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Old 06-19-2012, 03:23 PM   #16  
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Originally Posted by Bdmom View Post
Agree! I cannot wait to try out the shake (gotta order some puddings first). I use tofu a lot, but have surprisingly never make shakes or smoothies with them, but yes, I believe silken is the way to go.
I'm getting all excited now - you can add rhubarb too for 'fruit' and get some veggies too! I've actually been pondering how to add rhubarb to more 'sweet' items like the wildberry yogurt.

What has two thumbs and is going nuts over tofu - THIS GIRL RIGHT HERE!!!
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Old 06-19-2012, 03:37 PM   #17  
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I'm getting all excited now - you can add rhubarb too for 'fruit' and get some veggies too! I've actually been pondering how to add rhubarb to more 'sweet' items like the wildberry yogurt.

What has two thumbs and is going nuts over tofu - THIS GIRL RIGHT HERE!!!
Thanks for the ideas! Did you ever see my reply to you about the clinic in San Antonio?
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Old 06-19-2012, 04:55 PM   #18  
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Thanks for the ideas! Did you ever see my reply to you about the clinic in San Antonio?
I did! Thanks a lot, and I found the contact info for your clinic from the idealprotein.com clinic locator site - nice to have a 'real customer' too!
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Old 06-22-2012, 12:47 AM   #19  
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I saw this recipe online and thought of this thread. I haven't tried it myself, but adapted it below for IP.
The original recipe: http://mom.me/food/2435-cake-batter-...ource=outbrain

Ingredients:
1/2 cup Tofu
IP Vanilla Pudding <--drink mix would work too I would assume (original recipe calls for 'vanilla protein powder')
3 to 5 drops almond extract
1/2 teaspoon vanilla extract
3 stevia packets (or sweetener of choice to taste)
1/2 to 1 cup water (alter depending on your desired consistency)
5 to 10 ice cubes (depending on how thick you like it—use less for a thinner consistency)
1/2 teaspoon xanthan gum (optional—helps make your shake thick and creamy)

Directions:
1. Put everything into a blender and blend until creamy consistency is reached!.
I whipped up a version using tofu, pudding packet, 3 stevias, 10 ice cubes, 1 cup water, and 1/4 tsp xanthan gum and it was SUPER thick, almost too much. The drink mix would probably work better, but you probably could do without using up an IP packet. I will post up my final version after a few rounds in the test kitchen this weekend.

Last edited by LizRR; 06-22-2012 at 12:47 AM.
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Old 06-23-2012, 02:55 PM   #20  
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I whipped up a version using tofu, pudding packet, 3 stevias, 10 ice cubes, 1 cup water, and 1/4 tsp xanthan gum and it was SUPER thick, almost too much. The drink mix would probably work better, but you probably could do without using up an IP packet. I will post up my final version after a few rounds in the test kitchen this weekend.
Liz,
Where do you buy xanthum gum?
thanks,
Chloe
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Old 08-09-2012, 02:15 AM   #21  
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Liz,
Where do you buy xanthum gum?
thanks,
Chloe
I just saw this almost 2 months later....I found it in the gluten free baking products at both Kroger and H-E-B Central Market. Guar Gum is another thickener commonly used in smoothies.
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Old 08-09-2012, 11:28 AM   #22  
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I'm glad this thread got moved forward. Several ideas here that I'll definitely try.

I just discovered tofu earlier this week. Was trying to find a way to make an IP-appropriate chocolate mousssy type of thing, and ran across the following recipe.

About 100 gms of tofu (I used the firm, but think the silken would be better)
About 2 tbsp of unsweetened cocoa powder
Dash of sea salt
Dash of vanilla flavoring
1 tbsp of WF chocolate syrup
Liquid to help blend and create a creamy consistency - I just tested until I got it a nice firm but creamy consistency - used cold decaf coffee, but some chocolate shake liquid would do too.
In my second batch I added some very finely minced fresh garlic - gave it a nice zing.

