Advertisement
HomeCollectionsTofu
IN THE NEWS

Tofu

FEATURED ARTICLES
NEWS
January 9, 2014
In response to Bubbe's blintzes ("Remaking Bubbe's blintzes with a healthier profile," Jan. 8), I must question how that treasured blintz could succumb to olive oil, cashews and, perish the thought, tofu. Those of us who eat this noble delicacy full of eggs, cheese and the warmth of a loving cook could never allow our blintz to be debased into this 21st century healthy alternative. Sometimes, we just have to take a stand in defense of our palates. Dovey Kahn, Pikesville - To respond to this letter, send an email to talkback@baltimoresun.com . Please include your name and contact information.
ARTICLES BY DATE
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | April 22, 2014
Red Emma's has been open for a decade - a relatively short time in a city full of history - but as one of the first organizations of its kind in Baltimore, it has the feeling of an institution. Named after early 20th century radical and Ukrainian immigrant Emma Goldman, or "Red Emma" as she was dubbed by the media, Red Emma's is a collectively owned, politically "radical" bookstore cafe - a gathering spot for like-minded thinkers but also a cafe serving well-executed, straightforward vegetarian sandwiches and snacks.
Advertisement
NEWS
By Julie Rothman and Julie Rothman,Special to The Sun | August 1, 2007
Bette Davidson of Baltimore was looking for a recipe she had some years ago for a chocolate mousse made with tofu. Annie Moore of Easthampton, Mass., sent in a recipe for a quick and easy tofu mousse she found on the Internet. I whipped this delicious dessert up in less than 10 minutes, not including chilling time, and everyone raved about it. It is made with a combination of tofu, bananas and chocolate and has no added sugar or dairy products. Tofu Chocolate-Banana Mousse Makes 4 6-ounce servings 8 ounces semisweet chocolate 1 (13.5-ounce)
NEWS
January 9, 2014
In response to Bubbe's blintzes ("Remaking Bubbe's blintzes with a healthier profile," Jan. 8), I must question how that treasured blintz could succumb to olive oil, cashews and, perish the thought, tofu. Those of us who eat this noble delicacy full of eggs, cheese and the warmth of a loving cook could never allow our blintz to be debased into this 21st century healthy alternative. Sometimes, we just have to take a stand in defense of our palates. Dovey Kahn, Pikesville - To respond to this letter, send an email to talkback@baltimoresun.com . Please include your name and contact information.
NEWS
By Edward H. Shur | February 23, 1992
This is final Jeopardy; category, fake food:"A bland, cheese-like food, rich in protein, coagulated from an extract of soybeans and used in soups, in various cooked dishes."And the answer is: What is tofu?As I traveled to Eldersburg Thursday, my stomach was a bit uneasy. I was about to visit the LiteTrends Co. Inc.The company, opened by two Montgomery County men, was having its grand opening. Plans are to begin production of tofu products this week.With apologies to LiteTrends Chairman Edward H. Walker II and President Andrew J. Wilks, I always have shied away fromtofu -- even the word sounds horrible.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | February 19, 1997
Tofu rice pudding is an unselfish request from Donna L. Van Tassel of Glen Burnie who writes that her friend lost the recipe and "I would like to help her find it."A response was received from Herbert D. Andrews of Baltimore which was chosen by our tester, chef Gilles Syglowski.The chef noted, "I am not big on tofu, but this recipe is very interesting and very good."Andrews tofu rice pudding12 ounces tofu, mashed1 cup cooked brown rice1 cup milk3 tablespoons honey1/4 teaspoon salt1/4 teaspoon cinnamon1/4 cup raisins1 teaspoon oil3 tablespoons crushed corn flakes or cracker crumbs2 tablespoons butterHeat oven to 350 degrees.
