The adventures of a wannabe vegan
Day 16 of eating vegan (mostly, I’ve had a few lapses) and feeling excellent.
My blood sugars are beautiful, I have more energy, and I’m sleeping lots better.
Vegan cooking is new to me, though, and it’s been a challenge.
Let’s talk about tofu for a moment.
I know, I’m a party animal.
Anywho, I yesterday I attempted to dry-fry some tofu.
I had an excellent recipe. This recipe calls for the cook to press out some of the tofu’s excess moisture, but leave some in so that when frying the tofu in a cast iron pan, the moisture left in the tofu helps it fry.
Well, my attempt was a disaster, because I tried to fry on too high a heat (I have an electric stove in this apartment and I haven’t quite mastered the controls yet).
I didn’t take a picture of the results. Trust me, you don’t want to see the results. Total yuck.
So I decided not to try dry-fry tofu until I’ve mastered an easier method of cooking tofu–baking!
This morning I headed down to QFC and bought another block of organic tofu.
Using my son’s method, I pressed the moisture out of tofu, using paper towels, and weighing the tofu down for 15-30 minutes. Then I poured a sauce of soy sauce and garlic powder on the tofu, pressed a bit more liquid out, cubed it, and baked the tofu at 350 degrees for twenty minutes.
And here is the result:
And it’s delicious!
I’ve also had good luck with some other vegan recipes: Mushroom Barley soup, lentil soup, and Dreena’s apple swirl loaf. I liked Dreena’s recipe so much I bought her book The Everyday Vegan. Dreena also has a blog!
I feel like I’m learning how to cook all over again.
So far I’m not missing meat and dairy (well, I do hanker for some Swiss cheese every so often), but I feel terrific (except for a bit o’ gas every so often, all of the veggies and fiber :).
Tonight I’m going to have a tofu and veggie stir fry with brown rice.