Tofu Yu 2

On the Eve of St. Patrick's Day

2012-03-16T18:43:00.002-07:00

photo via en.wikipedia.org

Well sure, you could add a bit of food coloring and make your tofu green, but you could also do an assortment of other things to add a bit o' green to your tofu.

Here's an idea:

Take a bunch of fresh spinach, snap off the stems and put them in the compost.
Wash, drain, and then either put spinach in the food processor or chop, chop, chop by hand (hey grandma did it and she was just fine).

Make a batch of brown rice (I usually make it with chicken or vegetable broth for automatic delicious flavor. . . ).
Now saute some onion and garlic, throw in the finely chopped spinach and mix in with the rice.

NOW--take a package or two of tofu (can be plain or pesto or any flavor you like. Hint: TofuYu pesto tofu is already green). Mash it up OR cube it. Saute it just long enough to get the beginning of a golden brown. Add to the very green rice mixture, and there you have it! Enjoy with some green beer (as in created using green methods and/or the stuff you can get in many bars throughout the U.S. and no doubt Ireland as well. . . )!

And a Happy St. Patty's Day to you.

Some St. Patty's Day fun/facts:

*In Irish legends, green was worn by fairies and immortals, and also by people to encourage their crops to grow.
- wrdw.com

* St. Patrick is the patron saint of Ireland, although he was born in Britain, around 385AD
- telegraph.co.uk

* Wearing green, eating green food and even drinking green beer, is said to commemorate St Patrick's use of the shamrock - although blue was the original colour of his vestments.
- telegraph.co.uk

* Research shows a pint of Guinness helps lower the chance of blood clots that cause heart attacks. Research also shows that six pints of Guinness can make you act like an idiot. It's a fine line.
- sfgate.com

* The most popular legend associated with St. Patrick — that he drove the snakes from Ireland. This isn’t possible, of course, since Ireland had no snakes — at least not literal ones.

- vancouversun.com

Coconut oil for cooking? Absolutely yes!

2012-03-10T12:27:00.000-08:00

by Francine

From a 2011 article in the New York Times:

photo via fatcult.com

"Two groups have helped give coconut oil its sparkly new makeover. One is made up of scientists, many of whom are backtracking on the worst accusations against coconut oil. And the other is the growing number of vegans, who rely on it as a sweet vegetable fat that is solid at room temperature and can create flaky pie crusts, crumbly scones and fluffy cupcake icings, all without butter."

David Wolfe in his book, Superfoods, tells us that coconut oil and cream have been used since the dawn of history. He lists benefits from lessening the symptoms of hypoglycemia and improving the utilization of blood sugar to improving the absorption of calcium and magnesium, supporting healthy cholesterol formation in the liver, and helping to regulate and support healthy hormone production.

Wolfe points out that if you compare coconut oil to other fat sources of the same weight--coconut oil has fewer calories. What's given it its bad name in the past is the fact that it is high in saturated fat. And we've been told by doctors and nutritionist to avoid saturated fat like the plague--especially if we suffer from high cholesterol! But what's important to note is the kind of saturated fat we're talking about here. Coconut oil contains mostly medium-chain fatty acids (as opposed to long-chain as is found so pronouncedly in meat). And that means that the body can metabolize coconut oil quickly and efficiently--converting it to energy.

Wolfe and other nutritional experts, including Marisa Moore, a spokeswoman for the American Dietetic Association, have undergone a significant turnaround re: coconut oil in recent years. "The main saturated fat in coconut oil is lauric acid,"says Moore, "a medium chain fatty acid. Lauric acid increases levels of good HDL, or high-density lipoprotein, and bad LDL, or low-density lipoprotein, in the blood, but is not thought to negatively affect the overall ratio of the two."

The fact that coconut oil is the most stable of any known butter or oil at high temperatures makes it a favorite for cooking. Coconut oil doe not form polymerized oils or dangerous trans-fatty acids and interestingly enough--that is actually because it is a saturated fat. Says Wolfe, "Due to its complete saturation, coconut is superior to even olive oil as a cooking oil."

It is generally recommended that you purchase coconut oil that is packaged in glass, rather than plastic, because plastics may leach into coconut oil dues its solvency. Wolfe urges that the oil is raw, cold-pressed, and he advocates amber rather than clear jars. This is because butters and oils are light-sensitive and can be damaged by light.

So what about canola oil?

2012-03-03T12:22:00.001-08:00

photo via mylot.com

by Francine

We've heard it's good; we've heard it's bad. We've seen it labelled as appropriate for 'medium to high heat' cooking, and we've read that it is not fit for human consumption.

OK, let's take a closer look. . .

The FDA includes canola oil on its GRAS list. This means--literally--"generally recognized as safe." But what you need to know about this list is that the wording means that no evidence or not enough facts have come up to counter that assumption. In other words, "innocent until proven guilty." items on the list have not undergone any scrutiny beyond that.

So what's the big deal? Well, those who rail against the oil point the finger at erucic acid. And rapeseed oil, from which canola oil is made, is apparently full of the stuff--at least many species of rapeseed oil. And according to nutritionists and other health professionals who are concerned with diet, an excess of erucic acid is quite harmful to the human body--as in toxic.

But don't make any decisions yet. . . The substance that is sold as canola oil in your local Whole Foods Market, for instance, is not made from the kind of species that is running rampant with the nasty acid. In fact, it was extracted from cultivars of rapeseed oil that were bred specifically to have low levels of erucic acid.

So what are you going to do? Well, our suggestion is to use it, but don't go crazy with it. It happens to be a convenient oil for cooking in high heat (as is coconut oil, which will be the subject of my next post) and the lightness of the oil is another benefit in cooking. It's essentially tasteless and light on cholesterol as well.

And what, besides the convenience of being able to cook with it in high heat, does canola oil offer? Well, for one thing--omega 6 polyunsaturated fats, along with Omega 3 are essential to human health. The two essential fatty acids that the human body cannot produce are the omega-3 fatty acid and omega-6 fatty acid, which are important for brain development, immune system function and blood pressure regulation. But here's the rub. Omega 6 should be present in a ratio of 2-4 times more Omega 3 ratio. We get both fatty acids from foods including meat, poultry and eggs as well as nut and plant-based oils, i.e. canola and sunflower oils. And this is precisely where the problem arises. The American diet is slanted in the wrong direction re: this ratio. In fact, according to omega-9oils.com, the typical North American diet contains way too much Omega 6--as in 11-30 times more than Omega 3, contributing to the rise in inflammatory disorders in the U.S.--including asthma and cancer, along with dyslexia, hyperactivity, obesity, and other disorders. Including the all-too pervasive arteriosclerosis.

In summation, the proper balance between Omega 6 and 3 is what you're after and canola oil is a great oil to use for high heat (wok, for example) cooking. But "not all canola oil is created equal." As quoted in livestrong.com, Andrew Weil, MD, advocates buying canola oil that is organic and expeller-pressed. "The lower-cost products sold in supermarkets have often been extracted with chemical solvents or high-speed presses that generate heat," says Weil. "Both methods alter the oil's fatty acid chemistry in undesirable ways," which can lead to adverse side effects. The article also states that he warns that high levels of pesticides are used by canola oil producers, opening the way for possible tainting of the finished product.

Sources:
Global Healing Center
livestrong.com
omega-9oils.com
WebMD

Are You Lactose Intolerant?

2012-02-23T09:05:00.000-08:00

photo via buildaroo.com

Well, if your body doesn't make enough lactase, then you probably are. Lactase is made by the small intestine. When lactose passes through your digestive system, lactase (an enzyme) is necessary for breaking down (digesting) the lactose. So if the lactase isn't there, or if there isn't enough of it--you get problems.

What kind of problems? Well, first of all--symptoms of lactose intolerance usually begin 30 minutes to 2 hours after you eat or drink milk products. Symptoms may include:

Bloating
Pain or cramps
Gurgling or rumbling sounds in your belly
Gas
Loose stools or diarrhea
Throwing up

The best and easiest way to determine if you really are lactose-intolerant is simply to stop eating all dairy for a few days and see if these symptoms disappear. Then you can try adding small quantities of dairy back into your diet to see what your threshold is.

If you determine that you are lactose-intolerant (and remember your physician is a good resource and should be consulted before making any major diet changes), then you need to find other sources of calcium. This is very easy. Calcium is found in numerous places. Here are just a few (and tofu is definitely one of them!):

Broccoli, okra, kale, collards, and turnip greens
Canned sardines, tuna, and salmon
Calcium-fortified juices and cereals
Calcium-fortified soy products such as soy milk, tofu, and soybeans
Almonds

More information can be found here: WebMd, Mayo Clinic and PubMed Health.

Here's to your good health!

Going Ginger. . .

2012-02-18T16:34:00.000-08:00

photo courtesy joyfulbelly.com

Ginger in slices, powdered, or however else you like it (I've taken the root and bitten off bites to prevent motion sickness on a trip to and from France and it works!)--is not only tasty, but extremely beneficial healthwise.

Take a look:

It helps eliminate congestion. So go right ahead and add a slice or two to your lemon toddy (half to a whole lemon squeezed and added to a cup of hot water and honey). Not only does it add yet another element of cold-fighting benefits, it also tastes great. The zing in ginger brings out the flavors of the lemon and honey.

According to this article in boost-immune-system-naturally.com, this amazing root is anti-bacterial (even killing salmonella), contains anti-inflammatory agents, combats chills and fevers, has been shown to fight some cancers (breast, ovarian, colorectal carcinoma) and a host of other disorders.

It lowers blood cholesterol levels, stimulates circulation, has natural blood-thinning properties, and is therapeutic in the treatment of high blood pressure. So do you think that this tasty food may just be a blessing as it pertains to heart disease and stroke?

It also helps relieve headaches, reduces severity of post chemotherapy nausea, supports good kidney health, helps with morning sickness, and even promotes menstrual regularity.

The above is just a sample of all the purported health benefits. You can read more about it on the website cited above as well as many other resources, including: healthbenefitsofginger.com/ and whfoods.comwhfoods.com.

So what does ginger contain to be able to support so many aspects of our health? Well, it's high in potassium (which supports healthy blood pressure), it contains manganese (protects lining of heart, blood vessels), it helps assimilate calcium, and it contains iron, zinc, beta-carotene as well as vitamins A, C, E, and B-complex.

So next time you make a stir-fry, or broil salmon or chicken, or make a pot of tea, mash up some sweet potatoes, make a tasty and beneficial soup. . . add a bit of ginger (fresh is always best, but powdered is just fine) and know you're doing your body (and taste buds) good.

Jam-packed in macronutrients

2012-02-11T12:21:00.000-08:00

photo via infiniteunknown.net

Soybeans are rich in nutrients. But have you ever heard of macronutrients? Since those in soybeans differ in some important ways from most other legumes, it's important to know what macronutrients are nutrients that provide calories or energy. Nutrients are substances needed for growth, metabolism, and for other body functions. Since “macro” means large, then by now you've probably figured out that macronutrients are nutrients needed in large amounts. The three macronutrients are: Carbohydrates, proteins, and fats. As it turns out, soybeans are higher in both protein and fat than other beans and are relatively low in carbohydrate.

According to soyconnection.com, soybeans get about 35 to 38 % of their calories from protein compared to approximately 20 to 30 % in other legumes. That's pretty significant when you consider that legumes are known as a high source of protein anyway. The aforementioned article also states that under guidelines adopted by the FDA and the World Health Organization for evaluating protein quality for children and adults, soy protein isolate receives a rating of 1, which is the highest possible score. To put it in perspective, the quality of soy protein is equal to that of meat and milk proteins, which everyone recognizes as top sources of protein. But many people don't want or can't from a health standpoint get their protein that way.

Approximately 40 % of the calories in soy come from fat; most legumes (with the exception of peanuts) contain between two and 14 % fat. Now keep in mind that the fat in soybeans is primarily unsaturated. The polyunsaturated fat content of soybeans contains linolenic acid (7% of the total fat content), an omega-3 fatty acid. This is important, because omega-3 fatty acids may be essential nutrients for infants and they may also help to reduce risk of both heart disease and cancer.

The wonders of lemon

2012-02-03T12:22:00.000-08:00

photo via bigoven.com

One friend of mine puts it on everything from broccoli to eggs. My daughter and I have been squeezing it on fish, salads, veggies and dips as long as I can remember. My yoga teacher told me that she’s been having it with warm water and honey as a beginning to her day and that she hasn’t had a cold in years.

A wonderful doctor told me many years ago--when I had a severe case of the flu for which I was nearly hospitalized--that one of the best things to decongest and clear the system is a lemon toddy--the juice of a whole lemon in hot water and honey. A folk remedy, she said, that along with many, many cloves of garlic in clear chicken broth, does wonders to combat colds, bronchial congestion, coughs, etc. So it looks like all of us are onto something. Intuitively, taste-wise, and good medicine-wise.

