Active Low-Carber Forums - View Single Post - Can I get some suggestions for protein choices?

If your not used to tofu, a way it becomes more palatable is to freeze it when you first bring it home. I just put the container in the freezer for a few days, then take it out and thaw it. The reason I do this, it becomes thicker, more meatier with a better texture than not freezing it.
Don't freeze the silken/soft variety, just the regular type. Make sure after it's thawed to carefully squeeze out all the excess water before cooking it and adding it to your meals.
A way I really like it is sauteed with some olive oil, oregano, basil, parsley, garlic, onions, some garlic powder/salt. I either crumble it into the pan or slice it into long slices or small cubes. But crumbling it is my fav way. It's also excellent in chili's and stews, any other homemade soups.