Add the following seasonings to taste:
Nutritional yeast flakes (Found at Health Food Stores)
Poultry seasoning (I use a veggie "McKay's CHicken Style Seasoning) Or you can use chicken style broth powder.
Pepper (go easy)
Onion powder
Garlic powder
NO SALT (the poltry seasoning and salsa is salty. If you're not careful, this dish can easily become too salty! Until it is TOTALLY done cooking, don't judge whether it needs salt or not. You might regret it.)
Let simmer on medium heat. Stir as needed to avoid sticking.
While it's simmering, dice a bit of tomato into kinda small peices.
When tofu appears to be ALMOST DONE, add the tomato and some salsa. (preferrably salsa with some "juice" In it, not just chunks. I use Pace Picante Mild (original, not chunky). You want to wait to add the tomato products till near the end, because for some weird reason tomatos react with other foods and can stop them from cooking!
LEt simmer long enough for the tomatos to cook and salsa to season the tofu well..
Eat with tortillas, sour cream, and a bit more salsa if you want it.
Yummy!!
Why eat it if you don't like it?
Makes no sense to me
Man I guess you want to get in her pants really bad to be asking a question of preparation of a food in which you don't like.
HRRMMMMMM.... I got one.
INGREDIENTS
* 3 pounds whole chicken, boned
* salt and pepper to taste
* Creole seasoning to taste
* 1 (4 pound) duck, boned
* 16 pounds turkey, boned
* 3 cups prepared sausage and oyster dressing
* 1 1"x1" Tofu Cube
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Garnish with Tofu Cube. Carve and serve.
This might make the tofu tolerable......doubtful though.
Hey...have your friend marinated the tofu cut in chunks for a whole day, in say fresh minced garlic, lemon juice, soy sauce, and brown sugar. Then have her bread the cubes with a tempura and fry it in a pan. Also, don't just stick to tofu. There are a TON of healthy, better-tasting and better-consistency meatless options than just tofu. Seitan is chewier and more firm than tofu, and there are a lot of meatless burgers (try Morningstar Grillers or Boca chicken patties), some awesome meatless chicken/beef meal starter strips by Morningstar (most meat eaters cannot tell the difference), and meatless hot dogs/sausages, lunch meat, breakfast patties. The main companies are: Morningstar, Worthington, Boca, Smart Life, Quorn, etc. Basically, all of the meatless meats are made from soy beans, just like tofu. So dude, just tell your friend to branch out a bit!
check out the goveg.com vegetarian starter kit. it has a recipe for battered tofu that's pretty good. also marinated tofu is great. and whatever you do, just make sure to flavor it well. while i can handle unprepared tofu in a salad, it's one of those things that tastes however you season it and can be cooked however you prefer it. no recipes right now, but i love Thai style fried tofu and asian eggplant. i love scrambled tofu using the recipe the other poster placed below. i do it with or without the tomatoes...
also, extra firm tofu, cubed and drained, then seasoned and baked with bbq sauce is another easy one. make sure there's some oil in the pan =)