Transcript
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Tofu.
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It can seem so foreign when you're not familiar with it and you don't know how to prepare it.
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I remember when Jared and I first decided to try tofu, I didn't know where to find it, what kind to buy or how to make it.
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Perhaps you've already decided that tofu tastes nasty because you've had a bad run in with it.
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Or maybe you bought some tofu with good intentions but you just never got around to using it because you found it kind of intimidating and foreign.
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But that's not going to be your story anymore, because we've learned how to get this healthy source of soybeans into our life in the way that's simple and enjoyable too, and in this episode we're sharing the six big dos and don'ts we've discovered.
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That will help you love it too.
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Let's do this.
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Hey there, sunshine, welcome to the Power On Plants podcast.
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We're your host, jared and Anita Roussell, and we're absolutely head over heels for whole plant foods and helping you navigate this incredible plant based journey.
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That's because our lives have been completely changed by plant based goodness.
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We used to struggle every day with excess pounds and low energy, vascular disease, joint pain and lack of sleep, just to name a few, and even though we're medical professionals, we still weren't getting practical answers that actually worked.
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So we dug into the research, we started living what we learned, and now we both have our lives back, and that's what we want for you to.
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The truth is, you can do this and it's not hard.
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You just need a way that will bring real and lasting change.
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And that path.
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It has to be simple and enjoyable, and it's got to be delicious too.
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So are you ready to live your life to the fullest?
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Then you're in the right place, because living without limits what power on plants is all about.
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So pull up your chair, grab a matcha latte and let's get started.
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Hey friend, welcome to this episode all about tofu, the six big dos and don'ts.
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Now, this is really important for a lot of reasons that we're going to be talking about as we go, but one of the big things is I don't want you to have tried tofu and miss out on it in the future because you had a bad run in with it at one point, or it just feels so intimidating that you're just scared to try it.
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You know, I seriously have friends who've bought it, had it sit in the refrigerator for a long amount of time, so long that it actually went bad and I believe that this happened to us when we first bought it, I think the first time we bought it.
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It just sat there for a long time and you held it up and said are you going to cook this?
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And I think it was already out of date because I just didn't know what to do with it.
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Package might have even gotten a little puffy.
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It may have gotten a little puffy, I'm pretty sure we didn't open it, we just tossed it at that point.
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I would like to ask if you've ever had a bad haircut.
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Did you give up on haircuts?
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No, that's a good point.
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You just found a different stylist to do it.
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Well, yeah, you don't want to give up on the haircuts or the tofu.
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That would be just really bad.
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Yeah, we moved about a year ago.
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I totally miss my incredible hairstylist so much.
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I've seriously been to five or six hairstylists here.
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Still have not found one I love and I am really thinking about driving five hours back to my old hairstylist.
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Girl, if you have ever moved, you know what I'm talking about.
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It's a real thing.
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But we don't give up.
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We press on, we persevere and that's what you want to do with tofu.
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So we are going to get into these six do's and don'ts with practical tactical tips for you so that you can make plant-based simple, enjoyable and delicious for yourself and your family.
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Step number one do eat organic tofu for your health.
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If you have not heard it yet, I want you to go back to episode number 206.
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Is soy healthy or should you avoid it?
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The research is in for all the deeds, because when some of the top breast cancer specialists say over and over again that tofu is one of the main ingredients that's always in their fridge, there's a reason for that.
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You listen?
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Oh yeah, you totally listen because they're saying it over and over again.
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So why do I hear the specialist saying that she keeps it in her fridge at all times, one of the top cancer fighting foods?
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She keeps in her fridge because the research is in, like we said in episode 206, and you can hear all about that.
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Go back and listen to that episode when this one's over.
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But eat it.
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Step number one is do eat it and do buy organic, because soy is known to be highly treated with pesticides and GMO as well, so you do want to buy organic when you get it.
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So the point being for step number one is it's time to learn how to love it.
