Whether you like it scrambled, fried, crispy, baked or sautéed, you can fi nd a tofu recipe that is right for everyone — that is, if you know how to cook it. Often misunderstood for being bland, tofu is incredibly versatile in cooking since it has a mild, neutral taste which tends to take on the flavours of the food you cook it with. Cooking with tofu may be daunting for beginners, but the results can be exceptionally rewarding to your health and your taste buds.
Tofu tales
Tofu has been around for thousands of years. Originating in China, it is believed to date back to the Han dynasty (206 BCE–220 CE). It’s rumoured that more than 2000 years ago, the Chinese discovered it after accidentally combining soy milk with nigari. Nigari is a mineral-rich coagulant that’s left over after salt is extracted from sea water and is used to help tofu solidify and keep its form. Despite its popularity in Asia, it hasn’t been until recent decades that tofu has exploded in popularity around the world as a plant-based protein not just reserved for vegetarians.
This story is from the Issue #47 edition of Eat Well.
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This story is from the Issue #47 edition of Eat Well.
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ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
