© 2020 Bruno Wüthrich, Schlossstrasse 18, 3700 Spiez, Switzerland
Publisher:
BoD – Books on Demand GmbH, Norderstedt
Concept and Structure:
Jörg Matter, matters büro, 3097 Liebefeld, Switzerland
www.mattersbuero.ch
Recipes and Food Photography:
Bruno Wüthrich, Schlossstrasse 18, 3700 Spiez, Switzerland
www.hotel-fuer-zwei.ch
Print:
Books on Demand GmbH
ISBN
978-3-74947-718-0
Veal: 1.3 million; beef: around 6 million; seitan: more than 6 million; tempeh: more than 7 million; tofu: around 70 million. That’s how many hits each of those terms was getting on the Internet in 2018—that’s pretty impressive!
It means that now is just the right time to add a book about tofu, tempeh and seitan to your culinary arsenal. Though we may love our steak, for ecological reasons, it is advisable to supplement or even replace our animal-based protein sources with alternatives within the Western diet.
But why tofu? When I first encountered tofu many years ago, I got the impression that it was sausage-like, artificial and sterile. You only used it when you had to prepare it for a guest. The general approach to tofu was equally unenthusiastic and lacking in knowledge, and as a result, many people to this day still think of tofu as tasteless, rubbery, bland and bitter. Like you’re eating cardboard or Styrofoam.
There are still too many recipes that treat tofu and similar products as merely being a meat substitute, without taking advantage of the specific properties of these products (smell, taste, consistency).
This is precisely why we need a book on the subject – and one written with tremendous passion at that. Bruno Wüthrich is a »culinary artist« with style. He knows better than any other how to whip up a tasty dish that features tofu, seitan or tempeh as the key ingredient. His powerful creations have the potential to inspire you. They are easy to make and will mesmerize you with their elegant presentation and (most importantly) their unmatched flavor. It’s exactly how today’s meatless cuisine should taste!
Dive into this exciting world of no meat—it’s refined and packed with flavor, yet simple at the same time. Brilliant!
You won’t regret it!
Erwin Mumenthaler
»Chef by passion«
Companion and admirer of the author
Tofu, tempeh and seitan are generally considered to be meat substitutes, which is why we fail to use these products to their full potential. The taste of meat is something I truly enjoy and in my opinion, it cannot simply be replaced with these products.
In pure nutritional terms, proteins from animal meats are of higher quality. However, by deliberately selecting certain combinations of plant-based proteins, you can match the level of protein quality in meats or even exceed it. For example, legumes and potatoes will give you an excellent protein combination. Tofu, tempeh and seitan are also quite low in saturated fatty acids, which are thought to be one of the underlying causes of lifestyle diseases. Not to mention that plant-based protein has a much better ecological foot-print than animal protein.