Gone veggie for a week….
not my favourite food stuff tbh but you can make a sort of scrambled egg type thing
It crumbles fairly easy and just cook with whatever veg you have – I usually use mushrooms [ tomatoes are too liquidy IME], onions pepper , perhaps some courgette Wocester sauce for flavour – NB the real stuff has anchovies
cook veg first add tofu to heat basically
I quite like it fried so it is crunchy ion the outside – cut it sort 2 inch by 1 inch or the middle dries as well and you get crutonsEDIT: you can use any type for my recipe FWIW
The flavoured stuff is much better IMHOPosted 4 years agojulianwilsonMember
rob81 +1 -my local chinese does that black pepper tofu (but call it salt & spicy beancurd) and it’s well nice.Posted 4 years ago
Otherwise, I have been veggie for 15 years and never found much else yummy to do with tofu besides various permutations of wet or dry stir fry.
Bit I might have a go at this soon. 😀
Thanks rob, looks nice but v similar to what I have just cooked.
Xherb – not sure, it’s cauldron original tofu. Guessing unflavoured and in a sealed lump. I have marinated some quorn as an experiment this week and essentially stir fried it – no recipes just winging it – but need a new idea for the tofu.
It’s only a temporary (at the moment) thing CG in prep for a half Mara in a few weeks. Washing up a meaty pan and looking at all the gunk made me feel like a change for a week or two. So far it’s been delicious and 3lbs down. The later could be the hard intervals yesterday and the 8 miler XC run today though! Still ELMM!!!!
Trouble with this veggie stuff, it looks so good I am not actually doing the EL bit!!!
Looks like another stir fry variation then! I guess the key is the marinade??Posted 4 years ago
IME, despite the claims, it does not absorb any marinade flavour hence why the flavoured stuff
or the varieties from here
Both dearer than cauldron but worth itPosted 4 years ago
Funny and helpful answers thanks. I lived in Japan in the 80s so not new to tofu. Came in miso soup with pretty much every meal. I quite like it – and really only bought it for the protein. I accept that it’s dull in itself.
Chapaking – eating plenty of vegetables this week!! I am not looking to be converted, just a change for recent meat heavy diet.Posted 4 years agoDracSubscriber
Bumped into a colleague yesterday contemplating buying Tofu steaks for her and husband’s tea, he was off looking at beer, told her to forget about it and buy some proper steaks. Her reply was that it’s healthy was thinking about trying it. I pulled out to the 2 fat sirloin steaks and just bought at the butchers and showed them to her, she put the bean curd back.Posted 4 years agokayak23Subscriber
The thing I like about being veggie is how my idea of what constitutes a meal has fundamentally changed from how I was bought up. Veggie food for me has been heavily influenced by the explosion we have had in this country from worldwide foods to which it often lends itself naturally.
I’d try to leave out meat-substitutes (chuck it in the bin) and really get into what fantastic stuff is out there from all over the world.
I’ve never found Tofu either tasty or easy to use. We all like easy food now and again though so maybe get some frozen Linda McCartney type stuff to wang in the oven now and again.
Glad you’re seeing the benefits. 🙂Posted 4 years agoxherbivorexSubscriber
in terms of texture, cauldron brand is unlike pretty much any other brand of tofu. and not in a good way sadly.
but if i absolutely had to eat cauldron again, i think i’d press it to get as much of the liquid out as possible, then crumble it with my hands and make tofu scramble with softened chopped shallots, chopped red pepper, leeks, crushed garlic, a small chunk of fresh turmeric peeled and grated, a few sliced chestnut or small portobello mushrooms, a small red chili finely chopped, a dash of soy sauce and a teaspoon of turmeric powder stirred into it all.
but that’s just me.
i quite like cooking with tofu.Posted 4 years agomakecoldplayhistoryMember
[/quote]Well, I’ve just finished eating home-cooked organic leg of roast lamb, bio-dynamically farmed in Hampshire. Even if I say so myself, it was absolutely delicious.[/quote]
I just ate a chicken. Not a poncy one. No pseudo science. Kitchen-cooked, tray-roasted, chicken-farm-farmed in Phuket. Very tasty.
Back on-topic, chop it up into thin slices ad flour it. Fry it with salt, butter and pepper. Not meat, but not bad.Posted 4 years ago
The topic ‘Gone veggie for a week….’ is closed to new replies.