Friday, March 5, 2010


Tofu? Just that word alone would have struck fear in my heart only a year ago. I would have never dared to eat ANYTHING with tofu in it much less use it to cook. I knew it was super healthy, but was not willing to go there. But, I am older, a little wiser and certainly more daring when it comes to my food choices. So, I have begun to experiment with a few recipes that include tofu and thought I would share a little about tofu with you.

What is tofu? A soft food with no distinctive flavor made from coagulated soybean extract pressed into a cake. Tofu is a chameleon that takes on the flavor of the food and spices that surround it. It is an excellent source of high-quality protein, calcium, B vitamins and iron. It is low in saturated fat and contains no cholesterol.

There are two kinds of tofu, silken or soft and firm or regular tofu. Silken or Japenese-style tofu is softer than regular tofu. Recipes should specify which type of tofu is needed. It comes in varieties such as soft, medium, firm or extra-firm, but can be exchanged for each other if your grocery only carries one type. Salad dressings, sauces and desserts usually call for silken tofu to give the recipe a smooth and creamy texture.

Regular, firm or Chinese-style tofu is more common than silken tofu and can be found in a plastic container in the refrigerated or produce section of the grocery store. Firm or extra-firm tofu is best used for stir-fries, casseroles or bakes where you want to the tofu to retain its shape. Firm, medium or soft tofu will work well for recipes that call for mashed or crumbled tofu, such as mock ricotta or scrambled tofu. Medium or soft will give a smoother texture.
If you have more questions about tofu, click here to go to a website to tell you all you ever needed or wanted to know about tofu, including recipes.
Stay tuned here for recipes that I have tried and highly recommend as sneaky and tasty ways to introduce your family and maybe even yourself to tofu.



  1. This recipe is a huge hit with my family, and extended family. My husband is a big meat eater and was loath to try it, but after one taste he asks for it again and again. My son also loves it (even in his picky stages)

    Tofu Stroganoff

    1/4 c oil
    2 lbs tofu – drained, pressed with weight for 20 minutes and cut into
    2” strips (I ususlly only use 1 lb)

    2 T. soy sauce
    1 onion cut into strips
    2 T. butter
    1 lb mushrooms sliced
    2 T whole wheat flour
    1/4c white wine (I use apple juice)
    1 c. sour cream
    Salt and pepper to taste
    1 T. chives

    Heat oil in a frying pan and add Tofu. Sprinkle with soy sauce and
    fry until the Tofu is lightly browned on all sides. Place Tofu on paper
    towels to drain.

    Sauté onion in remaining oil until soft and transparent. Add butter
    and mushrooms and stir-fry for 3 minutes.

    Sprinkle the flour over the mushrooms and mix in remaining

    Add Tofu and mix well to coat with sauce.

    Cover and simmer for 3 minutes.

    Sprinkle with chives and serve over hot buttered noodles or rice.

    I have also made tofu burgers, basically it is tofu mixed with oatmeal and seasonings. (though they are less of a hit)

  2. I'm scared of tofu. I think *I* would like it but my boys won't even touch chicken that isn't shaped like a nugget. And my husband... well... maybe. But I'm still looking forward to seeing what you do!

  3. I've also heard that tofu can be mashed up and hidden in dishes with cheese like lasagna, or cheese balls.