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WAVAIRENE SparkPoints: (7,655)
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9/2/12 8:35 A

I too have trouble staying under my sodium limit. It must be because of the types of foods I gravitate toward. Tracking it on SP has been an eye-opener.


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WAVAIRENE SparkPoints: (7,655)
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9/2/12 8:34 A

Thank you for the tofu recipe suggestion. I'll give it a try. :)

There's no elevator to reach success...you have to use the stairs.
NANCYHOME247 SparkPoints: (25,227)
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8/31/12 1:02 P

Oh, my! Careful with the salt!

Too much sodium causes water retention, something most of us want to avoid as we lose weight!

So, make sure you know your daily recommended sodium range, and figure out how much of that you ingest naturally in foods before you go making it a main ingredient!

Personally, I find it's a challenge to not go over my sodium requirement just eating natural foods.

Life is a Journey, not a Destination. Plan the trip wisely!
Central Floridian since 1989
IMASAGE06 SparkPoints: (20,447)
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8/31/12 12:56 P

My favorite way to have tofu is in a scramble like eggs.

I use firm tofu and press to get the excess water out. I saute lots of veggies.. like mushrooms, onions, carrots till soft in a little olive oil.. The crumble in the tofu. I add some tumeric and add about 2-3 tablespoons of nutritional yeast flakes (you can find in health food stores). The nutritional yeast gives it a nutty cheesy flavor and is extremely healthy. The thing that really makes this dish is the salt. I use a pink salt called Kala Namak. It smells and tastes like eggs.

I eat this scramble all the dang time. I love it, so good!

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WAVAIRENE SparkPoints: (7,655)
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8/25/12 9:56 A

NANCYHOME247 - Thank you so much for the tips and recipes. I'm definitely going to try tofu.

There's no elevator to reach success...you have to use the stairs.
NANCYHOME247 SparkPoints: (25,227)
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Posts: 550
8/24/12 7:49 P

Here are a couple recipes for firm tofu. Cut into cubes or fingers, firm tofu will pick up the flavor of whatever you're cooking it in. Tofu is nice for a change and to mellow out your diet between meat meals. But just like surimi (fake crab/lobster) should be thought of as a food unto itself and not "imitation" seafood, tofu should not be thought of as "imitation" meat. I think it's much more enjoyable (and less disappointing) when you don't expect it to taste like... oh, say, chicken!

A safe way to start off is to dice up some and throw it into any stir-fry recipe you like. And move on from there! There are plenty of recipes online (or you can e-mail me): just google "recipes for tofu," or "salad recipe for tofu," or "main course recipe for tofu," etc.



Vege, Tofu/Side
Basic Pan-Fried Tofu Nuggets
1 cup flour ½ tsp garlic powder 1 lb firm/extra firm tofu,
¼ cup nutritional yeast ½ tsp dried basil (opt) Pressed
½ tsp salt, dash pepper 1 cup soy sauce Oil for frying
You can eat this fried tofu on its own, dipped in sauce, or, use your fried tofu to add to pasta sauces, stir fries or other recipes calling for tofu or fried tofu. This quick and easy sauteed tofu recipe is both vegetarian and vegan.
Slice the tofu into 1½” thick strips or 1” cubes. In a medium bowl, combine flour, nutritional yeast, s&p, garlic and basil. Place the soy sauce in a separate small bowl. Dip the tofu in the soy sauce, and then in the flour mixture.
Pan-fry in ¼” oil until golden brown.


Vege, Tofu/Side
Chinese Five Spice Tofu Fingers
1 block firm or extra firm tofu, pressed well 2 Tbsp ginger, minced
1 cup vegetable broth 2 Tbsp sesame oil 1 tsp sesame seed
¼ cup soy sauce 3 garlic cloves, minced ½ tsp Chinese Five Spice
Chinese five spice is a unique taste that certainly isn't for everyone. For "undeveloped" Western taste-buds, consider cutting the amount of five-spice required in half. For a genuine taste of Chinese cuisine in a vegetarian and vegan tofu recipe, try this recipe for Chinese five spice tofu.
To marinate: Slice tofu into ½” long strips. Lightly grease a baking pan and arrange tofu in a single layer in the pan. In a small bowl, whisk remaining ingredients and pour over the tofu slices. Marinate at least 30 minutes—longer if convenient.
To cook: Bake in a 350F oven for 15 minutes, then turn the tofu and bake another 10-15 minutes, or until liquid has been absorbed.
2-3 servings


Life is a Journey, not a Destination. Plan the trip wisely!
Central Floridian since 1989
WAVAIRENE SparkPoints: (7,655)
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8/21/12 2:41 P

Thank you. For pointing me in the right direction and for the freezing tip.

There's no elevator to reach success...you have to use the stairs.
LOTUS737 Posts: 2,033
8/21/12 2:38 P

I know I have shared some recipes on sparkrecipes that I enjoy- I would suggest browsing over there and picking some recipes where you like the other ingredients use. Also make sure you freeze your tofu first, thaw it, and thoroughly press out the water- it makes a big textural difference :)

Current goal:
-8 pounds (32 total) by October

Healthy choices and actions have positive impacts, even if the scale doesn't move!
WAVAIRENE SparkPoints: (7,655)
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8/19/12 9:45 A

I've heard that tofu is great. I would like to try it but I know if I don't have the right recipe that it will most likely be the last time I try it. :) Any great recipes you can send me way?

There's no elevator to reach success...you have to use the stairs.
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