When the amount of tofu is referenced on the protein list for a block is that pre or post pressed? Once tofu is pressed and a lot of the moisture is removed that surely would change the amount of ounces it weighs, wouldn't it? Any help appreciated, thanks! :-)

Hi Bonnie!

I've always assumed it to be before pressing. Most firm and extra firm that's packaged in tubs of water contains 5 blocks to a package (going by mactonutrients on the package labeling). If you buy pressed, baked, etc, then go by the nutritional info. If you buy in bulk, the store should have the nutritional info available if you ask. If they don't then go by the food block list amounts.

Hello...
talking about basic tofu questions... I want to eat tofu, but have no idea how to do it.
So I finally go to get some tofu and only thing I have done is mixing in blends... but would like to prepare a dish.. only that I know nothing about how to handle it.
Please need a step by step use care, cook -- tofu lesson.... please & Thank you

Here's a very easy way. Mash the tofu with a fork or potato masher, mix with spices (my favorite blend for this dish is onion powder, garlic powder, parsley, turmeric, paprika, black pepper and a little bit of sea salt. Set this asked. Sauté 1/2 large onion, chopped, in some extra light (refined) olive oil in a skillet over low to medium heat. When the onion is translucent add the spiced tofu to the skillet with the onion and sauté until some it of it is beginning to turn a golden brown and it is heated through. Turn now and then with spatula to brown it more thoroughly (turn only when the bottom begins to brown).

Here is a great way to make Tofu. Buy a block of extra firm tofu, you need to purchase the kind that is refrigerated and packed in water. Take the block of tofu and cut it into small blocks. Take a fork and poke some very small holes in the blocks, be careful not to break the tiny blocks. Mix about 1Tbsp of olive oil with about 2 Tbsp of Shoyu Sauce (this is real soy sauce made from soy beans and not the fake chemical stuff made of carmel food coloring and salt) .Mix the shoyu olive oil combination with about 2-3 oz of water, its probably a good idea to wisk it. Put the tofu on a plate and evenly pour the mixed liquid over it. Now get some garlic powder and onion powder and heavily season the tofu block on both sides. I have found that tofu needs alot of seasong typically about 2x that of meats. That oil water combination should make the seasoning stick to the tofu. Now take the tofu and put it in a tin foil lined baking pan. Now cook the tofu in the oven at about 450 until it begins to brown. Once its got a nice brown to it put the oven on broil and broil the tofu for about 5-10 minutes. Cooking it in the oven cooks the tofu through out, and broiling it at the end makes the outside crisp. Once its done take the tofu and while its cooling make a sauce or gravy for it. Take the Tofu and pour the sauce on it and you are good to go.

If you want to experiment try freezing the tofu and try the same cooking process. It creates a completely different texture.

Enjoy

Hi, I am a new member of forum. Would a newcomer be warmly welcome here? Good day you guys!!!

YES! Most certainly!  AND Welcome.  There are plenty of helpful friendly folks to help, support, and encourage.

Hi Janet -- welcome! This is a great forum for information and encouragement !

Laurie

Hi Janet, nice to meet you!  Are you new to the Zone also?  Feel free to join in on any topic here, or start you own. 

___________________________________________

sue

Lost 100 lbs 15 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil. ZoneFast 1-2-3 is the best!

Consultant of Zone Labs

Certified Zone Affiliate

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Welcome, Janet!

I recall seeing someone else post just yesterday that this was one of the friendliest forums that she had ever been on. 

Come and join in the fun!

Yep completely Agree . . . A newbie myself, already benifiting a lot

Raja

HI, I am also new to the Zone and had a question about tofu. I bought some sprouted tofu which has only 1 gram of carbs per 3oz. Do I still use the same 1protein to 1carb count like it says in the book? Thanks, Elisabeth

The Carbs in that Tofu are negligible, so yes, you would need to add 9 grams of favorable Carbs for every 7 grams of Protein.

What is sprouted tofu? Does it taste different than tofu? After reading John's post about soy, and trying to have only fermented soy, I've avoided tofu and soy milk.

I'd like to know more!