From The Food Gallery Blog!
Believe it or not, I use to absolutely hate tofu. Just thinking of it would make me gag. I didn’t like that it was so bland. I hated the rubbery texture. There was no way that your would ever get me to eat tofu!
Then one day I went to a restaurant that we have on the island named the sky bar. Jim dared me to try their Blue Diamond special. It was fried tofu. I gingerly put a piece in my mouth thinking the worst. Instead, I got hooked on this dish. I love going to the restaurant and this is what I order EVERY time!
I found out that most people and restaurants don’t know how to prepare tofu. No wonder you don’t see it in a lot of restaurants. I have since learned how to make tofu in many ways. It has become a staple for our family meals!
Item: Special deep-fried tofu Date: January 27, 2016 Location: Asia Ma, Glasgow, Scotland This must be the first time I’ve seen such a huge chunk of tofu cooked at once! Topped with lots of scallions and fried garlic, it was a goodie😀
From Eat2Health Blog!
This baked Harissa tofu looks wonderful! If you never have tried Harissa sauce you should try it. It is a rich, smoky, and piquant taste. I love it.
Also, most people have never had tofu made right. The result is that you often end up with mouthful of mush, even in restaurants! What you have to do is press it to get the water out. I take a cookie sheet and line it with paper towel. Put slices of tofu on it and layer some more paper towel on it. Put it another cookie sheet on top and weight it down for 15 minutes. The water gets squeezed out and the paper towels soak it up. The texture is so much better.
Prep: 35 mins + overnight (8-12hrs)
Cooking: 30-35 mins
Type: Main meal
Tools: Chopping board(s), small frying pan, frying spatula, small bowl, rolling pin or large spoon, sharp knife, fork, large measuring jug, kitchen paper, large bowl, kitchen film, baking tray, parchment paper
Notes: This recipe contains: B-Vitamins, Vitamin C & E, carbohydrates, protein, fibre, calcium, copper, iron, manganese, magnesium, phosphorus, potassium, selenium, zinc and per serving (based on 4) contains a low quantity of added sugar*, salt* and saturated fats*. *Depending upon the variety and quantity of paste (or preserve) or the quantity of oil, maple syrup and/or added salt used.
As we approach salad and tasty sandwich (aka picnic) season (although this still seems like a million miles away!), it’s still a good idea to have some new and tasty ideas up our sleeves; such as a new flavour of tofu to throw into the mix!
Feeling inspired by our latest…
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Mmmmmmm…. I made this for my tea tonight and then I licked the plate clean when no one was watching. For shame. I’m on a diet at the moment – I’m eating about 600 calories a day, and so my one meal of the day has to pack punches in terms of nutrition and flavour. […]
I have a ton of fennel growing wild in my back yard, wo that I am always looking for recipes to use the fennel. This looks delish! Not only that, but super easy to make. Worth a try!
This has definitely been a hectic holiday so far. Out for Thanksgiving dinner. Biking around the island and buying our Christmas tree yesterday. Today, we were out all day for Holiday celebrations.
When we got home I decided to sit down and prop up my feet for a few minutes. I started looking at what was in the news today. I found a new article for a book on vegetarian cooking. Weeknight Vegetarian Cooking. It looks wonderful. Dishes like Quinoa Black Bean Cakes with Mango Avocado Salsa, Welsh Rarebit with Tangy Watercress Salad(a favorite of mine), and Northern Thai Style Curry with Tofu are in it.
From Real Caribbean Food!
Wow! My mouth is watering. I am always looking for a new tofu recipe. This is made with jerk sauce. Very Jamaican. So I know that it’s going to be tasty.
Check out the site. They have some great recipes. This is a restaurant in NYC. They need to move to Houston. We could use a restaurant like this!
All the ingredients are easily available. Pimento berries is allspice which you can get at supermarkets. If you are hit by the pumpkin shortage, butternut squash would be a good substitute.
From Fuse ‘n Sync!
This is a great recipe! It reminds me of one that I got from the Weight Watcher’s cookbook. I made it for years. It was so good tasting. And healthy. Did you know that kale is a great source for calcium? It has as much as milk. You also get a good dose of iron and Omega3 fatty acids which improves heart health.
This recipe is fast and easy, With a little rice on the side is great for a busy night!
From The Pepper Tree!
This looks wonderful! If you put this salad in front of me, I would get up from the table until it was all gone! And I use to be the biggest tofu hater. My husband tried to get me to eat tofu for decades. I just didn’t like the texture.
One thing that helps with the texture is to make the tofu part of a dish, the day before or early in the morning. Put it in the fridge. You can take it out later to warm to room temperature. The texture will be much much better!