Vegan/Vegetarian Products You Love and Recommend Trying!

I am planning on trying Tofu for the first time this week. Any particular type or form good for a newbie Tofu eater in the UK?

I have issues with fungi and fungi derivatives, so am a bit wary of quorn type things.

 

I'd get the Cauldron either plain or pre-marinaded. Be sure to cook it with flavoursome herbs/sauce/whatever. Tofu has no natural flavur and will take on the flavour of the food you cook it with.

https://www.cauldronfoods.co.uk/pro...MIsd2BnqSq4wIVrL3tCh1gyg7kEAAYASAAEgI-BvD_BwE

You can dust it with flavouring, marinade it, anything you like really.

Quote from the site:

"Ready to eat from the pack or try hot. Remove all packaging. Draining and pressing will give extra firmness to the tofu and allow it to absorb flavours. Press for a minimum of 10 minutes, up to 20 minutes. Preheat 1 tbsp of oil. Fry over a medium heat, turning frequently. Check product is piping hot before serving."

 

There's a few recipes here

https://itdoesnttastelikechicken.com/?s=tofu

for ideas of what to do with it, and I'm pretty sure you're a good enough cook to substitute where you need to so that it comes out low carb

 

I just cut an extra firm one into cubes or chips, dust with whatever flavour I fancy and fry it in coconut oil until crispy. Aaaaaaaaaaaand that’s what I want for dinner now

 

Hi, I have a question if anyone can help. About 3/4 years ago my daughter was vegetarian and I bought a veggie chicken roast joint for our Sunday dinner, it looked, smelled and tasted great, but a couple of hours later, I was continually sick/vomiting ( I have coeliac) I'm sure it wasn't Linda McCartney, but I can't remember what the name of it was, so is this a tofu product, also I had no change in my usual veggies, gravy or potatoes ?
TIA

 

Quorn do one - could it have been that?

 

I like the Tofoo brand available in Sainsbury's because it is firmer than Cauldron. I cook with the plain variety but often eat the smoked as it is, in salads or on a (low carb bread) sandwich - TLT is good! (tofu, lettuce and tomato)

 

I suspect it could have been seitan. The major ingredient of seitan is vital wheat gluten.......

 

@Robinredbreast I make tofu and its just coagulated wholebean soymilk; no gluten ivolved and not really the sort of thing I'd use as a joint.

Thi is the description of quorn mince

"Mycoprotein (93%), Rehydrated Free Range Egg White, Natural Caramelised Sugar, Firming Agents: Calcium Chloride, Calcium Acetate; Gluten Free Barley Malt Extract. For allergens, including cereals containing glutens, see ingredients in bold."

So it could have been that, but I make seitan and it always involves a fair bit of vital wheat gluten and I thought of you when I first made it, and how ill you'd be if you ate it.

 

Thanks @WuTwo , It was the Quorn family roast and it would be the mycoprotein, as the product says Gluten free, so it's the mould spores.

 

@Robinredbreast - Good that you know. so that you don't ever have it again. Pretty wretched way to spend an afternoon!

 

Yes I found it thnaks Mel, it's the mycoprotein that would of caused the bad reaction.

 

Thanks, I am okay with pea protein as I have eaten a snack which is pea protein, GF, and really nice. I am moving more towards the veggie options, so lots to think about.

 

Err no they don't..