tofu goes italian pt. 1

After destroying my body with chips and white chocolate covered strawberries yesterday and feeling the affects all night, lethargic and really really thirsty. Its time to get back into health mode. I am not a vegetarian nor a vegan, but I have recently preferred eating tempeh or seitan over real meat. This is for many reasons, less cholesterol, less fat and calories, and for the simple fact that those products keep much longer than meat and I don’t have to worry about throwing away food because it expired. 

Today this is the main ingredient in my dish, Tofu Extra Firm:


It looks gross, like a giant white sponge and it feels like a sponge as well, squishy and springy. Its almost like a sea anemone, sold in the vegan section of the grocery store, swimming in a air tight container of water…

But what is tofu? Tofu is, according to Wikipedia “A food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.”

So yeah, by that description tofu is basically a high protein, low calorie sponge that has the potential to taste good…or not. This is the recipe I am making this afternoon in an attempt to turn tofu into Italian! See the recipe here: TOFU PARMIGIANA


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