I'm working on making a few changes to the way I cook to emphasize vegetables and grains, and minimize the animal products which I totally love but need to cut back on. However, non-dairy substitutes are not always automatically healthier than the dairy option. I need your help playing a fabulous game: whiiiiiiiiiiiiiiich ingredient is healthier? [more inside]
I'm in desperate need of yummy, quick, tofu scramble recipes! I need breakfast! [more inside]
My favorite Chinese restaurant makes fantastic sesame tofu. I want to know how they prepare the tofu. [more inside]
I always have trouble finding good things to eat for breakfast, but I suddenly remembered tofu scramble! Lots of protein, not sweet, can be made ahead, and capable of many variations. Perfect. So please tell me, what's your favorite version? [more inside]
I've tried making beer, wine, yogurt, granola bars, pickles, etc... and now I want to try making tofu. The requisite gear seems, basically, to be a tofu press or mold. If you've done this, please pitch in with your experience and tips for choosing among the available options & share your most excellent tofu-fu! [more inside]
I have been making my own tofu for awhile now, with highly mixed results - some days it is great, other days it is an un-holy disaster. Help me make it great every time. [more inside]
I drink nondairy milks (mostly almond, some soy) and eat tofu. When I have made these things in the past, I have enjoyed the results but ended up with a lot of dirty dishes. A friend recommended the Soyajoy G3, which is a countertop electric appliance that heats and grinds the nuts/beans (previously in 2005, about an earlier model). Does anyone have experience with electric soy/nut-milk makers?
I have a terrific recipe to marinate Mahi for fish tacos. Can this be used to make a tofu/tempeh version with much success?
I have a terrific recipe to marinate Mahi for fish tacos. Can this be used to make a tofu/tempeh version with much success? [more inside]
How can I make my tofu seriously chewy? [more inside]
What is the procedure for freezing tofu? [more inside]
Tofu recipes for meat eaters? [more inside]
What is the best time and temperature for baked tofu? Every recipe I read seems to differ wildly on those factors. I've made some that has worked, and some that hasn't. The one time I got it just right I forgot to make a note of which recipe I used. I like it crispy on the outside but still a bit soft inside. Thoughts?
Tofu recipes sought. All sorts. Tasty ones. That is all. Thank you.
Veggiefilter: I want to make really good vegetarian sausages. [more inside]
What is the red/pink tofu in restaurant pad thai? [more inside]
I am trying to get more protein into my diet and have started making smoothies with tofu. Is there any nutritional/physiological reason to use soy protein powder rather than tofu?
A friend of mine once enjoyed pork-and-tofu brats. The flavor was wonderful. The only difference between standard brats and these was not getting the squirt of greese when you bite into them. But the company stopped making them. I'm looking for a good substitute. [more inside]
VegetarianFilter: Give me your best veg taco recipes and tips! [more inside]
Give me your favorite, yet relatively simple (5 ingredients, at most) tofu marinades and cooking tips. [more inside]
Can I eat this expired (but frozen) tofu/tempeh/tofurky? [more inside]
Another "safe to eat" question, this one about tofu. [more inside]
Is it possible to make meat substitute taste like fried venison? [more inside]
I was shocked how little protein my current diet consists of. How can I make sure that I get enough protein? Problem: I am almost vegan [more inside]
How many ways can I spice up plain tofu and cottage cheese...snackwise, with no cooking? [more inside]
Store-bought-style baked tofu at home: how? [more inside]
Can anyone provide deeper insight into the Japanese Harikuyo festival, where broken sewing needles from throughout the year are ritually buried and given thanks? [more inside]
I'm looking for some advice about transporting tofu cream cheese for long distances. Specifically, on a flight across the Atlantic. [more inside]
What are your favorite tofu recipes?
This salad so incredible that I considered becoming a vegetarian. Unfortunately, I can barely remember what was in it. [more inside]
Where might I acquire cheap tofu/groceries in Baltimore? [more inside]
I'm having vegans over for dinner. Vegans that know how to cook. Foodie vegans. Hip, cool, foodie vegans. Did I mention that I am not a vegan, vegetarian or hip? [more inside]
Recipe for stuffed tofu at New York City deli/steamtable/buffet by the pound places. [more inside]
What kind of dofu (tofu) did I have at a restaurant (made at our table), and how do I make it at home? Despite their claim, I don't think it was actually yose dofu. [more inside]
Help an American find different kinds of tofu in China. [more inside]
I recently became a vegetarian, and need help dealing with criticism from my roommates. [more inside]
Anyone in the D.C./northern Virginia area had luck finding stores selling the House Foods tofu shirataki noodles that blogs like Hungry Girl won't shut up about? I really don't want to resort to ordering them from Amazon.
Tofu - at what temperature does it cook? [more inside]
CookingFilter: So anyway, Tofu! Yeah, tofu. I like to cook it and I like to eat it. But even extra firm tofu tends to remain a little soggy... [more inside]
What's your best recipe for pad thai and tips for cooking it? [more inside]
Inspired by this article (NYT, blah blah), I've decided that I'd like to learn to make tofu at home. I've done this very successfully with paneer (which at least looks like tofu), so I feel like this shouldn't be a problem. Anyone know anything about making tofu?
Why can't I cook tofu properly 90% of the time? [more inside] [more inside]