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Now maybe you're thinking you've completely lost your marbles.
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I've tasted it.
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I've tried it, anita.
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It tastes so bland, it is nasty.
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So did that chicken or that other type of meat that you used to love that graced your plate on a regular basis?
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Did it taste great without sauce on it?
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I want you to think about this, sister, you know I'm right.
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You know what I'm talking about.
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What you really like most about meat is the flavor that the sauce gives it.
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You're not gonna eat a plain piece of meat and find it tasting delicious and calling up your best friend telling them about this great recipe for a plain chicken breast that you found.
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You're just not gonna do it because it doesn't taste good alone.
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You need that sauce.
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So I'm just thinking of two recipes here.
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So let's say you have chicken marsala and then lemon pepper chicken, Chicken's chicken.
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But you would probably consider those two separate dishes because they taste very, very different.
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The marsala's that got that wine flavor.
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It's a sweet flavor.
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But that lemon pepper very different.
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What makes it different?
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It's the same base, it's the same chicken, it's the seasoning, it's the spices, it's the sauces on it.
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Tofu's, no different.
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It's the flavor.
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You've got to get the flavor in there.
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Okay.
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So step number one is do eat organic tofu.
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And how do you do that?
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That's point number two.
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You get that block of firm or extra firm tofu into some mouth watering sauce and we're gonna be talking with you more about the importance of sauces as we go.
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But, friend, you've gotta become a sauce boss if you want to love your plant-based meals.
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This isn't any different from other types of food in this regard.
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You know, you think plant-based is so foreign and I don't know what to do with plants and I don't know how to eat plants.
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What would you do with meat?
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How'd you eat meat?
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I mean, you learn to dress it up with a sauce where you're gonna do the same thing with plant-based dishes.
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If you want it to taste good, you've gotta have flavor there, right?
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So please hear me, I am not talking about spending all day in the kitchen prepping it kind of sauces.
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We don't have time for that.
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I'm talking realistic, busy mama Sister's got a lot on her busy plate sauces.
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Okay, does that make sense to you?
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Because that's my world.
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We are too busy for hour-long sauces that got a simmer and stew on the stove or that have a hundred million ingredients that we don't have in our pantry.
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We need those staple ingredients in these simple sauces, five minutes max.
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I'm talking a whisk, a bowl or a Nutribullet.
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Okay, bzzz, done, all right, you can make glazes like barbecue sauce, asian nut butter sauce and Hollandaise sauce.
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Tell me about some Hollandaise sauce, jared.
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Oh yeah, that has transformed some dishes for us at Race House.
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Transformed dishes Specifically, can you think of one that has transformed for you?
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I would say the tofu scramble, tofu scramble.
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It has actually made, not just transformed it, it made it possible.
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Okay, we're gonna talk about that in just a second.
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We're gonna talk about that.
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You know exactly where I'm going.
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These sauces are the keys to taking tofu from bland, and I don't like it.
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De-hey, this really tastes good.
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Okay, I have to tell you the story about Jared's sister Lainey.
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When she first met tofu scramble, she did not like it.
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Now it was a typical recipe that's floating around out there that uses crumbled tofu and some shaken on spices like turmeric to make it yellowish like an egg.
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Now would you Because yellow has a flavor Right, right.
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Oh my goodness, hashtag, because yellow has a flavor.
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Oh my goodness.
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All right, would you please, please, tell me for the love how that is ever gonna taste similar to the scrambled eggs you used to love?
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Please, no, sister, I just can't even Okay.
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So once I told her to trash that recipe and just try crumbling up her pressed tofu and then adding it to a skillet with her favorite veggies.
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She's already sauteed, because we loved loaded scrambled eggs, and if you didn't, you can leave them plain and just put the sauce.
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But we love to get the extra veggies in when we can, and it gives so much flavor to this dish.
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So you've sauteed your veggies without oil.
