<p>That was a new one on me.</p>
<p>[Corn</a> flakes - Wikipedia, the free encyclopedia](<a href=“http://en.wikipedia.org/wiki/Corn_flakes]Corn”>Corn flakes - Wikipedia)</p>
<p>I thought that the SDAs were supposed to know the Bible well - perhaps they ignore it when there are profits to be had.</p>
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<p>You might have a lot of obese people skewing what the typical person eats. Do you have a histogram on your data?</p>
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If someone is vegetarian, why would they want to eat fake sausages, hamburger patties etc.?
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<p>I think this is a really odd question. Would you ask someone who is lactose intolerant why they would drink Lactaid? Or gluten free, why they’d want a cupcake? Why would being a vegetarian mean they wouldn’t want the general taste of a burger every now and then? Plenty of people limit meat for health reasons, not moral ones.</p>
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If we’re talking bland to the point of liking to eat raw tofu by itself or in dishes with little/no seasoning, no unless the one with the palate doesn’t realize that many other folks may not share that level of blandness and from my own and others’ experiences…don’t appreciate being lectured by the health nut contingent among them about the “virtues” of having such a palate. "</p>
<p>I like plain tofu. I also like plain oatmeal and cream of wheat. I find it hard to believe too many people “lecture” others on the “virtues” of having a bland palate. Except in cobrat land, where everyone routinely offers opinions on everything to everyone at all times.</p>
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<p>My laptop has a modified Mediterranean Diet pyramid as the screen background - the guidelines are red meat, a few times a month.</p>
<p>I have not read through the entire thread. My life time is much more valuable.</p>
<p>That being said, Miami, really, little or no protien??? You may want to ask your daughter about that. </p>
<p>I think that somebody with a 'D who had a full tuition, merit based, 'Val of class of 34 at Maumee, would know better about nutrition. Also, floating down the pool doesn’t countl</p>
<p>I have a very bland palate (besides loving spicy food), but unseasoned tofu is still meh to me. YMMV. What the OP was getting at is the fact that tofu has very little taste of its own. It does, however, soak in the flavors of everything it’s cooked with. That’s why using it as a pure substitute in meat dishes like a lot of restaurants do leaves it relatively flavorless, as the ingredient it’s replacing generally contributes a considerable amount of taste. Tofu also has a higher threshold than most mediums to get the flavor in properly.</p>
<p>That’s not to say vegetarian tofu dishes aren’t good - I eat a lot of it. But you do have to season it more strongly. I’m not sure why someone earlier said tofu should be lightly salted, if anything in the absence of meat (which has salt) it’s the opposite.</p>
<p>Re protein- I suspect most of us need a lot more.
For instance there is just 3.3 gm of protein in 100 ml of milk, a tuna sandwich containing 3oz of tuna on whole grain bread would have 22gms for the tuna & 7gms of protein for the bread.</p>
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<p>I’m not a vegetarian but I actually like tofu, depending on how it’s prepared. There’s a spectacular spinach with garlic sauce and soft tofu dish that one of our favorite Chinese restaurants makes, and I’ve done some simple but satisfying tofu stir-fries at home, usually with garlic and/or ginger and/or some hot peppers. I do think of it as a meat substitute, sort of. I mean, I won’t just flat-out substitute tofu for meat in a recipe that clearly calls for meat, but in a lot of the stir-fries I could substitute chicken for tofu or tofu for chicken and the texture might be a little different, but the taste wouldn’t be much different. </p>
<p>But I also have had some extremely boring and bland (to my palate) vegetarian meals with tofu, usually at Western-style vegetarian restaurants which I now generally try to avoid. That, or look for something more interesting on their menu.</p>
<p>As for black bean burgers: it’s pretty easy to make your own, and they’re tastier than the prepackaged kind. Add a dollop of guacamole and some salsa, and it makes a dandy meal, high in protein and tasty, tasty, tasty. The trick is getting them to stay together. If you’re not vegan, a little egg will usually do it. Vegan is trickier; we used to have a pretty good vegan recipe back when D1 was a vegan (she decided it was easier to accept eggs and dairy when she went to college), but I’m not sure I can find it anymore.</p>
<p>Cold tofu and cold chicken salad really turn me off.
