An Ode to Silken Tofu
A big part of this middle age thing is balancing hormones. One step I’ve been taking is adding more hormone-producing foods into my diet--enter tofu (and flax, and pumpkin seeds, etc, but this blog is about tofu.)
Now, everyone will have a different take on tofu, and if you’ve been following along, you know I believe you should find foods that make you feel your best and brightest. Might be tofu, might not.
For me, a sip of creamy soy milk in my coffee or a solid tofu stir fry makes my heart sing. It is also high protein, low fat, and sometimes low sugar and calories, depending on its form. So when I learned soy creates more estrogen in the body, I went all in. Enter silken tofu. :)
Dreaming of a creamy dip for your veggies or meat? Silken tofu.
Need a decent dairy-free alternative to yogurt without the added sugar of the store brands? Silken tofu.
You want a rich and creamy pasta sauce you’d swear was chock-full of cheese? Silken tofu
You want a cross between a gnocchi and a dumpling true treat of a “pasta” dish? You guessed it, scissor-cut tofu pasta has become a regular rotation at the Warren house.
Convinced yet? Let’s get to the details:
Creamy Veggie/Meat Dip
Blend in a food processor:
1 block of silken tofu
1 tbsp light mayo or Greek yogurt for thickness (or if you want to go all in on tofu add a scoop or two of water-packed firm tofu to get your desired consistency)
A handful of herbs of your choice (try dill and parsley for a Greek vibe)
Lots of Kosher salt (the only salt for cooking) and cracked black pepper
A splash of lemon or lime juice plus a little vinegar (I usually use cider or rice wine)
Blend until smooth, taste, adjust your seasonings and viola! Creamy dip magic. I love to pair ours with these
Greek potatoes.
And here are the recipes I follow (kind of) for:
(Recipe edits: I mix silken and firm tofu to get a better texture and I use frozen mango and cherry - a delightful combo. NOTE: This yogurt is only good for a couple of days, and then the consistency goes off.)
(Recipe edits: I blended in a bunch of fresh herbs to lift up the sauce and it was YUM. That nutritional yeast is a game changer for a cheesy taste without cheese and is really easy to find in most grocery stores.)
(Recipe edits: I use King Arthur’s Gluten Free Flour for the hubs. For the sauce, I go Italian with some Rao’s pasta sauce mixed with a little of the leftover blended silken tofu and some basil (if I have it) to make it a creamy red sauce. Look, I make a lot of things from scratch, but when I find something that tastes better than I can make it, I use it. And Rao’s is one of those things!)
Enjoy!

