GENERAL TSO’S TOFU STIR FRY: @minimalistbaker
1: If serving with rice and broccoli, begin preparing at this time. Otherwise, move onto the next step.
2: Wrap tofu in a clean, absorbent towel and set something heavy on top to wick away moisture, such as a cast iron skillet. Let rest for about 10 minutes.
3: Prep/chop green onions, garlic, and ginger at this time. Set aside.
4: While tofu is pressing, prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. If using coconut sugar, make sure it’s dissolved before proceeding. Taste and adjust seasonings as needed (I left mine as is).
5: Heat a large metal or cast iron skillet (mine is 10”) over medium heat. In the meantime, unwrap tofu and cut into even pieces, about ¾-inch cubes (see photo).
6: Add tofu to a shallow mixing bowl (see photo) and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
7: Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer - about 5 Tbsp.
8: To the hot skillet, add 2 Tbsp grape seed oil and let warm for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan (leaving any excess cornstarch behind).
9: Cook on all sides for 1 minute, or until light golden brown. You don’t want it blackened or burned, as you’ll be cooking it again later with the sauce. Aim for a consistent golden brown crust (see photo). Remove tofu from pan as it’s finished browning. Set aside.
10: Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions, and dried red chilies. Sauté for 1-2 minutes, stirring frequently.
11: Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened (see photo).
12: Remove pan from heat and add sesame seeds (optional). Toss to coat.
12: Serve with rice and steamed broccoli (optional), or other desired sides. Best when fresh, though leftovers keep for 2-3 days in the refrigerator. Reheat on the stovetop or microwave

Is Soy Safe To Eat?

Food Heaven Podcast writes:

Vegetarianism is on the rise, and more of us are eating soy. But is soy actually safe to eat? Let’s explore…

  • So many of you have sent us soy-related questions, so today we’re going to share some good old evidenced-based information so that you can decide if soy is right for you.

So what exactly is soy?

  • Soy comes from soybeans and it’s used to make tons of food products in the market like oils, tofu, soymilk, soy sauce, tempeh, and more.
  • The reason it’s so popular among vegetarians is because it’s considered one of the most complete plant-based sources of protein.
  • Tofu, which is big in the vegan world, soaks up whatever flavors and spices you cook it in, and can resemble the consistency of some animal-based products (like cheeses, meats, and poultry).
  • This can be especially helpful for someone who is making the transition into veganhood, but finds it hard to leave behind animal-based food products.

Here are three soy rumors we’ve come across:

  1. Soy has estrogen, which causes breast cancer.
  2. Soy causes early puberty.
  3. Soy makes men grow breasts.

Where does the controversy come from?

  • Well, soy naturally contains phytoestrogens, which have the ability to act like estrogen in the body. Phytoestrogens are plant-derived compounds found in a variety of foods.
  • Soy has a significantly higher content of phytoestrogens when compared to other foods. High levels of estrogen in the body have been linked with breast, endometrial, and uterine cancer. However, it’s important to note that soy influences estrogen activity in the body- not estrogen levels.
  • A lot of the soy controversy has come from research done on rats, where rats injected with more phytoestrogens could be at an increased risk for breast tumors. There have also been numerous studies with rats that indicate just the opposite effect.  
  • Also, a lot of these animal studies involve very concentrated high-dose forms of phytoestrogens- which usually doesn’t resemble how humans typically consume soy.

What does human research tell us?

  • Research done on humans has shown that soy has an insignificant effect on breast cancer, and some studies have even shown that soy can actually protect against certain types of cancer and heart disease.  
  • Soy is relatively new to us in the states, but there are various countries in Asia that have been eating soy within the context of a traditional diet since forever, and there has not been evidence of harm.
  • See the links below for more information to studies, research, and articles, for those of you who want to nerd up and look into the evidence.

And the bottom line?

  • Although some animal studies have shown inconclusive results when it comes to cancer and soy, studies in humans have not shown any significant harm from eating soy foods.
  • Also, although soy has been shown to offer health benefits, this doesn’t mean that you need to eat pounds of soy for breakfast, lunch, and dinner or start popping phytoestrogen supplements.

How much soy can I safely eat?

  • Stick to a maximum of 2-3 servings per day. Also aim for high quality soy products.
  • By this I mean organic and minimally processed things like tofu, edamame, and organic soy milk are all good options.
  • Try to stay away from soy cheeses, soy burgers, soy energy bars, imitation meats, and other soy products that are packed with crappy additives.

