Back again and tofu question..

[BeanPole]

Hey everyone! Some of you may remember me. I'm back again for like the fiourth time with 15-20lbs to lose. I would like to get back in shape. I was wondering if tofu is induction friendly and if I can use firm tofu in shakes that call for silken tofu? I seem to have bought the wrong thing, I think. Anyways, its good to be back!

Edited to say that I just read that tofu is made from beans? So to answer my own question - no, its not induction friendly. I guess I will just have to find something else to make with my magic bullet.

[Georgiana]

Re: Back again and tofu question..

Tofu is soy cheese and is allowed during Induction as part of your cheese intake. Regular cheese is made of milk and is also allowed, although milk isn't---it has to do with the way the milk/beans are processed.

But I'm wondering about the shakes... What else do you use for them, other than tofu?

[BeanPole]

Re: Back again and tofu question..

I'm not having much luck in the shakes department. I made three different shake recipes and none of them were pleasant to my tastebuds. I have no idea what else tofu is used for. I'm tempted to cut it into squares and grill it in oil and butter with green peppers and mushrooms to see if it takes on the flavor. .Thanks for clearing that up for me though!

[Georgiana]

Re: Back again and tofu question..

I like tofu stir-fried with veggies. Before Atkins I was eating this on a bed of rice. Now I use riced cauliflower instead (I'm OWL Rung 4 and my CCLL allows me to eat quite a lot of veggies).

You could also try Megs' Tofu "Bread": http://www.atkinsdietbulletinboard.c...ons-pizza.html

[BeanPole]

Re: Back again and tofu question..

Oh, I'm going to try that! Especially the pizza crust! Thanks for sharing!

[MikeInJapan]

Re: Back again and tofu question..

The most common way of eating tofu in Japan (and I'm guessing you would call it "silken" tofu in Western terms) is:

Just put the block of it raw on a little plate. Top with some chopped spring onions (well, "negi" actually, if you can find it), and maybe some pickled or unpickled grated ginger, and then a fair amount of soy sauce.

It's actually really nice that way, especially if you have a very fine-sieved (silken) tofu.

Of course, you have to watch salt from the soy sauce, and I'm not even sure if soy sauce is induction-friendly.

[chinadoll]

Re: Back again and tofu question..

I like it stir fried with chili, a little oil, lemon grass and a bit of ground port or beef and some cilantro. I get it at a restaurant here in Guangzhou. Its a Vietnamese dish and is absolutely delicious. Unfortunately I don't have a recipe, but if I find one I will post it.