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It has the umami quality certain meats & cheeses have, you just need to have another bite, that I've not have had with other meat replacements.
I've eaten the most delicious vegetarian chicken made of Seitan over a decade ago in a monastery in Xiamen.
Still not sure why it hasn't made it's way to the West. Maybe because of the fact its basically pure gluten.
Earlier quoted context omitted.
Im sorry but you seriously worry about the protein content of your cheese? There are plenty other protein rich foods
Vegans need to worry about this, because most don't want to eat piles of beans with every meal. I love beans, but I love other foods too!
If anyone else's wondering whether the author followed up on importing tofu in the US, here's what his webpage says: > It’s nice to meet you. I’m working on promoting Chinese tofus in the States. If you’re not familiar, China has over 20 types of tofus. They taste nothing like conventional white blocks. Some are bready. Others taste like aged cheese. Some bake up like pastry crust. Others melt. > I’m writing a book t…
> I’m also building a team to import and sell these ingredients to western supermarkets Why? American farmers are great at growing soybeans. They even grow varieties that are exported to Asia specifically for making tofu. There's an old story about when Honda first set up factories in Ohio, they still shipped the engines from Japan. After a while they got tired of returning the containers back empty, and went in sear…
Just as with those Honda engines, it's easier to start by rerouting some of the output of an existing factory than having to stand up a whole new factory from scratch.
It might very well turn out that for most of these regional specialty tofus, there's not enough demand in America to make local production economically viable, but there could still be a niche for a specialized tofu importer that can provide small quantities of many different varieties.
The best meat replacer really isn't tofu, it's Seitan. It has the umami quality certain meats & cheeses have, you just need to have another bite, that I've not have had with other meat replacements. I've eaten the most delicious vegetarian chicken made of Seitan over a decade ago in a monastery in Xiamen. Still not sure why it hasn't made it's way to the West. Maybe because of the fact its basically pure gluten.
The best meat replacer really isn't tofu, it's Seitan. It has the umami quality certain meats & cheeses have, you just need to have another bite, that I've not have had with other meat replacements. I've eaten the most delicious vegetarian chicken made of Seitan over a decade ago in a monastery in Xiamen. Still not sure why it hasn't made it's way to the West. Maybe because of the fact its basically pure gluten.
The other is that the author makes the mistake of over emphasizing the vegetarianism aspect (which i think some comments here also are). Many chinese dishes with tofu flavor them with meat. Outside of a temple, the vegetarian aspect isnt really important, tofu is just another dish. Tofus attachment with being a meat replacement or a vegetarian food is the major reason its not eaten more by americans.
The best meat replacer really isn't tofu, it's Seitan. It has the umami quality certain meats & cheeses have, you just need to have another bite, that I've not have had with other meat replacements. I've eaten the most delicious vegetarian chicken made of Seitan over a decade ago in a monastery in Xiamen. Still not sure why it hasn't made it's way to the West. Maybe because of the fact its basically pure gluten.
I found this vivid, precise writing to be extremely enjoyable to sink into.
Asterisk magazine has much more vivid, down-to-earth writing than "bay area rationalist magazine funded by effective altruism" would evoke. One of the articles in that same issue was the one that pushed me to finally become vegetarian.
Which article was it?
This is a nice article, but it does have some parts that seem off base. First you can walk into any chinese grocery store (in america) and get 20 kinds of tofu, thats really not an issue, and chinese restaurants (in chinatown) will sell many kinds of tofu. The other is that the author makes the mistake of over emphasizing the vegetarianism aspect (which i think some comments here also are). Many chinese dishes with t…
I have some stuff in boxes that live in the panty next to the rest of my beans and just use it whenever.
Earlier quoted context omitted.
Vegans need to worry about this, because most don't want to eat piles of beans with every meal. I love beans, but I love other foods too!
Vegans don't need to worry about the protein content of vegan cheese. Protein is widely available in vegan food and you don't need to eat a pile of beans to get it.
I'm only going to accept vegan cheese as a full substitute for real cheese when it ticks enough boxes, and one of those boxes is the nutritional values (the others include flavour and how it behaves when cooked, including melting vs. browning).
That's why I specifically noted that I'm interested by the prospect of melty tofu, as tofu is the closest substitute I have right now on the nutritional value.