If you want to eat more plants, make friends with these three plant-based foods, widely available in stores. All are very high in protein, so easy to turn any meal into a complete powerhouse nutritional feast.
Before cooking, read up on food safety for people and pets (many foods are unsafe near animal friends). Bin allium scraps (onion, leeks, garlic, shallots, chives) and citrus/tomato/rhubarb scraps, as acids could harm compost creatures. It’s okay to put them in food waste bins (made into biogas).
For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch top opening closed) before recycling, to avoid wildlife getting trapped.
Try Organic Tofoo (made in yorkshire!)
Tofu has been eaten for thousands of years in the Far East. It’s made from from bean curd, and made in the same way as cheese (with ‘curds and whey’).
Tofu is made from soy milk curds pressed into blocks. It’s mild and gentle, and you can buy it in textures from silken to extra-firm. Silken tofu blends into smoothies, sauces, and desserts.
Japanese people have been eating tofu for thousands of years, and they are a lot healthier than us. Viva! has a good article by a nutritionist on the hormone debate and soya.
A quick primer:
- Firm tofu is chopped up and used ‘instead of chicken chunks’ in curries and savoury dishes.
- Silken tofu is a bit like custard, and usually used in puddings like mousses.
Firm tofu is chopped up to replace chicken in curries. Silken tofu (which looks like custard) is used for puddings. It has no taste, it just absorbs the flavours of whatever you marinate it with.
Saying you don’t like tofu, is like saying you don’t like cake flour (chef Sarah Kramer)
Oumph! is another good soy brand in stores. It’s Swedish and sources soy from Europe, rather than from South America.
Tofu is made from soy milk curds pressed into blocks. It’s mild and gentle, and you can buy it in textures from silken to extra-firm. Silken tofu blends into smoothies, sauces, and desserts.
