Please check out the following page for yummy ideas on how to make tofu part of your diet gracefully and full of flavor. Let me know when you make something! http://www.care2.com/greenliving/meatless-monday-8-delicious-uses-for-to...

Here is a bit of it, so you can decide to see the whole page or not.

by Marygrace Stergakos, Green Options

Tofu. For those of us who have learned to master this culinary chameleon, its sort of miraculous. Tofu takes on the flavor of whatever its seasoned or marinated with, while its texture can vary depending on the mode of preparation. I always keep a couple of blocks of the stuff on-hand for quick stir-fries or sandwiches, but really, that’s just the beginning of what tofu can do.

There are two main different types of tofu: Silken and firm. The silken variety is Japanese in origin, and is soft, delicate, and creamy. It doesn’t hold it’s shape too well, so is best used in its pureed form for smoothies, eggless/dairyless pies, dips, or soups. Firm, or Chinese-style tofu, is (as its name implies) much firmer, and holds its shape when sliced for marinating and baking, cubing, or crumbling.

If you’re seeking to expand your tofu repertoire, look no further than this list:

Marinate firm tofu in a mix of tamari, apple cider vinegar, olive oil, and a little water for a tangy flavor. Slice into slabs at bake at 400 degrees until firm. Use as an alternative protein for sandwiches, or serve with brown rice and steamed or sauteed greens for an easy macrobiotic meal.

Make easy tofu meatballs by combining crumbled, firm tofu with chopped onion, soy sauce, peanut butter, and bread crumbs. Sounds strange, right? Its delicious. For specifics, check out the recipe. Perfect on top of a plate of whole wheat spaghetti with red sauce.

Go for it! Try it out!


Comment on this Post


Jackie, We eat tofu all the time- I live with a vegetarian and for the most part, I go that way. Tofu meatballs- initially I'm skeptical, but I'm going to try them. Thanks for the pass along.

So folks in Bolivia eat tofu? Laura

Bolivia is not ONLY about indigenous stuff, we grow lots of vegetables and have a lot of vegetarians, more and more each day. It is just that lately, it has become more 'fashinable' to be on the indigenous edge, but there are lots of indians that are vegetarians too.

Modern world this one, very colorful.

Thanks for stopping by!


Jacqueline Patiño FundActiva Tarija - Bolivia South America www.jap21.wordpress.com

Oh finally! I have found the recipe and food group!!!! Jackie- thanks for the tofu posting- we have chocolate tofu pudding in our fridge right now, and my kids LOVE it!!! I will post it at another moment- too close to bed and I may eat more pudding... I just have to say again...I am so happy to explore this group and all of the posts I have missed!!!! Darcey

We do the firm tofu marinade with tamari, sesame oil, garlic & ginger....yummmm....oh, and sometimes a little honey or sugar too....

"A dream you dream alone is only a dream. A dream you dream together is reality." — John Lennon

Chocolate Tofu Pudding

6oz semisweet chocolate, coarsely chopped (I use bittersweet most times- whatever you prefer...) 1 Tbsp. vegetable oil 12 oz. soft tofu, well drained 1/4 cup maple syrup (I guess you could sub honey or a nectar maybe??) 1/4 cup vanilla or plain soymilk 1 tsp. lemon juice 1/4 tsp. vanilla extract 1 Tbsp. tahini (if I don't have it, I leave it out) any fruit to go with it if you would like

  1. Heat chocolate and oil on stove (double boiler or just on min. heat), whisk until smooth. Remove pan from water, adn let cool 20-30 minutes. 2.Meanwhile, cut tofu into thick slabs, and place on triple layer of paper towels, or a cloth. Press firmly on tofu to squeeze out as much water as possible; change towels or cloth if necessary.
  2. put maple syrup, soymilk, lemon juice, vanilla extract and tahini into food processor (or blender works fine) Crumble tofu into mixture, and puree until smooth, scraping down sides with spatula as necessary. Add melted chocolate, and process until well blended.
  3. Transfer to large bowl or individual bowls to cool. Refrigerate and cool 2-3 hours or until softly set. yum. enjoy. make often ;)

"A dream you dream alone is only a dream. A dream you dream together is reality." — John Lennon