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  • Tofu



    I know that edamame and such ilk of the soy plant is out. However, I was thinking about making Hot and Sour soup later this week and that has tofu in it. I thought I remembered fermented soy being ok.

    Is tofu ok, as in hot and sour soup?

    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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  • #2
    1



    tofu?!?!?!?!?!? SOY!?!?!? not primal...

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    • #3
      1



      Any recommendations to replace the medium tofu it calls for? Husband is allergic to large hunks of egg, so that's out.

      Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
      My Latest Journal

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      • #4
        1



        Maybe some chicken breast cut up into cubes?


        I have definitely had some good hot and sour soup with no tofu in it (not made by me, I'm not that good a cook).

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        • #5
          1



          If I recall correctly, modern supermarket tofu isn't the same stuff as the safer, old-fashioned, fermented tofu.


          For a sub, maybe cauliflower? Sweet potato? Hmm...

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          • #6
            1



            beef, pork, chicken

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            • #7
              1



              Chicken?

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              • #8
                1



                I might try sauteed and cooked down onions, since the tofu's a textural thing (it has no flavor of it's own.) That or maybe summer squash cubed.

                Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
                My Latest Journal

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                • #9
                  1



                  Tempeh is fermented, but it doesn't really taste the same as regular tofu. I recall considering the purchase of something called SprouTofu back when I was a misguided near-vegan (back when I had learned some, but not enough biochemistry). If it is, in fact, sprouted, many of the nasties in regular soy will be substantially diminished. Still not ideal, but hey, if it's an infrequent indulgence...

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                  • #10
                    1



                    Yeah, I don't think tofu is fermented. Just curdled. I personally wouldn't worry about once in while, YMMV.

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