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Tofu recipes  This thread currently has 1,399 views. Print Print Thread
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Maria Giovanna
Thursday, August 22, 2013, 8:36am Report to Moderator Report to Moderator

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Kyosha Nim
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Hi friends,
here my recipes for tofu
cook in the pan  sliced carrots  and tofu chunks ( I add tofu when the carrots are done or nearly )  currie  and fresh parsley
The same recipe  with mushrooms  or artichokes (well cleaned from tough leaves, nealry the bud only of the flower), garlic  and fresh parsley.
I like also the stir fry  with tofu and mixed veggies of the Chinese
Tamari  if you like after or  as a marinade for tofu, if you like it !!


INTJ Italy celiac��
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Enobattar
Thursday, August 22, 2013, 12:46pm Report to Moderator Report to Moderator

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Hi, I like to smoosh firm organic tofu with a fork, sprinkle with sea salt and cilantro; then throw in a couple of eggs and whip.  Pour over top of sauteed onions, leeks, mushrooms and greens.  Hmmmm, hmmmmm, good!  


Romans 5:1-11  

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Chloe
Thursday, August 22, 2013, 4:40pm Report to Moderator Report to Moderator

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Kyosha Nim
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It would be nice to transfer the tofu information sanj shared on the thread about our favorite avoid
meals because it's off topic there but certainly belongs here.. Having good tofu information here on one thread would be helpful.  She was speaking about freezing tofu and posted a good link.

Maybe a forum administrator could do this for us...

Thanks for starting this thread Maria.... Those of us who are eating soy foods often could surely use some good tofu recipes!  


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Ladyfrom29P
Thursday, August 22, 2013, 5:06pm Report to Moderator Report to Moderator

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Yes! please more very yummy tofu recipes.  My A husband doesn't like tofu and is always picking at my meat laden plate (because I'm an O).  I could use some help finding some very tasty recipes for cooking tofu so he will eat his own food and stop raiding my plate.  


36% Hunter, 34% Explorer, and 30% Gatherer - all shift easily, so I consume highly beneficials and neutrals common to all three. ENTJ.
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san j
Thursday, August 22, 2013, 5:11pm Report to Moderator Report to Moderator

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Quoted from Chloe
It would be nice to transfer the tofu information sanj shared on the thread about our favorite avoid
meals because it's off topic there but certainly belongs here.. Having good tofu information here on one thread would be helpful.  She was speaking about freezing tofu and posted a good link.

I have never posted about freezing tofu.
I posted a link to a webpage offering tips on prepping tofu, freezing not among them.
I'm sure no one would mind if you link to any webpage you believe others would find helpful.




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Chloe
Thursday, August 22, 2013, 5:18pm Report to Moderator Report to Moderator

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Quoted from san j

I have never posted about freezing tofu.
I posted a link to a webpage offering tips on prepping tofu, freezing not among them.
I'm sure no one would mind if you link to any webpage you believe others would find helpful.




I just realized it was snazzyshazz who mentioned freezing tofu....but thanks and your link was great even without mentioning freezing.  I guess those looking for tofu info will find it when doing a forum search.....although I will link the thread here so others can go back and read whatever they like about
our tofu discussions.  

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1377004810/

sanj's great tofu link
http://www.thedailygreen.com/healthy-eating/latest/easy-tofu-cooking-tips-47012001


"The happiest people don't have the best of everything.....they know how to make the best of everything!"

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ginnyTN
Thursday, August 22, 2013, 9:53pm Report to Moderator Report to Moderator

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A very high percentage of people who don't like tofu state it is the texture that bothers them.  This was also mentioned on the "favorite avoid meal" thread.  

Yes, freezing does change the texture.  Some people think it improves it.  I think it ruins it.  WHY?  Because the only brand of tofu I eat is Soy Boy organic extra firm.  If you can get it, please do try it.  It makes "all others" seem like nothing but unredeemable moosh.  You might suspect that a tofu this solid wouldn't absorb marinades, but it actually does better at that than the big brand name junk. And it is much higher in protein, per serving.  And it also comes out of good quality blender smooth as silk if you want to use it for pudding or a smoothie!    

