Experimenting with TOFU

Trying out some TOFU recipes



After having an experimental sort of week where I ate an ovo-lacto vegetarian diet for seven days, it got me to thinking more about plant-based sources of protein.  I have tried out two tofu recipes in the past week and I liked them both. The first recipe is for baked tofu. First the tofu is drained and pressed to remove some of the excess moisture then the tofu is seasoned. This recipe called for tamari (gluten-free soy sauce), garlic powder, and black pepper.  Then the tofu is baked.  At first I was not so sure about this recipe; I found it to be too salty for starters.  I cut the tofu into two different shapes and the cubed tofu had sort of a weird "eggy" texture.  I liked the texture better when the tofu was sliced into thinner planks.  I put the tofu in the refrigerator and I found that I really loved the texture of the tofu cold.  It's like a chewy little, protein filled snack.  Tofu is really a blank slate.  You can season it just about anyway you like. I am thinking hot curry powder! Mexican spices! Let your imagination run with it.

For my first tofu experiment, I followed the instructions I found HERE.




Tofu experiment #2 was even better.  This is a tofu scramble.  Tofu really does have an eggy sort of texture.  I drained and pressed the tofu, just like I did for the baked tofu.  Then I sautéed some veggies.  Tofu is easily crumbled up with a fork or with your fingers.  I added the crumbled tofu to the sautéed veggies and cooked it all some more.  The recipe I found called for a slurry of water and dried spices that you drizzle over the tofu while it's cooking.  Since this tofu scramble called for Southwestern spices, I added in some black beans and jalapeno peppers.  I swapped out spinach for the kale called for in the recipe and I also added in some mushrooms too. It turned out great despite all my alterations.  I liked the tofu scramble so much that I cooked it up a second time when I ran out. 

The one thing I will do differently in my tofu scrambles in the future is to not cook the veggies for a long time before adding in the tofu.  I like my veggies to have a little crunch I guess.  If you cook the veggies for a long time and then add in the tofu and cook it longer still, then the entire dish has one soft texture.  The flavors are great but I just like a little variety in texture.

In my second tofu scramble, I used spinach, onions, canned hot fire roasted green chilies, black beans, and mushrooms.  Good stuff!  I like using the tofu scramble as a filling for a breakfast burrito. It would be great this way with a little avocado added in.



To see the recipe I followed for the Southwest Tofu Scramble, you can click HERE.



Southwest Tofu Scramble



Southwest Tofu Scramble in a Wrap/Tortilla



Good with cheese or spinach added in.



I love the flexibility of tofu!  And you cannot beat the price.  I purchased a package of organic tofu that was just under a pound in size for about $1.80.  I am finding that many of my vegetarian meals are quite inexpensive as compared to dishes containing meat, fish, etc.