This was fabulous, the descriptions of how you work with tofu and the love of everything seaweed - and thanks so much for the recipe links with your detailed modifications. explanations
I love fish, and worked for years on sustainable fishing with artisanal fishers (in Indonesia), it is the one thing that keeps me being 100% vegetarian, but still I rarely eat it for the same reasons I never eat all other kinds of meat (yet creatures of the sea resist the domestication that has led to such cruelty and exploitation of land animals, and basically live in the wild - the serious problems with aquaculture being the exception that proves the rule)…. anyway, finding ways to sub tofu that bring you closer to the umami these fish recipes seek is really helpful
Thanks, Jack! I was second-guessing myself while this morning, thinking "maybe this is one of those posts that will only make sense to me?" so I'm thrilled that it seems helpful to at least one person!! I appreciate you telling me. Also your previous life in sustainable fishing sounds fascinating!
I'll be returning to this again and again, I can already tell! As a vegan, I often see good looking meat dishes online and can usually work out how to convert them pretty easily but what has always had me stumped are poached fish dishes with deliciously delicate broths/ sauces. You've cleared a lot up for me! All these dishes look wonderful
This all sounds delicious!! I want to encourage you to try making your own tofu. It is really not that hard to do, get a soy milk maker (I like the soybella one) and use organic soybeans. Easy. Add coagulant, and strain in cheesecloth and a tofu mold. Seriously delicious when it is very fresh. I mostly buy my tofu but every few months I make tofu. I make soymilk daily. It is really very fun and quite easy.
This all sounds so good Julia! I love that I was thinking about you veganizing a fish stew and you were deep into writing it... is it parasocial to say that I feel we're on the same wavelength (in that you are way ahead of me but in a psychically attuned way 😂)
Found this post via Alicia Kennedy. I've been experimenting with fish marinades for my tofu, but after reading this I will move on to rubs. Thanks for connecting the dots with your cooking.
Amazing, thank you for letting me know, I will try this one out! I usually use extra firm tofu, too, I guess I actually didn't specify that in the post! I'm curious, did you use any seaweed?
All looks so very delicious and appetizing
Thanks so much!
This was fabulous, the descriptions of how you work with tofu and the love of everything seaweed - and thanks so much for the recipe links with your detailed modifications. explanations
I love fish, and worked for years on sustainable fishing with artisanal fishers (in Indonesia), it is the one thing that keeps me being 100% vegetarian, but still I rarely eat it for the same reasons I never eat all other kinds of meat (yet creatures of the sea resist the domestication that has led to such cruelty and exploitation of land animals, and basically live in the wild - the serious problems with aquaculture being the exception that proves the rule)…. anyway, finding ways to sub tofu that bring you closer to the umami these fish recipes seek is really helpful
Thanks, Jack! I was second-guessing myself while this morning, thinking "maybe this is one of those posts that will only make sense to me?" so I'm thrilled that it seems helpful to at least one person!! I appreciate you telling me. Also your previous life in sustainable fishing sounds fascinating!
I'll be returning to this again and again, I can already tell! As a vegan, I often see good looking meat dishes online and can usually work out how to convert them pretty easily but what has always had me stumped are poached fish dishes with deliciously delicate broths/ sauces. You've cleared a lot up for me! All these dishes look wonderful
So happy to hear this, Gillian! I hope this approach works out well for you and the brothy sauces!
This all sounds delicious!! I want to encourage you to try making your own tofu. It is really not that hard to do, get a soy milk maker (I like the soybella one) and use organic soybeans. Easy. Add coagulant, and strain in cheesecloth and a tofu mold. Seriously delicious when it is very fresh. I mostly buy my tofu but every few months I make tofu. I make soymilk daily. It is really very fun and quite easy.
Thank you! I have made it once before, and I did enjoy it! I have not yet invested in a soy milk maker, but maybe one day.
This all sounds so good Julia! I love that I was thinking about you veganizing a fish stew and you were deep into writing it... is it parasocial to say that I feel we're on the same wavelength (in that you are way ahead of me but in a psychically attuned way 😂)
Thank you! Definitely psychic attunement, I love it!
Found this post via Alicia Kennedy. I've been experimenting with fish marinades for my tofu, but after reading this I will move on to rubs. Thanks for connecting the dots with your cooking.
Awesome, I hope you enjoy the results! Alicia is the best!!
having a go at a yasmin fahr nyt recipe for baked [tofu] with olives and capers tonight using the oily method!
Oooh, I hope you enjoy, do let me know how it goes!! I just looked up the recipe, looks like a great candidate to me!
Now I want to make this tonight!!
Recommend! Used extra firm tofu because it’s what I had and omitted the ginger because it’s what I didn’t—but v much enjoyed by the whole fam!
Amazing, thank you for letting me know, I will try this one out! I usually use extra firm tofu, too, I guess I actually didn't specify that in the post! I'm curious, did you use any seaweed?
ah, forgot to say—didn’t have that either! still great!
Awesome, thanks again for letting me know!
it has been a long time since I read a title this good!!!
Haha, thank you!!