tofu

Well my ex-wife Maribeth, an amazing chef, decided to do something about this unfortunate human condition. She really has a handle on this tofu thing. She can make all sorts of delicious dishes from tofu, most of which you wouldn't have a clue contain tofu unless someone told you.

She makes things like chocolate mousse and strawberry smoothies and creamy salad dressing in addition to chili and soup and teriyaki and on and on. Something for everyone.

She wrote a tofu cookbook called TOFU 1-2-3 which not only shows you how to make specific recipes, but it also walks you through step by step which kind to buy, how to open it and store it and how to handle it.

You can buy it at Amazon or in most bookstores. But first check out these video highlights on YouTube that Maribeth and I created.


Maribeth's motto: You don't have to be a vegetarian to eat like one.

Best wishes,

Peter

WALDORF SALAD
Serves 6 - 8

Tasting is believing when it comes to this tantalizing mixture of apples, dates, raisins, walnuts and celery enveloped by a sweet, lemon-spiked cream.

6 red apples, cut into bite-size pieces
Juice of one lemon
6 dates, pitted and chopped
3 stalks celery, chopped
1/3 cup yellow raisins
¼ cup almonds, chopped

1 (12.5-ounce) package silken tofu, firm
3 Tablespoons pure maple syrup
1 Tablespoon lemon peel
Juice of one lemon
2 teaspoons vanilla extract
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Place the apples in a large mixing bowl, drizzle with the juice of one lemon, and stir to coat. Add the dates, celery, raisins and almonds, and stir well. Put the remaining seven ingredients in a food processor or blender, and blend until completely smooth. Pour over the apple mixture and refrigerate until serving.

This link will take you to a Hudson Valley, New York, vegetarian group's posting of some easy recipes that Maribeth left with them after a cooking class she did there. (Surprise!: some of these recipes don't contain tofu, but have seitan or tempeh instead.)



L.A. Tofu Here are some tofu recipes from the Los Angeles Annual Tofu Festival. I'll bet you didn't know there was such a thing. Only in L.A.?

1. Cholesterol-free, reducing the risk of heart attack.


Soy protein contains the nine essential amino acids found in animal protein, but it is much lower in saturated fat and has no cholesterol. According to Consumer Reports (July 2004), research has shown that consuming at least 25 grams of soy protein in place of animal protein lowers blood cholesterol levels by 5 to 10 percent.

2. Low in carbohydrates.

Tofu is high in protein, yet low in carbohydrates. Most other foods that are naturally high in protein and low in carbohydrate contain cholesterol.

3. Contains isoflavones.

Researchers suspect that the compounds in soybeans called isoflavones may reduce the risk of certain diseases such as breast cancer and colon cancer, and that they may also decrease the negative symptoms associated with menopause.

Soybeans and other soy-based products are the richest sources of isoflavones in the human diet.

1. Regular Tofu (aka Water-packed Tofu)

Available in three densities

• extra-firm (for sautéing, stir-frying and pan-frying)
  
• firm
  
• soft (for for pureeing or blending to make cheesecake and dips

Usually packaged in water and refrigerated

2. Silken Tofu

Available in three densities

• extra-firm
  
• firm
  
• soft

Smooth as silk
Ideal for making puddings, sauces, cream pies and smoothies
Most often sold in 12-ounce cardboard boxes, unrefrigerated

~~~~~~~~~~~~~~~~~~~~~~~~~~
Keep in mind that there is no standard tofu texture from brand to brand - one brand's extra-firm may be softer than another brand's firm. Experiment with different brands to determine which you like best. And experiment with firm and extra firm to see which works best for you.
~~~~~~~~~~~~~~~~~~~~~~~~~~

ALSO!
Now that tofu is catching on a little more, many companies are coming out with flavored tofu and cooked tofu and cubed tofu and other variations. This is all very convenient and tasty, yet it's just like most foods: if you like to cook, you probably want to add your own herbs and cook it yourself or cube it and slice it.

It seems to me that tofu is the next yogurt. I remember when I first looked at yogurt and went "Yuk! Gag! You'll never catch me eating that stuff." However, now thirty years later, yogurt is a common food. Flavored, low fat, non-dairy - all sorts of yogurt and very yummy. So maybe you'll consider joining the cutting edge and watch the DVD highlights and see for yourself. Then you can buy the cookbook!

On May 16, 2007 this lens enjoyed being the Lens of the Day. Click on the icon to see other past Lens of the Day recipients.



Being voted Second Place winner in the People's Choice contest is a thrill that I wish all lensmasters will enjoy one day. Click on the icon to see the other winners.