Tofu?!?!?!

So today I visited our local natural foods store & I had it in my head I was going to try tofu. According to my NUT, it is a good source of protein & WLS friendly. {FYI, I am pre-op} My in~laws are vegetarians, and they swear by tofu. I talked to them the other night & asked all the questions one would ask if they had never eaten tofu. They said it was tasteless & would take on the flavor of whatever it was mixed/cooked with.
So I found the tofu in the store......what a dilemma! Do I buy soft, medium, or hard? Geez, I had no clue buying tofu was so intense! LOL....so I settled for the soft with the thinking that I could use it in smoothies. Well......
instead I made this awesome dip! It is delicious! I am posting the recipe in case anybody wants to try it.....if they dont have it already!

1- 20 oz. package of soft tofu
1- envelope onion soup mix {eeks....the sodium is HIGH, 3g. sugar, and 8g. carbs}
1- 10 oz. package frown spinach, thawed & drained
1/2 c. fat free mayo {thinking maybe could use greek yogurt???}
1- 10 oz. can water chestnuts
3 garlic cloves
1/4 c. scallions

Drain & wipe off the tofu, put in blender & blend until smooth. Add soup mix & mayo then blend again. Add spinach & blend. Add water chestnuts, garlic,  & scallions & pulsate until chunky. Let chill 1 hour.

It is real good..... I had a spoonful with some baby carrots.....it was an awesome afternoon snack!

Just thought I would share! Anyone else have any tofu recipes??????

~heather

This sounds so yummy!  I'm going to try it.

If you want to try the firm or extra firm tofu, my favorite way to make it is to cut it in slices about 1/4 inch thick.  I then spray a pan with Pam, and basically fry the slices sprinkling some Braggs seasoning while its cooking.  You want to cook at pretty high heat and the idea is to have it come  out nice and crispy on the outside.  You could also experiment with seasonings.

And here's one of my favorite breakfasts using soft tofu.
In a bowl mix 1/4 c soft tofu, 1/4 c yogurt, 1/4 cup raw oats, 1/4 c frozen blueberries.  Sprinkle with cinnamon and sweetner to taste.  This is super yummy. (Adjust the amounts to whatever your tummy can take, ie pre-op or early post-op or later post-op)

Hope you like!
Bren

Hi Heather!

I have a tofu cookbook that I was given for Christmas.It's called"101 Things to do with Tofu' and it was bought at Amazon.com.It has everything from appetizers to desserts.I haven't tried any yet because I'm a little afraid of tofu.Just kind of nervous about the taste.Here ine of the appetizer recipes.

                              Sun-Dried Tomato Spread
                     16 oz, firm tofu,drained and pressed
                     1 jar [16oz.] sun-dried tomatoes in oil,undrained
                     2 tsp.garlic salt
Blend all ingredients in a food processor o blender until fully blended.Chill 1 hour or overnight.Serve with crackers,bagel crisps,or thin slices of toasted French bread.Keeps in refrigerator up to 1 week.Makes 8-10 servings.

Hope this helps.                        Peggy