Confession: I don’t tofu sufficient.
Now full disclosure –> Whereas I used to be not paid to write down this put up, The Soyfoods Council was a sponsor of final month’s Weblog Brûlée the place we received to take pleasure in some artistic and attractive soy appetizers together with Pesto Edamame Hummus Dip and Curried Tofu, Roasted Tomato & Eggplant Dip.
Alas, no images, however belief me – so good.
Now, it’s not like I’m a complete soyfoods novice – in any case, The Recipe ReDux hosted a “Do You Tofu?” Recipe Problem (I made Grilled Tofu BLT) and final summer time, I received to go on a Soy Tour of Iowa the place I used to be, as soon as once more, reminded of the number of soyfoods on the market – tofu, tempeh, edamame, textured soy protein, soy flour – the listing goes on. (I made this Basil Lime Dressing typically after that journey.)
So, actually, it’s only a matter of me remembering to cease by the refrigerated part of Dealer Joe’s and choose up that bundle of tofu already. Severely, how laborious is that?
Not laborious in any respect, however the true problem for me is to get into the behavior of routinely incorporating tofu into recipes. Since I don’t actually prepare dinner or eat loads of meat, I are inclined to get into protein ruts – relying solely on peanut butter, dairy, beans, seafood right here and there and the occasional egg.
Time to apply what I preach – add extra selection to my meals selections.
So, a couple of weeks in the past, after I went to make my CSA carnival and butternut squash into soup, I made that acutely aware effort to select up some silken tofu as I figured it was a good way to include tofu right into a meal – whereas making a nondairy, creamy, protein-packed model of this soup.
Description
Silken tofu is the key in making this non-dairy, creamy and spicy Thai Squash Soup.
- 4 kilos of squash (butternut, carnival, acorn or delicate), cooked and pureed (about 2 1/4 cups)
- 1 cup mild coconut milk
- 1 cup low sodium vegetable broth
- 1 tablespoon sugar
- 2 teaspoons fish sauce (non-obligatory)
- 1 teaspoon Thai pink curry paste
- 1/4 teaspoon floor ginger
- 8 ounces silken tofu, drained and coarsely chopped
- 1 tablespoon lime juice
- Chopped recent cilantro, garnish
- Roasted squash seeds, garnish
- In a big pot over medium warmth, combine collectively squash puree, coconut milk, broth, sugar, fish sauce, pink curry paste and ginger. Stir in tofu and warmth soup for about quarter-hour.
- Utilizing an immersion blender (or common blender), mix soup till tofu is totally blended. Prepare dinner for an additional 5 – 10 minutes.
- Ladle into bowls and garnish with cilantro and roasted squash seeds, if desired.
And it was oh so good and oh really easy. Positively a soup I’ll be making repeatedly this winter.
So, why go tofu? Just a few causes I’m:
Soyfoods have performed an necessary function in Asian cuisines for hundreds of years. Extra just lately, soyfoods have gotten extra mainstream right here within the Western Hemisphere due to their well being properties, dietary make-up and flexibility.
Moreover being an wonderful supply of plant-based protein, there’s a rising quantity of analysis linking soyfoods to reducing our dangers for a number of ailments equivalent to sure cancers and coronary heart illness.
Tofu is tremendous versatile – you are able to do a lot with it from mixing into drinks to cooking it such as you would meat or hen. The principle trick is to taste it properly – tofu is a really impartial meals.
So, are you a “tofu-er” or soyfoods person? What sort? Favourite recipes? I’m on the lookout for any tasty suggestions & methods to get extra into my weight loss program so would love to listen to from you.
For those who’re digging this put up, you may also like these recipes:
GINGER CARROT & SWEET POTATO BISQUE
SEVEN LAYER TACO DIP + TOFU
RED LENTIL CARROT SOUP WITH FRAZZLED ONIONS
