While it's always been easy for vegetarians and vegans to order at Chipotle, the burrito chain has rolled out yet another meat-free option to pilot locations in Northern California: Sofritas, shredded Hodo Soy tofu marinated in a spicy sauce made from chipotle chiles, roasted poblanos, and Mexican spices. Being fans of both Chipotle and Hodo Soy tofu, an Oakland-based brand that stocks the restaurants with the soy product, we tried Sofritas for ourselves. See if it's worth ordering.
This tofu scramble tastes so good, it may even sway you to go vegan. With flavors like cumin, coriander, onion, pepper, and cilantro mingling together, you get a surprise in every bite. The turmeric gives the tofu a yellow color so that it even looks like eggs. But, unlike with eggs, you can prepare this dish ahead of time and keep it in your fridge for days. Start cooking now, and get a little taste of the Southwest!
See the recipe after the break!
If you think tofu is only for vegetarians, think again. This protein staple is rich in amino acids, and it can easily be used as a meat or egg replacement in popular dishes. With over 10 grams of protein contained in a single slice, here are some no-brainer ways to incorporate this nutrient powerhouse into your next meal.
Salad topping: Take a break from your traditional chicken Caesar salad, and give tofu a try. There's barely any prep needed: simply toss raw tofu in with your greens, which gives you even more time to make a healthy homemade dressing. A sesame-, soy-, or miso-based dressing tastes especially nice when paired with tofu.
Stir-fry: With all of the sauce and spices stirring in the pan, there's no better ingredient to soak up the flavors than tofu. To make an even healthier stir-fry, replace traditional soy sauce with Bragg's Liquid Amino.
Scramble: Forgo the eggs and make a tofu scramble instead. Spices like turmeric add a touch of spice to the dish, and also give it the same yellow hue as scrambled eggs. Saute peppers and onions with crumbled tofu to add even more flavor to the dish.
Noodles: Get your protein and carb craving all in one by using tofu noodles. Tofu noodles can be used in the same way you might use pasta or rice noodles, making them perfect for Italian, Asian, or any other cuisine where noodles are highlighted.
Taco meat: Tofu makes a great replacement for ground beef in any Mexican dish you might have planned. Crumble up a block of tofu, season it with a traditional Mexican spice mix, and guests won't even know the difference!
Last month we set out to find which trendy foods of 2012 you, our readers, were still excited about, and which you'd be content to see go the way of the dinosaurs. While some trends inspired ambivalence — feelings were split on whether desserts on a stick were still relevant — others, like Korean food, left you wanting more. With that in mind (and because we also have a strong affinity for the cuisine), it seemed high time to share a recipe for a classic Korean dish: dobu jorim (braised tofu).
This weeknight- and wallet-friendly dish has a simple yet powerful, tongue-tantalizing sauce. And while it's typically served as part of a large banchan spread, it's equally at home as a main course supported by a hearty vegetable side. So what are you waiting for? Try this tofu tonight
If you're wondering what type of roast this is, it's not a turkey, and it's not a turducken. It's tofurky, the vegan roast made of tofu and seitan (vital wheat gluten). The team of YumSugar editors excitedly tore open the package and practically preheated the oven when Tofurky sent us a holiday roast to try, but we wondered if others would share our enthusiasm. Meat eaters who have never dabbled with vegetarianism tend to be weirded out by imitation meats made of tofu. Without seasoning, tofu's jiggly, tasteless, and reminiscent of bland Jello — and it's true that the raw roast looks unimpressive, like a pale pink slab of salami. So how can it possibly transform into a pretty darn good mock turkey? How can fake turkey possibly have a crispy skin; moist, salty meat that tastes like it's been brined for days; and fluffy rosemary rice stuffing in the middle?
Just as meat doesn't look as appetizing when raw, try to overlook the way Tofurky comes out of its casing. The success of the Tofurky Roast ($10) depends on following the recipe on the back of the packaging. Place it over a bed of root vegetables, roast it slowly for over an hour while continually basting it with a sage and soy sauce oil, and the roast develops a crispy outer coating that starts to look very much like a real turkey breast. The liquid runoff from the basting liquid leaves the veggies slightly caramelized and infused with sage. As I waltzed into the office carrying my proud roast, a nostalgic waft of holiday scents (onions, herbs, sweet potatoes) trailed behind me and attracted curious noses who followed me into the kitchen to snag a bite. But did the flavor match the amazing scent?
In one of the most surprising taste tests we've had to date, tasters exclaimed that the Tofurky's flavor is "totally unexpected" and "straight-up delicious!" Everyone gushed over the crispy, crackly "skin" of the Tofurky, which is arguably the most authentic-tasting part of the veggie roast. Bursting with salty umami flavor, the skin paves the way toward even more enticing fare — the actual veggie meat.
