tempt me with ideas for tofu/tvp etc(but not quorn)

[liveinazoo]

we eat a lot beans and lentils
tinking branching out into the world of soya but am bit put off by the look of tofu and havent a clue where to start

HELP!!!
TIA

p.s not quorn though as it doesnt do amything for me and ds finds it makes him "poo too much"

Tofu is bland, bland, bland unless you do something to it. So:

1. Cut into chunks and cover in mayonaise and a squirt of mustard and some cress - tofu mayonaise filling for sandwiches etc
2. Marinate in soy sauce, sesame oil, garic and ginger, fry and use in stir fry
3. Use in cheesecake intead of cheese
4. you can get blocks of firm smoked tofu - slice it and use in sandwiches.
5. Quiche - use tofu instead of eggs

There are two types of tofu - silken and firm; use silken for when you want to blend it - eg cheesecake; firm when you want bite.

Yes Lady has it bang on, I would add the our GD'S fave food is fried tofu with a bit of soya sauce added as it fries (this adds colour and flavour) You actually don't need to marinate though of course it deepens the flavour.

Tofu is bland but it's very commonly cooked with a very strong sauce, eaten with a hearty bowl of rice. Admittedly there are steamed tofu dish, which I think is like steamed eggs. I always cook tofu in east asian dishes only. Try something classic like mapo tofu. It's not traditionally vegetarian, but you can substitute the mince with chopped mushrooms for example.

nice ideas.thanks
anyone use tvp/soy mince.is it like using meat once rehydrating

Tofu sambal to serve with with steamed rice and stir fry veg. You can reduce the chillies if spice is the issue, the other ingredients should provide plenty of taste. Tofu is lovely in chinese / malaysian / thai recipes.

Soya mince is amazing I buy the organic one it's soo cheap and you just soak it in boiling water for 5 mins or so and use exactly as you would normal mince!

Smoked tofu is good in a white sauce with leeks and broccoli, then topped with puff pastry to make yummy pie.

And the long life cartons of it you can get off the shelf make a good quiche topping when blended with soya cream and some grain mustard.

Scrambled tofu with leeks is nice - fry some leeks in olive oil til soft, add crumbled tofu & fry hard mashing up with a fork, add some soy sauce then either eat with noodles for a main dish or on toast for comfort food.

im sorry to drip feed questions guys....are soya products GM free,and how do i tell

Organic will def. be GM free.

We like the Cauldron marinated tofu in stir fries.

I'm not a veggie so I use TVP mixed with meat mince. Smoked paprika adds good flavour in bolognese type sauce.

I'd endorse all above.

Smoked tofu cut into slices and fried is a bit like smoked bacon, for breakfast, or in a BLT. Not really similar but the smoked flavour lends it to similar uses, small pieces as flavouring in pasta sauces etc.

Freezing plain tofu allows you to squeeze it out on defrosting, giving a drier, spongier, chewier texture. Good for absorbing marinade and not as prone to crumbling to mush in stir-fries as the plain sort. Baking it can have a similar effect, we often marinade and bake for noodle dishes.

I think hydrated soya mince is like mince but blander (haven't encountered non-soya mince for a very long time!). I use it in bolognaise sauce (or half and half with green lentils, plus some sun-dried tomatoes, v good), moussaka and shepherd's pie type things. I'd add a bit of chilli, herbs and veggie Worcestershire sauce to the latter.

Oooh yes scrambled tofu on toast is yummy for breakfast.

Yes i have scrambled tofu a lot ;first gently fry chopped onion and garlic to taste in olive oil and add turmeric (so you get the golden colour and nutrition!) then add crumbled plain tofu and soya sauce DELISH!!)

livin Provamel soya products are non G.M. (they make it very clear on their pack)