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Really struggling with low carb
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<blockquote data-quote="Beating-My-Betes" data-source="post: 2399450" data-attributes="member: 532959"><p>Making tofu good can be a bit of an art-form. Not sure I'm an expert, but I might be able to give some pointers. One idea is to buy the ready-flavoured options. They come in at a higher-price, and with a bit of a sodium hit, but there are many diverse flavours.</p><p></p><p>Also, there are some other alternatives: Textured vegetable protein (TVP) is much easier to work with and I'd say more versatile, given it's ability to absorb the flavour of whatever you cook it with. I can also give some ideas for that, if you are interested. And there's also seitan. This wouldn't be suitable for you if you have issues with gluten, but it's texture and density make it really enjoyable. Both TVP and seitan pack in a very decent protein punch, while being low in both fat and carbs.</p><p></p><p>If you have any questions, let me know.</p></blockquote><p></p>
[QUOTE="Beating-My-Betes, post: 2399450, member: 532959"] Making tofu good can be a bit of an art-form. Not sure I'm an expert, but I might be able to give some pointers. One idea is to buy the ready-flavoured options. They come in at a higher-price, and with a bit of a sodium hit, but there are many diverse flavours. Also, there are some other alternatives: Textured vegetable protein (TVP) is much easier to work with and I'd say more versatile, given it's ability to absorb the flavour of whatever you cook it with. I can also give some ideas for that, if you are interested. And there's also seitan. This wouldn't be suitable for you if you have issues with gluten, but it's texture and density make it really enjoyable. Both TVP and seitan pack in a very decent protein punch, while being low in both fat and carbs. If you have any questions, let me know. [/QUOTE]
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