I really can’t believe that I went all these years without tofu in my life.
I was under the impression that tofu gave me horrible stomach pains whenever I ate it, so that was the main reason for avoiding it. I recently discovered it doesn’t seem to bother my stomach like I thought. When you have IBS, it can be extremely difficult to pinpoint which stomach issues are food related and which are anxiety/stress related.
I left you guys hanging after my first visit with the Naturopath, but there wasn’t a lot to report. I only went for two visits. The doctor went over my medical history and food intake and also did allergy testing. When I showed him my food diary, he took one look at it and guessed that all the tannins in the green tea I was drinking (often 2 huge strong pots a day…!) were probably irritating my stomach lining. My allergy tests came back negative thankfully. The other piece of the puzzle would be to manage my IBS by continuing to work on my anxiety.
I thought he was insane for suggesting that my green tea could be a problem for my stomach, but I figured it was worth a shot. I reduced my green tea consumption to just 0-1 cup a day to see if it made a difference. Wouldn’t you know it, my stomach pains reduced by about 50% almost immediately. I’m sure there was also a little placebo effect going on, but after reading up on tannins and stomach issues, I do believe there is truth to it. I have a cup in the morning, but I don’t overdo it anymore. I’ve brought back the water in my life, which was needed. Something so simple, made such a huge difference in how I feel.
But, back to the tofu.
I’ll admit, I was also scared of tofu…a lot. First impressions are everything and the big white hunk floating in murky water just didn’t scream “eat me”. I had to figure out what the heck to do with it first.
One of my favourite ways to prepare tofu is just a simple pan fry. After pressing the tofu for about 25 minutes to drain out the water (this results in a firmer tofu), I preheat a large skillet with 1 tsp of cooking oil and then chop the tofu into small squares. Then I cook the tofu for about 6 minutes on high heat, flip, and cook for another 6-8 minutes or so, reducing the heat if necessary. This method results in golden tofu with a nice crispy exterior.
Sometimes, all I do is add a bit of ketchup and enjoy it as is or I marinate it first with a bit of apple cider vinegar & tamari.
My other favourite way is to turn it into Crispy Tofu Strips! You must try these if you haven’t. Eric said he would happily give up regular chicken strips for these bad boys.
Other times, I like to get creative with sauces…like this incredible lemon dill sauce. If you adore my lightened up lemon tahini sauce…and the lemon dill spin-off…you’ll love this super lightened up version. It packs in 3/4 cup of fresh dill and has just a touch of tahini and oil in it. While the tofu is cooking, just whip the dressing up in processor and you’re good to go.
Do I even have to tell you that I used my mini processor again? Gah, I love that thing.
Maybe you’d like a gigantic tripod leg with your tofu, perhaps?
Sometimes a close up shot is all you need. That’s what I told myself anyways.
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Easy Lemon Dill Tofu
Yield
2 servings
Prep time
Cook time
Total time
White, wintery looking tofu is now dressed up in greens for the spring.
Ingredients
For the tofu
- 1 package extra-firm non-gmo tofu, drained, rinsed, and pressed
- 1 tsp cooking oil (I like to use safflower oil as it has a high smoke point)
For the dressing
- 1 garlic clove
- 3 tbsp fresh lemon juice
- 1 tbsp tahini
- 1 tbsp dill pickle juice (or water)
- 1/2 tbsp nutritional yeast (optional)
- 1 tsp extra virgin olive oil
- 3/4 cup fresh dill weed, large stems removed & roughly chopped
- Kosher salt and pepper, to taste
Directions
- Rinse and press the tofu for about 25 minutes.
- Meanwhile, prepare the lemon dill dressing in a processor. My mini processor worked well for this (just call me a broken record).
- Preheat a large skillet over high heat and add a teaspoon of oil. Meanwhile, chop up the tofu into small, thin squares.
- When the skillet is HOT (the tofu should sizzle when placed on it), add the tofu (being careful not to let the pieces touch too much or they will stick) and cook on high heat for 6 minutes or so, flip, and cook for another 6-8 minutes, reducing heat if necessary to avoid burning.
- When tofu is golden brown on each side, remove from heat. Pour dressing into a medium-sized bowl and add the cooked tofu and stir well until coated. Serve immediately on its own, in a wrap, on a salad, or over grains and vegetables.
