Take:
1 20 year old female child, vegetarian
1 mother, not a very creative cook at the best of times


Any suggestions? :confused:

My opinion is that you can't Judd :hmm:

'1 20 year old female child'

A 20 year old is not a child. If she is so concerned about being a
vegetarian, tell her she is old enough to cook her own food and whilst she is about it she can conjure up a tasty meal for her mother as well!

Use Quorn chunks and bung it in a sauce - curry, pasta, whatever!

Cheers

Whirls

...not much of a cook either!

Add chopped-up fried bacon.

It works for me . . .

Juud, over here you can buy various flavours of Quorn in most of the supermarkets - lemon and pepper, garlic, Quorn sausages etc. I would post some to you but I'm not too sure how well it would withstand the trip.
Just found this (http://www.quorn.com/). It says it will soon be available in Norway and as they usually choose big cities to launch such products you may be able to find some if you make a trip to Oslo. :ok: In the meantime you may find some suitable recipes in the English section. Erm, they also have a Dutch section too. :O :O

My missus is a fan of the stuff....she like either marthastewart.com or BBC recipes....just put in the ingredient/s and it throws up(fnaar) a recipe. (Lots on the BBC website but the link was a mile long!!and I can't figure out how to make link become one word like this :\ )

Here you are EWG and Juud: BBCi (http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1_gg&orig_kw=tofu&config=db&scope=recipes&page=1&pagesize=15&attrib_26=keywords&oper_26=eq&val_26_1=%2Btofu&attrib_2=programme_name&oper_2=eq&val_2_1=&attrib_3=chef_name&oper_3=eq&val_3_1=&attrib_12=healthy&oper_12=eq&attrib_13=quick&oper_13=eq&attrib_10=vegetarian&oper_10=eq)link

Mix half a pint of Brandy and half a pint of Whiskey in a jug. Add 1 inch cubes of tofu. Stir and leave for one hour. Strain the tofu. Throw away. Drink Brandy / Whiskey mixture.

Give the kids baked beans for tea.

I was joking about the bacon, although I don't understand the use of tofu and quorn. When we have prepared vegetarian meals, we've relied on the use of (real) vegetables (roasted in the oven after coating with mixed herbs and oil) and the pulses. We're not vegetarians (although sister-in-law and her girls are) but have had sessions of 'detox' when no meat (or caffeine, alcohol etc) are allowed. Much to my surprise, despite being an avid (one nearly wrote rabid) meat-eater, I adjusted to a vegetarian diet (apart from the tofu and quorn :yuk:) quite well. Having stayed in a vegan retreat in Norway (and feasted very well on fruits and nuts as well as vegetables) all is not as bad as it may seem. We have several vegetarian recipe books, and it's just a question of thumbing-through until you find something 'interesting'. How hard can that be?
Of course, many Indians are vegetarians, and one can feed very well in any Indian restaurant without having to consume meat (or fish).
When son married in France, he raised the subject of menu for the vegetarian guests (in place of the roast duck mmmmm!) and the staff suggested that they could provide fish instead, and seemed surprised that fish would not be acceptable . . . :ugh:
We have (had, I've just seen today that it has closed) an excellent restaurant here in the village. One evening late, we were returning from town with said sister-in-law and her girls when she suggested a meal out instead of having to cook on arriving home. The listed choices for vegetarians were meagre, so a word was had with the manageress. Within a few minutes she returned with several fresh options from which our veggies were delighted to make their choice. The restaurant will be missed (they previously ran a very successful country pub which always required prior booking).

Of course, many Indians are vegetarians

I remember the first meal my wife made for my parents (Wife Indian), she spent hours in the kitchen preparing a typical Indian vegetarian meal.

I was in the living room with my parents explaining how good her cooking was and how much they were going to enjoy it. They were really excited about their first genuine Indian meal.

When we sat down at the dining table they were astounded by the range and diversity of the dishes placed before them.

I was served last, and seeing I was served a typical English meal of chicken and chips my parents enquired..

"Are you not having the same meal as the rest of us then" ?

To which I answered..

"You must be joking, I'm not eating that S**t".

My wife has never forgiven me.