Most of us know lemons are full of vitamin C, which acts as an antioxidant in our bodies, but that’s not all. Lemons contain a host of beneficial properties, including one that actually increases peristalsis (the bowel pumping action that helps us eliminate waste). As a detoxifier, it’s powerful medicine--particularly for the liver. And for those of us who take statins (that includes red yeast rice, btw), this is of particular interest. The liver’s job in our bodies is to filter out toxins. Think of how important this is! But once this has taken place, where do those toxins go? They turn into free radicals, which are harmful to the liver. So there needs to be a counter-balance. That’s one of the reasons vitamin C is so important. One of its functions is to counter this free-radical activity. Further, when food is not entirely digested, some of it makes it way to the bloodstream and subsequently the liver, which puts a strain on this important organ. Vitamin C helps prevent food from entering the bloodstream and it helps clean the liver from toxin build-up.

In researching this post, I discovered some fascinating things about lemons that perhaps you didn’t know either. Did you know, for instance, that in addition to vitamin C, lemons contain healthy doses of flavonoids, B-complex vitamins, calcium, copper, iron, magnesium, phosphorus, potassium, and fiber? Not to mention 22 anti-cancer compounds (according to an article on Care2) that includes limonene—“a naturally-occurring oil that slows or halts the growth of cancer tumors in animals. Lemons also contain a substance called flavonol glycosides which stop cell division in cancer cells.”

These are only some of the health wonders of lemons. (Here's one of particular interest to diabetics: lemon lower blood sugar levels when they are high.) So start your day off with a lemon toddy and get inventive with all the ways you can add this wondrous food to your daily life. Here’s a start:

Next time you make a stir-fry (with tofu, of course), add a bit of lemon juice just before serving. In fact, throw in some thinly sliced slivers of lemon rind as well. Or, of you prefer, slice a whole lemon in several very thin slices and either add that to the stir-fry just before serving, or top your dish that way. The thing is, you can hardly go wrong with adding lemon. Bake, sautee, etc. Bon appetit!

Deep-Fry It and Marinate!

2012-01-29T09:21:00.000-08:00

These delicious recipes appear here via HubPages. Recipe created by Melissa Ray Davis

Here's what you need:

One 16 ounce brick of extra-firm tofu for every four people.
Cutting board and knife
Cloth Napkin or dish towel
Teflon pan OR a very well-seasoned cast-iron pan * (we prefer cast-iron)
Spatula
Prepared marinade in a bowl (see recipes at end for suggestions)

* A note on the pan: Melissa suggests that if you are using a normal cooking pan like stainless steel or other varieties that don't have a non-stick coating, you will most likely have a lot of trouble with the tofu sticking to the pan, since no oil is used. Although Melissa reports that teflon isn't supposed to be dangerous at low to medium heat, Melissa has switched to using a very well-seasoned cast-iron pan.

photo via Melissa Ray Davis, HubPages.com

Preparation:

(First, prepare your marinade. See recipes at the bottom of the page.)

Drain the tofu and cut it so that your pieces are a half an inch thick. (Note: TofuYu tofu doesn't need much, if any, draining at all. . . ) For most recipes, you will want to then cut it into triangles, but some recipes call for strips.

Put the tofu pieces between two absorbent cloth napkins or woven dish towels (NOT terry cloth) and gently press, enough to get a lot of water out but not hard enough to squish it.

Dry-frying:

Use a Teflon or well-seasoned cast-iron pan at medium heat on an electric range, low to medium-low on a gas range. Slow cooking is the key to keeping the tofu from sticking to the Teflon and insures that the water has time to evaporate out before the outside is browned. Do NOT use oil. (Unless you are using a cast-iron skillet that is not that well-seasoned; i.e.--if the pan surface is completely dry with no oil residue. If that's the case--put in just enough oil to coat surface)

Place your tofu in the pan leaving room around pieces. You may need to fry a few batches to give it enough room. As the tofu cooks, use a spatula to frequently press down on each piece. You will see the water seeping out and sizzling in the pan. Once the bottom sides are very firm and golden in color, flip the tofu pieces and fry the other side, again frequently pressing each piece with a spatula. When they are golden and firm on both sides, they are done.

Marinade:

The dry-frying method has left your tofu dry and firm, ready to suck up the flavors of a marinade like a sponge. Place the tofu pieces in the marinade and stir well, making sure the tofu is submerged. Marinate for at least a half an hour and then use this delicious firm and flavorful tofu in a stir-fry.

Marinade Recipes:

Here are some example marinades that work well with dry-fried tofu. These marinades also do well with meat.

The following Marinades should work for one 16 ounce block of tofu after frying.

Simple, All-purpose Tofu Marinade:

1/2 cup Braggs Liquid Aminos (for a salty, smoky flavor)*
Splash of rice vinegar
1/2 large sweet onion, diced
5 cloves garlic, crushed
water to cover

Chinese Tofu Marinade:

1/2 cup shoyu (or soy sauce)
1/4 cup rice wine (or sherry)
1 clove garlic, crushed
1/2 tbsp fresh ginger, grated or crushed
1 tsp palm sugar (or brown sugar)

Thai Tofu Marinade:

1/2 cup fish sauce (or soy sauce)
1/2 cup rice wine (or sherry)
1/4 cup palm sugar (or brown sugar)
Splash of rice vinegar
Juice from 1/2 lime
1 small shallot (or half onion), finely minced
1 tbsp chili paste
1 tbsp finely minced lemon grass (fresh or dried)

According to the website, Bragg's liquid aminos contains the following essential and non-essential amino acids (the building blocks of protein):

Alanine
Arginine
Aspartic Acid
Glutamic Acid
Glycine
Histidine
Isoleucine
Leucine

Methionine
Phenylalanine
Proline
Serine
Threonine
Tyrosine
Valine
Lysine

Mediterranean Salade a la tofu

2012-01-20T09:03:00.000-08:00

via http://www.eatingwell.com/recipes/

photo via destination360.com

Plenty of vitamin C in this delicious mix. And here's some other good health news: the parsley is a rich source of antioxidants and even folic acid, which is one of the most important of the B vitamins--important for cardiovascular health. Also assists in preventing colon and cervix cancer. And those delicious tomatoes are extremely nutritious as well--they are antioxidant, even as it pertains to bone health and help to prevent a variety of cancers (breast and prostrate, for example)! Some studies have linked tomatoes with a decreased like of neurological diseases, such as Alzheimer's. . . So eat up and enjoy the health treat you're giving your body.

What you need:

2 medium tomatoes, seeded and diced
1 cup diced seedless cucumber, (1/4 medium)
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh parsley
1/4 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

How to make:

Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.

Nature's Detox Wonders

2012-01-13T08:13:00.000-08:00

This article is via http://www.care2.com/greenliving/dr-michelles-top-12-detox-superfoods.html and compiled by Michelle Schoffro Cook

photo via citrustreesonline.com

Almonds—are high in fiber, calcium, magnesium, and useable protein that helps stabilize blood sugar and remove impurities from the bowels.

Avocados—lower cholesterol and dilate blood vessels while blocking artery-destroying toxicity. Avocados contain a nutrient called glutathione, which blocks at least 30 different carcinogens while helping the liver detoxify synthetic chemicals. Researchers at the University of Michigan found that elderly people who had high levels of glutathione were healthier and less likely to suffer from arthritis.

Beets—contain a unique mixture of natural plant chemicals (phytochemicals) and minerals that make them superb fighters of infection, blood purifiers, and liver cleansers. They also help boost the body’s cellular intake of oxygen, making beets excellent overall body cleansers. Aphrodite, according to legend, ate beets to retain her beauty. She was definitely on to a good thing since beets, in addition to all the benefits listed above, also help stabilize the blood’s acid-alkaline balance (pH), which in turn supports healthy detoxification.

Blueberries—contain natural aspirin that helps lessen the tissue-damaging effects of chronic inflammation, while lessening pain. Blueberries also act as antibiotics by blocking bacteria in the urinary tract, thereby helping to prevent infections. They have antiviral properties and are loaded with super-detoxifying phytonutrients called proanthocyanidins.

Cabbage—contains numerous anti-cancer and antioxidant compounds and helps the liver break down excess hormones. Cabbage also cleanses the digestive tract and soothes the stomach, which could in part be due to its antibacterial and antiviral properties. Cruciferous vegetables like cabbage (kale is another excellent choice—see below) demonstrate powerful detoxification activity, including neutralizing some of the damaging compounds found in cigarette smoke (and second-hand smoke). They also contain a compound that helps the liver produce adequate amounts of enzymes for detoxification.

Cranberries—have powerful antibiotic and antiviral substances to help the body cleanse harmful bacteria and viruses from the urinary tract.
Keep reading to learn about the foods that eliminates radioactive waste, neutralize compounds in cigarette smoke, and more…

Flaxseeds and Flaxseed Oil— are loaded with essential fatty acids, particularly the omega-3s. They are essential for many cleansing functions and maintaining a healthy immune system. They are also critical to maintaining a healthy brain. The health of every cell in your body is dependent on getting adequate amounts of essential fatty acids.

Garlic—helps cleanse harmful bacteria, intestinal parasites, and viruses from the body, especially from the blood and intestines. It also helps cleanse buildup from the arteries and lowers blood pressure. Garlic has anti-cancer and antioxidant properties that help detoxify the body of harmful substances. It also helps cleanse the respiratory tract by expelling mucous buildup in the lungs and sinuses. I am referring to fresh garlic, not garlic powder, which has virtually none of the above properties.

Kale—contains powerful anti-cancer and antioxidant compounds that help cleanse the body of harmful substances. It is also high in fiber, which helps cleanse the intestinal tract. Like cabbage, kale helps neutralize compounds found in cigarette smoke and contains a substance that jump-starts the liver’s production of cleansing enzymes.

Legumes—are loaded with fiber that helps lower cholesterol, cleanse the intestines, and regulate blood sugar levels. Legumes also help protect the body against cancer.

Lemons— are superb liver detoxifiers. In addition, they contain high amounts of vitamin C, a vitamin needed by the body to make a substance called glutathione. Glutathione helps ensure that phase 2 liver detoxification keeps pace with phase 1, thereby reducing the likelihood of negative effects from environmental chemicals. Vitamin C and other antioxidants found in lemons are integral to ward off cancer, fight the effects of pollution and cell damage. Fresh lemon juice contains more than 20 anti-cancer compounds and helps balance the body’s pH levels.

Seaweed—could be the most underrated vegetable in the Western world. Studies at McGill University in Montreal showed that seaweeds bind to radioactive waste in the body so it can be removed. Radioactive waste can find its way into the body through some medical tests or through food that has been grown where water or soil is contaminated. Seaweed also binds to heavy metals to help eliminate them from the body. In addition, it is a powerhouse of minerals and trace minerals.

Coconutty Tofu

2012-01-06T08:15:00.000-08:00

photo via allrecipes.com

Combine the tastiness and health goodness of coconut with the flexibility and health benefits of tofu, along with several savory and 'good-for-you' ingredients along the way, and what do you get? This recipe is via http://allrecipes.com/recipe/coconut-curry-tofu/. We suggest using a bit of honey or agave instead of the brown sugar, or omitting the sweetener altogether. . . And use a low-sodium soy sauce if you can. If you take a look at the sodium content on the label of standard soy sauce, you'll see why.

Benefits of coconut milk are many. Attributed with the ability to kill viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses, coconut milk boosts energy, increases calcium absorption, helps protect against osteoporosis, improves digestion, reduces inflammation, improves cholesterol ratio, along with a host of other health benefits. To read more, visit The Coconut Research Center website.

Ingredients

2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste

Directions

Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

Nutritional Information

Amount Per Serving Calories: 232 | Total Fat: 13.2g | Cholesterol: 0mg

Live Long (and well)!

2011-12-29T15:23:00.000-08:00

photo via worldcommunitycookbook.org

As we greet 2012, it's natural to think about the well-being of the planet and all living things--peace, happiness, and longevity. According to an article that appeared recently in Martha Stewart publication's whole living, the Okinawans seem to have tapped into some secrets for health and longevity. Apparently the number of islanders from this small Japanese island who reach 100 is as much as five times higher than that of Americans. And scientific markers of biological age indicate that Okinawan bodies are younger than their actual calendar years. Go figure.

If we apply the statement 'You are what you eat" to Okinawans, we observe several interesting ingredients in their diet. You guessed it. Soy is definitely in there--in the form of tofu, miso, edamame. They don't just use it in stir-frys. They use it in cheesecake, salad dressing, and more. The thing to do is just start experimenting. (Remember we recently used it in pumpkin pie!)

