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Authors: Pierre Dukan
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“tolerated foods,” and used occasionally, assuming you are meeting your weight loss goals. See this page for more information about these “tolerated foods.”
Tofu Tofu comes in several forms, the most common of which are silken and firm or extra firm, and is widely available in supermarkets as well as natural and health food stores.
Silken tofu
has the consistency of flan or yogurt. It can be found either with the refrigerated vegetables or in the dairy case. It is useful in making dessert and pastry recipes and quiches based on oat bran galettes . It is also an interesting alternative in the preparation of sauces to replace mayonnaise, yogurt, or sour cream. Its consistency means that it can be whipped to act as a cream substitute.
Firm (or extra firm) tofu
has the consistency of semisoft cheese. It can be used in various forms: crumbled, grated, in small chunks, or as a purée for all kinds of main dishes, starters, and desserts. It is naturally tasteless but soaks up all the flavors of the foods surrounding it. It combines very well with chives, soy sauce, and mild spices. Use it in chunks in mixed salads or pureed in vegetable tarts made with oat bran.
Tofu benefits enormously from being marinated in the sauce of your choice for a few hours before cooking. To allow it to better soak up the flavor of the marinade, be sure to remove all its water by pressing it between two plates using a weight.
Firm tofu is stored like mozzarella, refrigerated in water that should be changed every 2 days, for not more than 10 days.
Tofu holds a favored position in the Dukan Diet. You can now find herbed tofu, curried tofu, and smoked tofu. You can find tofu dumplings, vegetarian sausages, stir fries, and ravioli made using tofu, all of very high quality and great flavor.
A word of warning!
Not all thesedishes and presentations have been cooked in accordance with our dieting requirements, and you should look closely at their labeling in order to avoid those with a fat content of over 8 percent, and, of course, dishes like ravioli or dumplings are not suitable for the Attack phase of the diet.
Seitan Seitan, or “vegetable meat,” is made with wheat protein rather than soy protein. Its resistant texture is reminiscent of meat, which allows it to be used in stews, prepared on skewers, or braised.
Seitan can be found ready to use, natural or flavored, in Asian stores, natural and health food stores, and some well-stocked supermarkets. While used primarily by vegetarians and vegans as a source of protein, I think it is high time for it to be introduced to a wider audience, especially people who are trying to lose weight.
On a nutritional level, seitan is a food extremely rich in protein (25 percent) and low in calories (110 calories per 100 grams). It also contains very few carbohydrates, almost no fat, and no cholesterol. Use seitan by the date on the package; it can also be frozen for longer storage.
To cook seitan, pan-frying it gently in a covered nonstick pan over low heat will make it become more tender. Quick-frying it will make it hard. To maintain the best consistency and flavor, avoid using slices that are too thick. Think about marinating the slices in a mix of soy sauce and herbs, spices, and oil before adding it to the pan. You will find a number of delicious recipes for seitan on the Dukan Diet website ( www.dukandiet.com ).
Tempeh Of Indonesian origin, tempeh is made by fermenting soybeans. Tempeh has a firm texture and a natural nutty mushroom taste. It is rich in protein, with a low fat content and no cholesterol. It is a choice food for vegetarians.
A word of warning!
Tempeh’s carbohydrate content limits its place in my diet, where it can only be used as a tolerated food.
Soy or Vegetable Burgers Soy and vegetable burgers are useful essentially to vegetarians who do not eat meat. A very large variety of these products is sold by the large food retailers, but the disadvantage of this wide choice of
Tofu Tofu comes in several forms, the most common of which are silken and firm or extra firm, and is widely available in supermarkets as well as natural and health food stores.
Silken tofu
has the consistency of flan or yogurt. It can be found either with the refrigerated vegetables or in the dairy case. It is useful in making dessert and pastry recipes and quiches based on oat bran galettes . It is also an interesting alternative in the preparation of sauces to replace mayonnaise, yogurt, or sour cream. Its consistency means that it can be whipped to act as a cream substitute.
Firm (or extra firm) tofu
has the consistency of semisoft cheese. It can be used in various forms: crumbled, grated, in small chunks, or as a purée for all kinds of main dishes, starters, and desserts. It is naturally tasteless but soaks up all the flavors of the foods surrounding it. It combines very well with chives, soy sauce, and mild spices. Use it in chunks in mixed salads or pureed in vegetable tarts made with oat bran.
Tofu benefits enormously from being marinated in the sauce of your choice for a few hours before cooking. To allow it to better soak up the flavor of the marinade, be sure to remove all its water by pressing it between two plates using a weight.
Firm tofu is stored like mozzarella, refrigerated in water that should be changed every 2 days, for not more than 10 days.
Tofu holds a favored position in the Dukan Diet. You can now find herbed tofu, curried tofu, and smoked tofu. You can find tofu dumplings, vegetarian sausages, stir fries, and ravioli made using tofu, all of very high quality and great flavor.
A word of warning!
Not all thesedishes and presentations have been cooked in accordance with our dieting requirements, and you should look closely at their labeling in order to avoid those with a fat content of over 8 percent, and, of course, dishes like ravioli or dumplings are not suitable for the Attack phase of the diet.
Seitan Seitan, or “vegetable meat,” is made with wheat protein rather than soy protein. Its resistant texture is reminiscent of meat, which allows it to be used in stews, prepared on skewers, or braised.
Seitan can be found ready to use, natural or flavored, in Asian stores, natural and health food stores, and some well-stocked supermarkets. While used primarily by vegetarians and vegans as a source of protein, I think it is high time for it to be introduced to a wider audience, especially people who are trying to lose weight.
On a nutritional level, seitan is a food extremely rich in protein (25 percent) and low in calories (110 calories per 100 grams). It also contains very few carbohydrates, almost no fat, and no cholesterol. Use seitan by the date on the package; it can also be frozen for longer storage.
To cook seitan, pan-frying it gently in a covered nonstick pan over low heat will make it become more tender. Quick-frying it will make it hard. To maintain the best consistency and flavor, avoid using slices that are too thick. Think about marinating the slices in a mix of soy sauce and herbs, spices, and oil before adding it to the pan. You will find a number of delicious recipes for seitan on the Dukan Diet website ( www.dukandiet.com ).
Tempeh Of Indonesian origin, tempeh is made by fermenting soybeans. Tempeh has a firm texture and a natural nutty mushroom taste. It is rich in protein, with a low fat content and no cholesterol. It is a choice food for vegetarians.
A word of warning!
Tempeh’s carbohydrate content limits its place in my diet, where it can only be used as a tolerated food.
Soy or Vegetable Burgers Soy and vegetable burgers are useful essentially to vegetarians who do not eat meat. A very large variety of these products is sold by the large food retailers, but the disadvantage of this wide choice of
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