Tofu, Tempeh and Seitan E-Book

Bruno Wüthrich

• Herausgeber: Books on Demand
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 41

Veröffentlichungsjahr: 2020

Beschreibung

Tofu, Tempeh and Seitan: Here in the West, people are still reluctant to embrace these valuable protein suppliers, saying that their products »taste like rubber.« However, if prepared properly, these soy and grain products can satisfy even the most refined palates, as former Culinary Olympics winner Bruno Wüthrich demonstrates with his eclectic gourmet menus. Let them inspire you!

Leseprobe

Contents

Foreword

Tofu, Tempeh and Seitan – Exotic no Longer

Tofu

Seitan

Tempeh

Marinated Silken Tofu

Tofu Mousse with Ginger and Wasabi

Tofu Mousse with Beets

Tempeh Tatar with Flower Salad

Tempeh Blue Cheese Truffles on Carrot Salad

Tempeh on Sauerkraut Salad

Fried Tempeh with Red Cabbage Salad

Tempeh Cream Cheese Balls on Fennel Salad

Kale-Wrapped Tofu Roulade

Ring Cake with Tofu

Tofu Waffles with Turmeric

Gratin with Flower Sprouts

Soufflé with Silken Tofu

Red Cabbage Soup with Fried Tempeh

Asian Minestrone

Stinging Nettle Soup with Fried Seitan

Mango Passion Fruit Smoothie

Beet Apple Smoothie with Silken Tofu

Pea Mint Smoothie with Silken Tofu

Onion Tofu Pie

Gratinated Tofu with Parsley

Braised Tempeh with Belgian Endive

Cheese Toast with Seitan and Fried Egg

Seitan Stroganoff

Pepper Seitan with Mushrooms

Chili con Seitan

Flower Sprouts, Celery and Tofu

Oven-Roasted Vegetables with Smoked Tofu

Tofu Skewers with Zucchini

Smoked Tofu on Leek and Pineapple Salad

Green Lentils with Fried Tempeh

Seitan Fricassee

Seitan Fricassee with Mango Chutney

Seitan Cordon Bleu with Hazelnuts

Chopped Seitan with Mushrooms

Smoked Tofu with Dried Green Beans and Truffle Oil

Seitan Ragout with Beet Sauce

Tofu Bean Strudel with Pea Sauce

Raspberry Ice Cream with Silken Tofu

Melon Creme with Silken Tofu

Bread and Butter Pudding with Seitan

Crème with Silken Tofu

Foreword

Veal: 1.3 million; beef: around 6 million; seitan: more than 6 million; tempeh: more than 7 million; tofu: around 70 million. That’s how many hits each of those terms was getting on the Internet in 2018—that’s pretty impressive!

It means that now is just the right time to add a book about tofu, tempeh and seitan to your culinary arsenal. Though we may love our steak, for ecological reasons, it is advisable to supplement or even replace our animal-based protein sources with alternatives within the Western diet.

But why tofu? When I first encountered tofu many years ago, I got the impression that it was sausage-like, artificial and sterile. You only used it when you had to prepare it for a guest. The general approach to tofu was equally unenthusiastic and lacking in knowledge, and as a result, many people to this day still think of tofu as tasteless, rubbery, bland and bitter. Like you’re eating cardboard or Styrofoam.

There are still too many recipes that treat tofu and similar products as merely being a meat substitute, without taking advantage of the specific properties of these products (smell, taste, consistency).

This is precisely why we need a book on the subject – and one written with tremendous passion at that. Bruno Wüthrich is a »culinary artist« with style. He knows better than any other how to whip up a tasty dish that features tofu, seitan or tempeh as the key ingredient. His powerful creations have the potential to inspire you. They are easy to make and will mesmerize you with their elegant presentation and (most importantly) their unmatched flavor. It’s exactly how today’s meatless cuisine should taste!

Dive into this exciting world of no meat—it’s refined and packed with flavor, yet simple at the same time. Brilliant!

You won’t regret it!

Erwin Mumenthaler

»Chef by passion«

Companion and admirer of the author

Tofu, Tempeh and Seitan – Exotic no Longer

Tofu, tempeh and seitan are generally considered to be meat substitutes, which is why we fail to use these products to their full potential. The taste of meat is something I truly enjoy and in my opinion, it cannot simply be replaced with these products.

In pure nutritional terms, proteins from animal meats are of higher quality. However, by deliberately selecting certain combinations of plant-based proteins, you can match the level of protein quality in meats or even exceed it. For example, legumes and potatoes will give you an excellent protein combination. Tofu, tempeh and seitan are also quite low in saturated fatty acids, which are thought to be one of the underlying causes of lifestyle diseases. Not to mention that plant-based protein has a much better ecological foot-print than animal protein.

I often hear »Tofu tastes like cardboard!« And I agree! But only when the product is used and prepared incorrectly. It often comes down to using the wrong spices. Tofu, tempeh and seitan originated in Asia, which means they are from a completely different cultural area. This has to be taken into account when preparing them.

I started becoming interested in tofu, seitan and tempeh during my professional training as a chef. My interest was purely theoretical at the time (since, after all, tofu »tastes like cardboard«). About 25 years ago, I started to experiment with these ingredients for culinary art exhibitions and came to appreciate their taste and possibilities.