Bitter melon is another ingredient (a relative of cucumber and very high in vitamin C). This one--you've no doubt been eating for years--carrots. But don't toss the tops! That's right. Before you head to the compost pile, chop up those tops and add to vegetable soup or scrambled eggs (or tofu scramble!)

Hechima, a gourd that can be found at Asian markets, is great with tofu. Use it like you would zucchini. In fact, if you can't find any hechima--use zucchini! Okinawans are free with the herbs--turmeric (which fights inflmmation), chili (good for the heart), fennel (nice for the digestion). . . get creative. Herbs are your friends.

Seaweed--so full of folate, iron, and magnesium, is also full of lignan, a cancer-fighting phytoestrogen. Try them in salads, soups. Make your own pseudo sushi by wrapping small balls of rice (or tofu) in strips of seaweed.

Sweet potatoes are sweet. Very sweet for your health. Antioxidant as all get-out and so delicious. Make sweet potato fries by slicing sweet potatoes julienne style, put on a cookie sheet, douse with olive oil, and sprinkle with as much cayenne as you dare and pepper. Put in a 300-350 degree oven for about 25 minutes. Just 'til you see them start to brown. If you're watching your sodium, know that the bite of the cayenne pretty much replaces the salt and you can eat to your heart's content. . . (literally and figuratively).

Okinawans know the riches of whole grains--millet, rice, barley.

Now it's not just what you put in your bodies, it's how you treat daily life. Slow down, be kind, do something to make someone happy. You're doing everyone a favor, because studies show that strong social ties are linked to low rates of just about everything you don't want. . .

A toast to good heath! And let's bring in the new year with good intentions, understanding, and being good to the planet and ourselves.

Merry Christmas, Chanukkah, Kwanzaa, and all the holidays around the world!

2011-12-23T09:27:00.000-08:00

photo via mydailyfind.com

In this season of lights, we at Tofu Yu want to extend our sincerest wishes for a safe and happy holiday.

The best gift of all is love. And love is free. It doesn't need to be wrapped. It can be given without the worry of "Is it the right color, the right size, the right style?"

Although there are different kinds of love to fit all shapes and sizes, love is all around us. So breathe it in, breathe it out, and share it with everyone you touch this season and for all the seasons to come.

Peace and joy!
-The Tofu Yu Team

Did you know that certain foods are antibiotic?

2011-12-16T08:32:00.000-08:00

photo via tradekey.com

We've all had doctors prescribe antibiotics to combat various ailments from a skin infection to bronchial conditions. Antibiotics are powerful drugs that are designed to kill harmful bacteria in our bodies. The downside to these drugs, however, is that in the process of doing what they were meant to do, they also do something else: they kill off some good bacteria, leaving our bodies depleted of living microflora that support our immune system. The interesting thing about foods with natural antibiotic properties, is that do not function in the same way. They seem to target specific types of bacteria, leaving the good ones alone. . .

Thanks in large part to Delia Quigley's article that appeared in care2.com.

Garlic and onions
In addition to fighting off colds and flu (which both garlic and onion are know for), onion’s high phytonutrient content are known to “mop up” free radicals that can lead to cancer in the body. Garlic help prevent yeast infections and combat viral conditions. In addition, it is attributed with freeing the arteries from plaque, thereby helping to lower cholesterol and maintaining a healthy heart.

Honey
So delicious a treat, honey has been used to treat wounds (probably because of an it contains that releases hydrogen peroxide and prohibits the growth of certain bacteria). In addition, Chinese medicine tells us that honey "harmonizes" with the liver, neutralizes toxins, and relieves pain.

Cabbage
The sulfur compounds in cabbage fight cancer and believe it or not--a mere cup of cabbage provides you with 75% of your daily requirement of vitamin C. In addition, the care2.com article tells us that raw cabbage leaves applied to tender breasts can relieve inflammation from mastitis, fibro cysts and menstrual breast tenderness.

Fermented Foods
That means foods that replace valuable microflora that are destroyed in our digestive systems. Try some sauerkraut (unpasteurized). And by the way, cabbage is only one of the powerful group of foods we call cruciferous vegetables (others are broccoli, kale, cauliflower and Brussels sprouts).

Herbs
Cinnamon, cloves, oregano, cumin, thyme, mint, basil, dill parsley. . . so many. Chances are good that whatever herb you add to your food, you're doing yourself a health as well as taste favor!

Leftover Tofu

2011-12-08T07:52:00.000-08:00

photo courtesy ifood.tv

I discovered some tofu in my refrigerator recently (beautifully hidden behind a large carton of juice) and saw that the small piece in a small bowl of water was yellowing, smelly, and entirely unappetizing. Reluctantly (because I hate to waste food) I threw it away. Which is precisely what you should do if this ever happens to you. Although packaged tofu can have a shelf life of up to 10 months, once the package is opened, the tofu does not remain safe to eat for very long. When living in your refrigerator (which should only be a few days), it is important that the tofu is kept cold enough and in clean fresh water, changed daily. We don't usually think of tofu as something that can cause food poisoning, but it can.

This is from an article that appeared in livestrong.com:

Storage

Tofu should be stored in the refrigerator below 45 degrees Fahrenheit in order to prevent the growth of harmful microorganisms. Aseptically packaged tofu has a shelf life of 10 months, but once it has been opened it should be refrigerated and used within two days. For tofu packaged in water, open the package, drain off the water, and replace the water with fresh water daily. This type of tofu should be used within a week of opening the package.

Tofu can also be stored in the freezer. If you choose to store tofu this way, it should be thawed in the refrigerator, not on the counter. Once tofu has been cooked, any leftovers should promptly be refrigerated.

Cooking and Serving

Most packaged tofu sold in stores has been pasteurized, packaged and refrigerated. Therefore, packaged tofu should be safe to use without cooking, as long as food safety precautions have been followed. Raw tofu sold in bulk bins poses a higher food safety concern. Since this product has not been pasteurized, it should be cooked to an internal temperature of 160 degrees Fahrenheit prior to consumption, according to Colorado State University Extension. This can be accomplished by cutting tofu into chunks and steaming or boiling it for five to ten minutes.

What's In There, Anyway?

2011-12-01T07:42:00.000-08:00

via thevegetariantree.blogspot.com

Tofu--white, bland, weird, fabulous. . . the chameleon, the wonder, the blob. You name it. I was looking around for an article that discussed all the nutritional aspects of tofu and came up with something you may find interesting via About.com:

Protein content in tofu:

One half-cup serving of raw firm tofu contains 10.1 grams of protein. The recommended daily intake is 56 grams for most men and 46 for most women. A half-cup of tofu is approximately 4 oz by weight, or just under 1/3 of the average sized 14 oz package of tofu. By comparison, 1/2 cup dairy milk contains 5.1 grams of protein, one 3 oz egg contains 6 grams and 4 oz ground beef contains about 26 grams of protein. Tofu is an excellent source of vegetarian protein.

Calories in tofu:

One half-cup serving of raw firm tofu contains 94 calories. By comparison, 4 oz ground beef contains 331 calories, 1/2 cup of 2% milk has 60 calories and 4 oz of cheese packs 320 calories.

Protein versus calories in tofu:

Tofu is low in calories for the vegetarian protein it packs in. Here's how it compares to a few other foods. For each 100 calorie serving, tofu contains 11 grams of protein. By comparison, 100 calories of ground beef provides 8.9 grams of protein, and a 100 calorie serving of cheese contains 6.2 grams.

Fat and cholesterol content in tofu:

One half-cup serving of raw firm tofu contains 5 grams of fat. Low fat tofu is also commercially available, and contains 1.5 grams of fat perserving. 4 oz of beef packs a whopping 15 grams of fat, and one egg contains 5.5 grams of fat. Tofu is a cholesterol-free food , as are all plant-based foods. By comparison, a half-cup of 2% milk contains 9 mg of cholesterol, 4 oz of fish contains 75-100 mg of cholesterol and 4 oz ground beef contains about 113 mg cholesterol.

Calcium:

One half-cup serving of firm tofu contains about 227 mg of calcium or about 22% of the RDA. Tofu may contain a little bit less calcium depending on the brand and the way it was made so be sure to read the label if you're concerned. Silken tofu contains approximately 133 mg, again depending on the brand.

Iron:

One half-cup serving of firm tofu contains about 1.82 mg of iron, though this can vary greatly, depending on the brand. The RDA for women is 18 mg, and 8 mg for men.

Keep the Digestive Fire Going

2011-11-24T07:44:00.000-08:00

photo via leadtheteam.net

Happy Thanksgiving to all of you from the team at Tofu Yu. Whatever way you like to celebrate Thanksgiving (with turkey, tofurkey, veggie tacos, or fasting), we hope the day brings (brought) you bountiful joy, love, and peace.

Holidays have a way of bringing out the best and worst of us sometimes. The pressure of enjoying the holidays and impressing others with our culinary and conversational skills can put a damper on things and affect our digestion. Remember to breathe. Take your time to inhale and exhale. Slow breaths. It's just food (and no doubt delicious) and conversation.

Now when it comes to digestive tranquility, here's what Ayuredic and traditional Chinese medicine practitioner Scott Blossom has to say in an article published on www.care2.com:

"For successful digestive fire tending, at least from an Ayurvedic perspective, consider these images:

Heavy foods, like flesh foods, dairy, highly processed and intensely sweet foods are big logs. (Actually, dairy and intensely sweet foods, especially sweetened dairy foods like ice cream, are more like green or soggy logs, since they are the hardest to digest for most people.)
Nuts and legumes, which fall in the middle of the spectrum from heavy to light, are well-seasoned medium logs; their vegetable fat and protein content make them both easy to burn and substantial enough to burn for awhile.
Vegetables and fruits are light foods, easy to burn but quick to burn out. Fiber-rich foods like these are the sticks that keep the fire burning, that stir it up and keep air circulating within it (via healthy peristalsis and elimination patterns).
Judicious amounts of alcohol (apertif anyone?) and seasonings are your matches and kindling."

So if we think of our feast as a well-tended fire, it seems that as usual moderation is the key. Not too much of anything. Although we'd like to add one ingredient not mentioned above: LOVE. (And lots of it.)

Happy Thanksgiving!

You Are What You Eat - Beat Genetics

2011-11-17T07:54:00.000-08:00

photo via freshhealthyvending.com

Genetics you're stuck with--like it or not. But the ramifications health-wise, you're not. According to an article written by the Berkeley Heart Lab in San Francisco, studies have indicated that carriers of specific 9p21 gene variants have increased risk of :
1) a heart attack before the age of 60 in women and 50 in men,
2) an abdominal aortic aneurysm, and
3) blocked coronary arteries or a heart attack at any age.

People who are known to have this gene are told to watch their weight and if blood pressure is an issue, it's treated aggressively with medication as well as other more moderate means (yoga, exercise), but now research is showing that diet plays a larger factor than originally thought. (Remember the statement "You are what you eat." made famous Frances Moore Lappe? While studying food supply at UC Berkeley, she had an epiphany: It is possible to feed and nourish every person in the world if everyone simply eats less meat and more vegetable proteins. She had this epiphany more than 40 years ago. Her book Diet for a Small Planet spells out her philosophy and it is as relevant and groundbreaking today as it was then.

The Berkeley Heart Lab cites a study published in PLoS Medicine, which concludes that the risk of heart attack, and heart disease in general, associated with the 9p21 variants appeared to significantly decrease with consumption of a diet high in fruits and vegetables. To the degree that their risk of a heart attack or heart disease was the same as those without the risk variant. So even if your genes are not on your side, you can do something about it. You truly are what you eat. So who do you want to be?

(BTW, if you want to find out if you carry the 9p21 gene, talk with your physician about the test. And here is a link provided by the Berkeley Heart Lab that will give you more information about the gene and its association with heart disease. Apparently 73% of Caucasian carry the gene. So if you have it, you're certainly not alone. http://www.bhlinc.com/pdf/MD130_9p21_2010_0413.pdf)

Tofu with the tasty and healthy benefits of BASIL!

2011-11-10T07:49:00.000-08:00

Did you know that the Japanese word tofu comes from the chinese word doufu which means fermented, or curdled, bean? In any case--although tofu originated in China, it was introduced to Japan during the 11th century.

Here is a very basic Japanese recipe for tofu we hope you enjoy. The recipe is courtesy of http://www.tofu-recipe.com/, where you can find lots of other wonderful recipes as well. Enjoy!

photo courtesy hort.purdue.edu

BTW--Lots of health benefits in those little basil leaves. Not only do you get the wonderful flavor (so familiar to all of you enjoy pesto!), but it turns out basil offers protection against unwanted bacterial growth. The flavonoids provide protection at the cellular level. Two water soluble flavonoids--Orientin and vicenin--protect cell structures and chromosomes from radiation and oxygen-based damage.