BUSINESS
By Ross Hetrick and Ross Hetrick,Sun Staff Writer | February 20, 1995
Hoping to cash in on the trend toward healthier foods, Andrew J. Wilks and Edward H. Walker thought they had a sure thing: a tasty meat substitute that could help wean Americans off fatty meats.So did the state of Maryland, Carroll County and two area venture capital funds, which together chipped in about $1 million to help the pair set up Litetrends Inc. in Eldersburg.But after struggling for three years, the company, burdened by $1.2 million in debt, collapsed two months ago and tomorrow auctioneers are slated to sell off its remaining assets to satisfy creditors' claims.
FEATURES
By Edward R. Blonz, Ph.D | December 18, 1991
Q: What's the nutritional content of tofu? How long can it be kept in the refrigerator and how can I tell if it's gone bad?A: Tofu is made from soybeans that have been soaked, crushed, cooked and filtered. Calcium sulfate is then added, causing the soy pulp to form a gel. The water is removed as the soy is pressed into cakes.Unlike other legumes, the soybean is relatively high in fat content. About half the calories in tofu come from fat. One 4-ounce piece of tofu supplies 20 percent of the day's protein requirement, 12 percent of the U.S. Recommended Daily Allowance for iron, 14 percent for phosphorous and 15 percent for calcium.
NEWS
By Kerry O'Rourke and Kerry O'Rourke,Staff writer | February 9, 1992
You can sprinkle it on pizza or stir it into a spaghetti or sweet and sour sauce. It won't be meat, but the look and taste will be close.Tofu that looks like meat -- but has a fraction of the fat and calories -- may not be the next taste sensation to sweep the nation, but two Montgomery County men are confident that their products, which will be made here, will find a niche in the market."
BUSINESS
By Ross Hetrick and Ross Hetrick,Staff Writer | April 13, 1992
Driving home after yet another 12-hour day trying to get his business off the ground, Edward H. Walker II often looks at the drivers passing by and thinks how lucky they are. They have normal jobs with normal paychecks, and they know where they'll get the money for the mortgage and the electricity bill.That is a luxury he has not enjoyed for seven years.Mr. Walker, 37, and his partner, Andrew J. Wilks, 33, have been struggling with their dream: a company that produces tasty meat substitutes.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 12, 2013
Sticky Rice , with four locations including Aliceanna Street in Baltimore, has been named by PETA as one of the top 10 restaurants for vegan sushi, taking the No. 8 spot. PETA was impressed with Stick Rice for offering two types of tofu-based sushi as well as a dozen sushi dishes featuring vegetables, running the gamut, PETA said, from the Dirty South (vegan tempura fried sweet potato and sesame seeds) to the Hot Hippy (spicy marinated tofu, scallions, peanuts, cucumbers, and carrots)
EXPLORE
By Donna Ellis | February 22, 2012
During Lent, even those who don't give up beer or Godiva do tend to think about meatless meals. And rightfully so, since going meatless is seen as a sacrifice by many of us. Vegetarians, on the other hand, have been going meatless forever and most seem to suffer no ill effects from their properly planned diets featuring protein sources other than "meat. " (And that includes beef, poultry and seafood, people.) One easy meatless way to get that protein is to turn to tofu, aka soybean curd.
ENTERTAINMENT
By John Lindner, Special To The Baltimore Sun | May 22, 2011
It's tough being a vegan at most Baltimore restaurants. Often, you're relegated to a one- or two-item corner of the menu. Gregory Brown opened The Land of Kush at 840 N. Eutaw St., because, a vegan himself, he wanted a place where his culinary compatriots could eat without worry. The whole menu is theirs. But unlike a lot of omnivore establishments, he doesn't neglect his nontarget market — in this case, meat-eaters. Well, carnivores, think barbecued ribs, curried chicken, turkey and gravy, and sweet 'n' sour seitan.
HEALTH
By Liz F. Kay, The Baltimore Sun | February 14, 2011
A Howard County bean sprout processor has ceased operations after state and federal inspectors reported chronic unsanitary conditions, according to court records. Last week, U.S. Attorney Rod J. Rosenstein filed a complaint in U.S. District Court in Maryland against Mount Airy-based Vegi-Pak Farm LLC, general manager Brian Lee and President Sun Ja Lee seeking a permanent injunction until the facility can be brought into compliance. A consent decree details a list of required actions, including cleaning the facility, storing seeds safely and treating them to reduce pathogens.
