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And I haven't tried either one, but they sound good! Both use tofu and look very easy.

The first is from The Joy of Soy, by Dana Jacobi.

8 oz. firm or extra firm tofu, frozen for at least a few days, then defrosted in a bowl of boiling water and drained
2 T white vinegar
1/2 to 1 t kosher salt

Crumble tofu in a bowl. Mix in vinegar and salt. Cover and marinate in fridge for 45 minutes. Transfer to colander and rinse lightly with cold water, then drain.

The second recipe is a little more involved. It's from The Uncheese Cookbook by Joanne Stepaniak.

1 lb. firm tofu, drained and cut into 1/4 or 1/2" cubes
2 c water
2 T All Season blend (see below)
1/4 c red wine vinegar
1/4 c water
2 T tahini
2 T fresh lemon juice
1 t salt
1 t dried basil
1 t dried oregano
1/2 t garlic granules

Place tofu, 2 C water, and all season blend in a saucepan. Bring to boil, reduce heat to medium, and simmer uncovered for 20 minutes, stirring occasionally. Drain and place tofu in a bowl.

In separate bowl, whisk together remaining ingredients until well blended. Pour over tofu and toss carefuly. Cover and chill several hours, stirring occasionally to evenly coat tofu. Will keep in fridge for at least a week.

All Season Blend

1 1/2 C nutritional yeast flakes
3 T salt
1 T onion granules
1 T paprika
2 t garlic granules
1 t parsley flakes
1/2 t turmeric
1/4 t thyme
1/4 t marjoram
1/4 t dill seed

Place all ingredients in blender or food processor and process until finely ground. Store in covered container, and use as seasoning for sauces, soups, etc.

I love both of these books, so I'd bet at least one of these recipes will do the trick. Let me know what you think!

Best,
Heather

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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