Green Options

In Parts I and II, we talked about the making of tofu, the freezing of tofu, and everything in between, Now, let’s talk about a few things you can do with extra firm tofu – a few quick dishes you can make for lunch or dinner. I’ve already mentioned the fact that the silken is pretty much just for pudding or pie filling, so I’m talking about using extra firm

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The versatile little soy bean is used to make such delicious foods as tofu, tempeh, miso, and soy milk, and yet it’s misunderstood, especially here in the West. Tofu is derided, scoffed at, and even feared by some, and I’m here to set things right. Our little lesson may seem technical at first, but once you read it, I think you’ll come away with a much better understanding of our high-protein friend and

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People often refer to non-dairy milks, such as soy and rice, as "alternatives to" or "substitutes for" cow’s milk, and the dairy industry scathingly calls them "imitation milks." By definition, the words "alternative" and "substitute" imply that the thing they are being measured against is the superior choice; that is, you choose the "substitute" when you can’t get the real thing, and so on.

However, I don’t like the use of these terms

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