Annice Grinberg asked: I read somewhere that you shouldn't freeze silken
tofu (it didn't say why not), but has anyone tried it?
Annice,
If you're talking about the Mori Nu brand that states on the package not to
freeze it, the company has clarified that they don't mean you CANNOT freeze
it, but rather if you do freeze it, remove it from the aseptic packaging
first. I have a vacuum sealer that I use for packaging foods for the freezer
and it works quite well.
As far as breaded tofu goes, I found this recipe in the January/February
issue of _Vegetarian Journal_ and tried it last Sunday. It is VERY salty and
if I ever make it again (my partner was NOT impressed), I certainly won't
add the salt. I used pressed, frozen tofu.
Crunchy "Chicken" Nuggets
1 pound firm tofu
1/4 cup bread crumbs (I ground up one slice of whole wheat bread in my
blender)
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
Preheat oven to 425 degrees. Cut the tofu into bite-sized pieces. In a
plastic or paper bag, combine remaining ingredients. Place 4 or 5 tofu
pieces at a time into the bag and shake, placing on a non-stick baking pan
when coated. When all the tofu is coated, bake for 30 minutes.
1 pound, serves 2 to 3
Total calories per serving: 298
Fat: 14 grams (using regular tofu, not low-fat)
Carbohydrates: 18 grams
Protein: 31 grams
Sodium: 1150 milligrams
Fiber: < 1 gram
High in calcium and iron