Official Review: Tofu From Scratch by Iris Blume

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Eva Darrington
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Official Review: Tofu From Scratch by Iris Blume

Post by Eva Darrington » 10 Dec 2018, 15:44

[Following is an official OnlineBookClub.org review of "Tofu From Scratch" by Iris Blume.]
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4 out of 4 stars
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Since the 1970s, tofu has become a staple plant-based protein in the United States because of its low cost, versatility, and nutritional value. When Iris Blume discovered she had high cholesterol, she adopted a plant-based diet, free from cholesterol-causing animal products. Blume lives in rural Alaska where fish and game are standard fare and health foods are scarce. Tofu, a staple for vegans, was not available in her town, so she decided to learn how to make it herself.

In Tofu From Scratch, Blume distills her experimentations into a cohesive, step-by-step guide to making homemade soy milk and tofu. She includes over twenty-five additional recipes for her favorite vegan marinades and sauces, and other delectables, such as sweet and sour tofu, tofu coconut curry, tofu sushi, and even tofu chocolate mousse. A section on the history and science of tofu follows the recipes, and a resources section rounds out the book. Who knew Benjamin Franklin was the first person to make tofu in the United States?

What is tofu, anyway? It’s a spongy, high-protein product that results from processing soy milk. Making good, healthy tofu, Blume emphasizes, depends on the quality of its primary ingredient, the soy milk. Homemade organic soy milk is best. The soy milk recipe requires a commitment of time and energy or an investment in a soy milk maker. Making the block-shaped tofu product involves a couple of specialized tools, including a tofu mold.

Tofu From Scratch is beautifully presented, with the bulk of the information pertaining to the process of making the tofu: the materials, ingredients, and methods. The information is presented concisely and professionally and includes a series of quality, instructive photos detailing the whole process. I could tell Blume’s methods were time-tested, as she includes many tips and tricks to avoid making beginner mistakes. My only small critique is that the font used for the recipe titles shows very faintly on my Kindle version. This made it somewhat challenging to browse through to find a certain recipe because other font types, sizes and formats overshadowed the recipe titles. It appears the book was professionally edited, as I found only two small typos.

Iris Blume lost thirty pounds and brought her cholesterol into the normal range with a vegan diet. Having spent two years as a raw-foods vegan, I can attest to the health benefits of plant-based diets. Even if you do live near a city with plenty of health food options, there are still good reasons to consider making tofu from scratch: It requires a small investment in a few tools initially, but over the long term homemade tofu is cheaper, tastier, cleaner, and more nutritious. I rate Tofu From Scratch: A Beginner’s Guide for Vegans 4 out of 4 stars. It is the second book in Blume’s Vegan in the Wilderness Mini-Series. Health food chefs and home cooks alike will appreciate this elegant cookbook for its clarity and simplicity. I am encouraged to become more savvy about tofu as a healthy protein source and will seriously consider placing a tofu mold in the cabinet next to my Vitamix.

******
Tofu From Scratch
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Post by EvelynBlake » 11 Dec 2018, 16:05

I have wondered about how hard it is to make tofu from scratch. I go through quite a lot of the stuff and it can be expensive. I'm intrigued!

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Post by Bianka Walter » 11 Dec 2018, 16:41

I don't think I could ever become a vegan. Two words: bacon and cheese.
If your only critique is a font error on your Kindle, then kudos to the author! I think it's wonderful that you were the one to review this book - as a vegan I'm sure there were loads of tidbits for you to absorb :)
Great review!
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Post by T_stone » 11 Dec 2018, 17:07

I have friends and family members I'll be recommending this book to. The fact that it contains the steps to making tofu itself is a plus because I've always wondered how tofu is made. Thanks for the review.
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Post by SpencerVo » 11 Dec 2018, 21:41

I do not intend to go vegan, but I'm considering cutting down on protein from animal sources, so I hope this book will give me some great advice and recipes. Thanks for this review.
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Post by KristyKhem » 11 Dec 2018, 22:37

I love tofu! I'm not vegan but I fast from meat sometimes and tofu is my go-to meal. I prepare it scrambled, curried, stewed, and even add it to stir-fry veggies. I've never thought to prepare it from scratch, and I'd love to read this book. Thanks for writing such a great review!

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Post by Book Lover 35 » 12 Dec 2018, 00:34

I have never had tofu. Maybe I'll try it. Thank you for the review!
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Post by gen_g » 12 Dec 2018, 03:06

I love tofu; it's almost a staple in my diet. I have seen videos of its making, and it seems arduous, so kudos to Blume for making her own, definitely! I would certainly be interested in picking up her book for her recipes and her tips. Thanks for an amazing review, Eva!

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Post by inaramid » 12 Dec 2018, 05:32

"Who knew Benjamin Franklin was the first person to make tofu in the United States?"

:) Wow. This sounds amazing. I like tofu but it seems like there's only so much you can do with it. I'm interested to see what Ms. Blume has concocted. Thanks for this review!

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Post by kandscreeley » 12 Dec 2018, 08:32

I admire the author for going to all the trouble to make her own tofu. I've tried tofu, and I just can't enjoy it. Therefore I don't think this is the right book for me. Thanks, though.
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Post by Cecilia_L » 12 Dec 2018, 11:31

I don't think I've ever known anyone who made their own tofu. From your review, it sounds like the author did a great job. It's doubtful I'll ever become a vegan, but I enjoyed your review.

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Post by Ice dragon » 13 Dec 2018, 04:35

Did you make any of the recipes from the book?
I really struggle with tofu, it falls apart as I cook it and leaves the meals looking like grey cat food. I should give this book a try to see where I'm going wrong.

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Post by Eva Darrington » 13 Dec 2018, 15:04

EvelynBlake wrote:
11 Dec 2018, 16:05
I have wondered about how hard it is to make tofu from scratch. I go through quite a lot of the stuff and it can be expensive. I'm intrigued!
I think you might enjoy this book. The process is involved but the author has written the steps very clearly. There is also some down time in the recipes while certain processes happen. It's really interesting.
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Post by Eva Darrington » 13 Dec 2018, 15:05

Bianka Walter wrote:
11 Dec 2018, 16:41
I don't think I could ever become a vegan. Two words: bacon and cheese.
If your only critique is a font error on your Kindle, then kudos to the author! I think it's wonderful that you were the one to review this book - as a vegan I'm sure there were loads of tidbits for you to absorb :)
Great review!
Thanks Bianka. I have backslid on being a vegan through the years (might have something to do with that bacon and cheese thing:) but I do still eat a lot of plant proteins for health reasons. Thanks for dropping by!
Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep. -Scott Adams

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Post by Eva Darrington » 13 Dec 2018, 15:06

Bianka Walter wrote:
11 Dec 2018, 16:41
I don't think I could ever become a vegan. Two words: bacon and cheese.
If your only critique is a font error on your Kindle, then kudos to the author! I think it's wonderful that you were the one to review this book - as a vegan I'm sure there were loads of tidbits for you to absorb :)
Great review!
Thanks Bianka. I have backslid on being a vegan through the years (might have something to do with that bacon and cheese thing:) but I do still eat a lot of plant proteins for health reasons. Thanks for dropping by!
Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep. -Scott Adams

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