INGREDIENTS

* 300g Packet Silken Tofu
* Vegetable Oil (For Deep Frying)
* 0.3 cup Plain Flour
* handful Coriander Leaf
* 1 teaspoon Sichuan Salt (And Pepper)
* 1 Lemon (Halved)


Method

1. Gently remove tofu from packet and invert onto a plate.
2. Carefully slice into 6 cubes by cutting tofu lengthways in half, then widthways into thirds, draining off any excess liquid.
3. Heat oil in a hot wok until surface seems to shimmer slightly.
4. Lightly coat tofu pieces in flour and using a spatula, carefully lower into the hot oil – it is important not to coat the tofu in advance of heating the oil, or it will become very moist and sticky.
5. Deep-fry tofu for about 4 minutes or until lightly browned and crisp.
6. Remove with a slotted spoon and drain well on kitchen paper.
7. Arrange tofu on a platter garnished with coriander and serve immediately, sprinkled with Sichuan pepper and salt and accompanied by lemon halves.

blackace

hahahahaha still cant stop grinning at that! :ok:

Me, personally, I hate tofu. Detest it. Juud, throw it away and try cottage cheese (paneer) instead. There are so many other vegetarian choices you don't have to stick to tofu. I'm not vegetarian, but we (family) end up eating meat only on Sundays or when we're out for dinner.

blackace, don´t know what I find more revolting.
To say something so incredibly rude and hurtful during a moment of what would have been high-tension for your wife, or the fact that you boast about it here.
Different sense of humour I suppose.



A 20 year old is not a child. If she is so concerned about being a
vegetarian, tell her she is old enough to cook her own food and whilst she is about it she can conjure up a tasty meal for her mother as well!

tilewood, please untwist knickers... ;) Firstly she´ll always be my child ;) secondly, while you can´t tell from my first post, she does cook her own food, and most days I get to share some very tasty vegetable dish or other. Thing is, I am home on winter leave at the moment, while she is working double shifts at two different jobs in the health services.
I´d just like to cook her some tasty food with proteins in it for a change. Now that I have the time for such folderol. And since it is hard to know which recipes found on the web are actually fit for human consumption, I thought I´d ask here. :)


Eastern wiseguy, Tinners, DX, Whirly, Shyt, BDuck thank you very much. :ok:

Toss the tofu and use halloumi cheese instead. Crumbed and fried it's got to be a better bet than tofu.
If you absolutely must use tofu, slice thinly and add to Asian soups. Szechuan hot and sour is great and hides the fact it has tofu in it quite well. Corn and chicken and mushroom and beef should also work well. Also, try flash frying big chunks of tomato with dried whole chili, french beans, garlic and tofu, add sesame oil and a beaten egg that will cook using the residual heat. Use a drop of light soy sauce rather than salt and a pinch of sugar. Plenty of cracked white pepper.

Next time youre in Darwhine Mr Twot Ruster please report for duty to tins kitchen :ok:

Next time one is in Darwhine, Mr Tin, one will spend the first twelve hours renewing old friendships along Mitchell street, thereafter kitchen duty chez Tinny as ordered (If one can remain on one's feet:} ).

One likes Darwhine. Reminds one of home...:ok:

Coat with pate' and roll in puff pastry, voila, Tofu wellington!:D

Or wrap with bacon and top with mushroom gravy, Tofu Mignon!:}

Then tell her she's not allowed to leave the table till it's all gone...;)

Bloody vegetarians!:hmm:

blackace, don´t know what I find more revolting.
To say something so incredibly rude and hurtful during a moment of what would have been high-tension for your wife, or the fact that you boast about it here.

Judd..please untwist knickers :)

It was a JOKE. A humorous remark made to break the ice for my wife which it certainly did. She was not offended and all found it very funny. Thank god my family is blessed with a sense of humour.

I only added "she never forgave me" for impact, to this day she still tells this story to her mates who also have a sense of humour.

You are more than welcome to visit us at home any time, my wife would cook you a wonderful meal and then explain to you herself how she laughed at the comedy of this situation.

One hasn't a clue what tofu is, in fact one would fail to recognise tofu if one was digging through a six foot seam of it with a JCB.
:uhoh:
All one knows is,it sounds furrin.

One would think that of you were digging through six foot of Tofu with a JCB you would know! Said JCB would end up with very blunt pointy bits on the bucket, whatever they are called...;)

Thats the trouble Mr H, people who know what tofu is prolly do not know what a JCB is.
One belives the answer is "Tines"
:rolleyes:

Thanks Mr D, I knew you would know...:ok:

As one good turn deserves another, may I present "Baked Tofu"!;)
http://www.fatfreevegan.com/images/photos/baked-tofu.jpg

A JCB is a white mushy substance made from fermented bean curd.

Tofu is a powered mechanical contrivance used for digging holes and shoving heaps of earth around.

Ani fule no that...

a white mushy substance made from fermented bean curd
Just the description makes me wanna...http://www.augk18.dsl.pipex.com/Smileys/puke.gif

Congealed range glue....:E

Touché blackace.
Was remembering the first time I met my inlaws when I read your post, it caused an OTT reaction. :uhoh: Sorry. Your wife must be a saint though! ;)

Drapes, believe me, you do NOT wanna know anything abt tofu. It's revolting. But it does contain the proteins the :mad: $%{$:mad: vegetarians lack in their diet so I thought.......... you get my drift. :rolleyes:

Rusty, you're a champ, but we knew that. :ok:

Any more recipes out there??

