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I was very disappointed with this cookbook. With a title like "Twist on Tofu" and "52 Fresh and Inventive Vegetarian Recipes" I was expecting to find at least one new or innovative dish.
I didn't.
Tofu Tacos, Tofu Satay, Cold Tofu in a soy sauce, tofu sushi, teriyaki tofu, ma po tofu, tofu banh mi, tofu salad rolls, tofu in a miso-like soup, hot and sour soup, sweet & spicy tofu, etc.
It's not that there is anything "wrong" with these dishes. I love these meals and make/eat them often. This is how tofu has been eaten in Asian countries for ever. These are classic, cultural, and traditional tofu dishes. The 'problem' I have is that this isn't "fresh" (unless fresh is meant to convey homemade) nor is it "unexpected" (quite the opposite).
For slightly more "edgy" (meaning not a traditional Asian dish) recipes, there's a Toft type BLT, Tofu veggie burger, tofu burrito, grilled tofu (no, I'm not joking), tofu-spinach empanada, tofu "meatloaf", tofu ricotta in lasagna, tofu paneer, tofu bolognese, tofu chili, tofu curry, tofu chocolate pudding.
Again, these recipes aren't anything "fresh" or "unexpected." I'm 99% sure the first tofu dish I ever made when first vegan was a tofu chocolate pudding... I suppose the most "inventive" recipe (as in I wouldn't have thought to do this) is Tofu Guacamole, but as a long time tofu eater all I can think is YUCK. And although I definitely don't need another recipe for Tofu Scramble, I was surprised it wasn't in this book (unless I missed it somehow) or tofu cheesecake.
THAT SAID, the recipes themselves are easy enough, with fairly "normal" ingredients (nuts, fruits, sugar, cornstarch, ginger, noodles, green onions, other vegetables like broccoli, dairy products), Asian pantry staples like soy sauce, Sriracha, coconut oil, toasted sesame oil, mirin, rice vinegar) and basic kitchen supplies.
The ingredient lists are also fairly short (about 10-15 ingredients) unless it is a soup. The broths are made from scratch so those recipes have long lists, but I do find homemade broth impressive.
Many dishes have butter, cream, eggs and cheese, which can be omitted for the vegan (or substituted). The inclusion of these items was a real head-scratcher for me since most Asian dishes and the other dishes in the book are naturally and easily dairy-free. I was surprised suggested alternatives (such as oil instead of butter or coconut milk instead of cream) weren't suggested (maybe they were in the back of the book?) Surely the author knows vegans and plant-based eaters would be the likely audience to buy a tofu book?
Nutritional information and cook times are not provided.
To end on a positive, the book is laid out well and beautiful. Bright, cheery photos throughout. As a digital book, I found the font impossibly small, but it might be okay in a print version.
I did not make a recipe as part of my review simply because I have had all of these dishes so many times already and the recipes I know already are marginally different at best. I'm sure the recipes are fine but I don't need a 2.0. Had I purchased this book, it would have been returned.
For someone who has literally never had any tofu anything before, this book could be helpful if they were somewhat adventurous, as one tends to become once they adopt a meat-free diet. I can say for certain my very American-ized teen and preteen nieces and nephews would not eat anything in this book and they eat a number of vegan meals for me.
Thanks NetGalley for my ARC.
I didn't.
Tofu Tacos, Tofu Satay, Cold Tofu in a soy sauce, tofu sushi, teriyaki tofu, ma po tofu, tofu banh mi, tofu salad rolls, tofu in a miso-like soup, hot and sour soup, sweet & spicy tofu, etc.
It's not that there is anything "wrong" with these dishes. I love these meals and make/eat them often. This is how tofu has been eaten in Asian countries for ever. These are classic, cultural, and traditional tofu dishes. The 'problem' I have is that this isn't "fresh" (unless fresh is meant to convey homemade) nor is it "unexpected" (quite the opposite).
For slightly more "edgy" (meaning not a traditional Asian dish) recipes, there's a Toft type BLT, Tofu veggie burger, tofu burrito, grilled tofu (no, I'm not joking), tofu-spinach empanada, tofu "meatloaf", tofu ricotta in lasagna, tofu paneer, tofu bolognese, tofu chili, tofu curry, tofu chocolate pudding.