In an article published on the Whole Foods website mention is made of studies published in the February 2004 issue of Food Microbiology, which showed that washing produce in a solution containing either basil or thyme essential oil at the very low concentration of just 1% resulted in dropping the number of Shigella, an infectious bacteria that triggers diarrhea and may cause significant intestinal damage. The suggestion here is to add thyme to your recipes--particularly those that are not cooked (like salads!)

Basil Tofu

- 5 green onions, minced
- 6 or 8 cloves garlic, minced
- 1 package firm low-fat tofu, well-drained, sliced and marinated in soy sauce
- 1 cup fresh basil, chopped
- 1 teaspoon crushed chili pepper sauce (sambal oelek)
- 1 teaspoon soy sauce
cooked brown rice

Cook onions and garlic in water or stock or vinegar until tender. Add marinated tofu and cook another 5-10 minutes. Stir in basil, chili pepper sauce and soy sauce and heat through. Serve over brown rice.

Apple Time

2011-11-04T09:33:00.000-07:00

It's certainly Fall. With leaves of many colors blowing across the street. Bundling up with knitted scarves and woolen hats. Boots, gloves, a sip of hot apple cider. . .

photo via lockportemmanuelumc.org

APPLES - Remember the old "An apple a day keeps the doctor away."? Well whoever came up with that (maybe a physician) definitely knew what they were talking about. According to an article in whole health, Kristin Kirkpatrick, R.D. wellness manager at the Cleveland Clinic Wellness Institute, suggests looking for the darkest apples in the bunch. Those are the ones that are the healthiest for you. So pick a Red Delicious over a Golden Delicious. And whatever you do, don't remove the peel. If you do, you're stripping this wonder fruit of valuable fiber and antioxidants.

Be sure to choose organic, as apples are high on the list of produce that is heavily sprayed with pesticide. By the way, the antioxidant quercetin is the kind that apples hold within their tasty selves. This protects against heart disease and asthma. And the soluble fiber lowers cholesterol. So go ahead--have an apple a day. In fact, have two. And think applesauce or sauteed apples as a side dish to sauteed tofu. Mix together with a bit of cinnamon and a dash of cardamon for a hint of India.

Keep It Down - Your Blood Pressure, That Is

2011-10-29T08:21:00.000-07:00

My muse

We probably remember as children hearing our parents or grandparents saying to one another, "Be careful, watch your blood pressure." Elevated blood pressure comes from many things--anger being only one of many. Plenty of genetic factors come into play, biological changes in our bodies, outside factors such as being stuck in traffic with someone behind you blowing the horn, too much salt in our diets. . . etc.

Here are few tips for what you can do to help keep your blood pressure in check, courtesy whole living magazine.

1) (My favorite) Hang out with your animal pal(s). When we give a cat or a dog or any other creature (including human, for that matter) a hug, lots of nice things happen. One of them is that we "slow down." Try standing for a minute or so while holding a purring cat. You'll find yourself slowing down to match their breathing pattern.

2) Enjoy some berries. As little as a cup of raspberries, blueberries, or blackberries can cut your chance of developing hypertension by 8%. Now if that isn't a pleasant prescription, we don't know what is! This is according to a study of 156,000 people, so we shouldn't take the results lightly.

3) Watch a silly (even stupid) show on TV or video. Now there's a prescription for you! But it makes sense. The key here is not the idiocy of what you're watching, but it's your laughter. "A few good belly laughs can improve blood-vessel function," according to the whole living article.

4) Be loving. Hold hands with your partner. Give each other hugs (just like with your animal pals). Do this especially after completing a stressful task, like a long, hard day at the office, or figuring out your taxes. Daily affection is just plain good for us!

5) Listen to other people's stories. The idea here is that when you listen to someone else talk about their blood pressure issues and how they deal with them, your blood pressure tends to lower. It may have something to do with what is essentially a calming effect from knowing that other people have the same problem and that they too are finding ways to deal with it.

Tofu Scramble--Mix it Up!

2011-10-20T09:34:00.000-07:00

photo from honeywhatscooking.com

You can't really make a mistake when it comes to how to make a tofu scramble--unless you do the basic kitchen no-nos like overcook, undercook, or just add flavors that you don't even like! So think eggs and then think 'tofu instead.' In other words, go for what you like and throw it in! Now remember tofu doesn't really need to be cooked. It just needs to be heated (for a scramble). But that said, the longer it is contact with other foods and flavors, the more it will pick those up.

So try this one (serves 3 or 4):

What You'll Need:
1 lb. tofu
several handfuls of spinach (equivalent of a bunch)
1 onion, peeled and diced (or sliced)
2 tomatoes (diced or sliced)
garlic (to taste), minced
salt and pepper to taste
oregano or herbes de Provence
olive oil
pita bread

What You'll Do:
Put the tofu in a bowl and mash it up with a fork. Put it aside.
In a skillet, heat up the oil and then throw in the garlic and onion. Once they start to get golden brown, add the tofu, herbs, and finally the tofu. Toss in the skillet until the tofu is warm and has picked up the colors and aromas of its skillet companions.

Heat up the pita bread. Slice in the middle and fill each pocket with your tofu scramble. Add your own touches. Maybe some olives? Eggplant? The possibilities are just about limitless. . .

Enjoy!

Natural Companions--Children and Soy

2011-10-15T08:59:00.000-07:00

We want to do our best for our children and often this is just as difficult as it is to do for ourselves amidst all the conflicting information. "A growing child needs meat." "Humans don't need meat at all." "Tofu doesn't have the nutrients kids need." Etc., etc. The National Health and Nutrition Examination Survey (NHANES) performed several years ago looked at the most common soy foods that children and adolescents eat--namely soy burgers, soy-based energy bars, and soy milk. In an article published in soyconnection.com, Reed Mangels, PhD, RD, LDN reports that in 2011 ". . . 37% of Americans reported that they consume soy foods or soy beverages at least once per month in comparison to approximately 32% in 2006." He goes on to assume that if the adults are eating these amounts, it's very likely that they are serving their children soy products as well.

image from kblog.lunchboxbunch.com

So let's take a look at some of the other points Dr. Mangels makes in his article devoted to issues related to children and soy. Apparently the phytic acid and protein in soy can inhibit zinc and iron in children. Now at first glance that seems like a good case for skipping the soy and giving your child just meat, which happens to be an excellent provider of zinc and iron. But that's not actually the case. "Iron bioavailability from soy may be higher than expected, however, the majority of iron in soy is in the form of ferritin which appears to be highly bioavailable."And over time 'partial' substitution of soy for meat did not appear to compromise iron absorption at all. And don't forget that although meat is truly high in protein, iron, etc., it is also high in fat--and not the good kind like the one found in nuts, avocados, olive oil, etc.

Soy protein has repeatedly been shown to be a major benefit when it comes to fighting dangerous cholesterol levels--not just in adults, but in children as well--promoting healthy levels of HDL (where we want to see the numbers high), LDL (where we want to see the numbers low), and triglyceride levels (where low figures are also what we're after). Many adults are under the impression is a concern only in later years, but is not the case, particularly in families where cholesterol issues are genetic.

Here's a statistic to take note of: "Soy intake during childhood and adolescence is associated with as much as a 60% lower risk of breast cancer later in life."In fact, Mangels goes on to say that this positive effect of eating soy as children appears to be even stronger than eating it as an adult, but that studies still need to confirm this.

Soy products are allowed in the National School Lunch Program and the USDA has approved the substitution of soy-based beverages that meet specified nutrient level.

Read more: Soy Can Supply Key Nutrients to Children and Adolescents

Green (Vegan) Shephard's Pie for St. Patrick's Day!

2011-03-09T08:09:00.000-08:00

photo from Care2

Here's another interesting recipe from Care2. Not only is it green, but it's that certain type of comfort food so wonderful on a cold and/or rainy day. Thank you Becky Streipe, who posted recipe!

Ingredients

4 baking potatoes
2T oil (preferably olive)
1/3c soy milk
1t white pepper
1 block tofu, cubed
8oz button mushrooms, sliced
2T olive oil
1c faux chicken broth (ed. note: vegetables will do just fine as well)
1c peas and carrot
1/4c nutritional yeast

Directions

Cook the potatoes either in the oven or the microwave, then mash them up with the soy milk, margarine, and pepper. Don’t fret if things are a bit dry. You’ll be adding some broth in just a few minutes!

In a large frying pan, heat the olive oil and saute the tofu and mushrooms for a couple of minutes, then add the broth, peas, and carrots. Simmer until the mushrooms soften.

Now would be a good time to preheat your oven to 400.

Scoop out about half of the liquid from the pan and add it to your potatoes. Mash them up a bit more, then spread half of the potato mixture evenly on the bottom of an oiled 8X8″ baking dish.

Add the veggies and the rest of the liquid from the pan, then spread the remaining potatoes over the top of the veggies. Sprinkle your nutritional yeast on top, then bake for about 20 minutes, or until the potatoes brown.

Serve!
via care2, where it was posted by Becky Streipe

Eating Organically When Money Is Tight

2011-02-27T08:33:00.000-08:00

sampling good food in the sunshine

With the economy the way it is and so many of us living on a budget that is tighter than it once was, many people say they can't eat organically because it's too expensive. Think again. Even places like Whole Foods, cynically nicknamed "Whole Paycheck" by some, have incredible weekly specials. And if you compare to other markets item by item, you may be pleasantly surprised. You just need to pay attention to what is in season, what's on sale, etc. and eat accordingly. Same thing is true of other markets, btw--Trader Joe's, for example--lots of great organic produce and packaged items at prices that match or beat non-organic options. And of course Farmers Markets are known for their good prices and often the last hour of the market is the best time to buy--when the growers would rather sell their produce at reduced rates than have to load it all back on their trucks.

And there are other things you can do. Pay more attention to meal planning. Be aware of how much meat or fish or tofu, for example, you actually need to get your nutritional requirement for the day. Americans have a tendency to eat more than necessary (read "too much"). Not only is this fattening, but costly as well. Choose wisely when you plan your menu. Do you really need to buy a package of pre-cut vegetables, for instance? Can't you take the few extra moments and cut them yourself?

Growing your own isn't a bad idea either. It's fun watching things grow. Not to mention, you know exactly what went into the growing. And there's a unique satisfaction in being able to open the door to your yard, balcony, or patio and pick that tomato or zucchini right off the vine, take it inside and create something with it.

Here is more on the subject from care2.

Black Sesame Otsu

2011-02-23T11:55:00.000-08:00

photo from 101cookbooks.com

(Ed. note: Yesterday, our illustrious office manager, who cooks, sews, knits, and puruses a lively assortment of other interesting and creative endeavors, pointed me to a fabulous recipe on one of her favorite blogs. We chose to include this recipe on the Tofu Yu blog, not because it is made with tofu (which it isn't), but because it goes so well with tofu. The recipe comes to us from Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen by Heidi Swanson, as posted on her blog, 101 Cookbooks, a delightful collection of delicious and wholesome recipes that Heidi began compiling in 2003. Some come from her numerous cookbooks, others are from friends, or created by herself.)

Ingredients
1 teaspoon pine nuts
1 teaspoon sunflower seeds
1/2 cup / 2 oz / 60 g black sesame seeds
1 1/2 tablespoons natural cane sugar
1 1/2 tablespoons shoyu, tamari, or soy sauce
1 1/2 teaspoons mirin
Scant 1 tablespoon toasted sesame oil
2 tablespoons brown rice vinegar
1/8 teaspoon cayenne pepper
Fine-grain sea salt
12 ounces / 340 g soba noodles
12 ounces / 340 g extra-firm tofu
Extra-virgin olive oil
1 bunch green onions, white and light green parts, thinly sliced

Directions
Toast the pine nuts and sunflower seeds in a large skillet over medium heat until golden, shaking the pan regularly. Add the sesame seeds to the pan and toast for a minute or so. It's hard to tell when they are toasted; look closely and use your nose. Remove from the heat as soon as you smell a hint of toasted sesame; if you let them go much beyond that, you'll start smelling burned sesame - not good. Transfer to a mortar and pestle and crush the mixture; the texture should be like black sand. Alternatively, you can use a food processor. Stir in the sugar, shoyu, mirin, sesame oil, brown rice vinegar, and cayenne pepper. Taste and adjust if needed.

Bring a large pot of water to a boil. Salt generously, add the soba, and cook according to the package instructions until tender. Drain, reserving some of the noodle cooking water, and rinse under cold running water.

