Last month, my husband and I took a quick trip into Chicago and we ate at the Chicago Diner and Veggie Bite. Both were delicious and amazing! I highly recommend both places if you're ever in Chicago. The diner was fantastic and we ate there for dinner and breakfast. Veggie Bite was a lunch stop when we first got into the city. I had my fill of vegan junk food (hot dog and chili cheese fries), but the diner was filling delicious satisfying much healthier food. :)
For quite some time now, I've been a tofu scramble snob, basically only using minor variations of my own recipe. For breakfast at the Chicago Diner, I had the tofu scramble, and it was different than what I was used to, but it was pretty tasty. I thought I could make a similar one at home if I tried, and then I remembered Vegan Dad.
Vegan Dad has a scramble recipe that's gotten rave reviews online, and this morning I had a scramble and sausage craving. OH MY GOODNESS, this is better than anything! I don't think I'll ever make another tofu scramble! Seriously, you must try this: clicky clicky clicky!
I don't have any adequate photographs, so you'll just have to check out his blog and his post. Honestly, it was a little creepy how much this resembled semi-runny eggs. I got over that pretty fast, though. :)
In case you're curious, for sausage, I made the tempeh and white bean sausage patties from "Vegan With a Vengeance" with minimal modifications. (I mash mine up really well before turning into patties, though, and use matzoh meal for bread crumbs.)
Stainless Steel Cooking Tip!
I have one non-stick pan left (mentioned in another post). I have every intention of not buying another teflon/non-stick pan once this one wears out (the coating flakes off), because of the reports about the questionable safety of these coatings. Cast iron can be a great nonstick substitute, but I don't feel comfortable using it on my cooktop. I've read this magic trick with stainless steel (which we use regularly) and I finally tried it today, and I've GOT to share it with you!
Basically, you shake some salt onto the stainless pan, and put your oil on top of the salt, and heat as normal. Somehow this makes the stainless function almost like a non-stick pan. (I'm sure a high-fat food wouldn't stick, but tofu still has to be gently worked off. But it's MUCH neater than the tofu messes I've made in that stainless pan before.)
My scientific hypothesis regarding how this works is that the water-soluble salt gets coated with the oil, and then "rolls" around the pan (since salt won't dissolve in oil), like little ball bearings if you will (nerdiest cooking analogy ever? perhaps), and the food kind of skates around the pan on these oil-salt beads. even once everything was stirred together, nothing stuck to the pan.
My hypothesis requires further testing, however.
One word of caution: because you're heating oil that seems to be more "mobile" than ordinary oil, and adding wet tofu, this oil splashes a LOT more than any other time i've put tofu in oil. So just be careful. :)
Maybe I'm the last person on earth to discover this, but here it is, documented for all eternity. Make fun of me if you must. :)
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Saturday, April 4, 2009
Tuesday, March 17, 2009
All About Tofu
Tofu gets a bad rep. People fear it. People judge it. People make fun of it. After talking to a friend of mine about her sad experience attempting tofu taco "meat" I decided to talk about tofu here, because I have lots to say about it.
I used to joke about tofu, too. It's sort of a boring block of flavorless... jello. It's mysterious. And I haven't had much luck in finding tips and tricks all in one place, so I hope I can fill in the gap a bit.
Tofu's a great food. It's made from soybeans, and as far as prepared foods go, it's one of the least processed foods of all processed foods. You can even make your own, if you're so inclined. It's low in fat, free of trans fat, cholesterol free, low carb, high protein, and is a decent source of iron and calcium. (nutritional info)
There are rumors that tofu will cause men to grow breasts, women to ovulate constantly, (hormone imbalances), thyroid problems, and a host of other scary things. These are scare tactics, and I highly suggest people do their own research before listening to anyone who says a food will cause men to grow breasts. Check out The Safety of Soy. Go on, I'll wait.
So now that you know tofu is nothing more than a bean (a soybean, to be specific), and is nothing to be feared, let's talk a little about how to make it not suck. Tofu is great! Tofu is healthy! Tofu is fun! Tofu is flexible, versatile, and awesome.
