Saturday, March 27, 2010

don't pretend that it is something that it is not-- for it is not, you know what I'm saying?

I have a cold, not too bad, but not too great either. The worst part is the coughing, I guess. My girls have the sniffles too. So my hero's been taking care of all three of us (along side our babysitter.) My day entails three short naps and lots of Hulu/Netflix watching. No complaints.

But you know, I've been thinking about 'tofu' (Yup, you heard it correctly!)::

A word of advice: don't introduce 'tofu' to Egyptians/Arabs or any meat eaters who aren't familiar with it as a meat substitute. It is NOT. If you want a first timer to try tofu and not hate it, just introduce it as a different kind of food, made from soy. That's it. No need to get fancy, and sell it as meat in disguise. It's rubbery texture and bland taste are nothing to compare with Meat my friends. And that is why, I have had trouble adding tofu to our diet, because even though I have come to this conclusion ages ago, I still compare it to meat and chicken. I currently have one of those organic, extra firm, tofu blocks in my fridge, and I am yet to tackle it. I did indeed make tofu before. umm, about five times in four years, not bad eh? Long story short, I will eat tofu that is not made by me, and I will not love it, no matter how superb the flavors are. My subconscious will yell at me "what is wrong with this meat?"... and I rest my case.

For all you tofu lovers out there, no offense, just next time don't ruin the palette of a potential tofu eater, just think about what I just said.

and peace.


mk said...

oh man, I have a brick of tofu in my fridge from someone who brought it over, and I have no idea what to do with it.

lauren said...

I totally agree -- as a former vegetarian! who ate a lot of tofu! it is just ridiculous to try to make it a meat substitute. It isn't one. It is fine in its own right but if you make it try to be meat, no one is happy.

I like to freeze the extra-firm tofu, then thaw it and use it. Freezing changes its texture because the water in the tofu expands and makes little pockets. It gets kind of spongy (though still firm) which I like because then you can marinate it in something tasty before frying up in a stir fry, and it soaks it all up and is extra yummy.

MK (and MH!) you might like this recipe! I have forgotten to make It for a while now, but I marinate the thawed tofu in soy sauce and a glug of red wine or vinegar, maybe a little lemon, sesame oil, garlic. Then fry up with an onion and toss in shredded kale and thinly-sliced carrots, cook a bit for the veggies to soften, and then toss with cooked noodles (Asian noodles if you have them, like soba or whatever), and dump in the leftover marinating juice. I usually add some more lemon and sesame oil at the end. Yum yum yum. I know what's for dinner tomorrow! :)

MH, do the kids eat veggies? Are they picky?

Muslim Hippie said...

Thanks Lauren, I'll give it a try. And yes my kids are very picky with veggies, I must hide them in my monster soups, for them to get eaten, They'll eat molokheyya as black monster soup, lentils as yellow, broccoli, kale, peas as green monster, and squash and sweet potatoes hide in an orange monster soup. So far it's been working. Thank God!

Dorotea said...

I totally agree with you!! Rubbery is exactly the right word!! I remember when K was all vegan for a while and i tried cooking tofu, and of course i was like: "what the heck is that??!!" lool
Nothing is better than good ol' meat (once in a while!:)