I’m a fussy autist too, and I absolutely love soya, probably because it’s so bland and umami. I used to make my own soya burgers. Tofu is lovely chopped, mixed with sweetcorn and thyme, wrapped in filo pastry parcels and baked. Apparently you can make tofu at home with lemon juice as the curdling agent. If I ever get my own place, I’d love to try it.
Tempeh looks like brains, and I spent weeks looking at the jar before I plucked up the courage to try it. It turns out it’s really nice just breaded and baked. But the ones jarred in water taste better than the vacuum packed ones, which I’ve found to have more bitterness, even after steaming or boiling.
Making tempeh at home is a lot trickier as it uses fermentation.
Ironically, switching to a plant based diet in 2014 actually expanded the variety of food I ate by A LOT. Before that it was just potatoes and more potatoes, and if my executive dysfunction didn’t get me, maybe a bit of boiled veg.
I’m a fussy autist too, and I absolutely love soya, probably because it’s so bland and umami. I used to make my own soya burgers. Tofu is lovely chopped, mixed with sweetcorn and thyme, wrapped in filo pastry parcels and baked. Apparently you can make tofu at home with lemon juice as the curdling agent. If I ever get my own place, I’d love to try it.
Tempeh looks like brains, and I spent weeks looking at the jar before I plucked up the courage to try it. It turns out it’s really nice just breaded and baked. But the ones jarred in water taste better than the vacuum packed ones, which I’ve found to have more bitterness, even after steaming or boiling.
Making tempeh at home is a lot trickier as it uses fermentation.
Ironically, switching to a plant based diet in 2014 actually expanded the variety of food I ate by A LOT. Before that it was just potatoes and more potatoes, and if my executive dysfunction didn’t get me, maybe a bit of boiled veg.