Originally Posted by bourvel
Lisanne, thanks for the ideas but really I just cannot have lentils and beans in my mouth, maybe I'll try one to see how it goes but just thinking about it make me sick....sorry I'm fussy.
I made a tofu stir fry this week and it was really good with bok choy and mushrooms but the tofu was a little bit chewing, I think I overcooked it but by using tofu more often I'll learn how to cook it better
I understand, because I'm even worse with mushrooms. I won't even eat food they've touched.
As for the tofu, if it was hard to chew, don't use the extra-firm. Use firm or soft. Cooking won't make it harder, but it might get that way from being dried out or stale. Marinades might make it firmer, too.
Is it just the thought of beans that bothers you, or the texture? Because you could puree them. For example, I often puree some of my Cuban Black Bean soup to make it thicker. You could puree all of your beans right into the sauce of whatever you're making.