Living Vegan For Dummies - Alexandra Jamieson [67]
Tofu comes in several textures, which can be used for different types of dishes. Silken and soft tofu can be used to make mousse-like creations, desserts, and scrambles. Firm and extra-firm tofu are often used for more savory dishes, because they can be shredded or cut into chunks, cubes, or strips.
Firm and extra-firm tofu also are strong enough to be made into more meaty textures through freezing or pressing. Freezing and then thawing an unopened package of firm or extra-firm tofu gives it a spongy, meaty texture. You can then marinate and grill, broil, fry, or sauté it with ease. Freezing tofu removes excess moisture once it thaws and makes the texture spongier than pressed tofu. Freezing also keeps tofu fresh longer, so you won’t have to worry about the expiration date. Just take it out of the freezer to thaw in the refrigerator at least 8 hours before you want to cook with it.
Pressing is a technique for pushing the excess water out of firm or extra-firm tofu. Pressed tofu absorbs more marinade flavor and won’t release as much moisture into your recipe. To press your tofu, follow these simple steps and refer to Figure 10-1:
1. Layer one or two clean kitchen towels on a cutting board near the kitchen sink. Set one edge of the cutting board on another folded towel to create a slight incline.
The incline allows excess moisture to drain away from the tofu.
2. Place the block of firm or extra-firm tofu on the towels, and then lay another clean towel on top of the tofu.
3. Carefully place a plate or small cutting board on top of the tofu.
4. Balance a small weight, like a can of beans or tomatoes, on top of the plate.
Let the tofu sit for at least 15 minutes. To remove even more water, change the towels around the tofu and allow the tofu to sit for another 10 minutes.
Figure 10-1: How to press tofu.
Tofu has little taste of its own. This mild taste is what makes it one of the best ingredients for veganizing recipes. Tofu absorbs any flavors, sweet or savory, so by using marinades, syrups, sweeteners, sauces, oils, vinegar, lemon juice, soy sauce, herbs, and spices, you can make tofu taste like practically anything!
Here’s a basic preparation for tofu that has been pressed or frozen and thawed:
1. Cut the tofu into four long, equal slabs, or dice it into cubes.
2. Marinate the tofu in a mixture of soy sauce, toasted sesame oil, minced ginger, garlic, maple syrup, and a pinch of cayenne pepper.
Refrigerate the marinating tofu for at least an hour, turning once after 30 minutes.
3. Fry, sauté, or bake it at 350 degrees for about 15 minutes.
The resulting tofu is great in a sandwich with your favorite fillings, or tossed on a green salad with your favorite dressing.
Tempeh
Tempeh is a less-refined version of tofu that originated in Indonesia. Whole, cooked soybeans are diced up into small bits and then mixed with an edible mold to start a fermentation process (much like the process through which some cheeses are produced). This fermentation creates enzymes, which make the soy protein more digestible and higher in B vitamins. The mold can look like veins of black, white, or gray running through the beans. The result is a dense, mashed cake of soybeans. These cakes of tempeh can be found in the refrigerator section at health food stores.
Tempeh has a denser texture than tofu, but like tofu, it can be baked, fried, sautéed, crumbled into casseroles or sauces, sliced into slabs and used for sandwich filling, or cubed and tossed into salads instead of croutons. Sticking with the “flavor sponge” theme, tempeh can be marinated in any mixture you like because it will soak up the flavors nicely. For a nice meaty recipe, try the Mushroom Sloppy Tempeh Joes in Chapter 14.
Wheat meat (a.k.a. seitan)
Seitan (say-tahn), also known as wheat gluten, is a great source of protein and is very low in fat. Even though it’s made from wheat flour, seitan