Many years ago, when my DH and I were participating in the low fat craze (with disasterous health consequences), I bought a package of tofu. It sat in the fridge for a while then I put it in the freezer where it sat for several years until I threw it out. I could never figure out what to do with it and DH always turned sort of green when I mentioned it.

A couple of weekends ago, I made up some of the pouch-test soups to try them out because they sounded delicious (and they are), so I bought the tofu for the ham & cheese one. I think I am enjoying the tofu more than anything else in that particular soup. It has taken on the cheese flavor, of course, and I love the firm texture. Since then, I have bought a couple more packages and added it to several meals. I like the idea that it adds significant protein but minimal calories and fat. It's also very easy to eat and sits well in my pouch. I may even slip it into a meal for my DH if I can find the right food to hide it in.

If you've never tried it, I urge you to do so. You might be pleasantly surprised. I certainly was!

I find that quite a few things I never liked before surgery are things that I actually like now. Tofu is one of them. I too urge everyone to experiment with foods they were uncomfortable with before. You may be amazed that you like them now.

Thanks for the tip I love to try new things and I will be adding tofu to this weeks shopping list....hugs




Celadon

you are amazing with all your recipes I love all the ones that I try but it seems that my favorite is "shrimp to die for" I know that I make that at least once a week its awesome....thanks for everything

I've always loved and used tofu, but I heard that soy protein isn't good for people with thyroid issues. I've done some research into this, and the findings are mixed. There were a couple of studies that seemed to show this finding initially, but the jury's still out. This was bad news for me as I'd been a vegetarian relying on soy as a main source of protein for years!

So, from what I've read, there is no conclusive evidence to support the theory that soy protein (including tofu) is unhealthy for people with thyroid issues. I feel therefore, that this is safe and hooray for that, because it really is quite yummy.

My favorite preparation? Scrambled with a little green onion and mung bean sprouts and chicken bullion powder in a skillet sprayed with non-stick spray. Top with a little soy sauce, or tamari and a little brewer's /nutritional yeast (large flake please). Light, golden, fluffy and savory. Delicious!

OK, I'm convinced. In what department of the supermarket do I look for tofu? I could use a little less animal fat in my diet.

I get the fresh kind in the cold case of the produce department--like where the salad dressing and fresh bagged spinach are. There are different types. Silken is like custard, firm and extra firm are more like a block of very soft cheese. I use the extra firm the most, but would use the silken in the soup recipes where you want it to basically "disappear". I love to find chunks of tofu in my egg flower soup, but I've been eating it awhile.

Jean, here's another good one: take the extra firm, drain it, wrap it in paper towels for a few hours with some heavy books on it. When it's as dried out as you can get it, slice it thin (like 1/8") and saute it with onions in a little olive oil and mushrooms. Drizzle with soy sauce and flax seeds. YUMMM It's worth the hassle.

Tofu takes on the flavor that it's being cooked in - I love it!

I just mad another batch of the cheese and ham soup (with tofu) Yummy, can't wait for lunch!

I use tofu in my chili. Several years ago I quit eating beef for about 4 years and had to come up with a substitute for beef. It works great. Looks like cottage cheese in your chili but you get use to it. Good source of protein if you use beans and tofu and go easy on the liquid and make a thick mixture. I need to try that again because unfortunately I started eating beef again. All it took was a steak craving. This was pre WLS.

Diamond Girl

I made the ham and cheese soup today. I read all the posts about it -- too salty -- didn't like Velveeta....etc

I ended up believing what I read and chose to not use Velvetta. MISTAKE! The shredded cheese I used tasted fine, but didn't melt and stay melted like Velvetta would have. The entire pot went down the garbage disposal!

Jeanie - I find it in the produce section's cold case, same as Sandi. It's tucked at the very end of the case near the mushrooms, usually behind some packets of something on one of those hangers they use to display odds and ends. Have to move the hanging stuff to find the tofu. It always has a good use-by date, though, so apparently other shoppers are rooting it out, too, and keeping it moving.

Paula - I did the same thing as you, used cheddar cheese since I had a package of shredded already on hand. Didn't melt worth a darn - sort of glopped up in the bottom. After reading another post (don't remember from who, sorry), I put it into a food processor and whirled it up. Blended the cheese nicely that way so I can eat it. Next time, though, I'll use Velveeta.

And thanks, everyone, for the great ideas for other tofu recipes. They all sound great!