Types of tofu. I'm going to abbreviate this, because I'm a simple girl. There are two distinct types of tofu: fresh, and not fresh. Fresh tofu is packaged in water and is sold in the produce/refigerated section of the market. There are lots of brands, like China Rose, Nasoya, and House. Not fresh tofu is packaged in an aseptic container (much like a juice box), and is shelf-stable. The only brand I've ever seen is Mori-Nu. Mori-Nu tofu resembles custard, doesn't have air holes (no spongy texture), and is really only good for pureeing in sauces, puddings, cakes, and so on. Fresh tofu is the type of tofu that's best for marinading and eating in chunks, slices, and crumbles.
Both types come in different densities, from soft to extra firm. In general, soft tofu is best for pureeing, or when you don't care if it keeps its shape. Firm or extra firm tofu is best for slicing, dicing, and serving whole. I always buy the firmest tofu I can find. Keep in mind that extra firm tofu in one brand might not be as firm as another brand, so there's some experimentation and experience that happens, too.
For ease, when I talk about tofu, I'm talking about fresh tofu, unless I specifically state Mori-Nu, or tofu an an aseptic package.
Texture of tofu. There's nothing wrong with busting open a package of tofu, and using it the way you bought it. Tofu is great as-is, and it has nothing to be ashamed of. However, something magical happens when the whole package gets thrown in the freezer, it's allowed to freeze solid, thaw, and be used in recipes. Freezing tofu changes the texture so it's more chewy, and it increases the size of the little holes in the tofu, which helps it absorb more of that awesome marinade you're using.
When I get home from the store, I throw most of the tofu right into the freezer, which keeps it longer, and when I want tofu, I take it out in the morning and leave it on the counter/in the sink (a LOT of condensation happens), and it's ready for dinner. I prefer un-frozen tofu for tofu scramble, but for almost anything else, I like my tofu frozen. If you lack forethought, like I often do, you can defrost the tofu in the microwave for 4-5 minutes. Just be careful that it doesn't get too hot to handle. And don't try to cut frozen tofu: your knife and the ice crystals will just tear it up and break the tofu.
Getting ready to cook tofu. Tofu needs to be pressed. This means the water needs to be expelled from the little holes in the tofu (think of tofu like a big sponge), to make room for marinades and sauces. There are lots of instructions out there about how to properly press tofu, but I'm impatient, so I'll tell you how I do it.
I get out two small plates, sandwich the tofu brick between the flat sides (the sides you eat from), and gently press evenly over the sink. Lots of water will come out, and eventually it'll slow down. Don't squash your tofu (frozen tofu can handle squashing a lot better than unfrozen, just FYI), and take care not to break the block up, but just gently press evenly with your hands until the bulk of the water is removed (you won't get it all). Some people rig up elaborate tofu-pressing devices, with stacks of plates and cans and heavy objects, with a tofu block wrapped in towels, and leave it for an hour... but I'm much too impatient for that. I find this works just fine. Now the tofu is ready to be marinaded or otherwise cooked.
Cooking tofu. When marinading tofu, longer is better, but even just a half hour to an hour is enough to soak up flavor. Then it can either be baked or pan fried. When I bake tofu, I've discovered that my Sil-pat baking mat is fantastic: tofu never sticks! It's amazing. But if you don't have a Sil-pat or don't want to use one, any baking dish lightly sprayed with oil works fine. spray the tofu before you flip them, so the other sides don't stick! I bake tofu at 350f for about 10-15 minutes per side, depending on how crispy I want them.
For pan frying, I admit I have some trouble with this. We use stainless steel cookware, and tofu always sticks to it. I've destroyed so much tofu on these pans, that I tend to avoid using tofu in them at all, which limits my tofu flexibility. I have a background in chemistry, and after reading many articles talking about the potential toxicity of non-stick cookware (example here), I'm really really leery about non-stick cookware, as convenient as it is for tofu. So, I admit (somewhat shamefully) that I have one lone non-stick frying pan that I'm going to use until the coating starts to peel off, and then I will throw it out and never use non-stick again. In the meantime, I do use it for tofu (and not much else), because it gets a nice crispy outside and keeps the inside chewy. (Baking tofu makes the tofu crispy throughout.)
If you have cast iron cookware, I'm jealous, because cast iron makes tofu awesome. It browns the outside nicely, and well-seasoned cast iron can be just as non-stick as Teflon or other non-stick surfaces, without the cancer. I have a great new cast iron pan, but I bought it about a month before we bought a nice new cooktop stove, and I'm paranoid about destroying the cooktop, so I have not use my cast iron since the stove arrived. But I highly recommend cast iron for tofu!