I get it through a food buying club - have not seen it in a grocery store.  However our local grocery stores don't carry much of anything I want or need anyway.

I think there might be one or two other brands that are this high quality, but they are local area brands.

In the meantime, avoid the shelf stable "silken" tofu and get the extra firm of whatever best organic brand you can find, plan to drain - drain - drain -- always on layers of towels or paper towels and always with a weight on top --to get a texture you can work with and that will give you a decent "chewing experience".  


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Dec 2013: Started Swami Xpress - I'm 48% Explorer with hybridized Explorer/BTD list. A new adventure for this old lady!  -- LOST 5 more pounds on SWAMI! 
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ruthiegirl
Thursday, August 22, 2013, 10:05pm Report to Moderator Report to Moderator

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Silken tofu is only good for smoothies or puddings- any recipe where you'll  be pureeing the tofu instead of eating it in chunks.

Freezing the tofu before serving makes it "spongier" and "less mushy." When I used to eat a lot of the stuff (pre BTD, when I chose tofu because it was an economical protein source) I would freeze it sometimes but not always- usually I had some in the freezer and some in the fridge.

I would usually drain the tofu (frozen or not), then add in tamari (sometimes with other spices blended in, sometimes not) then bake it in toasted sesame oil. It comes out just as crispy as frying it, and baking doesn't require standing there while it cooks- I can put it in the oven and do other things while it cooks. Usually, the "other thing" was making a veggie stir fry to serve along side it, with the rice in a 3rd container in the oven. I didn't usually use the thawed tofu when making it this way.

I'd also sometimes snack on tofu cold, right out of the package. Jack used to LOVE tofu cubes (or rectangles) as finger food in the high chair. (As I stated before, I didn't know about BTD back then.)

Thawed tofu worked better for crumbling as "fake scrambled eggs" or "fake ground beef", usually in a tomato sauce to serve with pasta (now, is there ANY BT or GT who can have both tofu AND tomatoes?)


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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san j
Thursday, August 22, 2013, 10:28pm Report to Moderator Report to Moderator

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This is probably the sort of company ginnyTN is talking about:
http://www.wildwoodfoods.com/products/meat-alternatives/tofu/vacuum-pack/sproutofu®-super-firm-cubed-tofu-10oz-0

I've linked to a webpage at Wildwood, a San Francisco co. when it started 35 years ago, showing the vacuum sealed tofus that may contain very minimal water? This cuts down substantially on your prep time.
If you click on their "flavored" option, you see a half dozen or so baked/ vacuum-sealed tofus to choose from. All show their ingredients.
Then they also have pre-made vacuum sealed burgers, meatballs and crumbles.
Take a look.

When tofu is new to a person, it doesn't hurt to find a really good brand and try a few of its products. Some you may continue to enjoy for convenient lunches, kid-lunches and snacks -- others you may use as templates for your own culinary experiments.


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Chloe
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Although I've been buying this product which is sprouted tofu, I'm wondering if the package doesn't
say organic would it mean it could be coming from GMO soybeans.

http://www.wildwoodfoods.com/products/meat-alternatives/tofu/vacuum-pack/sproutofu®-high-protein-30oz-0

The link doesn't let me go straight to the product I'm referring to....but is called sprouted hi protein tofu


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ginnyTN
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Their web site says all their products are organic, which means non GMO soybeans.

I tried one package of their sprouted tofu because we can buy Wildwood from our food club also.  I didn't like it, but one of our other members buys it regularly. The protein level of the Wildwood tofu is pretty good - better than most of the store brands:  The more firm, the more protein per serving.  

You really have to find the brand that fits your personal tastes.  