While the noodles are cooking, drain the tofu, pat it dry, and cut into matchstick shapes. Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium-high heat for a few minutes, tossing every couple minutes, until the pieces are browned on all sides.

Reserve a heaping tablespoon of the sesame paste, then thin the rest with 1/3 cup / 80 ml of the hot noodle water. In a large mixing bowl, combine the soba, half of the green onions, and the black sesame paste. Toss until well combined. Add the tofu and toss again gently. Serve topped with a tiny dollop of the reserved sesame paste and the remaining green onions.

Serves 4.
(Ed. note: This would be delicious served beside or beneath some simple sauteed tofu--be it Tofu Yu garlic/pepper, one of our smoked varieties, or the plain firm. Whatever you choose, you've just made yourself a healthy, tasty, and delicious meal.)

Gluten-Free. Who, Me?

2011-02-21T10:50:00.000-08:00

"Gluten-free" seems to be the new fix-it for everything from tummy aches to weight loss. Amazing how quickly and easily many people will get on a bandwagon, believing the latest cure-all. Even if they don't have the ailment something is supposed to cure!! The reality is that although there are more diagnosed cases of celiac disease than ever before, that doesn't mean someone who doesn't suffer from the disease is going to somehow enhance their life by going gluten-free. In fact, it can be quite the contrary.

One of the problems is that food made without gluten needs to compensate for the lack of it. Often that means added sugar and fat--to do something gluten does so well, which is to bind food together and make it more palatable. And there is the nutritive value of grains that is sacrificed, including wheat, barley, and rye. Protein being only one of the benefits of eating whole grains.

photo from care2

According to an article posted by Rodale in care2.com, an Archives of Internal Medicine study conducted in 2003 suggests that celiac disease affects one in 133 Americans. For comparison sake, consider that one in three Americans suffer from high blood pressure, according to the American Heart Association. (And btw--how many of those people lower their salt intake, practice stress-reducing exercises, exercise, etc.?)

If you do suffer from celiac disease, this is serious business and you should indeed adopt a gluten-free diet, but this is not a diagnosis you can or should try to determine on your own. You need a physician to make the call.

Remember, the motto should be 'consumer beware'--NOT 'consumer believe'. You could be doing yourself more harm than good if you don't know what you're doing. . .

Read more in this interesting article By Karen Ansel, R.D., Women’s Health on care2

Creamed Spinach (Tofu-style)

2011-02-16T13:32:00.000-08:00

photo by Rachel S, allrecipes.com

This great recipe comes to us from allrecipes.com. It's creamy, delicious, and if you're serving it to anyone who is a bit skeptical about tofu, try telling them after they eat it not before. ;-)

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 pounds fresh spinach, washed and chopped
1 (12 ounce) package firm tofu
1/2 cup milk or soy milk
1 cup Parmesan or Asiago cheese
garlic powder to taste
salt and pepper to taste

Directions

Heat butter and olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until soft and translucent, but not brown. Add spinach; cook, stirring frequently, until wilted.
Place tofu, milk, cheese, garlic powder, salt, and pepper in a blender, and puree until smooth.
Stir pureed tofu into spinach. Cook until warmed through. Adjust seasonings, if desired, and serve.

Recipe Submitted By: Libby
via allrecipes

Love After Valentine's Day

2011-02-15T17:48:00.000-08:00

photo from keturahweathers.theworldrace.org

It's the day after Valentine's Day, which may seem a day late to bring up the subject of love. Far from it. Love is not a one-day thing. Not to mention in less than a year, it will be Valentine's Day again. ;-)

Love is felt in different ways. Sometimes it grows gradually, almost imperceptibly. Sometimes it seems to appear suddenly, like the first hint of green emerging from a garden we planted in the Spring. We love our parents, our friends, our animal companions, a place, a town, a memory. Romantic love is in a category by itself, but it encompasses elements of all these other loves. But romantic love has qualities all its own.

According to Deepak Chopra, romantic love has four phases: attraction, infatuation, courtship, and intimacy. They don't necessarily manifest themselves the same way for everyone. But Chopra tells us that when love has gone beyond friendship and towards passionate attachment, these elements come into play, in that order, and more important--all love is based on a search for the spirit.

read more at care2

CONTEST

2011-02-09T13:57:00.000-08:00

CONTEST! for SF Bay Area Tofu Yu tofu-lovers!

Send us your favorite recipe using any of our tofu products.

The WINNER receives
10 Tofu Yu packaged items (of your choice), which will be waiting for you at our facility in Berkeley.

AND--your tofu recipe will be featured on our blog.

Deadline for submissions is 2/28/11

**Send your recipes to: fschwartz@tofuyu.com

Baked Tofu

2011-02-09T13:13:00.000-08:00

photo from Food Buzz

(adapted from Healthy Tipping Point)

This is an easy recipe that is quite adaptable to your own favorite flavors--more chili powder for instance? Maybe some cayenne for extra spice? Although the recipe suggests spraying the cookie sheet, you can also put a bit of oil on it instead (olive). Wonderful served with asparagus, broccoli, or an assortment of your favorite vegetables. Enjoy!

Ingredients:

1/2 block extra firm tofu
2 teaspoons EVOO (extra virgin olive oil)
1 tablespoon honey
1/4 tablespoon chili powder
1/4 tablespoon black pepper
1/2 teaspoon paprika (the hot version is awfully good. . . )

Directions:

Pre-heat oven to 375 degrees.
Press excess liquid from tofu. Wrap several paper towels around tofu, and place tofu in between two plates. Let stand for 15 minutes. (Ed. note: This is a step that you can omit if you're using Tofu Yu tofu!)
Cut tofu in 1 inch by 1 inch pieces.
In a small, microwave-safe bowl, mix EVOO, honey, chili powder, paprika and black pepper.
Microwave marinade for 35 seconds and stir thoroughly.
Spray cooking sheet.
Coat each piece of tofu in marinade and place on cooking sheet.
Cook at 375 for 30 minutes, turning once.

via Food Buzz

Tofu Nut Balls

2011-02-08T13:05:00.000-08:00

photo from all-creatures.org

(recipe below taken from The New Enchanted Broccoli Forest, a book of vegetarian recipes by Mollie Katzen)

Almonds help raise the good cholesterol (HDLs) and lower the bad (LDLs). They are a good source of fiber, vitamin E (an antioxidant which helps keep your skin, heart and circulation, nerves, muscles and red blood cells healthy), as well as many of the important B vitamins, so important to cell metabolism. So if that doesn't give you enough reasons to eat them, try this: Almonds are also gluten-free, full of protein, and taste wonderful.

This is a recipe the kids will love making and eating! So roll up your shirt sleeves, round up the crew, and get ready to have some fun.

Ingredients:

1/2 cup brown rice – uncooked
1 cup water
dash of soy sauce (you can leave this out).
1/2 pound firm organic tofu – mashed up
1/2 cup ground almonds
1/2 cup fine whole wheat bread crumbs

To make:

Mix rice and water in saucepan, bring to a boil, cover, reduce heat, cook until mushy. (Mushier than rice should usually be.)
Preheat oven to 350 degrees.
Put soy sauce, 3/4 of the cooked rice, and 1/2 of the tofu in a blender and blend into a thick paste.
Mix the paste in a large bowl with every single ingredient you have left.
Form little balls with your hands (about 36) and bake for 30 minutes.

You can eat them plain, with ketchup, on top of veggies. . .You name it! But we want to know! Email us at fschwartz@tofuyu.com and tell us how you ate them!

Preventing Colon Cancer

2011-02-04T07:57:00.000-08:00

photo from skewtips.com

Apparently, colon cancer is one of the most preventable cancers and this has largely to do with diet. By avoiding certain foods and making sure you have plenty of others, you're treating your body with the respect it deserves. One of the big no-nos is nitrates--found in processed luncheon meats, bacon, cold cuts, hot dogs, and sausage. And of course the saturated fats.

Another 'ounce of prevention' is eating more vegetables. Some studies show that heavying up on vegetables can cut your risk of getting colon cancer by one half. Put THAT thought into your vegetable soup when you create your next homemade veggie soup. With all the winter veggies available, you can make a fantastic combo that you can keep adding to for variation--all week long! BTW-by adding beans, you're adding protein and essential B vitamins and iron. Not to mention, they are ridiculously low in fat. Which is exactly what you want!

Here's another colon cancer risk slasher: magnesium. According to a study cited in Care2, researchers have found that by adding magnesium to your diet, you cut the risk by 41%. And you don't need to go running to the supplement section of your favorite health food store. Just pick up some raw almonds, sesame seeds, sunflower seeds, figs, alfalfa sprouts, and dark leafy greens (think collard greens, kale, chard. . . you get the idea).

And there's a magical spice that is popular in curry dishes that turns things yellow. Have you guessed what it is? Turmeric, of course. It contains a compound called curcumin, which scientists at the University of Chicago found destroys H. pylori, a harmful bacteria that is linked to ulcers and colon cancer.

Tofu Parmigiani

2011-02-01T14:35:00.000-08:00

(recipe thanks to Jill B. Mittelstadt, published on allrecipes.com)

Ed. Note: This tasty alternative to the eggplant version is easy to make and a wonderful main or side dish to grace your table on a cold winter's night. . . That's not to say the eggplant version isn't as good btw. This is just an alternative. You might even consider using part tofu and part eggplant. Why not? Half the fun of making food is dreaming it up and experimenting. The other half is EATING it!

Ingredients

1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese

Directions

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees F (205 degrees C) for 20 minutes.

Amount Per Serving Calories: 357 | Total Fat: 21.5g | Cholesterol: 24mg

Summer Rolls (Vietnamese-style) In Winter

2011-01-24T12:50:00.000-08:00

photo from tastemyplate.com

This savory recipe is from the May 2009 issue of Gourmet Magazine. It's suggested as a "great addition to your summer repertoire," but we feel it's good anytime. Wonderful as a main dish, appetizer, or snack. Healthy too. And kids love them because they fall into the category of "fun food." Not to mention, they are fun to construct and beautiful on any dish. . .

Serves 4 (8 rolls)
Takes about 45 minutes to make.

Ingredients
2 oz. dried bean thread noodles (cellophane noodles)
1 small carrot, cut into thin matchsticks (about 3/4 cup)
1 Kirby cucumber, halved lengthwise, seeded, and cut
   into thin matchsticks (about 3/4 cup)
1 small fresh jalapeno, cut into thin matchsticks
1/4 cup rice vinegar (not seasoned)
1/4 tsp. sugar
1 Tbs. plus 3/4 tsp. fresh lime juice, divided
16 rice-paper rounds (also called galettes de riz ('rice cakes' in French);
   about 8 inches in diameter) plus additional in case some tear
4 romaine leaves, each torn into 4 pieces
10 oz. packaged baked tofu, cut into 3-by-1/3 inch sticks
1 cup fresh bean sprouts
1/2 cup each of torn basil, mint, and cilantro leaves
   (1 1/2 cups total)
1/3 cup hoisin sauce
2 Tbs. chunky peanut butter
2 Tbs. water

Directions
Soak noodles in a medium bowl of boiing hot water for 10 minutes.

Meanwhile--blanch carrot in boiling water until softened, about 45 seconds.
Drain.
Rinse under cold water to stop cooking, then transfer to a small bowl along with cucumber, jalapeno, vinegar, sugar, 1 Tbs. lime juice, and 1/4 tsp salt.
Let stand 5 minutes.
Reserve 2 Tbs. liquid and drain pickled vegetables.

Drain noodles and rinse under cold water, then drain and pat dry.
Toss noodles with remaining 3/4 tsp. lime juice and snip with kitchen shears 5 or 6 times.

Fill a shallow pan or pie plate with warm water.
Soak 2 rice-paper rounds until they begin to soften, about 30 seconds, then let excess drip off and stack soaked rounds on a work surface so that they overlap by all but 1 inch on either side.

Put 2 pieces of romaine on bottom third round.
Top with one eighth of noodles (about 2 Tbs.), tofu (4 sticks), bean sprouts (about 2 Tbs.), herbs (3 Tbs.), and pickled vegetables (3 Tbs.).

Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.

Stir in hoisin sauce, peanut butter, water, and reserved 2 Tbs. pickling liquid.

Serve rolls with dipping sauce.

Note: Rolls and sauce can be made 4 hours ahead and chilled, rolls covered with damp paper towels and then plastic wrap.

Soya Guards Against Cancer

2011-01-17T14:34:00.000-08:00

photo from http://www.b2bagri.com

Two new studies reveal some of the benefits of eating soy products--preventing breast cancer and stopping the spread of prostate cancer, two of the most dangerous cancers in our midst. Both sets of findings were presented at a conference of the American Association for Cancer Research in Philadelphia. They come after a study in China, where large amounts of soya products are eaten, found women with the highest consumption had a 32 per cent lower risk of breast cancer recurrence.

