Tofu anyone? Also itching!

What are people's opinions on tofu. I have never tried it. Like Tofu burgers and such, no bread of course.

Also will my incisions stop itching after the staples come out tomorrow?!

Thanks,
Laurie

Incisions can itch for a year or more.  It is important to get some really good ointment for scar reductions.  Those tend to relieve a lot of the itching and pulling.

 Removing the staples will definitely help and though my doc said I couldn't put any cream or ointment and such on the 'red parts' directly I could put it around, even some lotion circumference of the stitch areas made it feel so much better.  

I would suggest taking a tylenol or some such before going to get your staples out as well, I found that helped with the pinch and the ride home afterwards.  

Tofu, not my thing, maybe now it would be but meh, I'm just not a big soy person at all but some people love them and they have a good amount of protein. 

Thanks,  and you also reminded me of another question I have to ask my dr tomorrow. [=

I marinate firm tofu in 5 spice powder and soy sauce all day and then stir fry it with brocolli, carrots and mange toute!   For those that aren't low carb, I throw in some reconstituted ramen noodles

Very yummy ...

yummy!

Tofu can be good depending on how it is fixed.  The firm is probably best.  I like tempeh much better.  It is fermented and firm.  You can use it in all types of ethnic cooking.  It is high in fiber and protein. 

You can saute tempeh it in a little olive oil then top it with some cheese and marinara sauce.  They have it at Trader Joes if you have one near you.  You might have to wait until you are on a normal diet first though.

 I eat tofu once or twice a week.  Get the firm, cut in cubes and throw it in a skillet with some tamari or soy sauce.  Then I mix it with whatever other veggies I have stirfried.  I like it with squash & onions, collards, etc.  Since you probably aren't eating that stuff yet, use your best judgment.

Another way to use it is to get the silken and put it in a blender with the flavorings of your choice, including some protein powder.  Voila - high protein pudding!   I'm a purist, but you might want to add a little sweeter over and above what is in your protein powder.  Play with it.  

I love to eat tofu, sometimes my pouch can be very difficult and cannot tolerate dense proteins such as chicken or beef. Here are some great ideas for preparing your tofu, enjoy!

Baked Tofu

Drain and press block of extra firm tofu. Cut in cubes. Add 1 tablespoon olive oil and 1 tablespoon soy sauce to ziplock baggie. Add desired spices (red pepper, turmeric, Italian, black pepper or marinade) Add tofu to baggie and allow marinating in fridge 4 hours or overnight. Heat oven to 400^oF, place tofu on parchment paper and cook 15-20 minutes flipping tofu blocks half-way through cooking time. Set oven to broil and broil each side of tofu for 1 minute.

 

Tofu Vegetable Dips

Ingredients

1 block silken tofu

1 package of dry seasoning of your choice (French onion dry soup mix, ranch dressing dry mix, guacamole dry mix)

 

Directions

Drain tofu and place in blender with desired amount of seasoning, serve chilled.

 

No Bake Tofu Cheesecake
Ingredients
Two 12 oz packages of Extra Firm Silken Tofu
5-6 oz of plain, vanilla, or honey Greek Yogurt
Two packets of Protein Raspberry Jello Mix
1/2 cup fresh squeezed orange or lemon juice
1 tbsp of Vanilla Extract
4-5 packets of Splenda or Stevia (depending desired level of sweetness)

Directions
1. Drain blocks of Tofu and pat dry with paper towel.
2. Place both blocks of Tofu into food processor and blend until tofu is smooth and creamy.
3. Once tofu is smooth and creamy, keep the food processor running while adding remaining ingredients one at a time.
4. Continue to blend all ingredients together until mixed well.
5. Scoop mixture evenly into a pan and chill for at least four hours; chilling overnight will give best results.

~Dani~, thank you for these recipes! My son has made a foray into vegetarianism (I'm thinking it is more than just a "phase" for him. He's dedicated!)

I will most definitely try the recipes you've generously provided. Thanks!

~Nicci