Tell yer dorter that the Scandyhooligans wouldn't have got far with their Monastery sacking or putting Monks to the axe on a diet like like.
:rolleyes:

Might just make it edible Judd







MEDITERRANEAN TOFU CASSEROLE
Serves 4
A complete main course in itself
Ingredients
1 packet Cauldron Original Tofu
4oz/100g aubergine, cut into ½in/1cm dice
4tbsp/60ml olive oil
4oz/100g onion chopped
2tsp/100ml garlic, crushed
½ mild green chilli, finely chopped
15oz/425g tinned tomatoes, chopped
12floz/350ml white wine
12floz/350ml light vegetable stock or water
1tbsp/15ml tomato purée
2oz/50g uncooked pasta (e.g. shells)
4oz/100g fennel, cut into ½inch/1cm dice
4oz/100g cauliflower, broken into small florets
4oz/100g courgettes, cut into ½inch/1cm dice
2oz/50g broad beans
2oz/50g pitted black olives, quartered
2tbsp/30ml mixed chopped fresh basil and thyme (or 1tsp/5ml dried mixed herbs)
salt
Method
1. Drain tofu, cut into 36 pieces.
In a non-stick pan, fry tofu and aubergine gently in the oil, until evenly browned.
Remove from pan.
2. Add onion to the same pan and cook gently until softened.
Add garlic and chilli and cook for a further minute.
3. Add remaining ingredients, and the cooked tofu and aubergine.
Simmer gently until pasta and vegetables are just cooked (about 7 minutes).
Season to taste.

MEDITERRANEAN TOFU CASSEROLE

That sounds delicious, but why bother with the tofu? Just leave it out, and serve with some nice nutty bread.

Tofu Mr D: think along the lines of polyfilla mixed with a dollop of grout.:yuk:

Hé Mr.ShyTorque, I would not stand for that, Ms Juud calling you:
Shyt :}

or was that shite??

Nicked from Howard Hughes website link:


Chinese Barbecued Tofu and Vegetables

1 package (about 1 lb.) extra-firm, regular tofu

Sauce:
1 small onion, minced
3 cloves garlic, minced
2 teaspoons fresh ginger root, minced
8 ounces no salt added tomato sauce
1/4 cup hoisin sauce
2 tablespoons seasoned rice wine vinegar
1/4 teaspoon vegan Worcestershire sauce
1 tablespoon low sodium soy sauce
1 tablespoon spicy brown mustard
1/4 teaspoon crushed red pepper
2 teaspoons molasses
1/4 teaspoon five spice powder
1/8 teaspoon ground black pepper
salt (optional)
2 tablespoons water

Vegetables:
2-3 stalks broccoli (stalks only; reserve florets for another use)
2 medium zucchini, cut into 1/2-inch cubes
1/2 large red or green bell pepper, cut into 1-inch squares
1 8-ounce can sliced water chestnuts

Slice the tofu into 1/2-inch thick slices. Place them on a few paper towels and cover them with 2 or 3 more. Press lightly to remove some of the moisture from the tofu. Cut the slices into triangles or other shapes.

Heat an oiled, non-stick skillet until hot, and place the tofu slices in it. Brown well on both sides. When they are done, place them in a crockpot that has been sprayed with non-stick spray. Set the crockpot to high heat and cover.

Using the same skillet, sauté the onions, garlic, and ginger until the onion softens, about 3 minutes. Add the remaining ingredients, and heat, stirring, until bubbly. Pour the sauce over the tofu and stir well to combine. Replace the cover and cook on high for 3 hours.




Prepare the broccoli stalks by trimming off the tough ends and peeling off the outer skin. Slice into 1/4-inch thick rounds. After the tofu has cooked for 3 hours, add the broccoli and other vegetables. Stir well to combine and cover. Cook for about 1 more hour. Vegetables should be tender but not over-cooked. Serve over brown rice. Makes 3-4 servings.Cooking options:If you need to cook the tofu for a longer time, set the cooker on low and add 2 or 3 more tablespoons of water to the sauce. Cook for about 5-6 hours before adding the vegetables. Turn the heat up to high once the veggies are added. This is not a good option for larger crockpots because the volume of food is too low.To cook this in the oven, spray a non-metal baking dish with cooking spray. Cook the tofu and sauce for 30 minutes before adding the vegetables. Cook for about 15 more minutes, until vegetables are just tender.I looks alright on the picture:



http://blog.fatfreevegan.com/images/chinese-bbq-tofu2.jpgFor these sort of things I blame the you-es-of-ey :rolleyes:

http://en.wikipedia.org/wiki/Tofu

Only one question as to the thread subject;
Why would you want to??:confused:

fit for human consumption, I thought I´d ask here

This was your first mistake...