BTW--interesting piece of information re: edamame, which originated in China. It is the only vegetable to contain all nine amino acids, making it a complete source of protein. It is also high in fiber, folic acid, vitamin C and helps lower cholesterol. Not bad for a little bean, eh?

Asian Grilled Tofu

2011-01-15T18:10:00.000-08:00

Who needs meat? Whether you do or not, tofu is part of any healthy diet, including a diabetes-friendly one. Take a look at this one from The American Diabetes Association website. (Recipe was originally published in Diabetes Forecast Magazine.)

Servings 5; Serving size: 2 pieces
Prep time: 15 minutes, plus 2 hours to drain tofu and 2 hours to marinate tofu
Cooking time: 10 minutes
Ingredients
2 (1 lb) blocks extra-firm lite tofu
1 cup low-fat, reduced-sodium chicken broth
3 Tbsp lite soy sauce*
1 Tbsp hoisin sauce
1 Tbsp dry sherry
1 Tbsp Splenda Brown Sugar Blend
2 tsp sesame oil
2 garlic cloves, minced
1 Tbsp grated peeled ginger
1 tsp grated orange zest
1/2 tsp arrowroot
2 tsp water
20 wooden skewers, soaked for 1 hour in warm water
Garnish
1 Tbsp. toasted sesame seeds
1/4 cup sliced green onions
*This recipe is a bit over the guidelines for sodium. To keep it in check, use the lowest-sodium soy sauce you can find.
Preparation

Wrap the blocks of tofu in two layers of paper toweling. Place the tofu on a plate. Place another plate on top and then place a weight on the top plate (a heavy pan will do). Let the tofu press for about 1 to 2 hours, either at room temperature or in the refrigerator.
Remove the paper toweling from the tofu, and drain all the excess water. Pat the tofu dry. Slice the tofu into e-inch-thick slices, 10 in all.
In a bowl, mix together the broth, soy sauce, hoisin sauce, sherry, Splenda blend, sesame oil, garlic, ginger, and orange zest. Whisk well. Arrange the tofu in a shallow baking dish. Pour the marinade over the tofu, and let marinate, covered, in the refrigerator for 2 hours. Turn the tofu slices about halfway through the soaking time.
Remove the tofu from the baking dish, and set on a large cutting board. Strain the marinade, and add it to a saucepan. Bring the marinade to a boil. Combine the arrowroot and water, and mix well. Add to the strained marinade, and cook until thickened. Set aside. Coat an outdoor grill well with cooking spray; set the temperature to high heat.
Using two skewers per slice of tofu spaced evenly, slide the skewers through the tofu, with only the tips of the skewers extending through one end of the tofu. The other side should have a good length of skewer for holding onto while turning the tofu on the grill.
Put the tofu on the grill, and grill on one side for about 4 minutes, basting with some of the reserved marinade. Turn and grill the tofu for another 4 minutes; continue to baste with the reserved marinade. Remove the tofu to a platter, and drizzle with any remaining sauce. Sprinkle with sesame seeds and green onions.

Nutrition InformationExchange/Choices
1/2 Fruit
2 Lean Meat
Calories: 135
   Calories From Fat: 35
   Total Fat: 4 g
   Saturated Fat: 0.6 g
   Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 625 mg
Total Carbohydrate: 8 g
   Dietary Fiber: 0 g
   Sugars: 6 g
Protein: 15 g

Fresh Veggie Wrap

2011-01-11T13:39:00.000-08:00

A festive platter of veggie wraps! copyright Tofu Yu

Now, you know that Tofu Yu makes a delicious toveggie wrap. And they are as pretty to look at as they are to eat, but sometimes it's fun to make your own. This should keep your creative hands and culinary imagination busy (because there are so many variations possible!). And the ingredients are quite different from those used in the version we make. (Great project to share with your kids. . .)

Ingredients

Dipping Sauce
1/4 cup sweet chili sauce
1 Tbs. lime juice

Filling
3 1/2 oz. dried rice vermicelli
1/2 green mango, julienned
1 small cucumber, seeded
1/2 avocado, julienned
4 scallions, thinly sliced
1/2 cup cilantro leaves
2 Tbs. chopped Vietnamese mint
1 Tbs. sweet chili sauce, and a little extra
2 Tbs. lime juice
20 tofu wraps (6" x 6" squared off works best)

Directions
To make the dipping sauce, mix together the Chili sauce and lime juice.

Place the vermicelli in a bowl, cover with boiling water, and leave for 5 minutes or until softened. Drain, then cut into short lengths.

Put the vermicelli, mango, cucumber, avocado, scallions, coriander, mint, sweet chili sauce, and lime juice in a bowl and mix together well.

Lay out a tofu wrap on a flat surface. Put 1 Tbs. of the filling on the wrap, fold in the sides, and roll up tightly. Repeat with the remaining filling and wraps. Serve immediately with the dipping sauce.

Makes 20

Note: Make sure the veggie rolls are tightly rolled together or they will fall apart while you are eating them. These rolls can be made ahead. Layer the rolls in an airtight container between sheets of waxed paper or plastic wrap and store in the refrigerator.

What to do with Tofu Yu pasta?

2011-01-10T15:21:00.000-08:00

Many people ask us what to do with Tofu Yu pasta. The first thing to know is that it is already fully cooked and ready to eat right out of the package (which many people do, btw). You can also add it to a salad of your choice, mix it in with a tossed green salad, for instance. Or you can create a pasta salad with Tofu Yu pasta as the base. (Some people like to mix other forms of pasta along with Tofu Yu pasta.)

Now if you want to eat your pasta hot, you can heat it up in one of three ways:

1) microwave: Depending on the quantity, you probably won't need to microwave it for longer than 30 seconds,
2) steam: Probably no longer than a minute or two
3) saute: The best way to do this is to saute your other ingredients first--example would be onions, garlic, etc. Once your saute mixture is ready, toss in your Tofu Yu pasta and heat together a few minutes so the flavors blend and the pasta is sufficiently heated.

Enjoy!

Italian Lasagna- Vegan-Style!

2011-01-05T14:21:00.000-08:00

photo copyright care2.com

These wonderful recipes are from our friend Angel Flinn at care2.com. They are from Incredibly Delicious: Recipes for a New Paradigm. A few options to choose from. These are not your 'quick meals' by any means (with the exception of the "Almost Lasagna"). But boy, are they worth the time and effort of preparation. Think slow food and the old-style Italian mama who spent all day in the kitchen making everything from scratch and then started over the next day!

Gourmet Italian Lasagna
yields one 9″ x 12″ deep casserole

5 or more cups Marinara Sauce (see below)
10 oz. package lasagna noodles

‘No-Meat’ Layer
1-2 cakes tempeh or 1-2 lbs. seitan
1 tsp. onion powder
2-3 Tbsp. oil
tamari, to taste
1 1/2 Tbsp. dried oregano
1 tsp. dried basil
1 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. black pepper
2 Tbsp. nutritional yeast

Tofu ‘Uncheese’ Layer
2 cups soft organic tofu, rinsed & drained
2 cups firm organic tofu, rinsed & drained
1 tsp. sea salt
2 tsp. tamari or substitute
1/4-1/2 tsp. black pepper
5-6 Tbsp. nutritional yeast
1 tsp. dried oregano
4 tsp. oil

‘Cheesy’ Topping
1 cup soft organic tofu, rinsed & drained
1 Tbsp. tamari or substitute
4 Tbsp. oil
5-6 Tbsp. nutritional yeast
1/2 tsp. sea salt

1. Partially cook the lasagna noodles in boiling water for 6-8 minutes. (Cook in a flat pan, if you have one.) Rinse noodles, separate, flatten out and set aside in cold water.
2. In a food processor, grind tempeh or seitan with the “S” shaped blade, into tiny chunks. Pan-fry the ground tempeh/seitan until slightly crisp with 2 Tbsp. oil and tamari. Add remaining spices and yeast. Mix in one cup tomato sauce and cook for 5-10 minutes.
3. In a bowl, mash all Tofu ‘Uncheese’ ingredients together. Chill.
4. In a food processor, blend the ‘Cheesy’ Topping ingredients. Set aside.
5. Spread one cup of tomato sauce over the bottom of an oiled 9″ x 12″ pan. Lay four noodles down and spread 1/2 cup tomato sauce over them. Flatten in the “no-meat” layer and pour another 3/4 cup of sauce over it.
6. Place another layer of four noodles, then spread another 1/2 cup of sauce over the noodles. Mash and flatten in the tofu layer and then another noodle layer. Spread one cup of tomato sauce over the noodles and sprinkle with oregano (optional).
7. Spread and swirl the ‘Cheesy’ Topping over the top. Bake in a pre-heated oven for 40-50 minutes at 350°. Cool somewhat before slicing. Serve with sauce on top.

Easy Lasagna Roll–Ups
yields 12 rolls
12 lasagna noodles

Filling
3 cups medium-firm organic tofu
1/3 cup nutritional yeast
1/4 cup Marinara Sauce (see page 5)
3 Tbsp. tahini or oil
1 Tbsp. parsley or dill

Sauce
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. onion powder
1/2 tsp. garlic powder
salt and pepper, to taste
3 cups Marinara Sauce (see page 5)
1. Partially cook noodles so you can roll them. Rinse with cold water and drain.
2. Rinse and drain tofu.
3. In a bowl, mash tofu and mix with other filling ingredients. In a separate bowl, combine sauce ingredients.
4. Spread a layer of sauce on the bottom of a casserole. Lay out noodles and spread two tablespoons of filling on each. Roll up tightly and place seam side down in casserole. Pour remaining sauce over roll-ups. Pre-heat oven to 350°.
5. Sprinkle with additional nutritional yeast. Bake for 25–30 minutes.

Almost Lasagna (Quick & Easy)
yields one 9″ x 12″ deep casserole

5 or more cups Marinara Sauce (page 4)
16 oz. package pasta spirals, shells or macaroni
sautéed veggies such as onions, mushrooms, bell pepper, zucchini (optional)

‘Cheesy’ Topping
1 cup soft organic tofu, rinsed & drained
1 Tbsp. tamari or substitute
4 Tbsp. oil
5-6 Tbsp. nutritional yeast
1/2 tsp. sea salt
1. Cook pasta according to the instructions on the package. Rinse, drain, and toss with a little olive oil.
2. In a food processor, blend the ‘Cheesy’ Topping ingredients. Set aside.
3. Mix three cups of Marinara sauce with pasta and sautéed veggies, and pour this mixture into the pan.
4. Spread and swirl the ‘Cheesy’ Topping over the top. Bake in a pre-heated oven for 25-30 minutes at 350°. Cool somewhat before serving. Serve with additional sauce.

Tasty Marinara Sauce
yields 10 cups

1–2 Tbsp. olive oil
6 cloves garlic, diced
1 onion, diced
2 bell peppers, diced
8–16 oz. mushrooms, sliced
2 (12 oz.) cans tomato paste
2 1/2 cups water
1 (16 oz.) can tomato sauce
1 Tbsp. onion powder
1 tsp. sea salt
2 Tbsp. garlic powder
2 Tbsp. dried oregano
2 Tbsp. dried basil
3 Tbsp. unrefined sweetener such as Rapadura
2 tsp. herb salt such as Herbamare
1/2 tsp. black pepper
1–2 Tbsp. tamari
2 Tbsp. nutritional yeast

1. In a large pot, sauté garlic in a little oil and a dash of water.
2. While it is simmering, add onion, peppers then sliced mushrooms. (Be sure to tip the stems of the mushrooms and clean them well).
3. When all vegetables are soft, add tomato paste, water, tomato sauce and remaining seasonings. Simmer and stir frequently for 30 minutes or longer.

Tofu Yellow and Green

2011-01-04T15:16:00.000-08:00

photo of cashews from fincalasbrisas.org

Part of the pleasure of food is what it looks like. And this is one of the wonders of such things as salads and stir-fry. That infinite mix of ingredients and colors that look so beautiful on your plate. "Too pretty to eat." But of course that makes it taste all the better, and makes the experience all the more delightful--especially when the ambience is beautiful as well. Consider a table set with candles, flowers, beautiful serving ware. It doesn't have to be expensive to be inviting and beautiful. It's no wonder that cooking is considered an art. It's not just the mixture of ingredients and resulting tastes and aromas, it's the feast for the eyes.