6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 2013: Started Swami Xpress - I'm 48% Explorer with hybridized Explorer/BTD list. A new adventure for this old lady!  -- LOST 5 more pounds on SWAMI! 
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san j
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Quoted from Chloe
Although I've been buying this product which is sprouted tofu, I'm wondering if the package doesn't
say organic would it mean it could be coming from GMO soybeans.

http://www.wildwoodfoods.com/products/meat-alternatives/tofu/vacuum-pack/sproutofu®-high-protein-30oz-0

The link doesn't let me go straight to the product I'm referring to....but is called sprouted hi protein tofu

It's a pretty good site. You can click on the various menus and go directly to each product's page and see its package.
If you have specific questions about a product, there's a Contact Us page, too.


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Drea
Friday, August 23, 2013, 1:22am Report to Moderator Report to Moderator

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My favorite way to make "tofu-anything", is to saute the tofu in toasted sesame oil, first, usually adding garlic and spices and wf tamari, then adding the veggies of the day...this way, the tofu becomes slightly crispy...


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Enobattar
Friday, August 23, 2013, 4:11pm Report to Moderator Report to Moderator

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Quoted from Enobattar
Hi, I like to smoosh firm organic tofu with a fork, sprinkle with sea salt and cilantro; then throw in a couple of eggs and whip.  Pour over top of sauteed onions, leeks, mushrooms and greens.  Hmmmm, hmmmmm, good!  


I hope all realized that I forgot to mention you then cover and cook until eggs are set!  


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Chloe
Friday, August 23, 2013, 4:16pm Report to Moderator Report to Moderator

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Quoted from Drea
My favorite way to make "tofu-anything", is to saute the tofu in toasted sesame oil, first, usually adding garlic and spices and wf tamari, then adding the veggies of the day...this way, the tofu becomes slightly crispy...


I do this too, but when my tofu is cooled, I add a splash of ume plum vinegar.  Toss in a mixture
of roasted veggies.  Winter, I eat this dish hot....summer, I like it cold.



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Drea
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Oh, yes, Chloe! Ume goes on most of my savory dishes! Almost goes without saying!


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wanthanee
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Quoted from Ladyfrom29P
Yes! please more very yummy tofu recipes.  My A husband doesn't like tofu and is always picking at my meat laden plate (because I'm an O).  I could use some help finding some very tasty recipes for cooking tofu so he will eat his own food and stop raiding my plate.  


Your post made me smile!  

Wheat-free Tofu Lasagna

Ingredients
•     2 pounds tofu
•     1-2 Tablespoons olive oil
•     2 cloves garlic, minced
•     1 teaspoon sea salt
•     ½ teaspoon nutmeg
•     ½ cup fresh basil, chopped
•     2 cups chopped or shredded veggies (spinach, zucchini, etc.)
•     5 cups pasta sauce (more if needed) without tomatoes
•     1 pound rice lasagna noodles, uncooked

Instructions

1. Preheat oven to 375°.
2. Blend tofu in a food processor until smooth. Set aside.
3. Heat oil in a saucepan over medium heat. Add garlic and sauté for a few minutes. Add tofu, salt, nutmeg and fresh basil. Set aside.

4. In a bowl combine raw veggies and pasta sauce. Mix well.
5. In a 9"x13" baking pan, spread ¼ of the sauce mixture into the bottom. Place ¼ of the lasagna noodles over the sauce. Spread ⅓ of the tofu mixture over the pasta, then add another ¼ of the pasta sauce. Repeat this process 2 more times, and end with a layer of sauce.

6. Cover lasagna and bake for 1 hour and 20 minutes. Uncover and bake for another 10 minutes. Remove from oven and let cool slightly before serving. Enjoy!

