Pickled tofu

[CDNSushi]

<Sigh>.... Thanks to be da veva's recent pickled eggs thread.... Now I'm jonesin' for some. But since going mostly vegan, eggs are on my forbidden list. (I know I COULD make/eat some... But I'm just too stubborn. NOTHING tastes as good as skinny FEELS!

SOOOOOOO...... Does anyone know whether it's possible to pickle tofu? Certain kinds of firm tofu DO sort of have a similar texture and consistency as hard-boiled egg whites, so it got me thinkin'. Or even better yet. Has anyone ever tried it? Have a recipe for it?

I didn't want to threadjack his pickled eggs thread, so I started this one... Lol!

So while we're on the topic.... What other pickled products does the rabble enjoy/endorse/have recipes for? (Bonus points if its non-animal-product based). Personally, I love pickled cauliflower, onions, and carrots...

[Ruanaidh]

You can try this:
Pickled Tofu Cubes In Herbed Olive Oil - Flavour Magazine - February 2011 issue

Ingredients:-

2 blocks medium- soft tofu - cubed
1/2 roasted organic chilli pepper
1 stalk organic lemongrass - white part only , sliced
1 sprig organic curry leaves
1/2 teaspoon Sichuan pepper corns, toasted
pinch of dried basil leaves
cold-pressed organic extra-virgin olive oil
Celtic sea salt to taste


Method:-

Scald the tofu in boiling water for 2-3 minutes. Drain on paper towels and place in a pot. Cover the pot with a lid and leave overnight at room temperature to ferment.


Transfer to a glass jar, and add the capsicum, lemongrass, curry leaves, peppercorns and basil. Mix the olive oil with salt, then pour over the tofu in the jar and cover.


Allow the tofu to stand at room temperature for about 1 week, in the covered jar. Shake the jar occassionally.


The tofu will be soft and creamy once it's ready.
Bon Appetit

[MacMillans son]

What other pickled products does the rabble enjoy...

Cucumbers

[CDNSushi]

You can try this:
[COLOR=#000000]Pickled Tofu Cubes In Herbed Olive Oil - Flavour Magazine - February 2011 issue

Sounds yummy. But with all due respect to Flavour Magazine, how is this NOT a recipe for botulism? Leaving infused olive oil out on a shelf for a week scares me.

[Lorna]

One of my favourite recipes is pickled beets. Or corn relish.

[sydnie7]

If your only objection to eggs is calories, as the "skinny" comment implies, they are hardly an over-indulgence! 90 cals for a large egg, 88 cal for 1/2 c of firm tofu. . .

And there's that urban-myth-kinda-thing that says hard-boiled eggs take more cals to digest than they contain!

My apologies if I've misinterpreted OP and it's the vegan thing that is standing in your way.

[CDNSushi]

If your only objection to eggs is calories, as the "skinny" comment implies, ...[snip]...
My apologies if I've misinterpreted OP and it's the vegan thing that is standing in your way.

I've tried to cut out ALL animal products - not just eggs. And it's not just the calories. I've come to the personal belief that animal products are simply unhealthy and contribute to many different diseases, especially many kinds of cancer, heart disease, autoimmune diseases, and many others. Switching to a whole-foods, plant-based diet has had a wonderful side effect of dropping a ton of weight, but that was (and isn't) my primary motivation. But that's all I'm going to say on the topic of veganism because it can be a touchy subject for a lot of people. I will only conclude by saying that I am not implying that anyone should or shouldn't eat any given thing, and the choices I have made regarding health, diet, and lifestyle should not be taken to mean that I believe everyone aught to do the same as me.

[tulloch]

Having a cup of tea and some shortbread in this, the fattest time of the year. "NOTHING tastes as good as skinny FEELS!" Wow. That is quite a concept. I must shed a few pounds this year, (but not enough to risk alienating my beautiful kilts), and see what comes of it.

[cable scot]

I'll ask around my neighborhood, in the upper midwest you can't swing a cat without someone trying to pickle it

[Duke of Delrio]

It has been a long time since my days in Biology Class, but as I recall, Botulism toxin is only produced by the spores as they grow in the absence of free oxygen, such as in a sealed jar. Infused olive oil with a closed, but unsealed lid cannot give you botulism. You have a far better chance encountering botulism toxin by ingesting or inhaling the dust in your house, than you ever will from olive oil sitting on a counter.

On the other hand, there are other torments one can get from a jar of infused olive oil, pickled tofu being one of many.