Posts Tagged ‘ Tofu ’

5 more questions

This seemed to be a hit last week so I decided to go for round 2.  Feel free to answer on my blog or at Vegetarilin on Facebook.

1. What is your favorite source of protein? I love tofu.  It’s so versatile and soaks up the flavor of whatever you cook it with.

2. What’s your favorite prepackaged vegetarian product? I don’t eat many of these but I enjoy Morningstar Farms Chipotle Black Bean Burgers from Costco.

3. Do you personally cook or allow meat products to be cooked in your home? Meat is almost always grilled to keep the smell out of my house.  I respect my husband’s decision to eat meat but I don’t want to smell it.

4. If you have pets are they vegetarian? Not totally, but we’re working on it.  We switched over to a veg variety but we (not me) mixed the veg variety in with the old dog.  I need to have them finish this current mixture and then buy another bag and try this again!

5. Is your entire household (humans not pets) vegetarian? As stated above no.  Currently half my household is vegetarian and I don’t see that changing anytime soon.

Peace, love & greens Lin


Chocolate Tofu Pie

If you remember the other day I had my family over for dinner but was determined not to turn on my stove.  This was made easy by making simple appetizers including Tirosalata and ordering pizza which was great.  I topped off the dinner with a no bake tofu chocolate pie that’s as rich and creamy as any typical chocolate pie.

When making it this time I added about 1/4 cup of regular granulated white sugar to sweeten the obvious tofu flavor.  I have made it before without the sugar and it’s fine but tends to have that “healthy” dessert taste.  Really I don’t think that little bit of sugar is going to change the caloric count by all that much per slice but feel free to omit or lessen the amount if you like.

Today I will be back to my favorite Indian Buffet with my brother and I’m really looking forward to spending time with him.  Also, I’ll be very happy to eat Indian food while off my gluten-free trial.  I can and will eat all the naan I want!  Yum!


1 12 oz block of soft tofu

1 12 oz back of chocolate chips

1 tablespoon butter

1 1/2 teaspoon vanilla extract

2 egg whites

1/4 cup white sugar

1 prepared chocolate cookie crust

1 chocolate bar to shave over top (optional  & I only had expensive chocolate so it’s a bit sparse!)


Melt the chocolate and butter until smooth and creamy

Place tofu in food processor and mix until creamy, add vanilla and pulse to blend

Add slightly cooled melted chocolate to the tofu and beat until smooth, then add sugar, let mixture sit

In a separate bowl using a mixer blend egg whites until stiff, soft peaks form

Add the chocolate tofu mixture to egg whites and fold gently until all ingredients are incorporated and the color is even

Place tofu in food processor and mix until smooth and creamy, add vanilla and pulse, add the chocolate mixuter

Scoop mixture into the prepared pie crust and top with chocolate shavings

Allow to set in the refrigerator for a few hours before serving

Have a peaceful day, Lin

Genetically Modified Tofu

Recently I watched the movie Food, Inc.  If you haven’t seen it, I highly recommend it.  A majority of it made me simply glad to be a veg.  Later in the movie they moved on to genetically modified produce.  This obviously made me sit up and pay more attention.  Not that I wasnt aware of gm foods but seeing it and hearing the descriptive is quite compelling.

Soybeans are used is so many foods that of course it’s very beneficial to be re-engineered into something that can grow more productively.  Scientists created a soybean seed that can grow regardless of how strong a pesticide is sprayed on and around it.  Monsanto is the company that grows these soybeans and they have quite a monopoly on their growth in the USA.  As a giant company it is very easy for them to choke out the local growers who are farming organically.

One issue is that even when you purchase organic soybeans a portion of them might still be genetically modified.  Sometimes the issue arises from the supplier of the actual beans to plant soybeans.  Other times it comes from organic farms being very close in proximity to non organic farms and then there’s cross contamination.

Generally speaking I’ve been trying to get away from consuming too many soy products.  Like corn, soy is in so many of our prepared foods, which I also do my best to avoid.  For milk I’ve switched to an organic rice variety that I purchase  by the case at Costco.  I eat a minimal amount of vegetarian “meat products but they are quite good on occasion.

There seems to be several options for organic tofu that you can purchase.  Whole Foods 365 generic label is organic as is Trader Joe’s generic brand.  According to Nasoya’s website their tofu is organic but they explain that they get beans from all over the world.  Silken brand also claims to be organic and per their website is made in the USA.  At least it’s not being shipped halfway around the world.  For myself, I’m not gong to stop eating tofu, I’m just going to spend more time reading labels and being certain I know what it is that I’m eating.