Yields 4-6 Servings

----------------------------------

Indonesian style satay

Ingredients

•1 block firm tofu, drained and cubed
• 2-3 Tablespoons soy sauce
• 2 Tablespoons peanut butter
• 2 Tablespoons honey
• 1 Tablespoon maple syrup
• 1 Tablespoon lemon juice
• 1 Tablespoon chopped ginger root
• 3 cloves garlic, minced
• ½ teaspoon sesame oil
• 2 Tablespoons thinly sliced green onions

Instructions

1. Arrange the cubed tofu on skewers. Brush with 2 Tablespoons soy sauce and refrigerate for at least an hour.
2. Blend the rest of the ingredients with 1 Tablespoon soy sauce, except the green onions. Stir the onions into the blended sauce.
3. Bake tofu at 400° for 20 minutes, turning after 10 minutes. Brush with the sauce, serve and enjoy!
--------------------

Crispy Tofu Squares with Kale and Quinoa

This dish is packed with calcium: 4 ounces of tofu has 250-765 mg, 2 cups of kale has 358mg and ½ cup of quinoa has 25 mg!

Ingredients

• 2 cups water
• Pinch of salt
• 1 cup quinoa
• 2 Tablespoons toasted sesame oil
• 1½ pounds kale, stemmed and chopped (about 9 cups)
• 2 Tablespoons liquid aminos
• 1 block firm tofu, drained
• ½ cup sesame seeds
• 2 Tablespoons minced garlic
• 2 Tablespoons minced ginger

Instructions
  
1. Boil water in a medium saucepan. Add a pinch of salt and stir in quinoa. Reduce heat to low, cover and cook until quinoa has absorbed liquid and is tender, about 20 minutes.

2. Heat 1 Tablespoon sesame oil in a large non-stick skillet over medium heat. Sauté garlic and ginger for 1 minute, add kale and sauté for 2 minutes more. Stir in liquid aminos, cover and keep warm.

3. Cut the pressed tofu into ¼-½" wide cubes. Place tofu cubes in a bowl with sesame seeds and gently roll around to coat.

4. Heat remaining Tablespoon of sesame oil in a large non-stick skillet over medium heat. Add seed-crusted tofu cubes and any remaining seeds. Cook, turning tofu cubes occasionally, until golden brown on both sides, 5-7 minutes.

5. Fluff quinoa and spoon onto 4 plates. Place greens over quinoa and top with tofu cubes. Serve with additional liquid aminos if desired. Enjoy!
-------------------------

Tasty tofu scramble

Great as an entrée, side dish, or as a breakfast wrap!

Ingredients

• 1-2 teaspoons olive oil
• ½ cup minced onion
• ½ cup minced carrot
• 1-2 cloves fresh garlic, minced or crushed
• ½ teaspoon curry powder (without chili)
• ½ teaspoon tumeric powder
• ¼ teaspoon cumin powder
• 1 (10-ounce) package firm or extra firm organic tofu, drained and crumbled
• ¾ teaspoon  wheat free tamari
• 1 cup fresh spinach or arugula
• ¼ cup finely chopped scallions

Instructions

1. Heat oil in a sauté pan over low heat. Stir in onion, carrot, garlic, and spices and sauté for a few minutes. Add in crumbled tofu
.
2. Stir constantly to ensure even cooking for about 3-5 minutes to heat throughly. Season with tamari
.
3. Stir in scallions and spinach just prior to serving. Enjoy!

Yields 2-4 Servings
----------------------------

Mock Chicken Tofu

Ingredients
• 1 block firm tofu
• 2-3 Tablespoons olive oil
• 2 Tablespoons soy sauce or liquid aminos
• 1 teaspoon Spike seasoning
• ⅓ cup nutritional yeast


Instructions

1. Drain tofu and press in paper towels to remove excess water. Set aside.

2. Heat oil in a frying pan on medium-high heat. Add tofu by breaking it into bite-sized pieces. Fry for 2-3 minutes, until golden brown on all sides
.
3 .Add soy sauce and Spike.

4. Turn off heat and add nutritional yeast. Stir until well combined. Enjoy!

Let me know if you would like some more!  


