So I have tried tofu a couple of different ways. Tonight I tried the crispy tofu recipe from the Kind Diet. I loved the dipping sauce and I made brown rice with tomato and basil with a little lemon juice squeezed on it. I kinda liked the tofu part but I am struggling with the texture. It is definately very very filling, but man that wierd texture just gets me. Does anyone have any suggestions for something else with a little more filling that I can try other than tofu? I am a celiac so I cant have wheat gluten, then I take metformin for Polycystic ovarian syndrome so I have to watch my sugar intake making sure I eat things that will last a little while in my system to lengthen the time between meals. Help me please!
If you freeze the tofu and then thaw it, it changes the texture. You might try that to see if you prefer it that way. Have you tried Tempeh as a substitute?
when started eating tofu a couple years ago I took it in baby steps. I would cut it up into really small peices and stir fry it w/ veggies and rice ( I still do, only bigger peices now). That way you can start getting used to the texture of tofu; and once you are more used to then make the more adventursome dishes.
I agree about the texture. I made a vegetarian version of shepherd's pie one time(not vegan though) and it was okay because I crumbled and cooked it, but the other times I have tried to prepare it I just did not like the texture. Tonight for example I baked chicken for my family and I tried to make myself fried coconut "chicken" with the extra firm tofu. Just did not care for the texture. I don't know if it is a mind thing or what but I was so tempted by the chicken because of my dislike for the tofu that I gave in and had a small piece of chicken. Now I feel awful.
Try tempeh - it's totally different! Try scrambling tofu like you would eggs - with green onion, red peppers - etc. Or scramble with chopped potato like hashbrown - it is so yummy and so much like scrambled eggs.
I totally feel your pain! I, too, can't do gluten very much so its been tough. The thing I've discovered is that the firmer the tofu, the nicer it is to eat, at least in my opinion. Just check that on the label it says extra firm.
Also, try to coat it in something a little crunchy. I've done it like schnitzel-dipped in egg wash and bread crubs then fried in a little olive oil. If you can't do bread crumbs, try whatever bread substitute you can have, or crushed nuts also work.
A friend of mine buys tofu already flavored. Also she gets tofu "meat" products like chicken breasts and tenders, etc. The texture is totally NOT like regular tofu. She said it was under the brand name "Gardenia" and she gets it at Whole Foods.
What kind of tofu are you using? There are different kinds, and the texture varies from soft to firm, from brand to brand, and from method to method. Some are almost jelly-like, others are more crumbly, and others have a more cheese-like consistency.
If you're looking for something firmer, I'd suggest the "tofu steak" variety. Also, I seem to remember that Trader Joe's tofu is toothier than a lot of other brands. And the suggestion of freezing the tofu first is a good one.
Ooops, as I just saw in another post elsewhere....the tofu product is by a company called "GARDEIN". The ingredients do show 'vital wheat gluten' though......
Something you can try if it's the crumbly part of tofu that you don't like is pressed tofu. You would probably have to get it at an Asian market but basically it's tofu that has been pressed to the extreme so it has even less water in it than, say, extra firm tofu. The texture is like Gouda cheese, smooth but still a little bouncy. It tastes like tofu, of course, but if the taste of tofu doesn't bother you then it's a great way to get the tofu parts without the texture.
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