General Tso’s Tofu (sort of!)

So tonight I loosely followed a recipe that was supposed to be General Tso’s Tofu.  I knew from the get go that it wasn’t an accurate recipe as there was no heat in it. Of course that was an easy fix.  That with a few other adjustments made for a tasty dinner while not quite being a true General Tso’s recipe, it has some similarities.  I will hunt for a close recipe but decided to post this anyway.  This was also a recipe that was easy to make 2 versions 1 for my son and I and the other for my carnivore husband.  Obviously use separate pans to fry the tofu and meat.  When I cook both meat and veg dishes I make sure that the meat never touches anything veg.  It’s actually pretty easy to do.  If you’re making just the veg version use 24 ounces of tofu.  Last, I served this over a short grain brown rice.  Here is the link to the vegweb recipe I used to create this version.


1 to 2 boxes of firm tofu

1 Lb chicken cutlets diced (if preparing for meat eaters)

Egg substitute or 2 eggs

1 cup cornstarch (approximate)

1 12 oz bag of broccoli florets

1 red pepper julienned

Vegetable oil for frying

4 chopped green onions

2 Tablespoon minced ginger

2 Tablespoon minced garlic

1 tablespoon chili sauce with garlic (Asian food aisle)

1 14 oz can vegetable stock

4 Tablespoons soy sauce

Red pepper flakes to taste

3 Tablespoon rice vinegar


Drain, dry and cut tofu into 1 inch chunks.  I freeze tofu overnight to get a more meaty consistency, but it’s optional.  Wisk the eggs or egg substitute.  Dip tofu in egg to coat completely.  Do the same with chicken if needed.  Sprinkle enough cornstarch over tofu/meat coating completely.

Heat oil in pan and fry tofu pieces until lightly browned.  Do the same with the chicken in a separate pan.  I turn the chicken off but leave it in the pan.  Remove the tofu from its pan and place on paper towels to absorb a little of the excess oil.

Using the tofu pan 3 Tablespoons vegetable oil in pan on medium high heat.  Sauté the broccoli for several minutes add ¼ cup water to make a little steam.  Cook until your desired tenderness, and then remove from heat.  Add more oil to pan if needed then add in green onions, red pepper, ginger and garlic, cook for about 2 to 3 minutes being careful not to burn garlic.  Add vegetable stock, soy sauce, red pepper flakes, hot sauce, and vinegar.  Mix 3 Tablespoons water with 2 Tablespoon cornstarch (make sure there’s no lumps) and pour into mixture stirring well.  Make sure this comes to a light boil so that it thickens properly!  If using chicken add ½ of the vegetable and sauce to the chicken pan and then add fried tofu and stir well so that it’s well blended.  Serve over rice.

Pasta with Tofu & Veggies in Pesto Sauce

Last night I cooked a family favorite.  Sautéed veggies and tofu mixed with pesto and wine tossed over bowtie pasta.  It’s easy to prepare and stays nicely in the fridge for several days.  This is a great recipe to make for the busy family that often eats at different times.  My son and I both pack up leftovers of this and take it to work for dinner.  It reheats well in the microwave or tastes yummy cold as a salad.  For my carnivorous husband I will grill a pork chop which will go very well with this.  Many of my favorite meals are ones that work as a vegetarian main course and an appealing side dish for meat eaters.

Pasta with Tofu & Veggies in Pesto Sauce


1lb package cubed tofu dried, (I layer a dishtowel with paper towels and the tofu and roll it up)

1 lb package pasta, bowties, penne, or pretty much any variety works fine

1 lb broccoli florets

8 oz baby bello mushrooms slice

1 1arge onion, Vidalia or red sliced think

2 crushed cloves of garlic

½ cup white wine or pasta water

1 12 oz jar of pesto either basil or sun dried tomato is fine

Olive oil

Salt, pepper, Italian seasonings (I like the McCormick Italian Herb grinder variety)

Parmesan cheese (optional)

Cook pasta according to directions and set aside.  Add olive oil to dutch oven and preheat to a medium/high temp.  Add onion and sauté until they start to brown.  Once lightly browned, add the tofu and some seasoning.  Allow this to cook until both somewhat browned but not burnt.  Add the wine and mushrooms and garlic, cook for 1 minute then add the broccoli turning the mixture until the broccoli is cooked to your likening.  Add oil and seasoning as needed.

In the meantime place pasta in a bowl and add about ½ the pesto.  Add the cooked vegetable mixture toss added the remaining pesto until well blended.  Season some more if needed and add parmesan cheese if desired.