Yuck - Tofu Coagulated Bean Curd

[Bretrick]

Coagulate - to cause to become viscous or thickened by adding vinegar....or calcium and magnesium chlorides and sulfates.
Only someone like Little Miss Muffet, sitting on her Tuffet, would like to eat her curds and whey.....(the watery part of milk that remains after the formation of curds.)

 

[Bella]

Yuck - Tofu Coagulated Bean Curd​

Coagulate - to cause to become viscous or thickened by adding vinegar....or calcium and magnesium chlorides and sulfates.
Only someone like Little Miss Muffet, sitting on her Tuffet, would like to eat her curds and whey.....(the watery part of milk that remains after the formation of curds.)

LOL! I don't particularly like tofu. In fact, I avoid soy products.

Although I ate it a few times years ago, I never liked it. Once a little friend asked me, "What's tofu?" I told him, "Toefoo is the stuff that's stuck between your toes!" His reaction...

 

[PeppermintPatty]

Yuck is right. lol

 

[Flarbalard]

Remind me again, what cheese actually is ...

 

[againstthegrain]

Like everything in the food world, it's better fried.

 

[Flarbalard]

Like everything in the food world, it's better fried.

AMEN!

 

[PamfromTx]

 

[Alligatorob]

Remind me again, what cheese actually is ...

You don't want to know.

And eggs, ever think about where they come from...

 

[Feelslikefar]

To quote Matthew Harrison Brady in the movie - Inherit the Wind

"I do not think about things I do not think about."

 

[Gary O']

Tofu Coagulated Bean Curd​

Sometimes ya gotta work with what's in the fridge

Toss it in a flour tortilla
Drown it with sriracha
Roll it up

good burrito

 

[OneEyedDiva]

It sounds disgusting. Coupled with the fact that it contains vinegar, which I hate the smell of and tofu...like you said "Yuck"

 

[Remy]

OK and I used to like you @Bretrick Are you talking about regular tofu because I eat it several times a week. It's good stuff!

 

[Lethe200]

Umm...there's no vinegar in tofu. There are many types of coagulants, but vinegar and lemon juice make a gritty, sour curd if mixed with soy milk. That's why calcium salts are used instead. It creates a smooth-textured, neutral curd.

As my mother was fond of saying, "If you don't like a food, it's probably because you never had it cooked properly." I've found over the decades that almost always, she was right.