mizchef

posted by admin on Apr 10

Yes, we had more joy with soy at school yesterday. We had BBQ Tofu, Tempeh Scallopine, Tempeh Kabobs, Tofu Burgers, and Tempeh Sausage. Some of these were tried in two different ways so we could compare the different cooking methods. It was all very good when we sat down to eat t about 3:30. (What would you call that? Linner? Dunch?) The problem was that I then had to go to a 50th birthday party at a Chinese restaurant. Looking at the menu, I stayed clear of the tofu dishes.

Anyway, here are the tofu and tempeh wonders that my classmates at the Natural Gourmet Institute and I created.

BBQ Tofu

Tempeh kabobs

Tempeh Scallopine in Red Wine

Tofu Burgers

Tofu Stir Fry

posted by admin on May 1

Hi, gang. Hope everyone’s doing well. We had some pretty kooky weather here in New York—92 degrees on Tuesday! In April? Crazy, man. Global warming is starting to freak me out.

Today, I’m going to talk about tempeh. People often ask me what it is and I tell them it’s a soy product. “Oh, like tofu?” they ask, understandably. Well, yes and no.  It is related to tofu in that is is made with soybeans but it differs completely in taste, texture, and production.

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