I’ve decided I’m just going to make my Tofu Parmesan again tonight – maybe mess with some things to see how it turns out. I bought some mozzarella to put on it, but I think, in the future maybe, I may experiment with different cheeses. I also want to try to make it with Vegan cheese, but I haven’t tried that yet. I’m on the fence when it comes to that now. Also, I used bottled sauce the last time I made it, but I want to try something more from scratch this time. Have a couple different ideas…maybe I should try them both. We’ll see how this one goes…I may have to update my posted recipe if this new one is any better. Most of it will be the same, though.
Anyway, when it comes to eating Vegan, which I was going to try to do on Tuesdays – for no good reason, except to try new recipes and because I really like the Vegan with a Vengeance cookbook (I need to delve into that further and make some stuff). Today is already a bust because I put Havarti cheese into my veggie wrap today. I usually make my wrap without cheese, but I bought the cheese yesterday for some excellent sammiches that my wife made. Also, I had some Yves Fake Turkey Deli slices. Can’t remember if those are Vegan or not – I’m thinking not.
All in all, in general, I would like to go as natural as possible when I’m cooking. I think it will be fun, but I also know it can be time consuming and not always a reality, which makes “boxed” options attractive. I’d rather have the boxed foods be the exception, though. I want to make my own Veggie Burgers, instead of relying on Boca or Morningstar. I want to make my own tater tots and bread crumbs, etc. I’d be sooooo happy if I could make just about everything from scratch. My cereal…yeah, I’ll just keep buying the boxed stuff. I just picked up this Ginger and Cranberry cereal that’s really good. Sorry. Easily sidetracked.
Oh well. Guess my lunch break is over. My problem so far is that I haven’t really thought a “menu” through yet and what I would need to make my food. When it finally comes time to make it, I’m either short on time or ingredients. Can’t wait to start planning.
Been exercising a little more, though, so I’m excited about that. Started to take short walks before my lunch. They are short right now due to the bitter cold wind that is on the attack. Still doing my DVD once or twice a week (not always the whole thing as my son will often interrupt me, and I haven’t gotten to doing it before work yet). I also try to lift some weights throughout the day when I’m at home. Maybe I’ll finally get in shape this summer.
2 Comments
I’ve found that I actually like the semi-soft tofu better than the firm (which is typically recommended for sauteing). For some reason the firm comes out rubbery after sauteing. Not sure this would apply here, but you may want to give it a shot (or with another recipe).
I’ve been told exercise is really only effective if you’re also running a calorie deficit. That is, if you want to lose weight when you get over 30.
I was usually stirring the tofu constantly with the veggies. Then, I started to walk away for about five minutes, and the sides were getting nice and crisp. I found that helped.
I’ll try the semi-soft. I always assumed Extra Firm would hold together well, so I’ve never deveated (well, except for the last time when Firm was all they had). There’s a recipe in Vegan with a Vengeance for Scrambled Tofu…does the semi-soft break up easier? I want to make this at some point.