Again, these recipes aren't anything "fresh" or "unexpected." I'm 99% sure the first tofu dish I ever made when first vegan was a tofu chocolate pudding... I suppose the most "inventive" recipe (as in I wouldn't have thought to do this) is Tofu Guacamole, but as a long time tofu eater all I can think is YUCK. And although I definitely don't need another recipe for Tofu Scramble, I was surprised it wasn't in this book (unless I missed it somehow) or tofu cheesecake.
THAT SAID, the recipes themselves are easy enough, with fairly "normal" ingredients (nuts, fruits, sugar, cornstarch, ginger, noodles, green onions, other vegetables like broccoli, dairy products), Asian pantry staples like soy sauce, Sriracha, coconut oil, toasted sesame oil, mirin, rice vinegar) and basic kitchen supplies.
The ingredient lists are also fairly short (about 10-15 ingredients) unless it is a soup. The broths are made from scratch so those recipes have long lists, but I do find homemade broth impressive.
Many dishes have butter, cream, eggs and cheese, which can be omitted for the vegan (or substituted). The inclusion of these items was a real head-scratcher for me since most Asian dishes and the other dishes in the book are naturally and easily dairy-free. I was surprised suggested alternatives (such as oil instead of butter or coconut milk instead of cream) weren't suggested (maybe they were in the back of the book?) Surely the author knows vegans and plant-based eaters would be the likely audience to buy a tofu book?
Nutritional information and cook times are not provided.
To end on a positive, the book is laid out well and beautiful. Bright, cheery photos throughout. As a digital book, I found the font impossibly small, but it might be okay in a print version.
I did not make a recipe as part of my review simply because I have had all of these dishes so many times already and the recipes I know already are marginally different at best. I'm sure the recipes are fine but I don't need a 2.0. Had I purchased this book, it would have been returned.
For someone who has literally never had any tofu anything before, this book could be helpful if they were somewhat adventurous, as one tends to become once they adopt a meat-free diet. I can say for certain my very American-ized teen and preteen nieces and nephews would not eat anything in this book and they eat a number of vegan meals for me.
Thanks NetGalley for my ARC.
Read this review and more on my blog, uncovered-books.
I received a free copy go Twist on Tofu from the publisher in exchange for my honest opinion.
Lots of people associate tofu with being a bland, boring food to eat. Twist on Tofu aims to give you recipes that will make you change how you see what you can do with tofu, and how good of a food it actually is.
The recipes are separated into 6 different sections: ‘Starters, Side and Small Plates’, ‘Soups and Salads’, ‘Sandwiches and More’, ‘Baked or Braised’, ‘One-Dish Meals’, and ‘Sweets’. Both the Western and Eastern styles of cooking are catered for in here. Meals that you would more typically associate with tofu like Tofu Veggie Seaweed Roll, Tofu Pea and Mushroom Miso Soup, and Crispy Tofu Salad Rolls; as well as some that you not typically consider, like TLT&A Sandwich (replacing the bacon with tofu), Grilled Tofu Pitta Pocket, and Tofu-Cucmber Raita over Baked Potatoes.
Each recipe is very easy to follow. Not only that, at the beginning of this book, a section is dedicated to the differences between the different tofus, when to use which tofu, different way to cut it up and whether you should drain it or not.
If you are looking for a way to change up how you eat tofu, then I could not recommend this book more.
I received a free copy go Twist on Tofu from the publisher in exchange for my honest opinion.
Lots of people associate tofu with being a bland, boring food to eat. Twist on Tofu aims to give you recipes that will make you change how you see what you can do with tofu, and how good of a food it actually is.
The recipes are separated into 6 different sections: ‘Starters, Side and Small Plates’, ‘Soups and Salads’, ‘Sandwiches and More’, ‘Baked or Braised’, ‘One-Dish Meals’, and ‘Sweets’. Both the Western and Eastern styles of cooking are catered for in here. Meals that you would more typically associate with tofu like Tofu Veggie Seaweed Roll, Tofu Pea and Mushroom Miso Soup, and Crispy Tofu Salad Rolls; as well as some that you not typically consider, like TLT&A Sandwich (replacing the bacon with tofu), Grilled Tofu Pitta Pocket, and Tofu-Cucmber Raita over Baked Potatoes.
Each recipe is very easy to follow. Not only that, at the beginning of this book, a section is dedicated to the differences between the different tofus, when to use which tofu, different way to cut it up and whether you should drain it or not.
If you are looking for a way to change up how you eat tofu, then I could not recommend this book more.
informative
medium-paced
Thank you NetGalley and Storey Publishing for the ARC of the book in exchange for an honest review.
