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U.S. Patent #7,775,157
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Specials
Buy Two and Save $8.00
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From Emily Sheetz: One of my favorite things to eat when I was growing up was my mom’s homemade Chicken Parmesan. I got excited when a vegetarian friend of mine told me she likes making her vegetarian son Tofu Parmesan for dinner. So, I decided to experiment. I whipped up my own Tofu Parmesan and it came out pretty good. I got some Nasoya Tofu (my fave) from the store. I already had some cheese, sauce, and breadcrumbs at home. It was pretty simple. Press the tofu in the TofuXpress for an hour, throw some breading on it and throw it in an oiled pan. Then, simply add sauce and cheese. Presto! Quick and easy Tofu Parmesan! Check out a picture here: http://twitpic.com/photos/tofuqueen |
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From Emily Sheetz: If you find yourself without a TofuXpress, here are some wacky pressing Tofu ideas: - Your Encyclopedia Britannica collection from 1991 - Under a leg of your dining room table. On top of your dining room table: the family pet, for extra weight. (Remember, extra weight means extra firm!) - Here’s a really fun one: under the leg of your bed and then you can jump up and down on it for extra pressure! - A large piece of plywood and a well-trained, sleepy Saint Bernard. - Back the car over the tofu block and keep it under the back left tire for an hour. |
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From Emily Sheetz: One of my strongest reservations against living a healthier, vegetarian lifestyle was this idea that I would no longer be able to enjoy good barbecue. There’s something about some smoky barbecue that just gets my blood going. This leads me to my attempt at some Tofu Barbecue. So, I got a tip online that I should marinate the tofu after it’s been good and dried and is in the pan. What happens is it sucks up the flavor as it cooks. I tried this method with some BBQ sauce. I just pressed the tofu block in the TofuXpress, cut it into cubes, and threw it in the pan with some oil. It got nice and crispy because of putting it in the freezer. I added the BBQ sauce during the frying process. It came out tasty, crispy, and the barbecue sauce really came through. A yummy success! |
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From Emily Sheetz: So here I am. Somehow both lazy and busy at the same time. Having one of those weeks, ya know? I tell myself I am going to the grocery store on a daily basis and somehow never get there. And so the marinade dilemma commences. Anyway, I pull it together enough to get some delicious firm and extra firm tofus from Chinatown and Whole Foods. Chinatown’s is a bit cheaper and actually made right here in Philadelphia. I think I was so concentrated on not messing up the cooking process, that I forgot to really compare the two. Without close attention, I couldn’t tell the difference. I am a big fan of quick and easy. I say to myself: press, marinade, pan-fry. Perfect. Actually, there’s a problem. No handy marinade. Except my roommate’s A1 steak sauce. I whip up the A1 with garlic and hot sauce. So I prepare the tofu and, as side dishes, rice and corn. |
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From Emily Sheetz: Join me as I tap into my tofu side. It promises to be quite the journey. Who am I? I am a writer and unlabeled eater (I suppose 'flexitarian.') I am fascinated by all my Veggie friends (including my mom) and the amazing foods they discover. One of my best friends has raised her 4 year old son a vegetarian and he can't even imagine eating meat. One of her favorite meals to cook is Tofu Parmesan. I will pass on the recipe as soon as I get it, by the way. Anyway, I am stoked to explore the tofu possibilities especially after my first and only tofu experience -- which was a nightmare. Cue the dramatic violin solo.... My tofu tear-jerker: It was a dark and stormy night. I am a master at whipping up quick and easy meals and before this fateful night I had never made a bad meal in my life. It started off innocently enough. All my friends it seemed were turning Vegetarian and I wanted to check out some of these delish foods they had been raving about. One of them was tofu. I thought, great, I'll marinate and fry up some tofu. How hard can it be? I had heard that tofu is flavorless and it needed to be spiced up. So I dumped a lot of stuff (I have blocked out what I used, I think, because it was so traumatizing) on it and cooked her up. I cooked it up, took a big bite, tasted, and winced. The consistency, the texture, the flavor was off. Where was the majestic flavor and lovliness that I had tasted at friends houses. They seemed to just know how to make tofu spectacular. What had happened? Where did I go wrong? The happy ending: One year later, I meet Marie Kraft. Inventor of TofuXpress. She tells me, Emily, Tofu doesn't have to be that way. You CAN do it. (Cue the flute music.) Now, with renewed faith and a new TofuXpress, I can't wait to create yummy Veggie meals. Marie has also told me about the bonus wonders TofuXpress. Like what it can do for cheese and yogurt. Stay tuned to find out! |
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Newsflash
Have you been frustrated with the directions in all the cookbooks on how to remove water from tofu? We have been, but we found the perfect solution!
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Thanks To
| Jeffrey Dobkin is an innovator and an entrepreneur, but it's his writing style that has made him famous. Over 2,000,000 people read his information-rich, explicit How-To articles on marketing and direct marketing. |
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