Green Heart

It's my life and I'm trying to live it healthy, happy and enviromentaly friendly.

Other food of the day – Tofu

I often hear people say that tofu tastes awful and that they really can’t eat it. I said that too when I tried it for the first time. But why this occurs? Because we don’t know how to make it good! Usually if nobody tells us how to prepare tofu to make it tasty, we just eat it the way it is, the way we buy it in store. And it’s true; tofu in this kind of shape really doesn’t taste well. It’s almost tasteless and the structure of it is something like eating soap or I don’t know what. So yes, it’s weird. =)

But some time later I met tofu again… This time, it was prepared like a steak, it looked like a steak, it almost smelled like a steak and it almost taste like a steak! I was amazed how this could be tofu?! So… then I learned that if you use some vegeta (vegetable stock) and some shoyu (soy) sauce it tastes great!

And how do you prepare it?
Well it’s simple. Just use a pan, add some olive oil (you don’t need much) and put tofu cut on slices on. Then add some vegetable stock (again, you don’t need much) and pour some shoyu sauce over it (once again, not too much, few drops on every piece of tofu it’s ok) and wait for it to get some color. Turn it around once, so it gets cooked on the other side as well and that’s it. You’re done with this in like 5 minutes or so. And you can eat it with any side dish you want. It’s really great substitute for steak.

And what exactly is tofu anyway?
Tofu is actually made of soy. It’s made by coagulating soy milk and then pressing the resulting curds into soft white blocks. source But try to buy tofu that is not gmo (Genetically modified organism), because that is very often the case when it comes to soy. Keep that in mind when buying other soy products as well.

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Other food of the day – Kamut

“Kamut® is a registered trademark of Kamut International, Ltd., used in marketing products made with a remarkable grain. The new cereal is an ancient relative of modern durum wheat, two to three times the size of common wheat with 20–40% more protein, higher in lipids, amino acids, vitamins and minerals, and a “sweet” alternative for all products that now use common wheat.” Source

“The khorasan wheat which is grown today and sold under the KAMUT® brand name is a heritage grain.” Source
The orign of this ancient wheat is not known for sure, but some researchers believe it was used around 2000 b.c. by ancient Egyptians and other old civilizations.

This wheat is very healthy alternative to other grains that are more known today. It contains a lot of proteins and minerals such as selenium, zinc and magnesium. It is also known to contain many lipids that give you more energy than usual carbohydrates.

Before I tried it I was sceptical about the taste, but I must say that it tastes good. I would say it’s sort of mixture of rice and spelt or something like that. It’s a bit sweet and it feels a bit rubbery when you chew it. But I like it and I’m sure it will be on my menu more often from now on.

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