The only cold thing I may want to eat is sushi.</p>
<p>You may want to try free meals made with tofu and other non-animal ingredients offered by your local buddhist temples. Some temples also sell food.</p>
<p>About black bean burgers, I don’t like the little flat things you buy. I can’t figure out why they have to look so sparse, like a poor substitute. I make them thick, like a hamburger. You basically throw together what you like and make sure there’s some egg to bind and something else moist (sometimes a bit of cottage cheese,) spinach, cheddar, finely chopped nuts, celery/onion, all good in them. A little Worcestershire. sometimes, ketchup (like a secret ingredient, I joke.) Finely chopped mushrooms, lightly fried. I mash the beans enough. You have to concoct with your eyes- it has to look thick enough to hold, be a little tough to stir. Of course, something like Texas Pete’s on top. </p>
<p>You can get around vegan, sometimes, by using shredded potato- the starch can be the binder, but patted dry, so not too wet. A little flour. (Think of some of the potato pancake recipes sans egg, where the flour helps hold it together.) Or mashed potato (that’s from Cook’s Illustrated. They also talk about using good canned beans, not from scratch.) Don’t touch them, in the pan, til there’s a good bottom crust.</p>
<p>An old cookbook by Hooker has a number of nut burgers or loaves. I also got deeper into all this because one D was a vege- but she thought that meant potato chips and mac/cheese.</p>
<p>I had a red curry tofu at the restaurant for dinner tonight. It was pretty good! Why tofu? We have lots of chicken at home, a fair amount of fish, occasional beef, but never tofu. When I go out I like to order things my wife doesn’t cook at home.</p>
<p>According to emeraldkity’s quote I should be getting about 50 grams of protein. In the last week, I’ve had between 40 to 60 grams a day. Interestingly the livestrong site seems to think I eat too much protein, but I totally disagree with its proportions, it thinks I don’t eat enough carbs.</p>
<p>I love tofu in miso soup where I think it’s like custard. I don’t go out of my way to use it otherwise, I have some Chinese recipes that call for it and I use it then. The only weird place I’ve occasionally used it as a substitute is in Chilequile casserole instead of some of the cheese.</p>
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<p>As a vegan, I’m fascinated by this. Do you mash it up inside or mix it in on top? Is it about making it healthier?</p>
<p>Don’t use tofu at home because DH would file for divorce. Both he and DS seem to be super tasters and can ferret out a hidden piece of tofu, a splash of apple cider vinegar or a pinch of hot pepper in any dish I attempt to use them in.</p>
<p>I’ve tried some of the Morningstar type of products and find them frighteningly high in sodium, especially any of the tempeh (spelling?) stuff. I have ‘squeezed’ firm tofu between towels and a heavy pot in order to extract the fluid and then used the remaining patty sort of as a seasoned steak cooked in a cast iron pan. It works for me…but then again…there is DH and DS to consider.</p>
<p>From my vantage point, tofu occupies a position somewhere between the blandest chicken meat and an extremely bland cheese/vegetables that are good at absorbing sauces/flavorings from more salty/flavorful ingredients. </p>
<p>Don’t think it’s comparable with beef or pork. </p>
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<p>Don’t remember what cream of wheat tasted like since I had it only a few times as a wee little kid. I did enjoy grits…though that was with a little bit of butter and salt. </p>
<p>Can’t enjoy plain oatmeal by itself. I usually season it with some honey and milk. Occasionally, I’d add raisins or berries. Then it is a delectable breakfast food to my palate. </p>
<p>I’m also a big fan of oatmeal cookies. </p>
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<p>Funny. A taste for spicy/hot food can be a bit of an acquired taste. </p>
<p>As a kid, I hated even mildly spicy food. As a young adult, I’ve surprised a few Korean restaurant waiters/owners when I request a really spicy/hot cold crab side dish to go with my kalbi ribs as they’ve all told me that it tended to not agree with the palates of most non-Koreans. </p>
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<p>What do you season that “tofu steak” with?</p>
<p>Wow I guess I am lucky. h doesn’t tell me what to buy at the grocery store unless he is cooking. I tell him what we are having, and he eats it.</p>
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<p>Huh? Everything that I have read is that typical American intake of protein (and carbohydrates and fats) is far more than necessary for a typical person who gets very little exercise or physical activity (which describes most Americans).</p>
<p>Of course, those who get more exercise or physical activity do have higher intake requirements.</p>
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<p>Most Americans have some level of obesity (about a third have the mild obesity that is called “overweight”, while another third have more severe obesity that is called “obesity”). So a sample of Americans includes a majority who have some level of obesity.</p>
<p>I used to enjoy tofu, edamame, and other soy based foods. I got breast cancer. Studies show the soy can fuel estrogen which can cause cancer. No more miso soup for me.</p>