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One taste and you'll say, "This can't be tofu!" But it is....
Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own?
Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.
Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own?
Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.
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Most Helpful Customer Reviews
83 of 84 people found the following review helpful
Format:Paperback
If you're like me, one of those who thought tofu was made from the brains of vegetarians, you'll be very pleasantly surprised by this wonderful book. I was amused and bewildered by the delightful array of colourful and often magical tofundly concoctions. I actually received this book as a present, being a kitchen snob someone obviously thought it "up my street". They got it bang on! I'd recommend this book to anyone who takes their cooking seriously, or who would like to entertain a veggie guest with something a trifle more appealing than veggie lasagne! I thought I'd read what others have said, but finding no reviews felt compelled to add one of my own. If you fancy a little of something different, or are new to being a veggie, make this book your first stop! Blend tofu (as a substitute for cream)with frozen fruit to make fabulous smoothie milkshakes...this wickedly simple breakfast recipe alone is reason enough to buy this book!
5 of 6 people found the following review helpful
Format:Paperback
this is an absolutely superb book which explains tofu in all it's wondrous shapes and forms, the recipes are a delight
also a good read is this:-
World Cheese Book
also a good read is this:-
World Cheese Book
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