Tip:
I’m in love with this lemon dill dressing. Who knew you could pack in 3/4 cup of greens into a dressing?
The clean up was also minimal.
But first, I devoured this tofu.
Feel free to enjoy this in a wrap, on a salad, over a bed of grains and vegetables, or on its own like I did. Maybe next time I’ll have a bit more restraint to prepare a full meal with it…
I have yet to try tofu on my new healthy eating plan. I have a question though…..Isn’t tofu a GMO product being that it is made of soy? I have been going out of my way to avoid all GMO’s which is not an easy task. Just wondering your thoughts. I recently read an article by a Botany Professor from Purdue that discusses how GMO food actually kills our healthy intestinal flora.
I buy non-gmo organic tofu.
oops and I meant to say that yes GMO’s are in soooo much! It’s scary. First learned about them when watching Food Inc.
I’m slowly working more tofu in our routine – Thank goodness for your crispy strips recipe, or I never would have sold my husband on the idea :)
Love those springy colors, too!
I love tofu and that recipe looks great. Interesting about your green tea problems. I do sometimes drink it but never on an empty stomach as it makes me feel ill. Black tea doesn’t have the same effect. Mxxx
Yum! That dressing sounds great! I, too, love to crisp tofu in a skillet and eat it very simply, but this looks just as tasty. I don’t eat it often, but I may have to give your dressing a try when I do. :D
And how strange, that tea was causing such problems! Wha’, little ol’ tea? I was just thinking that I don’t drink *enough* tea every day, but I guess I should be careful not to go overboard.
Glad you’re feeling better, anyway!
Hey Angela,
Why don’t you try stopping drinking green tea altogether? Since you have cut your consumption of it by half, and your stomach pains have reduced by half….I would think that if you cut it out 100%, so will your stomach pains be cut out? There are lots of different teas that you can try, to replace it. And most of them taste better than green tea! :) ( I think so anyway)
I’d say I cut my consumption by about 85% or so cuz I was drinking at least 8 cups of strong green tea a day. Some days I go without it and some mornings I have a cup…I haven’t noticed any pains with 1 weaker cup of green tea. I also love herbal tea now and often drink that sometimes too. Lots of water though!
I always use lemon and dill together as a seasoning for fish…but I am sure it is delicious on Tofu!! Can’t wait to try this out!
Lemon dill is such a refreshing flavor combo! Beautiful dish Angela :)
The recipe looks so fresh and vibrant. I hope your stomach issues improve!
Lemon and dill are a match made in heaven.
My favorite tofu used to begin with pan frying, but it’s become this: http://lowcarbdiets.about.com/od/maindishes/r/bakedtofu.htm – with variations to the marinade depending on what I have/what I feel like. Lately it’s been an orange-garlic-ginger based marinade. The texture change with the slow baking in this recipe is awesome. It feels heartier, and as a non-vegetarian, it works well for me.
This looks fantastic!! I love tofu! I’m eating some now, actually :D
I’ve had the same reaction to coffee… which doesn’t have any tannins, but it is an irritant. Any more than two cups (about 16 oz) a day and it is not a good time.
I know what you mean about the IBS. Right now I think I can’t handle tempeh, but I’m not 100% sure on that.
It messes with your mind right?
I looove dill, but never thought about adding it to tofu… Thanks for a brilliant idea!
OKAY so THIS tofu recipe looks great. I too have IBS and have been avoinding tofu- (also because i’ve been slightly intimidated by the preperation)… I’ll have to try this though! I know that tempeh definitely irritates my stomach, but I’m still not too sure about tofu! Going to do a little test!
Thanks for the post!
I’ve never paired dill with tofu. Looks so fragrant and refreshing!
Crispy tofu looks great!! Tofu is a nice occasional treat. Too processed for it to be part of my regular diet- ick!
My mouth is watering this looks SO good! I LOVE tofu in any form and this pile of it on a plate looks like the perfect dinner to me! Love the recipe! Thanks! :)
This is my dinner tonight – atop quinoa! It looks absolutely amazinggg.
I used to have IBS, but I’ve managed to get rid of it even though my anxiety’s still around. It took going grain, dairy, and legume free (eating a strict Paleo diet). I eat meat though, so I don’t know how you’d manage that on a vegan diet.