Quote:
Originally Posted by PilotMan
If anyone is using the frozen tofu meat substitute in your chili or sloppy joes or hamburger helper or tacos, it can easily be made with a little bit of prep ahead of time and it can save you a ton of money.
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I made my chili recipe this weekend (it's more or less a Cincy plus peppers and beans) and substituted tofu for beef. Nothing fancy, just four 14oz blocks of
soft tofu rather than 4-5 lbs of beef. The softer worked nicely, as I don't really directly fry or brown my meat so I didn't need it to crumble. I mash it(with a potato masher) in with the sauteed onions and peppers, which cooks it a little less directly and allows it to get a finer consistency. I did the same with the tofu.
It looks a little odd at first - almost like a colorless peppers and eggs - but after simmering for a while (mine was on for at least six hours), the tofu soaks up plenty of color from the tomatoes and spices. With the finished product I could hardly tell the difference.