Tausi Insider

Photo : casanisa ( Shutterstock ) D ense meatballs got you down? Despite your attempts at rolling well-mixed yet tender meatballs, do you end up with rubber super balls every time? All that’s about to change, and it starts with the mix. To help encourage a crumbly blend, use tofu. Tough meatballs are a result of over- mixing and too much binding agent. Your first order of business is to be light-handed as you mix. That’s why most chefs recommend using your hands instead of a spoon and avoiding food processors. After that, it comes down to reducing the binding ingredients in your mix (like eggs and bread crumbs) or adding elements to break up the meat— and t ofu is a grea t option for the latter . As the proteins in the meat cook , they tighten up and squeeze out moisture, which can lead to dryness. Not only will the tofu crumbles break up the tightening proteins throughout your mixture, they’ll add moisture to keep the meatballs from becoming dry as they cook. If you’re con...

Photo : A.A. Newton Tofu scrambles are often the only vegan option on a brunch menu, and to be perfectly honest, they don’t do that much for me. A pile of barely-cooked tofu rubble seasoned with nutritional yeast, turmeric, way too much dried oregano (why is it always oregano?), and nowhere near enough salt may be a nutritionally complete meal—but it’s not good . Vegan food can (should) taste good too. If your experience with tofu scrambles has been underwhelming thus far, you may be under the impression that making your own isn’t worth the effort. It absolutely is: Just like scrambled eggs, an excellent tofu scramble is savory, creamy, and packed with protein, which vegan breakfasts all too often lack. All you need to make your own is a hot pan, the right kind of tofu, and a little help from a flavorful slurry. The first secret to making a good tofu scramble is choosing the right tofu. You want firm or medium, not extra-firm. Extra-firm tofu can be spongy and rubbery; while I’ve...

As much as I love tofu , I have to admit that tempeh might be the true champion of soy-based meat substitutes. It’s higher in protein than tofu, and while it’s a little less versatile, its rubbly texture and funky, nutty flavor are both delicious and unique. There’s simply no substitute. With that said, tempeh is even more divisive than its smoother, un-fermented soy curd counterpart—which is saying something, given how aggressively anti-tofu people can be. Preferences are preferences, but I think most of this ambivalence can be blamed on poor preparation; when tempeh isn’t cooked right, its deliciously funky, nutty flavor has a bitter edge that many people ( understandably) find off-putting. Its texture can also end up a little on the dry, crumbly side of things. But neither of these characteristics are inherent to the very nature of tempeh—in fact, you can fix both issues with a quick steam bath. Steaming makes tempeh so much more delicious and pleasant to work with that I’m sho...

Photo : Sergey Ryzhov ( Shutterstock ) Eggs used to be one of the cheapest protein sources out there. Back when they cost $2 a dozen, the 84 grams of protein in a carton of extra-large eggs worked out to just 48 cents per 20 grams of protein. But thanks to the recent bird flu outbreak and various other economic factors, egg prices have skyrocketed. Some other protein sources, like whey powder, are more expensive than they used to be as well. So we figured it’s time to calculate the price you pay for a serving of protein, across a variety of grocery items. We’re including the classic meat, eggs, and protein powder, as well as a few underrated options like tofu and peanuts. Methodology The following calculations are not from an exhaustive national survey of prices. After failing to find a good source of up-to-date prices that could be fairly compared to each other on deadline, we used non-sale prices from a chain grocery store in Pittsburgh , checking on Amazon as well for a few i...