That looks good! Do you do any kind of seasoning or dressing? I eat a lot of quinoa, but usually in a salad with balsamic dressing. I’m making a farro salad today!
It’s pretty bland, Emily. Takes on the flavor it’s given. I like it pan seared so the spongy texture is a little less, but I roasted this with the veggies, so it’s not too bad. It kind of has the texture of scrambled eggs if you don’t sear it.
My husband is a trooper and tries just about every plant based food I throw at him, but he won’t eat tofu because of the texture. It takes a little getting used to.
Rowdy: I used a little olive oil, soy sauce (you could substitute liquid aminos), red pepper, garlic, rosemary. I also chop up some fresh garlic to roast with the veggies. I have never tried farro...need to branch out!
Hakuna: I do press it out-this was medium firm (all the store had this week), so it’s a little spongier than I prefer, even with the pressing.
I just left the store literally and bought some lol. I usually by extra firm. Have you ever tried making as "eggs? Sprinkle a little nutritional yeast on in? I've seen videos but never tried.
I really wish I liked tofu but I cannot stand the texture for the life of me. I have a lot of texture issues though (I can’t even stand tomatoes bc of the texture).
Bree: I use garbanzo beans a lot in place of tofu. Gives the protein without the weird texture. You can totally roast chick peas with veggies the same way.
deleted-user·
I’ve never eaten tofu. What is it like?
deleted-user·
That looks good! Do you do any kind of seasoning or dressing? I eat a lot of quinoa, but usually in a salad with balsamic dressing. I’m making a farro salad today!
Renee·
It’s pretty bland, Emily. Takes on the flavor it’s given. I like it pan seared so the spongy texture is a little less, but I roasted this with the veggies, so it’s not too bad. It kind of has the texture of scrambled eggs if you don’t sear it.
My husband is a trooper and tries just about every plant based food I throw at him, but he won’t eat tofu because of the texture. It takes a little getting used to.
deleted-user·
I like tofu! I make mine like "beef broccoli"style, with brown rice.
deleted-user·
OP do you press your tofu before cookin? Release all the water.
Renee·
Rowdy: I used a little olive oil, soy sauce (you could substitute liquid aminos), red pepper, garlic, rosemary. I also chop up some fresh garlic to roast with the veggies. I have never tried farro...need to branch out!
Hakuna: I do press it out-this was medium firm (all the store had this week), so it’s a little spongier than I prefer, even with the pressing.
deleted-user·
I just left the store literally and bought some lol. I usually by extra firm. Have you ever tried making as "eggs? Sprinkle a little nutritional yeast on in? I've seen videos but never tried.
Renee·
I have made scrambled “eggs” with turmeric and garlic but not the nutritional yeast. I’ve heard it’s good.
deleted-user·
I want???
deleted-user·
I really wish I liked tofu but I cannot stand the texture for the life of me. I have a lot of texture issues though (I can’t even stand tomatoes bc of the texture).
The food looks really good though!
deleted-user·
We should start a plant-based group and share recipes!
deleted-user·
I second rowdy!! I need some new good ones in my arsenal!
Renee·
Bree: I use garbanzo beans a lot in place of tofu. Gives the protein without the weird texture. You can totally roast chick peas with veggies the same way.
We totally should, rowdy!
deleted-user·
Yes lets!!!! I need new ideas. Pinterest gives me the same recipes all the time lol. I'm also trying to do more of a "low carb vegetarian diet."
Since I don't eat meat, milk or animal based yogurt, ice cream...I feel like the majority of my diet is carbs..good carbs of course lol
Renee·
Someone who knows how to start a group, do it! I have no clue how to go about that!
deleted-user·
Who here knows how to start a group? I’m excited!
Renee·
I did it! Search for “plant based power” and ask to join!
deleted-user·
This looks so yummy!