Ingredients
2 cups coconut cream (don't shake the can)
1 Tbs. yellow curry paste
1/2 cup vegetable stock
1 lb. 2 oz. Japanese squash, peeled and diced
2 cups green beans, trimmed and cut in half (you can julienne these, if you prefer)
12 oz. curry tofu, cubed
1-2 Tbs. soy sauce
2 Tbs. lime juice
1 Tbs. brown sugar (or honey or 2 tsp. agave)
1/4 cup cilantro leaves
1/4 cup cashews, toasted
Steamed jasmine rice, to serve

Directions
Spoon the thick coconut cream from the top of the can into the wok and heat until boiling. Add the curry paste, then reduce the heat and simmer, stirring for 5 minutes until the oil begins to separate.

Add the remaining coconut cream, stock and squash and simmer for 10 minutes. Add the green beans and cook for another 8 minutes or until the vegetables are tender.

Gently stir in the cubed curry tofu, soy sauce, lime juice, and brown sugar. Garnish with the cilantro leaves and cashews and serve with steamed jasmine rice.

Serves 4

Hawaiian Tofu

2011-01-03T14:18:00.000-08:00

photo from megardengal.blogspot.com

In the midst of cold and snow, isn't it fun to think of tropical places like Hawaii? You can have a little Hawaii in your kitchen no matter where you live (of course if you live in Hawaii, the idea isn't as exotic).

Ingredients:
12 ozs. firm tofu
2 Tbs cornstarch, divided
2 Tbs. safflower oil, divided
1/4 tsp. salt (can be omitted)
1/4 tsp. black pepper
3 shallots
3 garlic cloves, minced (or more, according to taste)
1 large red pepper, diced
1 tsp. ginger, grated
1/4 tsp. dried thyme
1/4 cup crushed tomatoes
1 cup unsweetened pineapple juice
1 cup vegetable stock
1 Tbs. tamari
1 1/2 cups pineapple, diced (fresh is best)

Directions:

Cut tofu into 1/2 inch strips and place in a shallow bowl. Sprinkle with 1 Tbs. cornstarch and toss gently to coat. Set aside.

In a large skillet over medium heat, add 1 Tbs. oil. When oil is hot, add tofu, salt and pepper, and cook until golden brown, about 10 minutes. Remove from skillet and set aside.

Heat remaining oil in the same skillet. Add shallots, garlic, bell pepper and ginger and cook to soften about 5 minutes. Stir in thyme, tomatoes, pineapple juice, and stock, and simmer for 10 minutes.

Combine remaining cornstarch with tamari and stir into sauce to thicken. Add pineapple and reserved tofu and cook until hot, about 2 minutes.

Bring In the New Year Veganically!

2010-12-31T11:32:00.000-08:00

photo from consumers.californiaoliveranch.com

Ok, so 'vegancially' is not a legitimate word, but you get the idea. . . Came across these recipes and they all look good. Eating black-eyed peas first thing New Years Day (i.e. right after midnight 12/31) is supposed to bring luck and prosperity for the new year--a custom in the Southeast that most likely originated during the Civil War. Black-eyed peas happen to be delicious (and nutritious), so why not?. . . And collard greens can be substituted for any other greens--kale or chard for instance. But collard greens are delicious and full of health benefits--particularly their cholesterol lowering ability.

Tofu Yu tofu works especially well for the tofu recipe in this selection, because it is naturally firm. So whether you cube it or slice it, it maintains its shape and you don't have that extra water that you often get from other tofu brands. And if you prefer walnuts to peanuts--go for it.

In any event, here's to a safe, healthy, and happy New Year and remember "The best things in life are organic."

Pomp and Circumstance

2010-12-28T16:17:00.000-08:00

photo from the Domaine Carneros website

A bit more information about that organic champagne from Domaine Carneros:

First of all, you realize that what is often called champagne is technically not champagne, because the grapes must have been grown in the Champagne region of France to be called such. But sparkling wines made in the United States and other countries are often given the name "champagne" because of the similarity to these wines.

The festive (peachy pink) Domaine Carneros Brut Rosé Cuvée de la Pompadour is a toast to the life and times of Madame de Pompadour (She had a haircut named after her. Think Elvis.). Anyway, Mme. de Pompadour is the person credited with introducing champagne to the court and was quite well versed in matters of art, architecture and philosophy. “Champagne is the only wine a woman can drink and remain beautiful,” once said the Madame.

Well, we don't know if we agree about the "only" part, but a glass of champagne in any hand is certainly complimentary.

Want to visit Domaine Carneros? Find out more at www.vinorganica.com.

Organic Champagne for New Year's

2010-12-27T16:02:00.000-08:00

photo from contexttravel.com

Do you want to greet 2011 with an organic toast? Well, if it's organic bubbly you're after, you may be interested in knowing that Domaine Carneros offers an organic sparkling wine--the only certified organic sparkling wine in the United States. All 350 acres of the estate at Domaine Carneros are certified organic, with official certification from California Certified Organic Farmers (CCOF) in 2008.

Most sparkling wine and champagne is not vegan, but Domaine Carneros is. . .
Wine goes through a process called "Remuage," the clarifying process after the second fermentation process, which is where the bubbles come from. The fermentation process typically leaves sediment, usually pushed through the necks of the inverted bottles by either egg whites or isinglass (an extract from sturgeon bladders). Then this agent is removed from the wine, but there are particles left over. Domaine Carneros uses "Clarifiant S, sodium bentonite," a clay-based product, to remove the sediment and clarify the sparkling wine, thus eliminating the animal products and making a vegan wine.

Tofu French Toast

2010-12-24T08:34:00.000-08:00

photo from the Care 2 site

(Adapted from The PETA Celebrity Cookbook, edited by Ingrid E. Newkirk (Lantern Books, 2002), this recipe appeared on the Care2 website.)

Since my daughter and I are planning to share French toast with blueberries and a generous pour of maple syrup--it IS Christmas after all and it's not a day to hold back--this recipe caught my eye. This vegan version has no eggs or milk, but is laden with tasty protein! And if you're a cinnamon-lover like I am, you can always put in way more cinnamon than the recipe calls for. BTW- cinnamon lowers both blood pressure and cholesterol and some studies indicate that it lowers blood sugar as well.

INGREDIENTS
8 slices vegan French bread (a couple of days old is best, ed note: and if you're not vegan, you can choose any type of bread you want--including Challah--with or without egg--which is awesome for French toast)
1 cup whole wheat flour (ed note: the pastry version, which is lighter)
2 cups soy or rice milk
4 tablespoons tofu
2 teaspoons cinnamon (ed note: consider this a minimum quantity)
1 teaspoon vanilla
2 tablespoons vegetable shortening

1. In a blender, blend all ingredients except the shortening and bread. Transfer the mixture to a bowl and dip the bread in, covering both sides.

2. Melt the shortening in a pan and place dipped bread in pan. Add extra cinnamon on top.

3. Brown on both sides. Serve topped with fresh fruit or maple syrup.

Serves 2.

Creme Brulee a la Tofu - Mais Oui!

2010-12-21T11:00:00.000-08:00

photo from laughing1wolf.blogspot.com

Tofu creme brulee. Picture that on your holiday table. Pourquoi pas?

This dandy recipe, which provides you with 7 grams of protein for each serving, btw, is found in the January 2011 issue of Clean Eating. Recipe serves 6.

Ingredients:

1 cup 1% milk
3 chai tea bags (or equivalent in bulk placed in a tea ball)
3 whole cloves
1 cinnamon stick, broken into pieces
2 cardamon pods
8 oz. firm tofu (Tofu Yu tofu is already firm and drained), drained of all water
1 egg
2 egg whites
1/3 cup plus 2 Tbs. organic evaporated can juice, divided

Instructions:
Preheat oven to 325 F.

In a small saucepan, heat milk to a simmer over medium heat. Revmoe from heat and add tea bags, cloves, cinnamon, and cardamom. Cover and let stand for at least 5 minutes.

Meanwhile, in a food processor fitted with a metal blad, combine tofu, egg, egg whites, and 1/3 cup cane juice; process until very smooth.

Remove tea bags (or tea ball) and spices from milk. With food processor running, slowly pour milk through feed tube until combined. Divide mixture equally among 6 ramekins. Place ramekins in a baking dish and fill dish with hot water until it reaches halfway up the sides of the ramekins.

Bake in over for 18-22 minutes, until set. Remove from oven and chill until serving time. To serve, top each creme with 1 tsp. cane juice and place under preheated broiler until crystals melt and become brown.

Calories: 126
Total Fat: 3g.
Sat. Fat: 1g.
Carbs: 18g.
Fiber: 0g.
Sugars: 16g.
Protein: 7g.
Sodium: 63mg.
Cholesterol: 38mg.

Balti Eggplant and Tofu Stir-Fry

2010-12-20T14:29:00.000-08:00

Eggplant is a good source of Vitamin K, Thiamine, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Dietary Fiber. And did I remember to say it's delicious?

photo from Mountain Valley Seed Company

Here's an interesting recipe to liven up your holiday table--or any table. ;-) Works well as a main or side dish.

What you'll need:
2 Tbs vegetable oil (we recommend olive)
1 onion, finely chopped
1/4 cup balti curry paste
10 1/2 oz. slender eggplant, cut diagonally into 1/2-inch slices
12 oz. firm tofu, cut into 1/2-inch squares
3 ripe tomatoes, cut into wedges (or you can use an equivalent amount of those delicious cherry tomatoes, cut in half)
1/4 cup vegetable stock (chicken is fine too, but look for the low-sodium/low-fat kind if you don't use your own)
2 cups baby spinach leaves
1/3 cup toasted cashews
saffron rice, ready to serve

Serves 4

Heat a wok or deep frying pan until very hot. Add the oil and swirl quickly to coat. Add the onion and saute for 3-4 minutes or until softened and barely golden.

Stir in the balti curry paste (which you can make or purchase where Indian spices are sold) and cook for 1 minute. Add the eggplant and cook for 5 minutes. Stir in the tofu cubes, gently tossing for 3-4 minutes or until golden.

Add the tomatoes and stock and cook for 3 minutes or until the tomatoes are soft. Stir in the spinach and cook for 1-2 minutes or until just barely wilted. Season to taste, but be sparse with the salt. Eggplant already has a fair amount of sodium in it. Sprinkle the cashews on top and serve with saffron rice.

Gluten-Free for You and Me

2010-12-15T10:20:00.000-08:00

Interesting that about one percent of the U.S. population suffers from Celiac disease, and because of the range of symptoms the disease presents, it is often difficult to diagnose. Also interesting that many people who do not have any indication of Celiac disease are adopting a gluten-free diet, at least in part. Lately, there are indications that oats, previously thought to be a no-no for gluten-sensitive individuals, may be just fine.

Check out this great link on all things Celiac related.

And keep in mind that all Tofu Yu products are gluten-free (including the teriyaki veggie burgers, which are made with gluten-free soy sauce). The toveggie balls used to come in two versions--one with wheat and one gluten-free, but this proved too confusing to our customers who wondered why that particular product was the only one marked as such. Well, now there's no confusion. We dropped the wheat version of our toveggie balls. So now everything we make is gluten-free. Period.

What to do with that pesto pasta?

2010-12-11T09:35:00.000-08:00

A friend of mine who loves our Tofu Yu pesto pasta (she's purchased it multiple times and she ends up eating it right out of the bag) asked me recently what you're actually supposed to do with it. Well, the answer is basically- "Whatever you want." And I'm not being sarcastic.

It's great right out of the package or on top of a salad, mixed in with a salad, etc. Maybe you put it on a plate (cold) and garnish it with fresh parsley, tomatoes, or walnuts.

Or, you may want to heat it up and enjoy it that way: you can steam it, pop it into the microwave (first empty it out of the bag and put it in a glass container; always avoid plastic in microwaves, in spite of what the label may tell you), or you can add a tiny bit of water (just enough to keep it from sticking) and heat it up quickly in a saucepan, or you can add it to a stir fry. In any event, don't overcook, Tofu Yu pasta is fully cooked and ready to eat. All you need to do is heat it up.

Last night I sauteed some shitake mushrooms, onions, garlic, leftover broccoli, threw in the pesto pasta, stirred it all just long enough for the tofu pasta to get hot, then I sat myself down to a quick and wonderful dinner. I almost threw in some cherry tomatoes to add a bit of red to the green (it's the season, after all), but saved those for my salad.

It was tasty, easy, and FAST! Get creative, and have fun. :-)

-fs

Tofu Yu Holiday Platters!

2010-11-29T15:11:00.000-08:00

Veggie Wraps

Winter holidays are truly around the corner. Picture these on your holiday table. Festive, delicious, and nutritious. Like the idea? We'll make them for you. The toveggie balls come with a curry, chipotle, or garlic/pepper dipping sauce (or all 3).