Listen to the episode above for more information and check out Food Heaven Made Easy for healthy recipe ideas!

Vegan Food Lovers Features
By @thedreamyleaf

5 mins

Serves: 10 popsicles
•1½ cup organic soft tofu
•1 cup almond milk
•6.3 oz dark chocolate, melted
•¼ cup maple syrup

1Put all the ingredients in a high speed blender and mix them until smooth.
2Transfer to popsicle molds and freeze for at least 4 hours.

#vegan #vegansofig #vegetarian #recipe #veggie #crueltyfree #foodrevolution #healthy #plantbased #nomeat #dairyfree #gogreen #savetheplanet #govegan #cooking #herbivore #food #whatveganseat #delicious #yummy #foodporn #instagood #instafood #fitfam #weightloss #f52grams #motivation #fitness #eatclean

shelley-rose asked:

I'm confused. I've been looking into the soy thing ever since a relative told me she'd let me "enjoy my chemicals" if I let her "enjoy her meat." She was referring to tofu and estrogen. I've been looking it up and soy actually has estrogen like effects on the body? Idk what to say when people use this against me.

Ok well soy definitely does not contain chemicals for a start, unless you’re buying GMO. Estrogen is a hormone, not a chemical. Also, it contains PHYTOestrogens or ‘plant estrogens’ which CAN in v large doses have an affect on your hormones, but I’m talking litres of soy milk a day. Soy is really not as bad as people make out - it’s all marketing directed at getting people to choose dairy over soy, which obviously your relative has fallen for. If the soy myth were real, Asians everywhere would be so fucked up with health problems, but chronic illness (like diabetes, cancer, heart disease, fertility issues) is definitely way worse in western countries than in rural parts of Asia or for Asians who eat more traditional diets. So riddle me that one, soy haters!

It’s ok, you get the last laugh. You get to enjoy your bean milk and she can get to enjoy real estrogen, growth hormones, pus, blood, and casein ;)

For the fucking record...

… Being friends with @ayo-tofu means you *will* get headcanons in your inbox and they *will* make you cry, sometimes for a fandom you haven’t cried over in years, and they *will* suddenly fill you with more pain than you thought possible.

Just like, consider this a positive recommendation to befriend her.

Eating for two @lunch today @heartandsoy
Okay - full disclosure: I have NEVER been a tofu fan.

I went on a limb and gave it shot today at Roots (since it’s made in house).

Everything I had was so so good! I’m crazy about the lettuce wraps featuring Woodear mushrooms & the vermicelli noodles topped with an eggroll is equally delicious!

Tofu included, I give this place a 10 out of 10!

Can y'all please deliever to Nashville 😉

So happy I stopped in!

#vegan #vegancommunity #plantbased #louisville #healthy (at Heart and Soy / Roots)

End of the Week Noodles

Noodles are a common ingredient and staple product in all the nations. The Air Nomads usually mix their with vegetables, in the Water Tribles they’re made with seaweed, the Earth Kingdom panfry theirs or put them in soup and the Fire Nation make their spicy. And, of course, The United Republic of Nations have their Flamey-Os Instant Noodles. 

For this recipe, I got my inspiration mostly from the Fire Nation in terms of flavour, but also embraced the Earth Kingdom and pan fried them. And, since it’s friday, I made it into one of those “use whatever gods you haven’t used yet but needs to be eaten before the next week” dishes. Recipe under the cut! Enjoy. 

Keep reading

After a another successful day of donut-slinging in Glasgow and Dundee I was spoiled by yet another vegan potluck! 😍 Thanks to @karisfairfield and @jaredarm for having me! Erin and Chris brought risotto with cashew cream to share (cream added on later!), Karis and Jared provided noodle stir fry and the tastiest marinated tofu, and new friend Kuba rounded out the meal with much more fruit than pictured here. We also noshed on my donuts and brownies by @pylalara eaten with spoons, family-style. 😂 I’m so spoiled that all my pals are vegan and amazing cooks! I left the potluck inspired to make some changes. Stay tuned. ✌️ #vegan (at Dundee)

Eating cold leftover mapo tofu from Mission Chinese while working from home because I don’t yet own a microwave and get fed 10 meals a week at work: peak SF.