Of all the possible protein sources you could eat, tofu has to be the most versatile, and the healthiest. It is made from soybeans, and is high in protein, low in fat, and also contains good amounts of calcium and some B vitamins.
There are two main types of tofu, regular and silken tofu. Regular tofu comes floating in water in a small tub. It needs to be refrigerated and used within a few days. It is best used crumbled, sliced or diced, and can be marinated to absorb different flavors. It can be baked, fried, or added to soups, stews and curries.
Silken tofu has a creamier texture which blends particularly well, to make quiches, desserts, smoothies etc. It doesn’t hold its shape well, so doesn’t work so well sliced. It often comes vacuum packed and doesn’t need to be refrigerated. It keeps for several months.
There are hundreds of different recipes available, and even some whole cookbooks focusing just on tofu. Every style of cuisine can be recreated, so search vegetarian websites or buy a good cookbook, and enjoy the diversity of this nutritional powerhouse.
The following recipes are from The Veg-Feasting Cookbook, by Vegetarians of Washington:
Seven-Layer Fiesta Dip
Mexican Seasoning Mix
Tofu Cutlets with Tapenade Sauce
It’s summertime. Time to light up the grill. Yes, there are endless possibilities for grilling without using meat or fish. One option is to check out this wonderful cookbook from the Book Publishing Company, which captures a wide variety of possibilities in one easy-to-use book.
Grills Gone Vegan is the latest cookbook from Tamasin Noyes. Tamasin has been vegetarian for over thirty years, and vegan for much of that time. She and her husband, Jim, live in northeastern Ohio with their two cats. Along the way, Tamasin has baked for a vegan café, worked in restaurants, created a nonprofit group that sent handmade cards to children with life-threatening illnesses, and had a vegan soap company for ten years.
Passionate about cooking, Tamasin spent several years as a cookbook tester for some of the leading vegan authors. She is also the author of American Vegan Kitchen and the coauthor of Vegan Sandwiches Save the Day.
Here are a couple of delicious recipes:
Portobello Burgers with Mango Chutney Marinade
Only in the Northwest! Two “foodlums” have stolen an entire truckload of tofu, yes tofu. Police concede that there might be a black market for tofu and comment “Um, it may be hard to penetrate that network.”
The tofu was stolen in Portland from a Seattle natural food distributor’s truck while the driver was making a delivery. A little while later, the truck was found only few miles away but the tofu was missing. The two suspects are still on the run. In the meantime, if anyone going door to door offers to sell you about two tons of tofu: think twice!