Put all ingredients together in food processor and combine until you get a nice smooth, creamy consistency.

Chill and serve.

This actually is quite satisfying, and will fulfill my need for an appropriate chocolatey mousse from time to time.

Nutritional stats are: Cals 60; Fat 1.8; Carbs 4; Fiber 1; Sugar 0.45; Protein 7; Sodium 85; Chol 0; Potassium 63.

I may see what it's like if I use a little more liquid and add about 1/2 scoop of my chocolate protein powder to it... that would bring the protein count up to around 15, which would equal the normal protein level in an IP packet. Maybe the next batch, I'll test that out. For now, I've been having this with 1/2 of a protein shake, so the protein level of my total snack is appropriate. This has been my late night snack for the past couple of evenings.

From here on out, my shopping list will include tofu. It's interesting, trying out these new food items.
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Old 08-09-2012, 11:41 AM   #23  
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Liz,
Where do you buy xanthum gum?
thanks,
Chloe
Chloe, I expect by now you've found it? But xanthum gum is readily available in most health food type places, especially anyplace that sells products for gluten-free baking. Ditto guar gum.
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Old 08-09-2012, 11:57 AM   #24  
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I usually make a soy sauce/ginger marinade and stir fry it up with veggies and miracle noodles
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Old 08-31-2012, 01:54 PM   #25  
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These tofu recipes sound so good. I was going to try a recipe using sugar free jello. I wonder if anyone has seen that, or tried it.

Does anyone else have ideas for tofu?
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Old 08-31-2012, 02:46 PM   #26  
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These tofu recipes sound so good. I was going to try a recipe using sugar free jello. I wonder if anyone has seen that, or tried it.

Does anyone else have ideas for tofu?
You can adapt something like this to be Phase 2 compliant (i.e., no sugar or graham cracker crust):
http://www.cooks.com/rec/view/0,1737...250196,00.html
http://www.cooks.com/rec/view/0,1637...250207,00.html
http://recipes.sparkpeople.com/recip...?recipe=764605

Last edited by LizRR; 08-31-2012 at 02:47 PM.
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Old 08-31-2012, 02:51 PM   #27  
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I currently make a tandoori tofu by marinating extra firm tofu (cubed), along with chopped bell peppers, cilantro and tomatoes (and 1 jalapeno pepper, if I want an extra kick) in a marinade of olive oil, paprika, cumin, cayenne (to taste), salt and a bit of tandoori curry powder. After letting it marinate for a while (longer, the better), I bake the entire mixture in the oven at 400 for about 20 minutes, and then broil to finish off for about 5 minutes.
What an awesome idea!!!! I think I have most of this, i'm going to do this tonight!!!!!! I def know I have tandori seasoning!
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Old 08-31-2012, 02:53 PM   #28  
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It's Not Easy Being Green Mousse

In food processor:
Puree 2 cups spinach and 2 cups cooked rhubarb
Add:
16 oz Silk Tofu
2 Tbs Lemon juice
1 Tbs raspberry syrup (sugar free)
6 pkts Stevia (or sweeten to taste)
1 pkt Knox gelatine

Pour into two containers (like Rubbermade, or a cute jello mold)
Chill until firm.

This makes two servings.
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Old 08-31-2012, 03:23 PM   #29  
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I bought some extra firm tofu at the grocery. I have absolutely no clue what to do with it. Any suggestions?? Thanks!
tofu.jpg
I made this last night! Delish! I can't wait for leftovers. I marinated it in a puree of: little rice vinegar, scallions, sriacchi, sesame oil, seasonings, curry powder, garlic. and cooked on a hot skillet till browned on both sides and threw in cooked mushrooms and come spinach. roasted some zucchini leftover too.
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Old 08-31-2012, 05:35 PM   #30  
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I'm going to try buffalo "tenders" with my tofu next week...bread with a crushed up crispy cereal packet, pan fry in a little olive oil (or they could be baked), then drizzle with original Frank's Red Hot.
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