Just to get things started: a reminder. Given the “lights cancer action” theme of my blog, every blog title is an actual movie term or title. So, yes, this is actually a movie. 🙂
And, as you can guess, our topic is tofu!
I have indicated several times in the past that I have completely avoided soy since forever, but even more so since my diagnosis. There was so much debate as to whether tofu was healthy for a breast cancer survivor of an estrogen positive tumor, it wasn’t worth the risk. I changed my mind after reading Dr. Greger’s “How Not To Die”. The chapter on breast cancer, and his supporting research, convinced me that soy is actual beneficial.
I read that book months and months ago, but, despite giving myself the green light, I remained intimidated by tofu. That is until this week! I finally braved purchasing and cooking with it.
I have my Scranton Beets group to thank for getting me over my hurdle. I tried this yummy dessert two weekends ago and loved it SO much that I made it for a party I attended this past weekend.
Pina Colada Banana Coupe’
1 pound can of pineapple chunks (drained)
1/3 cup shredded coconut (sweetened or unsweetened)
2 T. of a sweetener (I used brown rice syrup; other options: honey, agave, etc.)
1/2 cup silken tofu
1-2 small, ripe bananas
Put all ingredients (except the bananas) in your food processor and blend until very smooth. Layer the banana slices with the pudding and chill it before serving. (For a bigger group, double the recipe.)
Inquiring minds might want to know: It’s called a coupe’ because the original recipe instructions suggested that this dessert be served in stemmed wineglasses or some other individual serving cup. I had to Google coupe’, which means “a shallow glass or glass dish, typically with a stem, in which desserts or champagne are served.”
The dessert was a hit at the party for vegans and non-vegans alike!
After this, I was feeling quite brave and moved on to a dish with firm tofu. Purchasing the tofu wasn’t as overwhelming as I thought it would be. It was in a refrigerator in the health food section and was clearly labeled “silken” and “firm”. 🙂
Tonight’s recipe was, again, from my go-to book “Isa Does It”: Shroomy Hot & Sour Soup. It was pretty easy to make and was absolutely delicious! The fact that my 15-year-old ate FOUR bowls will give you some indication of just how good it was. The tofu was tasty and the texture didn’t freak me out.
I plan to continue experimenting with more tofu recipes and, in fact, will be attending a “tofu 101” class offered by our Scranton Beets leader, Jean Hayes. If any local peeps are interested in attending, you can check out the Scranton Beets Facebook page and sign up for Tofu Demystified on Sunday, February 26th, 2-4:00 pm.
Hope to see you there!
IMDb: Tofu the Vegan Zombie in Zombie Dearest (2007)