ENTERTAINMENT
January 17, 2010
We had a vegetarian for dinner. Not as the main course, but as guest. He was amiable. And flexible. Not that he tolerated meat, or seafood or fish. Or even carrot puree bolstered with broth that remembered meat or seafood or fish. But he was willing to endure egg and cheese. And happy to bring his own. Tofurkey. Hardly necessary, I said. Or advisable, I thought. But he insisted. He's crazy about tofurkey. Which, apparently, is turkey. Made from tofu. I've got nothing against tofu.
SPORTS
By Peter Schmuck and Peter Schmuck,peter.schmuck@baltsun.com | June 5, 2009
N ews item: The People for the Ethical Treatment of Animals (PETA) has ranked Oriole Park ninth on its top-10 list of vegetarian-friendly major league ballparks and the Frederick Keys' Harry Grove Stadium fourth on its corresponding list of minor league parks that cater to vegetarian fans. My take: That's nice, but I still subscribe to the simple philosophy that if God didn't want us to eat animals, he wouldn't have made them out of meat. News item: Mine That Bird, who went off at 50-1 odds in the Kentucky Derby, was posted as the early favorite for Saturday's 141st running of the Belmont Stakes.
NEWS
By Dave Barry and Dave Barry,Knight Ridder / Tribune | November 21, 2004
THANKSGIVING is that very special holiday when we take a break from our hectic everyday lives to spend quality time with our loved ones, rediscovering all the reasons why we don't actually live with them. But Thanksgiving is also a spiritual time of quiet reflection -- a time when we pause to remember, as generations have remembered before us, that an improperly cooked turkey is -- in the words of the U.S. Department of Agriculture -- "a ticking Meat Bomb of Death." Yes, it is a tragic but statistical fact that every Thanksgiving, undercooked turkeys claim the lives of an estimated 53 billion Americans (source: Dan Rather)
BUSINESS
By Ross Hetrick and Ross Hetrick,Staff Writer | April 13, 1992
Driving home after yet another 12-hour day trying to get his business off the ground, Edward H. Walker II often looks at the drivers passing by and thinks how lucky they are. They have normal jobs with normal paychecks, and they know where they'll get the money for the mortgage and the electricity bill.That is a luxury he has not enjoyed for seven years.Mr. Walker, 37, and his partner, Andrew J. Wilks, 33, have been struggling with their dream: a company that produces tasty meat substitutes.
ENTERTAINMENT
By Richard Gorelick and Richard Gorelick,Special to the Sun | July 17, 2008
Fuji San is an agreeable, little, 10-table Thai restaurant. It doesn't give much in the way of ambience and, in return, it doesn't ask much of its customers. It's a good option for a hot summer night when you feel like getting out of the house but don't want to invest too much energy into dressing up or feel like performing the role of Mr. and Mrs. Restaurant Patron. It completes the sentence, "You know what, babe, let's just go to _____." Open now for about 2 1/2 years, Fuji San is the fourth and newest restaurant in the Sesum family's modest empire, which includes Thai One On/San Sushi Too in Towson and a similarly named and themed hybrid restaurant in Canton.
NEWS
By Julie Rothman and Julie Rothman,Special to The Sun | August 1, 2007
Bette Davidson of Baltimore was looking for a recipe she had some years ago for a chocolate mousse made with tofu. Annie Moore of Easthampton, Mass., sent in a recipe for a quick and easy tofu mousse she found on the Internet. I whipped this delicious dessert up in less than 10 minutes, not including chilling time, and everyone raved about it. It is made with a combination of tofu, bananas and chocolate and has no added sugar or dairy products. Tofu Chocolate-Banana Mousse Makes 4 6-ounce servings 8 ounces semisweet chocolate 1 (13.5-ounce)
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.