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Now you're going to crumble up your pressed tofu into that same skillet, and then what are you gonna do?
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You're gonna drizzle on the Power and Plants Hollandaise sauce with a pinch of black salt colonomic, and she was a happy camper.
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Now, please do not worry, I'm gonna post for you the link in the show notes to the black salt if you've never heard of it, so you can get it straight to your door.
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Just only use the pinch, though, because we want to minimize the use of salt, and it only takes a pinch of it for the egg flavor.
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But after Lainey had had Tofu scramble this way, she was so happy cause she actually liked them.
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She texted me and said sister, this is amazing, I actually liked Tofu scramble, I just thought I didn't like it.
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But what had really happened is she had had to run in with a bad recipe.
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Look, you cannot sprinkle some yellow, as Jared says, onto your dish and end up with eggs, an egg flavor.
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It's just not gonna happen.
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Now, these are not identical to eggs.
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They're not gonna be exactly like eggs, but they're so close to me, they're pretty darn close.
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Yeah, I mean they're so close to me.
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I honestly I like them better.
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And they don't leave you feeling bad afterwards.
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And that's the big thing here.
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You eat it, it tastes just as good.
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You never feel deprived, right?
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We don't wanna set ourselves up to feel deprived.
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If you're eating healthy in a way that makes you feel deprived, how long are you gonna continue that?
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Please ask yourself that how long am I gonna continue this Until I get the results I want?
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If I power through, if I power through.
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There's gonna be some powering through there.
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Yeah, and then I get the results I want.
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And then what am I going to do if it's not enjoyable?
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If I felt deprived, it'll start with the cheat day.
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I'll just do it this once.
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Yeah.
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And then you don't see the immediate effect.
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Well, I didn't gain that 100 pounds back and I don't feel quite as bad as I used to, and you might be good for a little bit, and you're gonna cheat again, and cheat again, and cheat again, and then you're gonna be right back where you were.
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Yeah, you're not gonna be plant-based anymore.
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You're not gonna be vegan anymore because you never learned how to enjoy it and that goes for any way that you're living.
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You've got to learn how to enjoy it.
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But with plant-based you're actually gonna be getting healthy on the inside at the same time and getting those results.
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Like all of Jared's patients calling him up and going, hey, my blood pressure's gone down, I mean, how'd it happen again?
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It's just over and over.
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Again, my blood pressure's gone down.
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I'm coming off my medications for my blood pressure with his help, right Under doctor supervision.
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You always wanna do that Under doctor supervision so that your blood pressure doesn't go too low or too high, but it can get better with plant-based.
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So can your cholesterol.
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This happens, this is what is normal, when you're eating the foods that naturally heal your body.
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So what is step three?
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Do press your tofu out.
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Listen, you can skip this step if you'd like, but I'm all about saving you time and increasing flavor.
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Yes, you'll need to wait a couple of minutes for the liquid to get pressed out of that tofu block, but in the long run it's gonna save you precious minutes that add up to hours of your life, and I know you value those moments, because I value mine too.
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You see, when you take a few minutes to press that tofu out, not only does it more easily soak up the flavors of the sauce you add to it, but it cooks faster because there's less liquid in there that has to cook out, and around here we're all about that.
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Healthy meals done fast.
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So press the tofu out.
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What I also think about.
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Then the liquid that's coming out of the tofu is gonna water down the sauce and it may not stick to the outside.
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It's gonna run into the bottom of the pan, and so you're just not gonna get a great result.
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With that I mean saving time.
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Yeah, huge bonus.
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But I think you're gonna be disappointed with the results for a lot of those recipes that we do, Because it'll water down the sauce and water down the flavor.
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And we really sometimes we'll let the tofu press for longer if we have the time, but really just a few minutes is all that's really necessary to get the bulk of that liquid out.
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Absolutely.
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Step number four is a do not.
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Do not give up.
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If you try one sauce and you don't like it on your tofu, try another one.
