The traditional Dixie breakfast: Eggs - cholesterol risk and fat Bacon - fat, salt, and sugar “cured” Toast - carbs, fat, and jam risks So this is my Type 2 breakfast: Preheat olive oil in frying pan - 2-5 mm Thin sliced ham sliced - 5-10 mm Brown one side Sliced, firm tofu - 5-10 mm Turn meat and add tofu slices and cover Remove meat and turn tofu over to brown other side Turn off range and let tofu brown while cutting ham to bite size pieces Serve on Dixie paper plate with black coffee or club soda. Toss paper plate in trash and the rest in sink with soapy, hot water. Crispy tofu replaces eggs and toast. Fried ham replaces bacon. Paper plate replaces washing dishes. The tofu picks up the flavor of the fried ham or anything else (I.e. sausage, chicken, fish, shrimp, or leftover pizza toppings). Bob Wilson
Great thing about firm tofu, is the ability to add flavour w/o too many bad things... A generational favourite, is a bit of soy sauce whilst frying, or marinating in a bit of soy and rice vinegar and sugar (am not a fan of heaps of added sugar either, but the amts needed to balance this marinade are less than in an apple, so acceptable for us aspirational geezers) Great thing about soy sauce, kimchi (basically gochujang), miso, tomato paste and others, is the ability to add loads of savoury / salty flavour, w/o too much added risk. Some matchsticksliced carrots and cukes in a fresher version of that same marinade formula (perhaps white or red vinegar for rice, and a touch of fresh ginger or garlic for a quick pickle -- works great for red cabbage which is a futurist fave), and you have fibre and crunch too. Explore!
At the farm: The chickens and pigs met to discuss what they were going to do about Farmer Brown over a breakfast of ham and eggs. The chickens were concerned but the pigs were committed. Bob Wilson
Mine are probably considered free range too. I do have feed available for them though. The other day, I got 6 eggs from 8 hens. Not too shabby.
From the first sentence: A tractor-trailer carrying tofu that crashed southwest of Rolla has been stinking up a part of Phelps County for weeks. Pretty much anything rots after a few weeks of open exposure to bacteria and without refrigeration. Tofu is a high protein food: Tofu is a nutrient-dense, plant-based protein packed with all nine essential amino acids, iron, calcium, and manganese. A 1/2-cup serving of firm tofu provides roughly 10–20g of protein, 5–11g of fat, and low carbohydrates, making it excellent for heart health, weight management, and bone strength. Key Nutritional Components (Per 1/2 Cup Firm Tofu) Protein: ~10-20g (higher in firmer varieties) Calories: ~144–180 kcal Fat: 8-11g (mostly healthy polyunsaturated fats) Carbs: 2-3g Calcium: 60-80% of the Daily Value (DV) (when calcium-set) Iron: 15% of the DV Manganese: 51% of the DV Frying firm tofu becomes something between a fried egg white and toast. Since it picks up flavors from the oil, it is best to start with olive oil and first fry your favorite meat. Then brown both sides of the tofu and enjoy. In contrast, soft tofu seem fragile, bland, and inoffensive. Still, I look for it in hot and sour soup. Bob Wilson
meh. The same thing would have happened if the truck were loaded with chicken. It's just that it's a little more fun to pick on tofu fans because they flop and twitch a little bit more when people react normally to that product.