As a vegetarian, tofu has become the centre piece of my diet and Twist on Tofu is a great addition to my recipe repertoire. The different cuisine styles allow for great diversity of choice, which is sure to suite a wide range of readers.
The book itself is very nicely sectioned, each chapter is divided by a cover that introduces the section. Moreover, the introductory chapter provides the reader with information that makes you feel more self-confident in your future culinary endeavours. I really appreciated the fact that serves were indicated. Often times, recipe books do not make it obvious for how many people the dish will serve, which results in having too much food or having to cook the meal again.
All in all, a Twist on Tofu is a grade guide to tofu and beginner friendly. I will be recommending the book to all my tofu sceptical friends.
As a vegetarian, tofu has become the centre piece of my diet and Twist on Tofu is a great addition to my recipe repertoire. The different cuisine styles allow for great diversity of choice, which is sure to suite a wide range of readers.
The book itself is very nicely sectioned, each chapter is divided by a cover that introduces the section. Moreover, the introductory chapter provides the reader with information that makes you feel more self-confident in your future culinary endeavours. I really appreciated the fact that serves were indicated. Often times, recipe books do not make it obvious for how many people the dish will serve, which results in having too much food or having to cook the meal again.
All in all, a Twist on Tofu is a grade guide to tofu and beginner friendly. I will be recommending the book to all my tofu sceptical friends.
Great recipes! I added several recipes to my "must try soon" list. By several I naturally mean many. The recipes that are not vegan to begin with are easy to amend. I will soon make tofu satay, steamed Chile-ginger tofu, tofu in black bean sauce, and tofu jambalaya. Yummy! Can't wait. I would have liked more pictures in the book, otherwise great collection of recipes.
As a mother with 3 vegetarian children, I'm always looking for interesting ways to prepare tofu and other meat substitutes. I had really high hopes for this one and it didn't disappoint. There were chapters on appetizers, soups, sandwiches, main meals, and even some delicious dessert recipes. The book was filled with high quality color photographs. Also, the recipes were well written and easy to follow. It should be noted that this was not a vegan cookbook so if that is your thing, I would look elsewhere. This would be a good cookbook for anyone looking to add more meat free dishes to their cooking rotation.
I love me some tofu and this did not disappoint. I'm a vegetarian in a rut and I get really bored of making the same tofu stuff all the time and this gave me some great ideas to try. The pictures are good and appetizing, the recipes are pretty straightforward and easy to follow. Hell yeah, let's get cooking.
Thank you to NetGalley for an advance copy of this book in exchange for an honest review.
Thank you to NetGalley for an advance copy of this book in exchange for an honest review.
This was a great recipe book. I liked seeing all the different recipes with tofu and the different ways to incorporate into dishes. It had some great ideas and the photographs looked good.
The first thing I loved about this book was the detailed explanation on cutting techniques. It really puts tofu on the same level as cuts of meat, for example, which have clear instructions as well on how to cut and handle them. How you cut your tofu impacts how your tofu will turn out, so I liked that Trang gave this so much space. The second thing I love is that literally all of these recipes sound amazing and look beautiful. I can almost taste how good they are from the pictures!
Asian cooking is all about the spices and flavour combinations for me, and as such there is quite a lot of prep time and a lot of different steps to get the sauces and flavours right. But it is so worth it when it works out. My friend often makes a version of the Salad spring rolls in this cookbook and it is a major inspiration for me to get started with Trang's recipes. I will definitely be making the Roasted Cauliflower Tofu Soup and the Baked Tofu and Spinach Empenadas soon, they sound absolutely delicious!
Asian cooking is all about the spices and flavour combinations for me, and as such there is quite a lot of prep time and a lot of different steps to get the sauces and flavours right. But it is so worth it when it works out. My friend often makes a version of the Salad spring rolls in this cookbook and it is a major inspiration for me to get started with Trang's recipes. I will definitely be making the Roasted Cauliflower Tofu Soup and the Baked Tofu and Spinach Empenadas soon, they sound absolutely delicious!
In interesting take on tofu.
The recipes are imaginative and look very inviting. They are colourful and you really want to try them.
I would definitely recommend this book. Especially because I’m fairly new to tofu.
Many thanks to the author, publisher and NetGalley for gifting me this arc in exchange for an honest, unbiased review.
The recipes are imaginative and look very inviting. They are colourful and you really want to try them.
I would definitely recommend this book. Especially because I’m fairly new to tofu.
Many thanks to the author, publisher and NetGalley for gifting me this arc in exchange for an honest, unbiased review.