Enjoying tofu. Well, that's about all I can think of for now! If you have any tofu tips, tricks, or suggestions, I'd love to hear from you. Tofu is a great food, and it should be celebrated, not feared!
I used to joke about tofu, too. It's sort of a boring block of flavorless... jello. It's mysterious. And I haven't had much luck in finding tips and tricks all in one place, so I hope I can fill in the gap a bit.
Tofu's a great food. It's made from soybeans, and as far as prepared foods go, it's one of the least processed foods of all processed foods. You can even make your own, if you're so inclined. It's low in fat, free of trans fat, cholesterol free, low carb, high protein, and is a decent source of iron and calcium. (nutritional info)
There are rumors that tofu will cause men to grow breasts, women to ovulate constantly, (hormone imbalances), thyroid problems, and a host of other scary things. These are scare tactics, and I highly suggest people do their own research before listening to anyone who says a food will cause men to grow breasts. Check out The Safety of Soy. Go on, I'll wait.
So now that you know tofu is nothing more than a bean (a soybean, to be specific), and is nothing to be feared, let's talk a little about how to make it not suck. Tofu is great! Tofu is healthy! Tofu is fun! Tofu is flexible, versatile, and awesome.
Types of tofu. I'm going to abbreviate this, because I'm a simple girl. There are two distinct types of tofu: fresh, and not fresh. Fresh tofu is packaged in water and is sold in the produce/refigerated section of the market. There are lots of brands, like China Rose, Nasoya, and House. Not fresh tofu is packaged in an aseptic container (much like a juice box), and is shelf-stable. The only brand I've ever seen is Mori-Nu. Mori-Nu tofu resembles custard, doesn't have air holes (no spongy texture), and is really only good for pureeing in sauces, puddings, cakes, and so on. Fresh tofu is the type of tofu that's best for marinading and eating in chunks, slices, and crumbles.
Both types come in different densities, from soft to extra firm. In general, soft tofu is best for pureeing, or when you don't care if it keeps its shape. Firm or extra firm tofu is best for slicing, dicing, and serving whole. I always buy the firmest tofu I can find. Keep in mind that extra firm tofu in one brand might not be as firm as another brand, so there's some experimentation and experience that happens, too.
For ease, when I talk about tofu, I'm talking about fresh tofu, unless I specifically state Mori-Nu, or tofu an an aseptic package.
Texture of tofu. There's nothing wrong with busting open a package of tofu, and using it the way you bought it. Tofu is great as-is, and it has nothing to be ashamed of. However, something magical happens when the whole package gets thrown in the freezer, it's allowed to freeze solid, thaw, and be used in recipes. Freezing tofu changes the texture so it's more chewy, and it increases the size of the little holes in the tofu, which helps it absorb more of that awesome marinade you're using.
When I get home from the store, I throw most of the tofu right into the freezer, which keeps it longer, and when I want tofu, I take it out in the morning and leave it on the counter/in the sink (a LOT of condensation happens), and it's ready for dinner. I prefer un-frozen tofu for tofu scramble, but for almost anything else, I like my tofu frozen. If you lack forethought, like I often do, you can defrost the tofu in the microwave for 4-5 minutes. Just be careful that it doesn't get too hot to handle. And don't try to cut frozen tofu: your knife and the ice crystals will just tear it up and break the tofu.
Getting ready to cook tofu. Tofu needs to be pressed. This means the water needs to be expelled from the little holes in the tofu (think of tofu like a big sponge), to make room for marinades and sauces. There are lots of instructions out there about how to properly press tofu, but I'm impatient, so I'll tell you how I do it.
I get out two small plates, sandwich the tofu brick between the flat sides (the sides you eat from), and gently press evenly over the sink. Lots of water will come out, and eventually it'll slow down. Don't squash your tofu (frozen tofu can handle squashing a lot better than unfrozen, just FYI), and take care not to break the block up, but just gently press evenly with your hands until the bulk of the water is removed (you won't get it all). Some people rig up elaborate tofu-pressing devices, with stacks of plates and cans and heavy objects, with a tofu block wrapped in towels, and leave it for an hour... but I'm much too impatient for that. I find this works just fine. Now the tofu is ready to be marinaded or otherwise cooked.
