This is what I made soon after uploading the previous entry about tofu ten days ago. I tweaked the flavours and you know what? It tasted really, really good: a herby tomatoey mix with olives, red pepper, mushrooms and onion. The herbs were picked fresh just outside my doorstep. I’m not sure what it would be like with dried herbs but it’s so easy to make. I’m very pleased with it.
www.tofuxpress.com/Recipes Easy Healthy Tofu Recipes! Tons of Meal Ideas for Tofu & More
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starstuff has written 7 entries about this goal
As this is one of my most cheered goals, I feel I must crack on!
I made tofu scramble the other day. It looked bizarly similar to scrambled eggs and had the same texture too if not the same taste. I wasn’t sure if I liked it at first but it’s so fast to prepare and you can add a lot of vegetables, herbs and spices. I’m going to make it a few more times and experiment.
I can’t believe it’s been six months since I made the wrap, and four months since I made the chocolate silk. I suppose it highlights how difficult I find cooking to be, but I enjoy it a lot when I’m able.
One of my not-listed goals is to move out. Tonight I will spend sometime googling cooking tips for ill/disabled people. I don’t know why I’ve never thought to do that before, but the scramble is very ME friendly to make. Definite win if I can tweak the flavours.
Guess what I’m eating :)
I knew my appetite had been gone for a while but until I looked to see when I last updated this goal I didn’t realise it had been gone so long! I wonder how little I’ve been eating in the past month?
So long as I get some dark chocolate I can easily make chocolate pudding and I want to try making the wraps again. Dare I freeze it again though after last time…?
You can make this with crumbled, non-frozen tofu but you may not need much or any water. Or, if you’re avoiding soy products, double the amount of potatoes and leave the tofu out altogether. This mixture would also be good stuffed into a pita or rolled into a homemade chapati.
1 pound (450 g) red or gold potatoes (about 2 medium)
14 ounces (390 g) extra-firm tofu, frozen for 24 hours and thawed
1 medium onion, minced
1 cup (236 ml) frozen green peas
1 medium tomato, diced
1 tablespoon fresh ginger, peeled and minced
1/2 – 1 jalapeno pepper, stemmed, seeded and finely diced
1/2 – 3/4 cup water
1 teaspoon salt to taste
2 teaspoons curry powder
1/2 teaspoon ground coriander
3/4 teaspoon ground cumin
1/8 – 1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon lemon juice
6 whole-grain tortillas (may use gluten-free)
Cook the potatoes, unpeeled, in boiling water until they’re tender (pierce easily with a fork). Remove from water and set aside to cool. When cool enough to handle, peel and cut into 1/4-inch pieces (6mm).
Squeeze tofu to remove as much water as possible. Cut into 1/4-inch cubes.
Heat a deep non-stick skillet and add the onion. Cook on medium-high until onion begins to brown. Add peas, tomato, ginger, jalapeno pepper, and 2 tablespoons water. Cook, stirring, until peas thaw.
Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne, and lemon juice. Cover and simmer for about 10 minutes, adding more water if necessary. Remove cover and cook until most liquid has evaporated. Check to see if more salt or lemon is needed.
Today I made somosa wraps with the tofu I froze. As I put it into the microwave I saw, in tiny writing on the packet, If freezing, drain all water and repackage. Ah. I had not done this. And it had an odd smell.
I boiled the potatoes, fried the onions, tomatoes, mushroom and stirred in the peas and spices. It tasted great! I stirred in the tofu. Suddenly it did not taste so great.
In places it tastes of funny packaging water, and it’s a little spongy. And by spongy I mean like an actual sponge from the sea. I’m letting it soak in the mixture for a while before I wrap it in a tortilla and take a proper bite, but I’m disappointed so far.
My mum brought me some smoked tofu from Beanies, the local hippy shop, and it’s so good. I need to learn to make tofu like that so I can be fat and happy.
Update: the recipe for the wrap was great, but the tofu in it wasn’t. I ended up picking it out and putting it on the side as I ate. I did enjoy the rest of it though and, despite my mistake, I’ll make the somosas again. Next time I will drain the tofu properly…
Even without the tofu, the somosas are really more-ish and I want to keep eating them (I’m on my second!)
Ten Things with Tofu:
I’ve found most of the recipes I’ll be using on this blog: http://blog.fatfreevegan.com/
Tonight I’m going to put some tofu in the freezer to thaw the next day so I can make E’s Samosa Wraps. I’m really looking forward to eating it.
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