Yep, this is the first time you’ve seen tofu on Cooking Quinoa, because it is the first time I’ve ever used tofu in my cooking. I’ve tried it out a few times – most notably at the salad bar at Whole Foods. I don’t generally care for the texture. Top that with concerns about soy and the whole GMO issue and cooking with tofu has just never been a big priority to me.
I’ll have to say that the only reason I tried this is because I picked up some organic silken tofu on a whim when I started the 21-Day Weight Loss Kickstart: and I was forcing myself into actually using it.
I’m happy to say it was a huge success! I really couldn’t tell any difference than if I had used Greek yogurt in the remoulade, which is my old healthy standby for any sauce that calls for yogurt or mayonnaise. It was really surprising to me how the gritty tofu texture just disappeared. I honestly had some Vegenaise® waiting in the wings in case the sauce was a disaster. I can’t say that tofu will become a main part of my diet, but I will reach for it when I want to make a vegan sauce that is creamy.
One thing you will want to keep in mind when buying tofu is that this is one area where the cost of organic is worth it. Why? Because most non organic food is genetically modified. There is a lot of debate about whether GMO foods are bad for you or not, but my personal opinion is that we should all stay away from them. Well, unless you are ok with eating round up. Here is a list of safe soy products. Recipe adapted from What Do I Know