Right Food as Medicine.    GT3 Teacher SWAMI

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wanthanee  -  Saturday, August 24, 2013, 1:57pm
wanthanee  -  Saturday, August 24, 2013, 1:55pm
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san j
Monday, August 26, 2013, 11:45pm Report to Moderator Report to Moderator

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Today at Whole Foods there was Tofu in the hot Prepared Foods table, so I speared a cube and bit into it to see what texture they were achieving.

Chloe, dear ---------------in a word: Rubber. Like chewing a gasket.

If that's what people think tofu's supposed to be, no wonder they think it's gross!  

Trust that it can, texturally, be one of the most delightful foods. And experiment!  


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gulfcoastguy
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There is a quote from a novel that I've read " People claim that you can do a lot with tofu if you use the proper seasonings. I believe that would be like dragging a rubber worm through butter and garlic and calling it escargot."
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ginnyTN
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Quoted from gulfcoastguy
There is a quote from a novel that I've read " People claim that you can do a lot with tofu if you use the proper seasonings. I believe that would be like dragging a rubber worm through butter and garlic and calling it escargot."


Well stated for a B who is NOT supposed to like tofu in any way, shape or form  

There are a few "B" foods that I feel the same way about - example:  Mutton, caviar, mackerel and really big yuck lima beans!  


6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 2013: Started Swami Xpress - I'm 48% Explorer with hybridized Explorer/BTD list. A new adventure for this old lady!  -- LOST 5 more pounds on SWAMI! 
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san j
Tuesday, August 27, 2013, 2:39am Report to Moderator Report to Moderator

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Don't neglect YouTube.
Look at all the different ways there are to prep your tofu and decide which look attractive to you.  


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san j
Saturday, September 7, 2013, 9:24pm Report to Moderator Report to Moderator

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So, update us, Chloe, on your tofu adventuring.  


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sunnyside
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I was told not long ago that organic does not have to be non-GMO yet.
80% of soy is GMO so it would be safer to buy tofu package specified non-GMO.
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san j
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Quoted from ginnyTN


There are a few "B" foods that I feel the same way about - example:  Mutton, caviar, mackerel and really big yuck lima beans!  

Gotta agree re: Mackerel -- right in there with sardines AFAIAC.



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Maria Giovanna
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Kyosha Nim
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I just use fresh tofu heated woth some veggies or  a stir fry spices , herbs and eventually tamari. I was an A and up to the mad cow disese ate many times a small  portion of beef, fortunately small in Italy 3-5 oz


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Adam
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Here's my goto tofu recipe.  Hardly takes any time at all to prepare.  My number one super-duper healing meal that I eat often.  Practically everything in it is a diamond on my Warrior SWAMI.

Make some rice in a pan or rice-cooker, set aside.  I eat white basmati, a superfood
Heat a non-stick pan
Add 1 teaspoon of toasted sesame oil
Add 2 tablespoons of tamari
When these heat up, add 1 teaspoon of barley malt
Swirl the spoon around in the pan to get the barley malt off the spoon
Add two cups of sliced mushrooms (I like mushrooms)
Add a clove of chopped garlic
Cover and simmer until water comes out of mushrooms and they are getting tender
Gently add 1/2 block of SOFT tofu cut into small cubes
Add some arrowroot/water mixed together to thicken
Add 1 to 2 cups chopped asian greens such as baby bok choi, yu choi, gailan, etc.
Stir gently and let greens get tender
Top with 1/2 cup chopped scallions
Add more arrowroot/water mixed together to thicken, if needed, stirring gently

To serve:
Add rice to a bowl
Top with tofu mixture and enjoy
Makes two servings, so I have one at lunch and the rest when I get home

This is based on the classic Szechuan Bean Curd.  Google it and you'll see what I mean.  The soft tofu is not as rubbery and chewy.  
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san j
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Was wondering how our Chloe is doing with her tofu experiments.


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