Tausi Insider

Photo : Jose A. Bernat Bacete ( Getty Images ) There have never been more different types of vegan milk to choose from, which is great news for people who don’t (or can’t) drink cow’s milk, and it’s a double-edged sword for vegan cooks and bakers. Variety is great, but it means every new alt milk is a gamble; I’ve had oat milk with the texture of half and half, almond milk that was basically off-white water, and everything in between. If you mainly consume vegan milks in coffee, with cereal, or on their own, an unexpected texture (or flavor) situation might be annoying, but not a complete dealbreaker. When you’re baking and cooking, however, the wrong milk substitute can and will ruin your recipe. This is why I keep soy milk in my fridge or pantry at all times: It’s a known quantity. Unless you’re allergic to soy, it won’t let you down. Here’s why. Soy milk is easy to find, consistent across brands, and chemically quite similar to cow’s milk, all of which make it a reliable ingred...

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 : Claire Lower High protein snacks are a godsend when it comes to healthy eating. They can tide you over between meals, or supply extra calories and protein if you chose something too low-cal for lunch. You can even combine several snack servings into a meal of their own if you’re running out of dinner ideas. We’re focusing on high protein snacks here because protein makes snacks more filling, and because a lot of meals don’t have quite as much protein as you might need to hit your goals—so a high protein snack will go a long way to balancing the numbers. Here are some of the best recipes and ideas we’ve posted— feel free to riff on them to make your own creations. https://www.tausiinsider.com/10-of-our-favorite-high-protein-snacks/?feed_id=325944&_unique_id=63fcc848da2a8