Monday, August 29, 2011

Tofu time


     The challenges brought about by a no-corn diet are many.  There is corn, or a corn derivative in a large percentage of our food products.  I am certainly glad that what I {possibly} have is an intolerance and not an allergy.  If it were an allergy, I quite possibly could end up starving myself, or at least feeling like that is the case.  The one thing that has been the absolute hardest to give up, has been pop (or soda if you prefer).  When I was on simply a low-calorie diet I could work in the occasional glass of Pepsi so that I did not feel completely deprived.  No corn = no high fructose corn syrup = no Pepsi, period.  Ahhhh!!!!

    So, it's already been both frustrating and fun trying to find things that I can still eat.  Today I decided to try some tofu for lunch. This is something I have had a few times in the past, but mostly in Miso soup or at the Chinese buffet where we like to eat.  Today, however, I decided to fry up some for myself.  I used a non-stick spray on my skillet instead of oil to make it even healthier.  Tofu is like a sponge, it absorbs the flavors of whatever it is cooked with, and will soak up oils which will add unnecessary fats to your meal.  We had rajma masala over white rice,with spiced chicken breasts for dinner last night, and the flavors were so delicious I decided to incorporate them into my lunch.  It was delicious!  I am listing my little recipe here, it's nothing special but it might help if you've never tried cooking your own tofu before. 
You can add this cooked tofu to a salad, ramen noodles, broth, or serve it with rice.  There are probably a million other things that can be done with it as well!  I had mine with a half package of ramen noodles, some cheese, and a touch of salsa, for a total of about 220 calories! :) 


     So far it is hard to tell if the new diet has had any effect on my psoriasis or PA.  I  have lost 4 pounds and do have a bit more energy.  Some of my stomach troubles seem to be clearing up as well.  Overall it appears to be a good thing at this point, but we will watch how things develop

 

Fried Spiced Tofu:

Ingredients:
     3-4oz Tofu (may be sliced, diced, chopped, or however you prefer)
     Chili powder
     Cumin
     Ground ginger
     Garlic powder
There is really no measurement for the dry ingredients. I simply
used a pinch of each, with the chili powder being a bit larger pinch than
the others.

Directions:
     Mix all dry ingredients together and rub onto tofu slice, or pour over diced/cubed tofu and mix gently with wooden spoon until all tofu is covered with seasoning.  Spray 8 inch skillet with non-stick cooking spray and preheat for one minute.  Add tofu to skillet and cook until hot; approximately 3 minutes for
a 3oz slice--about one and a half minutes on each side.  (You can cook a bit longer if you prefer, but the tofu will start to brown just like chicken, so be sure not to overcook or it will turn into a mushy mess! )  

To learn more about corn in the foods you eat, I suggest reading The Ominvore's Dilemma, by Michael Pollan. 
    

5 comments:

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