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Much Ado About Tofu:
Earth Friendly Tofu
by Terri Schmidt; illustration by Terri Schmidt, from the April 2007 newsletter
April is the month we honor Mother Earth. Eating more tofu in place of meat is a benefit to the planet. “The meat industry consumes over half of all water used for all purposes in the United States. Most of this water is used to irrigate cattle feedlots. Water utilized to produce 1 pound of meat amounts to 2,500 gallons. In comparison, the water utilized to produce 1 pound of wheat amounts to 25 gallons.” (www.dbc.uci.edu/~sustain/global/sensem/MeatIndustry.html) The soybean crops that tofu is made from also take much less land and water to produce, which makes tofu an earth friendly option.
A new environmentally beneficial material made from tofu by-products has entered the market: SoySilk. “SoySilk Fiber is made from the residue of soybeans from tofu manufacturing. This process is a 100-percent natural renewable resource and free of petrochemicals, making it extremely earth friendly. You might think that wearing something this good for the environment, looks and feels like burlap. Nope. SoySilk fiber has the feel of cashmere, is beautiful to look at and has excellent wearability. It’s even machine washable.” (http://60secondideas.typepad.com) Apparently making fiber out of soy is not a new concept; Henry Ford had a soy fiber suit in the 1940’s. If you are interested in checking out some soy fiber products, you can find SoySilk tofu teddy bears at http://www.tofubear.com/ and read about SoySilk yarns at http://www.soysilk.com/aboutus.html.
With Earth Day comes spring and with spring comes new baby greens from the garden. After eating heavy winter meals many of us are ready for some lighter fare. Spring rolls are a delicious way to enjoy some fresh raw vegetables including the new green lettuce that will be popping up.
Like tofu, spring rolls are very versatile. You can fold wraps around any fresh vegetable that appeals to you. In addition to the vegetables listed in this recipe, you might want to substitute bean sprouts, mint sprigs, scallions, red peppers, bok choy, snow peas, or cabbage. If you want to add a little meat, cooked shrimp or chicken is a good addition. This recipe is wheat free for those of you with wheat allergies or celiac disease.
Spring rolls are very tasty, but sometimes the rolling process is a challenge. I am impressed with the lovely tight spring rolls the Co-op deli workers create. Mine are not so pretty. I suspect I try to stuff too many tasty filling ingredients into each roll. I would advise you to keeping the fillings to a manageable level. Either that or find the person with the best dexterity in your household and cajole them into rolling up the spring rolls for you. Cooling the rolls after they are made helps the edges adhere.
The tossed salad is another way to enjoy those bright tasting spring greens. Tofu can be easily substituted for chicken or tuna in many salad recipes.
Fresh Spring Rolls
(wheat free recipe)
1/2 pkg. firm tofu
1 Tbls. sesame oil
1 Tbls. wheat free soy sauce
1 tsp. chopped garlic
6 large rice paper wrappers
warm water
3 oz. thin rice noodles
½ cup chopped fresh basil
1 cucumber, chopped
1 cup grated carrots
2 stalks celery chopped
1 can water chestnuts chopped
torn lettuce leaves
Slice tofu into finger size strips and sauté in olive oil, soy sauce, and garlic. Drain on paper towels. Cook rice noodles as shown on package – drain and cool. Prepare vegetables. Soak rice paper wrapper in warm water for about a minute to soften. When the rice paper wrapper is soft, place it on a flat workspace. Place some rice noodles across the lower third of the wrap and layer 2 -3 tablespoons of the other ingredients on top. Add a couple of strips of tofu. Roll the bottom edge of the rice paper over the fillings. Tuck both sides up, then firmly roll it up. Chill in refrigerator for a few minutes. Serve with peanut dipping sauce.
1/2 cup peanut butter
2 tablespoon fresh lime juice
1 tablespoon wheat free soy sauce
1 teaspoon brown sugar
2 tablespoons coconut milk
1/8 teaspoon cayenne (optional)
sprinkle of chopped cilantro
Mix all ingredients and stir until smooth. Add water to thin to desired consistency.
Salad Greens with Tofu
From http://www.recipetips.com
Ingredients:
1 bunch salad greens, spinach, romaine, or spring mix
2 ounces feta cheese, crumbled (any flavor)
8 ounces tofu, extra firm
2 ripe tomatoes, seeded and chopped
flour
1 tablespoon vegetable oil
3/4 cup extra virgin olive oil
1/4 cup vinegar, balsamic or cider
1 teaspoon spicy brown mustard (optional)
1 clove garlic, minced
salt and pepper to taste
Drain tofu and cut into cubes. Coat lightly with flour and brown in 1 tablespoon oil over medium heat. Season as desired.
Divide greens among plates, add chopped tomatoes; sprinkle each with feta cheese and add browned tofu.
In a small bowl combine olive oil, vinegar, garlic and mustard. Whisk until blended and season to taste. Drizzle over each salad.
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