Frozen Tofu

If you already like tofu, you'll love this recipe. If you don't like it, try it and hopefully you'll change your mind towards this great quality vegetable protein.

But do not think that soy should be used in large quantities and in a daily basis. Too much of anything isn't good for anyone, especially in the case of soy. Soy is good in small amounts and should never be eaten as the main course of a meal. Observes how much the Japanese and the Chinese eat tofu and you'll be doing fine.

Over the past few decades soy has been introduced in the food industry, and therefore has been overly consumed by many people, especially those vegetarians and vegan who love processed meat substitute such as veggie burgers and fake meats. I suggest that if you are a vegetarian (or not), try to stay away from highly processed vegetable proteins, such as isolated soy protein or textured vegetable (soy) protein also known as TVP, as much as possible. They are made from soybean meal after the oil has been processed out with chemicals and may contain residues from processing, including petroleum, solvents, sulfuric acids, hydrochloric acid ans caustic soda. So do you really want to have a plastic like food and call it soy, or do you prefer a real, natural soy product?.......That's what I thought too! So here's a simple and delicious recipe for those who like or those who never have and have no clue how to handle a block of tofu. In addition, what I like the most about this recipe is that the tofu completely changes its texture after being frozen, becoming more spongy and crunchy.

Frozen Tofu with Broccoli and Cauliflower

yield: 6-8 servings

2 pounds tofu 

enough water to cover tofu

1 cup broccoli 

1 cup cauliflower 

3 garlic cloves

3 tablespoon grape seed, sesame, sunflower or olive oil (anyone you like) 

sea salt to taste (I like Herbamare, a herb seasoning salt)

Procedure:

place the 2 blocks of tofu in a large bowl, cover with water and place them in the freezer overnight. On the next day, take tofu from freezer and let it thaw in room temperature (around 6 hours). When tofu is defrosted, discard the water and scramble them with your fingers into small pieces. Chop the garlic and cut the cauliflower and broccoli into florets. Sautee the garlic in oil over medium heat for 1 min, add the tofu, salt and vegetables and let it cook for 8-10 mins or until vegetables are tender. 

             

                                                                    ENJOY!