Cooking tofu. When marinading tofu, longer is better, but even just a half hour to an hour is enough to soak up flavor. Then it can either be baked or pan fried. When I bake tofu, I've discovered that my Sil-pat baking mat is fantastic: tofu never sticks! It's amazing. But if you don't have a Sil-pat or don't want to use one, any baking dish lightly sprayed with oil works fine. spray the tofu before you flip them, so the other sides don't stick! I bake tofu at 350f for about 10-15 minutes per side, depending on how crispy I want them.
For pan frying, I admit I have some trouble with this. We use stainless steel cookware, and tofu always sticks to it. I've destroyed so much tofu on these pans, that I tend to avoid using tofu in them at all, which limits my tofu flexibility. I have a background in chemistry, and after reading many articles talking about the potential toxicity of non-stick cookware (example here), I'm really really leery about non-stick cookware, as convenient as it is for tofu. So, I admit (somewhat shamefully) that I have one lone non-stick frying pan that I'm going to use until the coating starts to peel off, and then I will throw it out and never use non-stick again. In the meantime, I do use it for tofu (and not much else), because it gets a nice crispy outside and keeps the inside chewy. (Baking tofu makes the tofu crispy throughout.)
If you have cast iron cookware, I'm jealous, because cast iron makes tofu awesome. It browns the outside nicely, and well-seasoned cast iron can be just as non-stick as Teflon or other non-stick surfaces, without the cancer. I have a great new cast iron pan, but I bought it about a month before we bought a nice new cooktop stove, and I'm paranoid about destroying the cooktop, so I have not use my cast iron since the stove arrived. But I highly recommend cast iron for tofu!
Enjoying tofu. Well, that's about all I can think of for now! If you have any tofu tips, tricks, or suggestions, I'd love to hear from you. Tofu is a great food, and it should be celebrated, not feared!
Sunday, August 3, 2008
low-fat cooking
i'm thinking i will start sharing some general cooking tips, tricks, and ideas in between recipe posts.
because of some previously-mentioned gall bladder pains, i've started being more careful about the fat added to dishes. while most of what i cook is naturally low-fat, i thought i'd give you all some tips for cutting down on the fat in foods. i promise you probably won't miss it! not only are these tips good for lower fat cooking, but they will often save money and are just generally healthier.
so i hope your gall bladder isn't as angry as mine. but if you're looking to cut down on fats, maybe this will give you some ideas when you're in the kitchen.
because of some previously-mentioned gall bladder pains, i've started being more careful about the fat added to dishes. while most of what i cook is naturally low-fat, i thought i'd give you all some tips for cutting down on the fat in foods. i promise you probably won't miss it! not only are these tips good for lower fat cooking, but they will often save money and are just generally healthier.
- when sauteeing garlic (or anything else), just cut the oil in half. a little oil helps bring out flavors and aromas in many herbs and spices (and garlic), but if a recipe calls for 8 tbsp, i bet you could get away with 4. or less. once the cooking gets started, add a little water or broth to keep foods from adhering to the pan and keep the foods moving.
- invest in a high quality food-grade oil spritzer. misting oil until your pan is lightly coated is better than pouring oil from the bottle into the pan. you can also mist oil onto the top of food before it's flipped, and will cut down on sticking. this also saves money since you wont need to buy any more of that spray-oil in the aerosol cans!
- when baking, substitute unsweetened apple sauce or mashed banana for oil. not only are you ditching the fat, but you're adding healthy fruits! and we all need to enjoy more fruits. if you're leery about giving up all the oil, try switching just half of it out. it'll cut the amount of fat in your cupcakes in half!
- switch to a non-trans fat variety of your favorite margarine and shortening. my favorite is Earth Balance. you're still eating fat, but it's tasty and delicious fat that won't cause nearly the same damage as trans fats.
- just forget about it. pancakes don't need butter. fresh veggies don't need butter! mashed potatoes should be drowned in nearly-fat-free mushroom gravy, not butter! try it. if you make tasty, delicious, fresh food, i promise it won't need to be drowned in fat.
so i hope your gall bladder isn't as angry as mine. but if you're looking to cut down on fats, maybe this will give you some ideas when you're in the kitchen.
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