Many were shocked by how similar the Tofurky's texture and flavor is to a brined turkey. A few felt like the "bouncy, thick texture is a little off-putting," but the remarkable flavor surpasses any textural shortcomings. In the very center, the rosemary rice stuffing has an herbal fragrance and moist, grainy texture that some described as comforting, familiar, and definitely a surprise bonus that enhanced the faux bird.
Ultimately, would people be willing to swap a this roast out for a turkey? Many would, but some wouldn't. A few claimed they wouldn't miss the turkey if they made a tofurky roast, while others were a little hesitant. One or two commented that the roast wasn't 100 percent like turkey, so even though their opinions have changed about Tofurky products, they're likely to stick to the bird this Thanksgiving.
We think this tofurky is surprisingly good — as in good enough to secure a spot on our Thanksgiving table. Gone are the days of funky mock meats that check our gag reflexes. If there's a vegetarian at the table or if you're looking to forgo the bird for a more cost-efficient alternative, the tofurky roast may turn more heads than the turkey itself. Are you ready to change your opinion of tofu?
FitSugar reader Connoisseur4TheCure shared this low-cal recipe for chocolate cream pie in our Healthy Recipe group.
This no-bake chocolate pie is fantastic! You won't know it's healthy while you are eating it! This recipe contains tofu, which is high in protein. One slice of this pie has about 230 calories, which is about half of the calories in a regular chocolate pie.
Chocolate is believed to have many health benefits from its antioxidant properties. Go here for more on the research of chocolate and its anti-cancer properties.
Learn more about the recipe after the break!
Protein-packed tofu makes for a great meal whether you're vegetarian or vegan or love the occasional steak. Here are 10 healthy tofu recipes that will fuel your day, taking you from breakfast to dinner.
If you haven't had properly cooked tofu, I can understand why you wouldn't be a fan of the sometimes squishy, flavorless, white chunks. Even if you're not a vegetarian, it's time for you to fall in love with this meat alternative, since it's an inexpensive, low-fat, and low-calorie way to get protein into your diet without adding cholesterol.
1. Tofu Doesn't Have to Be Soft, Squishy, and Flavorless
Tofu comes in many varieties: silken, soft, firm, extra firm, and super extra firm. If you're turned off by the gelatinous texture, choose super firm or super extra firm. Another plus to buying a denser consistency is that it's higher in protein per serving (10 grams compared to six grams for soft tofu). Make sure to press out the excess water in tofu before using it to reduce the mushy texture. Pressing out excess water also makes it easier for tofu to absorb sauces or marinades, making for a tastier dish.
2. Tofu Isn't Like Other Meat Alternatives
If you've tried tempeh or seitan before and were not a fan of the grainy, chewy texture and the slightly earthy flavor, know that tofu is completely different. Made from soy milk, tofu has a smooth, spongy texture, and virtually no taste whatsoever. What you might like better about tofu is that it'll take on the flavor of whatever you add to it.
3. Tofu Doesn't Have to Be Cooked
What makes tofu such an easy source of protein is the fact that it can be eaten raw. Keep marinated tofu stored in the fridge to add to fresh salads or sandwiches, or add diced tofu to soups, quiches, tomato sauce, or pasta. Use a salad dressing as an easy marinade, or soak in soy sauce, ginger, and cumin. If you want a drier, chewier consistency, bake or panfry the marinated tofu (here's one of my favorite tofu recipes: cucumber tofu rolls).
Get ready to eat! FitSugar reader Sprint2theTable shared this recipe for vegetarian "spaghetti and meatballs" in our Healthy Recipe group.
Spaghetti squash. It blew my mind. Who knew you could make a vegetable act like a pasta?! The best part is that you can make it in the microwave in under 10 minutes.
Tofu-lentil "meatballs" are the vegetarian's (or the person-who-recently-watched-Forks-Over-Knives) answer to meatballs. These aren't a perfect match for the red meat version, but they are good! I used plenty of red pepper flakes, fresh parsley, and garlic to make it feel more Italian. The addition of liquid smoke (found at Whole Foods) was awesome too.
Read the recipe after the break.
I've been a vegetarian for over 20 years, so tofu, tempeh, and seitan are always stocked in my fridge. If you're new to the meat-free world, preparing and eating these new foods can be really intimidating. I'm here to break down the basics so you know how to choose the right one for your nutritional needs and what to expect from your first bite.
| Firm Tofu (1/2 cup) | Tempeh (1/2 cup) | Seitan (1/2 cup) | |
| Calories | 88 | 160 | 240 |
| Fat (g) | 5 | 9 | 3 |
| Sodium (mg) | 15 | 7.5 | 705 |
| Carbs (g) | 2 | 8 | 12 |
| Fiber (g) | 1 | 3.8 | 1.5 |
| Protein (g) | 10 | 15.5 | 36 |
Now that you know the nutritional stats, learn how these meat alternatives are made, what they taste like, and discover yummy recipes for preparing them after the break.
