| Register  | FAQ  | Search | Login 
It is currently Wed Sep 17, 2014 11:01 pm

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 22 posts ] 
Author Message
 Post subject: Stewed tofu and potatoes VWAV
PostPosted: Wed Jan 12, 2011 11:42 pm 
Offline
Addicted to B12 Enemas
User avatar

Joined: Tue Oct 26, 2010 6:04 pm
Posts: 243
Location: the Northeast
Hello! So, this is my first recipe post. *forum newbie alert*

I am not a huge fan of tofu, but I received a tofu press for Christmas and I am overjoyed.
It was nice and firm for this recipe.
But it still tastes ... like tofu. and spongy.

Any advice to get the tofu tasting stew-tastic? I loved the gravy and potatoes.


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Thu Jan 13, 2011 12:45 am 
Offline
Attended Chelsea Clinton's Wedding
User avatar

Joined: Wed Oct 20, 2010 2:05 pm
Posts: 198
Location: Des Moines, Iowa
Maybe you should marinate the tofu first in broth and/or soy sauce. I make this all the time as is and I love it... maybe you would like a different kind of protein better in it instead? I imagine it would be great with tempeh.


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Thu Jan 13, 2011 9:44 am 
Offline
Should Write a Goddam Book Already
User avatar

Joined: Tue Oct 19, 2010 9:34 pm
Posts: 1041
Location: chicagoland-ish suburbs
this is one of my favorite recipes from VWAV! i always like the texture of tofu better when it's fried in a little oil until lightly browned on both sides. it won't necessarily taste more like the stew, but it will have a chewier texture.

otherwise i would just omit or sub in a protein you like the taste/texture of better.

_________________
Gwyneth Paltrow: "I'm superstitious. Whenever I start a new movie I kill a hobo with a hammer."


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Thu Jan 13, 2011 10:03 am 
Offline
Lactose Intolerant...Literally
User avatar

Joined: Wed Oct 20, 2010 6:39 pm
Posts: 691
I also suggest trying different brands of Tofu as they can be very different.


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Thu Jan 13, 2011 11:22 am 
Offline
WELFARIST!
User avatar

Joined: Wed Oct 20, 2010 1:57 pm
Posts: 5120
This is pretty much my favorite stew ever, but tastes are not all the same. For this recipe, I do like to use herb tofu (like just a herbed brand with things like basil, oregano--that kind of herbing), but I don't prep the tofu ahead or anything at all, other than pressing it as I always do, cutting it into the desired shapes and adding it to the stew as directed in the recipe, but I love tofu.

_________________
"I'm sorry! I'm Canadian!"


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Thu Jan 13, 2011 7:10 pm 
Offline
Nailed to the V
User avatar

Joined: Fri Dec 10, 2010 8:56 pm
Posts: 591
maybe you would like tempeh or seitan better? or even just a can of beans? i too love this recipe, its total comfort food!


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Thu Jan 13, 2011 7:11 pm 
Offline
Bought 20lbs of vegan protein powder
User avatar

Joined: Tue Oct 19, 2010 6:37 pm
Posts: 7071
Location: Fort Drum NY
Livi loves this recipe! I do too. We press it in the press, sometimes overnight.

If you're not a fan of tofu yet, you should try frying it first or marinating. The kid and I both LOVE tofu.

_________________
"T-shirts are not allowed in heaven, Karyn. They don't do casual Fridays." - Amandabear

"It's because I'm judging them. Harshly. Judgey McJudgerson." - mel c


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Fri Jan 14, 2011 12:45 pm 
Offline
Lactose Intolerant...Literally
User avatar

Joined: Thu Oct 21, 2010 1:16 pm
Posts: 689
Location: Calgary, AB
I have been eying this recipe since I got a copy of vwav, but have been afraid of the texture of the tofu - marinating it and then maybe baking it before throwing into the stew might help, or as people have mentioned above, tempeh would be delicious in this recipe. Yum!


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Sat Jan 15, 2011 12:59 pm 
Offline
Should Write a Goddam Book Already
User avatar

Joined: Wed Oct 20, 2010 5:21 pm
Posts: 1066
Marinating definitely makes a world of difference as far as flavor goes. To make it taste stew-tastic, try incorporating some of the herbs and flavors of the stew into the marinade.


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Sat Jan 15, 2011 1:48 pm 
Offline
Top of the food chain & doesn't need to prove it
User avatar

Joined: Mon Jan 10, 2011 12:59 pm
Posts: 644
Location: Boston, MA
Pressing like this and then marinading tofu is the way to go!

_________________
Olives For Dinner
Facebook
Follow me on Twitter!
My tumblr


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Tue Jan 18, 2011 6:39 am 
Offline
Mispronounces Daiya
User avatar

Joined: Wed Oct 20, 2010 3:31 pm
Posts: 1435
I make this recipe with seitan or chickpeas and it's really good. I have texture issues with tofu, I only like it grilled or broiled.

