I’m not the biggest meat eater and I was a vegetarian for two years in high school, so I’m surprised it has taken me this long to really play around with tofu. I picked up tempeh for the first time this week and have instantly fallen in love– it is so, so good fried up with either ginger and a dash of curry or with smokier spices such as Cajun seasoning. Tempeh’s nutty flavor is delicious and it is an excellent protein source.
I’ve been putting sprouted tofu in my smoothies to great effect. It adds the creaminess I’ve been looking for! You can’t taste it at all but it lends a silken texture that enables one to keep the rest of the smoothie dairy free and relatively healthy. (I.e: you don’t have to rely on sweetened yogurt and can easily blend in lots of fruit and even spinach while maintaining the creaminess.)
The following smoothie is my new favorite: it tastes sort of like blackberry cheesecake in a drink.
blackberry “cheesecake” smoothie
1/2 ripe banana
1/2 cup frozen blackberries
1/3 cup almond milk
1/4-1/3 cup water (depending on how thick you like your drink)
1 teaspoon cinnamon
1 teaspoon vanilla extract or vanilla stevia
1/2 cup firm silken tofu
1 teaspoon malt powder
Blend in a blender – let blend for a bit longer than usual to ensure it whips up well. Drink!