I only discovered your "Delicious TV" show about 18 months ago, because I don't watch much daytime television. But I was quickly hooked. It's just great to get this infusion of ideas and recipes that support my vegetarian-on-the-Vegan-end-of-the-spectrum lifestyle — thank you! If Miyoko ever launches that Vegan restaurant here in the Bay Area, I'll be right over! For a region that claims to have so many vegetarians and Vegans — and such an abundance of fresh produce — it's striking that there are so few restaurants dedicated to same. Most of us aren't going to be driving all the way over to SF for some great eats at "Millennium" on a regular basis! I constantly meet "former vegetarians" who claim: "There was nothing to eat — I was living on bread!" ... ;-) Making the transition takes some thought and effort, but once you've crossed over there is no going back — and, I find, there is more variety, not less, than in the omnivore diet. Then, there are these so-called vegetarian restaurants that offer nothing but a regular American menu where the meats have been substituted for the glutinous ersatz kind! Either you love and celebrate fresh produce or you are a deprived and closeted carnivore! Sorry, don't get that model. Love the fast-paced variety of "Mashup." Please keep this wonderful alternative coming. I look at those other cooking shows that are sandwiched around yours and I am aghast: They truly are "fat bombs," Toni, to say the politest least. My best wishes! En Santé! D. Lynn Carmichael (Ms.) Silicon Valley, CA P.s.: Way back in the 1970's, Toronto, my stamping ground, had a couple of absolutely wonderful, fully vegetarian and Vegan restaurants uptown, near the University of Toronto, that even now, all these decades later, would be tough to equal. (Ah, the potato latkes and that carob 'ice cream'!) Never did I think their like would be a fond but distant memory. *
I always have a package or two of firm tofu in my freezer, so a perfect replacement for beef or chicken in any recipe is just a quick thaw away. Freezing it is an easy way to give tofu the texture people crave. This recipe makes a great finger food that children love. Easy, delicious, and a terrific way to get soy into your diet.
Freezing completely alters the texture of tofu. To use, simply thaw and gently squeeze out the liquid. Your tofu is now ready to use. Marinate, grill, fry, batter dip, or use in place of cheese; the choice is yours.
Tofu, frozen, then thawed and cut into bite-sized pieces
1 (or more) T. soy or tamari sauce
2 (or more) T. nutritional yeast
Fry tofu in oil, drain on paper towels, then toss with soy or tamari sauce and nutritional yeast.
I've made these twice, but still haven't gotten it right... I thought it would still work with tofu that hasn't been frozen, but boy was I wrong! I'll try it again with it frozen and see if it works :)
These are great. I also like the tempeh bites - I added some large flake nutritional yeast to mine, just rolled them in it - fantastic. Easy to make, delicious to eat - what could be better?