Tofu...

[workingonit]

Can I have it in Induction?
I thought about grabbing some last night, but wasn't sure if I could have it...and then didn't know what to do with it!

Thanks for the tips!

[tickletussler]

Yes, but watch the carbs. I find soft/silken tofu has less carbs than firm or fried tofu - stay away from the fried tofu as these are normally deep friend in trans fats

I know people think tofu is made of soy which belongs to the legume rung, but tofu is actually made from the water and protein excreted from squeezing soy beans, so it's a little different to eating soy beans.

I find it's a great protein and substitute for eggs. I've also seen tofu used in breakfast shakes and smoothies... although I'm not sure how I'd like drinking tofu in the morning! I think of tofu as a savoury later-in-the-day kind of food

Cooking tofu:
If you buy the firm kind, slice and stirfry with your favourite meats & veg
I buy the silken kind, and made the "mabo tofu" recipe (do a search on it - it's fantastic). Sometimes I use the silken tofu in a soup, a substitute for a scrambled egg dish, basically it's so versatile because it "absorbs" the aroma of other foods you cook with.

[not2late]

tofu is allowed during Induction---it's the "soy cheese" in the cheese footnote.

Atkins Diabetes Revolution, however, limits tofu to 3-4 ounces daily like the dairy cheeses.

[workingonit]

What does it taste like (when tasting it alone)?
Does it make a good substitute for any high carb foods?

[Isabeau]

I find tofu doesn't really taste much like anything but really absorbs the flavour of whatever you're cooking it with, savoury or sweet. I have a problem with some textures in foods, so I really don't like the soft or silken tofus. Extra firm for me.

[hulagrl1120]

If you buy it fresh in water you need to press the water out of it really well...I put it between two plates and put something heavy on top...that makes the tofu pretty firm and then you can add it to a stir fry

[not2late]

Tofu is pretty tasteless.

You can use it to substitute for croutons, crackers and breadsticks. Here's a really old post of mine with instructions.

http://www.atkinsdietbulletinboard.com/viewtopic.php?t=6299

[tickletussler]

Tofu makes me think of egg-white

Tofu high carb? Now that's weird... I buy different brands of 300g packets and the net carbs for the packet is 4.8g - which isn't a lot.

[not2late]

Tickle, I've seen tofu's here in the States with 2 net carbs per serving, however the package contains 5 servings! So for an entire package that's 10 net carbs and the package is a relatively small block, no bigger than your hand! :yikes

So at least here in the States, we have to be very careful about the nutritional info and serving size.

[tickletussler]

WOW - that's a lot Megs! I know the ones I buy are made locally by the Chinese, and the silken/soft tofus definitely have much less carbs then the firm or fried tofus - so I avoid those. And different tofus/brands do differ in carbs - I have to hunt around as they differ as much as 1g per serve. I figured out it's to do with the way it's made and it's water content (fyi

Thanks for the feedback Megs! I learn something new everyday :yes

[not2late]

WOW - that's a lot Megs! I know the ones I buy are made locally by the Chinese, and the silken/soft tofus definitely have much less carbs then the firm or fried tofus - so I avoid those. And different tofus/brands do differ in carbs - I have to hunt around as they differ as much as 1g per serve. I figured out it's to do with the way it's made and it's water content (fyi

Thanks for the feedback Megs! I learn something new everyday :yes

That's interesting because it's quite the opposite here. The silken/soft tofu's have more carbs than the firm ones.

Who would have figured food composition would be so different?