The thinner you slice/julienne it, the less chance you'll notice it in the dish.

http://worldnetdaily.com/news/article.asp?ARTICLE_ID=53327

I'm aware I'm in a serious minority here, but I LOVE tofu - I'm talking about the proper stuff you get from Chinese shops etc - NOT Quorn, which is vile. It's a texture thing.

As many have suggested, definitely go down the Chinese/Oriental route - IMHO, trying to cook tofu in western dishes doesn't work. Any good Chinese cookbook will have some nice tofu recipes - lovely for your daughter, and Juud, if you add enough Szechuan pepper, you won't know what you're eating anyway! Add garlic, proper dried Chinese mushrooms, some pak choi, lots of Chinese wine and soy sauce - yum! oh and chillies too.

Completely agree that you should consider paneer and halloumi as well - grilled halloumi is just delicious.

AAAHHRRRGGGGGGG, I fell in the JB Police trap again! :ugh:

Maybe this works:

Tofucurry met broccoli en kokos
Bereiding

Snijd de tofu in blokjes van ca. 1 ½ cm.

Verdeel de broccoli in roosjes en was ze. Snijd de steel van de broccoli in dunne plakjes.

Maak de wortel schoon en snijd in smalle halve plakjes.

Breng in een ruime pan een flinke laag water met wat zout aan de kook.

Zet ondertussen een grote wok op het vuur en laat de wok goed heet worden. Voeg een flinke scheut wokolie toe en wok de tofublokjes krokant (ca. 5 minuten). Giet de wokolie af en bewaar de tofublokjes.

Zet de wok terug op het vuur, voeg een scheutje wokolie toe en wok de broccoli en de wortel ca. 8 minuten. Voeg de kruidenpasta en de kokosmelk toe en laat het gerecht 3 minuten pruttelen. Schep er op het laatst de tofublokjes door en warm even mee.

Voeg de mie toe aan het kokende water en kook de mie in ca. 4 minuten gaar. Trek de mie na 1 minuut koken met 2 vorken los en roer tijdens het koken nog even om. Afgieten in een vergiet en goed laten uitlekken.

Schep de gewokte tofu curry en de mie in diepe borden of kommen.

Lekker anders kan ook
Vervang voor een iets pittigere curry de groene kruidenpasta door rode kruidenpasta. Vervang de wortel door 1 rode of groene paprika in reepjes. Bestrooi het gerecht met fijngehakte selderij of koriander.

Op tafel
Zet Seroendeng, Ketjap en/of Sojasaus, Sambal en Kroepoek op tafel, om naar eigen smaak toe te voegen en erbij te nemen.



http://www.conimex.nl/images/transparant.gifhttp://www.conimex.nl/images/transparant.gifAantal personen: 4 http://www.conimex.nl/images/transparant.gifhttp://www.conimex.nl/images/transparant.gif
Bereidingstijd ca.: 20 minuten http://www.conimex.nl/images/transparant.gifhttp://www.conimex.nl/images/transparant.gifBereidingstechniek: Wokken http://www.conimex.nl/images/transparant.gifhttp://www.conimex.nl/images/transparant.gif
Ingrediënten
400 g tofu
1 struik (ca. 500 g) broccoli
150 g wortel
zout
Conimex Wok Olie
1 bakje Conimex Kruidenpasta voor Groene Curry
1 pakje Conimex Romige Kokosmelk
1 pak Conimex Chinese Mie
Halveer of vermenigvuldig de ingrediënten verhoudingsgewijs voor minder of meer personen.

Bevat per portie:
Energie 640 kcal
Koolhydraten 60 g
Vet totaal 34 g

Dank U wel Meneer Conimex! (http://www.conimex.nl/frameset.php?source=wokken/wokmail_archief.php) :rolleyes:

You evil sod!

Now you've got me thinking about rijstafel....:(

Drool...!

James Gregory: "The thing about vegetarians is - they look just like real people.... And you can't stop them from living next to you, the government says so!"

You can't even stop them from living under your roof Huck. :(

It's easier to deal with a 747 full of cranky pax and the IFE sytem U/S than it is preparing The Mediterranean Tofu casserole she said bitterly
It was edible, and the taste improved with the addition of 2 spoons of sugar. But No2 claimed eating tofu was like chewing gum (I did julienne it Rusty!) and even if he got mince in it, only ate half the bløødy plate.
Off to deliver it to No1 at her second job now.

She'll probably chuck it as soon as I'm gone. :{