tell me about this.

what it tastes like.

where to buy it.

best ways to make/prepare it.

basically, im interested in using this as a meat substitute.

easy recipes and stuff, plz.

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when that bitch breathes, the air comes out crooked.

does it taste nutty.

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did you know that my neighbor looks like the oreo?

nutty. indeed.

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when that bitch breathes, the air comes out crooked.

omgs is this the shithead neighbour? are we letting him do his thang now?

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plz read my whorey neighbor thread in the void for deetz.

im not letting him do his thang, but i may or may not want to do my thang on him.

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when that bitch breathes, the air comes out crooked.

on it.

btw. you are such a hussy. you cant possibly be allowed to eat the tofoo.

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DO YOU HAVE ANY TOFU RECIPES

you better not be holding out on me, ozzie.

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when that bitch breathes, the air comes out crooked.

bamboo shoots. vegetables or wood?

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there are loads of recipes with tofu in here http://www.veganforum.com/forums/. i'm not all that adventurous with it and just use it in stir frys, or i'll marinade it in something, usually lemon juice, garlic and henderson's relish, and add it to a pasta dish. but usually i will make a cheesecake type thing with it

i love "scrambled egg style tofu"! Sooo yummy.

ok, i just learned that there are different versions of tofu.

which one should i use if i want to make kebabs? because, i want a kebab. damnit.

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when that bitch breathes, the air comes out crooked.

what sort of kebab are you talking about? i think you should go for the extra firm tofu. and make a doner kebab. the meat substitution would cancel out the heart attack.

this pic is not working.



except, i dont know if these are made of tofu or not.

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when that bitch breathes, the air comes out crooked.

it tastes of nothing. maybe of melted ice that had a slice of lemon with it, but less than that.

use the extra firm and fry it, but you'll need an extremely non-stick pan. at least fried it's a crispy nothing

those are definitely tofu. i found a recipe. its all about the marinade.

Title: Broiled Citrus-Marinated Tofu Kebabs
Ingredients and Instructions:
Citrus Marinade:
1 bottle Nantucket Nectars Premium Orange Juice
1/2 bottle Nantucket Nectars Pressed Apple Juice
1/2 bottle Nantucket Nectars Ruby Red Grapefruit
1/4 cup tamari soy sauce
1/4 cup olive oil
1/4 cup green onion, chopped
2 TBSP toasted sesame oil
2 TBSP lime juice
1 1/2 TBSP garlic, minced
1 1/2 TBSP fresh ginger, minced
1/4 tsp ground cumin
1 tsp toasted sesame seeds
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried thyme
1 tsp fresh parsley, roughly chopped
1/4 cup white cooking wine

In a small bowl, whisk together all ingredients.
Set aside.

16 shishkebab skewers
2 lbs. extra firm tofu, frozen, thawed, patted dry
and cubed
1 package whole button mushrooms
32 cherry tomatoes
4 medium zucchinis, each cut into cubes
4 small red onions, each cut into 8 wedges
salt and pepper to taste

Place tofu cubes in a large, shallow, flat-bottomed baking dish. Use half of the Citrus Marinade to drizzle over the tofu cubes, making sure to evenly coat the cubes with the marinade. Cover, chill, and allow the tofu cubes to marinate for 1 hour. Set remaining Citrus Marinade aside. Prepare vegetables and set aside. Once tofu has marinated, begin threading the skewers, starting with one wedge of red onion, followed by one button mushroom, one tofu cube, one cube of zucchini, one cherry tomato, and one tofu cube. Repeat the pattern until you run out of ingredients or run out of space, whichever comes first. The last ingredient at the end of the skewer should be something that will keep everything else on the skewer, perhaps a tomato or an onion. Repeat the threading pattern of the vegetables and tofu cubes for the remaining skewers. Place kebabs on a cookie sheet, place under the broiler, and broil for 5 minutes. Flip over each kebab, brush each kebab with the remaining Citrus Marinade, and broil 5 additional minutes. Continue to broil and flip kebabs until well browned on each side, about 15-20 minutes total cooking time. Serve 2 kebabs per person.
Serves 8

something tells me kesh can cook up a storm. confirm/deny.

midgetgem, i need to figure out a way to break that recipe into parts. i dont know what id do with two pounds of tofu. but, i love the citrus flavor going on in there.

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when that bitch breathes, the air comes out crooked.

i am not a tofu fan usually but my friend buys this really delicious 'silky marinated tofu'., and it is darker than normal tofu.
I only ever use tofu in my thai green curry.

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Now honies play me close like butter played toast

i found a recipe for the scrambled egg style tofu + alternated it, so this is how i make it:


Scrambled Tofu Ingredients (serves four):


1 block (12 oz) medium-firm or “regular” tofu, pressed to get rid of excess water
1 tsp. olive oil or margarine, or cooking spray
2 tsp. soy sauce
½ tsp. turmeric
1 chopped onion
a few sliced mushrooms
salt and pepper to taste
some fresh chive if you like

Instructions:
Squeeze the water out of the tofu if you haven't pressed it first.
Oil or spray a medium nonstick skillet or frying pan and heat over medium.
When the pan is warm, place the tofu in it. With a spatula or similar device, chop and mash the tofu into little pieces.
Add the onions, mushrooms, soy sauce, turmeric, onion and garlic powders, and nutritional yeast, if using. Use the spatula to continue chopping, flipping, and mixing the tofu.
The tofu should begin to resemble the texture of scrambled eggs and take on a lovely yellow hue. Cook over medium heat until most of the water is evaporated, tasting as you go. This shouldn't take more than 5-10 minutes.
Season with salt and pepper to taste.
Serve with baked beans, toast, and tomato slices or as part of a special classic vegetarian breakfast.

the original recipe goes here:
http://vegetariancuisine.suite101.co...scrambled_tofu

guys. does it taste nutty?

that's my beef with the soy.

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no, it tastes absolutely NEUTRAL.