amitymamaThe Attachment Parenting Community

TeresaLock · 03-04-2006, 05:31 PM

I hated it

I was hoping that I would like it and could use it for some different meals. I was shocked at how cheap it was! I got the really firm b/c I figured that would be best and I still thought it was mushy and just didn't like it. The kid will eat just about anything, including octopus and they picked it out before I did and they didn't like it either. DH liked it but that doesn't help if only 1 person will eat it (LOL) I soaked it in braggs and then stirfried it with veggies and served over rice. Well, I guess I can say I tried it(LOL)

ChantingMama · 03-04-2006, 06:05 PM

Really firm isn't mushy, so I have a feeling you didn't actually have really firm. Really firm is a solid thing, not just solid mush. It has actual texture. You might prefer that one more. Just a suggestion!

~Meeshi~ · 03-04-2006, 06:17 PM

Did you get the kind that has to be refrigerated or the packs that are shelf stable? I've found the latter to be firm as in firm pudding. We buy the refrigerated kind, extra firm, and it has definite texture.

Shannon · 03-04-2006, 06:33 PM

If you get the kind packed in water you can freeze it (in the unopened container it comes packed in) and when you thaw, remove it from the package, place it on a plate, put another plate on top of it and put a heavy can on top of it to squeeze the water out of it.

You can also get some that's not firm and add it to smoothies.

choleblack · 03-04-2006, 07:16 PM

ditto to everything above. The aceptic packaging stuff is softer usually. Make sure to press out the extra moisture before cooking. Also try adding it to things first, like smoothies or lasagne (mix with or replace ricotta layer). Oh & I've got this tofu "egg" salad recipe that is *so* tastey, you'll forget you ever like the real kind.

Chole

TeresaLock · 03-04-2006, 07:25 PM

I did get the kind that has to be refrigerated, can't remember the name though. I drained all the water out, cut it into cubes and let it sit in the brags while we went to karate. When I say it was mushy it's like it was squares when I cooked it, but when I bit into it that's when it seemed like it was mushy. Thanks for the suggestions.

LuLu · 03-05-2006, 01:06 AM

I've only tried it in smoothies and at first it tasted wierd, but not a smoothie without it just doesn't do it for me.

joyfulmama17 · 03-05-2006, 01:19 AM

The way you made it is probably not the best way to start trying tofu

Here are a couple of my favorite ways to make it (copied from my blog):

My favorite new sandwich is Faux Tuna Salad...or as some have called it, "Tofuna". It's delicious and it keeps for several days...tasting better as all the spices soak in. Just be sure to add a little extra mayo to moisten it up each day. I like to top mine with sprouts, tomato, cucumbers, or lettuce. Or all of those. I love BIG sandwiches. This is so easy and so yummy. Even my meat loving sister liked it.

1 lb. firm tofu. frozen and then thawed (the water packed kind in the cooler)
1 stalk celery, diced
1/4 medium carrot, finely chopped or shredded
1/2 cup soy mayo (I loooove Veganaise)
2 T soy sauce or tamari
1/2 T lemon juice or vinegar
1/2- 3/4 t kelp powder (can be found at health food stores...don't omit this ingredient!)

Freezing tofu will give it a chewy texture. Once thawed, squeeze the excess moisture out and crumble it into small pieces. In a medium bowl, combine the tofu, celery, onion, and carrot. Stir in the mayo, soy, lemon juice, kelp and mix well. Makes 2-4 servings.

Cookbook: How it All Vegan by Sarah Kramer

I also love it scrambled...here is the excerpt from one of my favorite websites:

Tofu was meant to be scrambled. I think I'll make a t-shirt that says that because it's so darn true. I make many variations on this but this is the one I made this morning. The most important thing is that you get the texture right, you want it to be crumbled but chunky, because as you cook it it will crumble more, so just give it a squeeze and crumble through your fingers right into the pan when you're ready to cook it.

Equipment:
Skillet, I prefer cast iron but use what you've got
Firm wooden spatula

Ingredients
1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)

spice blend:
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt

Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.

Crumble in tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.

dreamseeds · 03-05-2006, 02:10 PM

I am still trying to enjoy tofu. I have had it prepared for me and really liked it. Myself cooking it tho, is not as good I am afraid.

LatteLover · 03-05-2006, 06:53 PM

I like it sometimes. I like it in hot and sour soup at chinese restaurants and I like it deep fried in vegetable curries. It isn't my favorite though.

Christi · 03-05-2006, 06:57 PM

I like it stir-fried with zuchinni, onions and mushrooms - with a little bragg's and a lot of garlic - yum.

Don't expect it to taste like meat - that makes a difference.

laotamama · 03-05-2006, 10:25 PM

I do the froeeze and thaw method- then I marinate it and fry the heck out of it until it is crispy. That's really the only way I like it other than in tofu "egg" salad, and smoothies.

LovelyMama · 03-06-2006, 12:51 AM

crumbling the firm tofu and cooking it until it has a definite done look may make a difference, that way there are not big mushy chunks. Like the pp's said, don't expect it to taste like meat. Don't expect it to taste good on its own merit, it absorbs the flavors of the foods and spices you cook it with.

My favorite tofu recipes are wraps.
Thai wrap:
cubed tofu sauted in olive oil, braggs or soy sauce, lemon juice, salt/pepper and a little spicy peanut sauce until brown on the outside. throw in some pea pods about 1 minute before removing from heat.
steamed white rice
scrambled eggs
wheat tortillas
spicy peanut sauce

layer in the tortilla, roll up and eat. Yummy!

These guys make a great wrap called a tofu tia. I get it at my local saturday market. http://www.tobysfamilyfoods.com/
Sometimes I buy their seasoning and make it myself. Basically you stir fry the tofu and coat it with half of the seasoning when its done. Then mix the other half with a can of tomato sauce. Roll in a wheat tortilla with sprouts, sour cream and avacado.

Ariadne Umbrell · 03-08-2006, 02:31 AM

freese, defrost, and squeeze like a sponge. Then crumble into chili. with, or without meat. It has a meaty texture, and will pick up the spices. I use it to stretch chili, since I can't cook non- meat chili for the he-man. I haven't bothered informing him. I can join him on the couch, eating chili, and watching football. He-man happy, jane happy.

ari

TeresaLock · 03-08-2006, 08:38 PM

Thanks everyone! It's not that I'm expecting it to taste like meat, but it just seemed mushy and I was hoping if it was more firm I could handle it (LOL)