I started making tofu, however it seems like it gives a bit of gas, is this normal? is it because my body needs to get used ti it any tips?

Start by eating smaller amounts. As you get more used to it the gas may go away.

Also helpful would be the Zone's "Matabolic Digestive Support" supplement (found in the "Products" tab). It contains enzymes to help eliminate gas from beans, fruit, and milk.

Thank you Sue!!! I just ordered that product!!!

You're welcome!

Speakinig of Tofu--I recently tried it and really didn't care for it. I asked one of my friends about it and they said the secret is to marinate it....she never expanded on that, so I thought I would open it up, as I don't know much about it (firm, soft, etc) and I definately don't know any good marinades for it. So, can you all pass on some good ways to eat Tofu, as I know it's good for me!

hey matt,
the reason why you marinate tofu is because it soaks in the flavor of your marinae. Tofo has no real flavor so its like a sponge...
The marinae i do for 3oz of tofu is 1 tsp of cornstarch, 1 tbsp of light sodium soy sauce, 1/2 a squeezed lemon, 1 splenda, 2 tbps of water, and a tiny piece of minced ginger... mix it all together and let the tofu marinate in it for 1 hr on one side and one hr on th other side.
Onece your tofu is done... heat up a skillet with some sesame oil and cook the tofu ... to keep it juicy add the excess marinae, once the tofu has a golden color add some veggies and mix them all up!

Hope you enjoy it as much as i do!

This is what we had for dinner tonight, makes two three-block meals of 3P, 2C, 3F each:

Ingredients:

1 package tofu (5P)

1/2 packet Zone Strawberries n' Cream Shake Mix (1P, 1C)

2 tsp olive oil (6F)

3 cups sliced strawberries (3C)


Directions:

Press tofu between 2 plates for 10 min to eliminate some of the water, and then cut onto 10 slabs.

Heat olive oil in a nonstick skillet over medium heat.

Sprinkle the shake mix on a plate. One at a time dip both sides of a tofu slab into the shake mix, as if you're breading fish or chicken, and place in the skillet. Continue in a similar fashion until all the tofu is in the skillet. Sprinkle any leftover shake mix onto the tofu. Cook until browned to your liking, watching closely because the shake mix browns quickly.

Divide tofu between two dinner plates. Top with sliced strawberries, also dividing them between the two plates.

Enjoy!

Another tofu favorite at our house is scrambled tofu. It's quick and great for breakfast. Simply crumble it or mash it with a fork, and then sautee it in some olive oil, adding lots of seasonings such as onion powder, garlic powder, paprika, turmeric, S&P, parsley, etc. If you have more time, sautee some diced onion first and add it to the mix.

Thank Em and Sue--I was really lost on the subject...so Sue, does your Stawberry Tofu come out tasting like Strawberries? My wife LOVES strawberries. Em, when you say 1 Splenda, are you talking one Splenda packet? Also, do you used Firm or soft Tofu for the recipes? Seriously, thank you both for you input, as its something I really want to try!!

You're welcome Matt!

Yes, it tasts like strawberries because it's smothered in sliced fresh strawberies.

I use firm or extra firm. The downside to soft is that it usually contiains more carbs, and also, it falls apart easier. I use the firm or extra firm in blended (smoothie) applications, too. Simply add a littel water to get teh consistency you desire. If you don't like the texture of firm tofu when blended, you can get it silky smooth by adding just a little bit of liquid and porocessing it for a few minutes in a food processor.

Another yummy way to eat tofu is to pan fry it in a little olive oil and top it with your favorite sauce. Tofu chili is alos good. If you freeze tofu, it becomes tougher and sort of spongy, more like a meaty texture, which is excellent for certain applications like chilis and stews. I prefer the unfrozen version. There are also lots fo desserts you can make with tofu, though they don't really fit the Zone (pudding, cheesecake, etc.) That reminds me of another one of my favorites. It's my own creation, chocolate tofu with cherries. Here's the recipe:



Chocolate Tofu (one of my favorite lunches to bring on day trips to the beach)

In a food processor of blender process 1 tub extra firm tofu (5 P) with a little water (not too much or it will be runny, should result on the thicker side), 1 1/2 to 2 T cocoa powder (fiber accounts for most of the C in cocoa powder), 1 2/3 tsp. olive oil (or 2 1/2 tsp. of either peanut butter or almond butter), and 2 1/2 tsp. fructose. Process until is a smooth consistency. Then process longer and the texture will become very smooth. Makes 5 blocks of 1P, 1F each (contains negligible C). Balance with fruit for the C. If you don't mind the slightly expensive price tag on these, tart red pie cherries (canned in water) go best with this. Also good with it are fresh blackberries.



Let us know what you come up with!

OMG Sue, Youre like a cooking recipe star!! Im totally making som eof your creations!
Matt, I also use firm or extra firm tofu, and yes it's just a little individual packet of splenda. Make the recipe and let me know how it tastes!

Sue, does the chocolate Tofu turn out to be something like chocolate fondu? My sister loves using melted chocolate with fruit...your creation sounds like something that a lot of people would like!!

No, nothing like chocolate fondu! :)

I thought about that once I filled it out....not fondu, but something like a chocolate pudding, maybe?

Yes, much more like pudding than fondu!