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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Anybody eat tofu?
DH and I have been wanting to try tofu for a long time now, but we are afraid that we will make it wrong and not like it.
Any advice on the firmness or tofu? Or any recipes?
Thanks!
Re: Anybody eat tofu?
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I use it in smoothies for protein.
I'm only a fan of super extra firm tofu. I just don't like the texture of it when it's soft. Blech.
That being said, I've never prepared it myself. Only had it at restaurants... I like it when it's in soup, or stir fry.
Overall, I try to limit my soy intake, so tofu is not a routine staple of my diet.
DD #1 {04-19-2004}
Secondary IF: Severe MFI (low testosterone, low count, low morph, & very low motility) & Annovulation
After 22 months IUI # 3 Clomid + Follistim = BFP
DD #2 {12-31-2009}
2 more years of failed IF treatments and a failed adoption TTC #3
TTC Journey Over~ Not By Choice
I have never had it in spaghetti, but I would guess that it would blend in with the taste. More likely though it would absorb the sauce and take on the taste of that.
I do sometimes. Like everyone said it takes on the taste of whatever you cook it with. I've prepared it with hamburger or tuna helper and just replaced the burger/tuna with the tofu and it's worked fine.
Like Jaye, though , I only prefer the more solid tofu. The soft stuff... I just can't handle the texture!
I wish I could find my favorite recipe on the web, but I can't remember what mag it came out of. I like to marinate my extra firm tofu that I have cubed in an Asian dressing (a combo of rice wine vinegar, soy sauce, seasme oil, ginger, and garlic) and then bake it off. I think this makes it even more firm
Then I let people add however many cube of tofu they are comfortable with into a cabbage salad that also has carrots, bell pepper, and green onions and the same dressing as above.