Vegetarianism Made E-Z (Recipes and Stuff - NO debate allowed here!)

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I've never experienced emotionalism with tons of (organic and on non-GMO) soy in my life and always have done hard manual labor, real work needing quality protein. (I refer to soy bean and tofu, as i have always avoided processed foods, as a principle).

One way to make tofu more chewy is to freeze it before cooking it.

THEN cook it or prepare as one wishes.

Tofu is apparently made firmer, depending on how fast and how much it is frozen and how much water saturated it, at the time it was when frozen.

The resulting firmness can rival chewy bread, all depending on the variations of freezing methods (just mentioned).

My wife and i discovered this decades ago, due only to the fact that we would buy in bulk and freeze tofu, to reduce travel costs to store (a 40 mile round trip for us).

The firmness or chewyness allows it to be sliced very thinly and layered with other foods.

I wish a nutrition lab would compare nutrition values for tofu... of raw vs sauté vs had-fry vs boiled vs frozen-thawed-prepped.