Organic, gluten-free, fresh, and LOCAL.
$35/per platter.

Call Kevin at 510-204-9090 for more information and delivery details.

Toveggie Balls (wheat or gluten-free)

So What If You're Not Vegetarian

2010-11-23T14:10:00.000-08:00

Just because you're not vegetarian doesn't mean you can't enjoy vegetarian food! I think about this all the time when my meat-eater friends look at me skeptically when I mention a 'vegetarian' food (which in reality simply means that it doesn't have meat, fish, or poultry in it.) Today I noticed something in the NY Times that is right in keeping with how I see it. (We tend to enjoy seeing our own ideas/philosophies reflected in others. ;-))

From the NY Times article "A Vegetarian Thanksgiving, Even for Carnivores": "Michael Anthony, executive chef of Gramercy Tavern in New York City, created a vegetarian tasting menu at his restaurant — but not, he emphasized, to attract vegetarians.
'It’s not a way to pull a niche market into the restaurant, nor is it designed to be an escape from regular food,' Mr. Anthony said. 'It’s meant to be a celebration of vegetables, and a great snapshot of what’s available in the farmers’ market and what’s growing in family farms around our area.' "

So let's skip the labels and just enjoy good food. It's not a matter of being a vegetarian or not, it's a matter of just liking something because it tastes delicious! So enjoy those "vegetarian" sweet potatoes, cranberries, brussel sprouts, mashed potatoes, green beans, pumpkin pie, walnuts, extra dark chocolate, and . . . Have a Great Thanksgiving!

-francine s

Tofu Cutlets

2010-11-22T12:09:00.000-08:00

[This quick and easy recipe comes to us from Angel, a contributor to Gentle World, for Incredibly Delicious: Recipes for a New Paradigm.]

(Tofu and tempeh can be used interchangeably, so feel free to mix, match and generally experiment until you learn how you like these the best… Once you get the basic technique down, you’ll find that these are really quick and simple to make.)

Feel free to add some of your favorite seasonings – try making them in Indian, Italian or Chinese style!

1 lb. organic tofu, rinsed & drained

2 Tbsp. tamari or substitute

tahini dressing: 2–3 Tbsp. tahini, 2 Tbsp. water, excess marinade (see below)

3 Tbsp. nutritional yeast

2 Tbsp. bran

garlic powder, to taste

onion powder, to taste

2 tsp. salt-free herb seasoning such as Spike

favorite seasonings (optional)

1. Cut tofu into six slices and marinate in tamari for 10 minutes.

2. Make tahini dressing, using excess tamari from marinade. Spread on one side of each cutlet. Add half the nutritional yeast, bran and seasonings.

3. Place each cutlet, coated side down, in an oiled frying pan on medium heat.

4. While frying, coat the exposed cutlet sides with the remaining dressing, yeast, bran and seasonings. Cook until browned. Flip; cook 5 more minutes.

(You can skip the frying and make an equally delicious version by simply baking the cutlets on a baking sheet lined with paper. Bake in a pre-heated oven at 350º for about 25–30 minutes, but make sure you coat both sides of the cutlets.)

• Variation ~ Dip tofu slices in thick tahini dressing. Dip in breading. Pan fry.

Yields 7 cutlets.

Turkey Feathers

2010-11-21T08:24:00.000-08:00

Native Americans first domesticated turkeys around 800 B.C.
Turkeys weren't initially used for their meat, but rather their feathers.

Really interesting article by Jennifer Viegas on Discovery News about the domestication of turkeys. It looks like two different native American groups--in south central Mexico and what is now the southwestern portion of the U.S., were raising them around the same time and could have even been in contact with each other, sharing turkey-raising tips.

So it could very well be that those of us who eat turkey in the U.S. are eating the descendants of turkeys raised by the Aztecs!

- francine s

Tofu Pasta w/ Lemon and Arugula

2010-11-17T13:58:00.000-08:00

The idea of it is fun. But wait 'till you taste it. If you get the Tofu Yu pesto pasta, chances are it won't even make it to the heating stage, because you'll be eating it right out of the bag.

12 oz tofu pasta (plain or pesto)
2 cups arugula, finely shredded (or basil, or a mixture of both)
1 T. finely chopped lemon zest
1 garlic clove, finely chopped (more if you like/love garlic!)
1 small red chili, seeded and finely chopped (more if you like things HOT!)
1 tsp. chili oil
5 Tbs. EVOO (extra virgin olive oil)
1/2 cup finely grated Parmesan or Romano cheese

Steam heat the tofu pasta (Tofu Yu pasta is already cooked and ready to eat).

Combine the arugula, lemon zest, garlic, chili, chili oil, olive oil, and 2/3 of the grated Parmesan in a large bowl and mix together gently.

Add the tofu pasta to the arugula and lemon mixture and stir together well. Serve topped with remaining Parmesan and season to taste with salt and cracked black pepper.

Serves 4 (unless you've been munching on it throughout the preparation, in which case who knows how many it will serve! :-))

-francine s

Make Your Own Tofurkey!

2010-11-16T11:09:00.000-08:00

[this recipe thanks to Natalie on vegweb.com]

Even if you love turkey, this recipe stands on its own merits. Give it a try!

Traditional Tasting Tofurkey

Roast:
5 (12-ounce) blocks firm or extra firm tofu [editor's note: Tofu Yu plain tofu is firm]
1/4 to 1/2 cup fresh chopped herbs (I use savory, rosemary, sage and basil)
1-1/2 tablespoons vegetable stock powder or vegan chicken stock
2 teaspoons vegan poultry seasoning, or more to taste
salt, to taste
pepper, to taste

Marinade:
1/4 cup balsamic vinegar
1/4 - 1/2 cup red wine
1/4 cup chopped fresh herbs (same as you used in tofu)
1 tablespoon veg stock powder dissolved in a couple tablespoons of hot water
salt and pepper to taste
1 teaspoon of mustard (Dijon or seed works best)
add a sprinkle of hot pepper flakes if you like (I always do)

Directions:

1. Roast: Blend tofu in blender or food processor until lumps are gone. You can mash by hand, but I prefer to blend it for a better consistency. Transfer to a large bowl, stir in herbs, vegetable stock powder poultry seasoning, salt, and pepper.

2. Line a medium, round bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander on a plate (to catch excess water being squeezed out) and put a heavy weight on top. Put in the fridge and press for 2 to 3 hours, or overnight if possible.

3. After pressing and with the tofu still in the colander, scoop out the center, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put the tofu mixture you scooped out over the stuffing and press down firmly.

4. Flip the formed turkey on to an oiled cookie sheet, use the excess tofu to form the turkey legs and wings for an added turkey look.

5. Marinade: In a bowl, whisk together all the marinade ingredients. Taste and adjust spices to taste, if necessary. Brush the whole turkey with the marinade.

6. Cook at 350 degrees Fahrenheit about 1-1/2 hours, brushing with marinade every 15 minutes or whenever you remember to.

The turkey can cook for as long as you need it to. Once, I let mine cook all day, basting it about every half hour or so and it turned out great. I usually put it in the oven as I'm starting the rest of the meal. By the time the potatoes and all the veggies are done, the turkey is ready to go.

Serves: 6 or so people; Preparation time: 30 minutes; Cooking time: 1-1/2 hours

Chronicle piece about Artisan Tofu

2010-11-16T08:10:00.000-08:00

San Francisco Chronicle food writer Tara Duggan wrote a good article recently about the growing artisan tofu market. Tofu Yu was mentioned, along with a bit of information about TofuYu founders Kevin Stong and Helen Yu.

Not that long ago, tofu was the subject of much derision in Western cultures. Not anymore. Athough let's face it--in its natural state, it can look like a rather uninteresting glob of gelatinous stuff. The reality is, tofu, along with other soy products, is not only an extremely versatile and tasty food, it's packed with nutrition. And when you consider how inexpensive it is compared to other protein foods, it's extremely cost-effective. And keep in mind that protein is only one of the benefits of eating tofu.

In a 2010 Chinese study, mentioned in U.S. News, it was found that "For women past menopause who have had breast cancer, a higher intake of soy may help reduce the risk of the disease's recurrence." The study findings were published Oct. 18 in CMAJ (the Canadian Medical Association Journal).

The article goes on to say that the study was not large and involved only women who were receiving medical care in Chinese.

Marji McCullough, a spokeswoman for the American Cancer Society is quoted in the U.S. News article, "Chinese women may have been likely to have a lifelong high consumption of soy. We don't know whether starting on a diet high in soy after a breast cancer diagnosis would have the same effect as eating a lifelong diet high in soy."

McCullough goes on to say that according to current American Cancer Society guidelines, which are under review, up to three servings a day of soy foods is considered safe. But women are advised to avoid the high soy dose found in more concentrated sources such as soy powders and isoflavone.

-fs

It's About Quinoa

2010-11-15T14:04:00.000-08:00

Once called "the gold of the Incas," quinoa is high in protein. And that's not all--it's a complete protein, meaning that it has all nine of the essential amino acids. It's especially loaded with the amino acid lysine, which is essential for tissue growth and repair. It's a very good source of manganese as well as magnesium, iron, copper, and phosphorus. So indications are that it can help people with migraine headaches, diabetes, and arterioscelerosis.

Quinoa is also a good source of riboflavin (also known as B2), which is necessary for proper energy production within cells.

Quinoa is gluten-free and easy to digest.

Look for red quinoa salad from Tofu Yu at the Farmers Market and other local markets!

Getting Ready for Thanksgiving

2010-11-15T13:27:00.000-08:00

Thanks to the New York Times for this gorgeous and mouth-watering collection of vegetarian recipes. If you try one, we'd love to get your feedback!http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html

Tofu Yu 2

On the Eve of St. Patrick's Day

Coconut oil for cooking? Absolutely yes!

So what about canola oil?

Are You Lactose Intolerant?

Going Ginger. . .

Jam-packed in macronutrients

The wonders of lemon

Deep-Fry It and Marinate!

Marinade:

Mediterranean Salade a la tofu

What you need:

How to make:

Nature's Detox Wonders

Coconutty Tofu

Ingredients

Directions

Nutritional Information

Live Long (and well)!

Merry Christmas, Chanukkah, Kwanzaa, and all the holidays around the world!

Did you know that certain foods are antibiotic?

Leftover Tofu

Storage

Cooking and Serving

What's In There, Anyway?

Protein content in tofu:

Calories in tofu:

Protein versus calories in tofu:

Fat and cholesterol content in tofu:

Calcium:

Iron:

Keep the Digestive Fire Going

You Are What You Eat - Beat Genetics

Tofu with the tasty and healthy benefits of BASIL!

Apple Time

Keep It Down - Your Blood Pressure, That Is

Tofu Scramble--Mix it Up!

Natural Companions--Children and Soy

Green (Vegan) Shephard's Pie for St. Patrick's Day!

Here's another interesting recipe from Care2. Not only is it green, but it's that certain type of comfort food so wonderful on a cold and/or rainy day. Thank you Becky Streipe, who posted recipe!

Ingredients

Eating Organically When Money Is Tight

Black Sesame Otsu

Gluten-Free. Who, Me?

Creamed Spinach (Tofu-style)

Ingredients

Directions

Love After Valentine's Day

**CONTEST**

*CONTEST!* for SF Bay Area Tofu Yu tofu-lovers!

Send us your favorite recipe using any of our tofu products.

The WINNER receives 10 Tofu Yu packaged items (of your choice), which will be waiting for you at our facility in Berkeley.

AND--your tofu recipe will be featured on our blog.

Deadline for submissions is 2/28/11

Baked Tofu

Tofu Nut Balls

Preventing Colon Cancer

Tofu Parmigiani

Ingredients

Directions

Amount Per Serving Calories: 357 | Total Fat: 21.5g | Cholesterol: 24mg

Summer Rolls (Vietnamese-style) In Winter

Soya Guards Against Cancer

Asian Grilled Tofu

Fresh Veggie Wrap

What to do with Tofu Yu pasta?

Italian Lasagna- Vegan-Style!

Tofu Yellow and Green

Hawaiian Tofu

Bring In the New Year Veganically!

Pomp and Circumstance

Organic Champagne for New Year's

Tofu French Toast

Creme Brulee a la Tofu - Mais Oui!

Balti Eggplant and Tofu Stir-Fry

Gluten-Free for You and Me

What to do with that pesto pasta?

Tofu Yu Holiday Platters!

So What If You're Not Vegetarian

Tofu Cutlets

CONTEST

CONTEST! for SF Bay Area Tofu Yu tofu-lovers!

The WINNER receives
10 Tofu Yu packaged items (of your choice), which will be waiting for you at our facility in Berkeley.