_________________
Again, you are all brilliant and sexy. And I am lavender-laden and secure in my masculinity. - Sir Brancis Facon

bird noises | book of faces


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Tue Jan 18, 2011 10:30 am 
Offline
Wears Pleather Undies
User avatar

Joined: Mon Jan 17, 2011 5:56 pm
Posts: 24
Location: London
This may have been mentioned already (I just skimmed over the replies) but freezing and then thawing tofu improves the texture and flavour 8000% (in my humble opinion). I may be biased since I love even regular tofu uncooked, but whenever I've made tofu for friends or family they always like the taste of it more when I bother to freeze it first.

_________________
adorpheus.com ++ music


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Tue Jan 18, 2011 10:52 am 
Offline
Mispronounces Daiya
User avatar

Joined: Thu Oct 21, 2010 8:38 am
Posts: 1485
Location: Rochester & Albany, NY
When I make this, I press and then bake the tofu first to give it a firm and chewy texture. If you have issues with spongy tofu I would not reccommend freezing it without pressing it really, really well first.


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Tue Jan 18, 2011 12:28 pm 
Offline
Moving To Sheepshead Bay
User avatar

Joined: Tue Oct 19, 2010 9:39 pm
Posts: 5968
Baking and broiling really change the texture of tofu. If you like TVP or soy curls, I think one of those would be a great sub for the tofu.

_________________
"I'm no elephant, but now I want molasses." -Moon


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Wed Jan 19, 2011 8:16 pm 
Offline
Top of the food chain & doesn't need to prove it
User avatar

Joined: Wed Oct 20, 2010 2:13 pm
Posts: 642
Location: Pennsyltucky
Dry-frying will change your tofu life: http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros It makes the texture chewy and awesome. Do it pre-marinade or just pre-adding to the recipe if there is no marinating. So good!


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Wed Jan 19, 2011 8:22 pm 
Offline
Should Write a Goddam Book Already
User avatar

Joined: Tue Oct 19, 2010 9:34 pm
Posts: 1041
Location: chicagoland-ish suburbs
Nicole wrote:
If you have issues with spongy tofu I would not reccommend freezing it without pressing it really, really well first.


If you don't like spongy tofu I wouldn't recommend freezing it at all. I've tried freezing it in the water, freezing it pressed, it always comes out spongy. Blargh.

I'm also not convinced marinating tofu does that much if you;re just going to add it to something like a soup or stew. I prefer lightly frying to change the texture. Then if I want it seasoned I add sauce/"marinade" and cook it down until most of it is stuck to the tofu.

_________________
Gwyneth Paltrow: "I'm superstitious. Whenever I start a new movie I kill a hobo with a hammer."


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Thu Jan 20, 2011 11:02 am 
Offline
WELFARIST!
User avatar

Joined: Wed Oct 20, 2010 1:57 pm
Posts: 5120
Yeah, I feel like freezing makes tofu really spongy. Inedibly spongy, to me.

_________________
"I'm sorry! I'm Canadian!"


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Thu Jan 20, 2011 3:44 pm 
Offline
Mispronounces Daiya
User avatar

Joined: Thu Oct 21, 2010 8:38 am
Posts: 1485
Location: Rochester & Albany, NY
I agree, the only time I have liked tofu after it was frozen was when I baked it first and then froze it because I wasn't going to be able to eat it all right away.


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Thu Jan 20, 2011 10:09 pm 
Offline
Addicted to B12 Enemas
User avatar

Joined: Thu Oct 28, 2010 7:28 am
Posts: 259
Location: Florida
Dynahmite wrote:
Dry-frying will change your tofu life: http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros It makes the texture chewy and awesome. Do it pre-marinade or just pre-adding to the recipe if there is no marinating. So good!



i did not know about this method! I'm so excited to use it! (and so sad I just used the last of my tofu this evening)


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Thu Jan 20, 2011 10:29 pm 
Offline
Addicted to B12 Enemas
User avatar

Joined: Tue Oct 26, 2010 6:04 pm
Posts: 243
Location: the Northeast
Thanks everyone!


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Thu Jan 20, 2011 10:54 pm 
Offline
Top of the food chain & doesn't need to prove it
User avatar

Joined: Wed Oct 20, 2010 2:13 pm
Posts: 642
Location: Pennsyltucky
mamachandra wrote:
Dynahmite wrote:
Dry-frying will change your tofu life: http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros It makes the texture chewy and awesome. Do it pre-marinade or just pre-adding to the recipe if there is no marinating. So good!



i did not know about this method! I'm so excited to use it! (and so sad I just used the last of my tofu this evening)

I love it, I hope you do too! The texture reminds me of good restaurant tofu- where it's really chewy and you wonder how they did that. Well, I bet this is how.


Top
 Profile  
 
 Post subject: Re: Stewed tofu and potatoes VWAV
PostPosted: Fri Jan 21, 2011 12:06 pm 
Offline
WELFARIST!
User avatar

Joined: Wed Oct 20, 2010 1:57 pm
Posts: 5120
Nicole wrote:
I agree, the only time I have liked tofu after it was frozen was when I baked it first and then froze it because I wasn't going to be able to eat it all right away.

Yeah and once it's cooked it's texture doesn't seem to change or get spongy. I freeze this stew all the time and it's fine.

This dry fry method sounds awesome! I must try it.

_________________
"I'm sorry! I'm Canadian!"


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 22 posts ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 4 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum and fancied up by What Cheer