tropit

Thanks GEMRM,

My mayo lasts a couple of weeks in the fridge.

As for buying tofu. Regular, fresh tofu can last a pretty long time if kept unopened in the fridge. I don't know exactly how long, possibly a couple of weeks. There is an expiration date on the package, just like on milk. (I'd go look in the fridge, but I just ran out of tofu.) Silken tofu that is packaged in shelf-safe cartons probably has a longer shelf life.

I'll send over some more recipes this week.

~ C

LavenderBlue

Thank you for sharing! I adore tofu but have never used it in my own kitchen - must change that. Looking forward to more recipes, especially for pasta. If it is low-carb, I will really welcome it as a Type 2 diabetic. ;-)

Bueniebabe

I love tofu

Bueniebabe

I love tofu

klswift

tofu has no taste, it absorbs whatever flavors it is cooked in. It is so easy to cook with, you just need to learn which type to use and when. The 'hard' brick is best when sliced, dried well, marinated and then used where 'planks' would be used - a piece of meat, chicken strips or cubed in a salad. I use the 'soft' tofu in a chocolate pie (one of my kids is vegan) and it is always the desert requested by his friends. Being soy, it is very good for you and if folks want to try to go a bit more meatless, it is an easy thing to do without feeling 'deprived'.

klswift

There is a lot of conflicting information about soy products. I tend to look at the fact that so many people in other areas of the world eat lots of soy and actually have less health problems. Granted, if concerned, you should speak to your doctor, but ask them specifically why they feel as they might about soy. Remember - at one time, physicians thought tomatoes were a poison item!! And, massively over-milled Wonder bread was a wonder!

mac

I saw a show that Alton Brown did on tofu and it made me interested in trying some. Before seeing the show, tofu's look and texture was a real turn-off. Now, I might try it, so bring on the recipes.

tropit

OK...as promised, here's another tofu recipe. This is for those of you that like to make your own, fresh pasta. I use a food processor for this recipe, but I suppose that you could also use a kitchenaid mixer...although, I've never tried that. Fresh pasta, done the Italian way, has an egg, or two in it. This recipe replaces the eggs with tofu and a few other seasonings. You can change this up many ways by adding other herbs and spices for taste, or color.

My basic recipe is a variation of one taken from the Crossroads cookbook, by Tal Ronnen. (Mr. Ronnen also has a very popular, plant-based restaurant in Los Angeles for which this cookbook is named for.)

Tofu Pasta

1/2 package of firm tofu (about 7-8 oz,) drained
3 cups of white flour
3 Tablespoons of olive oil
2-3 Tablespoons of water
1-2 Tablespoons Nutritional Yeast
1/4 teaspoon Himalayan black salt
1/2 teaspoon garlic powder
dash of turmeric
dash of cayenne

Place all ingredients in the food processor and blend for about 2 minutes. The dough should come together and form a ball. Open up the processor and feel the dough between your fingers. It should be smooth and elastic. If it is dry and crumbly and hasn't formed a ball, add another tablespoon of water and blend again. If it is too moist and sticky, add a tablespoon of four and blend again. Once you get it to the right consistency, remove the dough and wrap in plastic wrap. Chill it in the refrigerator for at least an hour. (I sometimes make a double batch and freeze half of it.)

After chilling, sprinkle your work surface with four and knead the dough a few times until it becomes pliable and is easy to work with. Run it through our pasta maker, or roll out to make other shapes. That part is up to you.

Cook in rapidly boiling, salted water for just 2-5 minutes. You may see the pasta float to the top of the pot as it finishes cooking. Voila!

A few notes...

-Himalayan black salt really makes the extraordinary flavor of this pasta. It has some sulfur in it that gives it an eggy taste. I found mine online. It's not that expensive and it will last you a long time. You can also use regular salt instead, if you're not into the black salt.

-Nutritional Yeast also adds a great taste...almost cheesy. Don't add too much though, or it will taste weird. Try half as much and see how you like it.

-Turmeric and cayenne add some taste, but mostly color. Again, don't add too much...just a tiny bit. Turmeric can taste bitter if you go overboard on it and cayenne can get pretty spicy if you overdo it.

If you try this, lemme know how you like it.

~ C

LavenderBlue

Thank you so very much! Sounds quite easy and I can use my pasta machine for the first time. ;-)

tropit

I did go to WW and calculate out how many points the tofu mayo has...1SP per Tablespoon. At least, that's what I come up with. I think that regular mayo has 3SPs. I'd be curious to see what anyone else comes up with.

~C