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Maybe it was a bad sauce recipe.
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I've experienced plenty of bad recipes online.
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So is my sister-in-law right.
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So have many of our members and they come to the membership and they start cooking the recipes and they say, anita, this is changing my life.
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I mean, just yesterday, one of our members posted about how she tried the chili recipe.
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She made it and she said this is the best chili we've ever had.
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No, of all time she was saying this is the best one we've ever had.
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And it just makes us smile to get those notes like that and just know that this is a game changer, because when you replace those favorite things and we always say that, find your new favorites, find your new favorites.
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How many times did I say that all the time?
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Why?
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Because it is key to your success.
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You've got to find your new favorites.
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I'm sorry, as you're saying that, no, as you're saying that I'm envisioning.
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A big, giant quart size I'm sorry, big giant gallon size jar where they maybe put a thousand or 2,000 marbles in it and you have to guess the number of marbles in it and if whoever's closest wins the prize or whatever, it is Right.
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I totally do not see how that relates at all.
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I'm completely lost Because you said how many times I was losing my marbles.
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No, no, no.
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You were saying how many times do we say that I'm thinking oh, easily a couple thousand.
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Oh yeah, I tried to guess.
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Oh my God, I can't even right now.
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Y'all, I cannot even he has messed me up.
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If I have to stop the episode of Resumment Later.
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This is so funny.
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He constantly has me in stitches.
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Does he make all that?
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I totally didn't get where I was going with that, because I think I said something earlier about losing my marbles, or maybe I was just thinking about losing my marbles.
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Well, you know, they might say guess the number of Skittles or guess the number of whatever that's in it, how many times?
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I thought marbles might be a little bit healthier than Skittles.
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That is hilarious.
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We could pick cookie chunks in there.
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What we could do is have AI go through and listen to all of our episodes and calculate 2,354.
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How many times I actually say Whoever guesses it gets a free copy of the cookbook.
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I love it.
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Do y'all know we just passed 100,000 downloads for the podcast.
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We haven't mentioned that yet and we're going to be talking about that, but that just made me think of you know.
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Hey, that's coming up, we can celebrate.
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But oh, my goodness, listen, he always keeps me on my toes.
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It is so hilarious.
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I've laughed so hard.
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Right now I don't even know if I can finish this episode.
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Ok, step number four is do not give up.
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You're going to find and have some run-ins with some bad sauces you probably already have, and I'm sorry that you've gone through that too, but I promise you that there are some very quick and easy sauces that actually do taste good, are healthy and don't include any junk ingredients.
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If you don't know where to see smiling again, I'm scared.
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Are you just thinking about what we're talking about?
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No, that's just still leftover from before.
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I think my face is frozen.
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I just thought it was a smile and not cross-eyed.
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Me too dear Me too, all right.
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So if you need those tried-and-tru recipes that take five minutes or less and you just don't know where to start, the sauces I mentioned earlier the barbecue sauce, the Asian nut butter sauce and the hollandaise are all in the Cookbook bundle which you can find at power-on-plantscom forward slash cookbook.
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Now for step number five Do cook your sauce-covered tofu on a parchment lined or silicone mat lined baking sheet just until the sauce is mostly dried and browned a bit.
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If you do not cook it this long until it starts drying out and it looks brownish, you'll most likely find the tofu wet, a bit mushy and not pleasant to eat at all.
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You want it to be.
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If you picked it up with your fingers, it would be dry.
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If you're not sticky on your fingers, it's going to make a coating.
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Think of something like a batter.
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You know, when you cook a batter on chicken, it dries out.
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You want this to dry out the same way.
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And step six Do refrigerate it after you've cooked it this way and try it the next day.
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Now something glorious happens to the texture of tofu when it's cooked, after it cools, and it's even more glorious after it hits the fridge.
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If you're looking for chicken breast texture, something to replace your chicken, those old chicken nuggets, that just that texture that you know and love in your all favorite dishes.
