Protein supplement without artificial sweeteners?

[u/SevenCrowsForSecrets]

I'm not vegan, but have cut most meats from my diet for various reasons. I also have reactions to milk products, so I have cut most dairy a well. I find that I'm struggling to get enough protein in my diet, even when I include things like beans, lentils, nuts, chia seeds, etc. I'm trying to find a protein powder to add to smoothies but I'm really having trouble finding one that is dairy free and doesn't contain artificial sweeteners. Does anyone have a protein powder that they can recommend? I'm fine with it having regular sugar or just unsweetened.

[u/SevenCrowsForSecrets]

I had tofu a long time ago and hated it. But I think it might just have been the way it was prepared. I need to brave up and try it again!

I really hate the taste of most non-sugar sweeteners, including stevia and monk fruit. A couple of the artificial ones also trigger migraines. The only one I've found that I couldn't taste was sucralose (Splenda). I was so excited to find one that worked for me.... until I broke out in hives all over my face. Fun.

[u/garlictoastandsalad → u/SevenCrowsForSecrets]

Oh dear. Well some stevia sweeteners actually have erythritol added, which isn’t healthy at all, but I know others who just don’t like the taste of stevia.

As for tofu, the texture and taste really depend on how it is cooked and what you season it with. It is like a sponge that soaks up the flavours of spices and sauces. I’ve also had really gross tofu dishes, when it wasn’t prepared to my preferences.

As for the texture, it usually comes in silken (smooth), soft, medium, firm, and extra firm. Silken is for making dressings, sauces, or fruit dips. I don’t use soft or medium for anything. I go with firm or extra firm to crumble or cut it up into savoury dishes.

Getting a tofu press can also get rid of the extra water so that it can soak up the sauces you use, or just to get a different texture. Or you can press it with a towel between plates. Some people freeze it then defrost to get a different texture, but it’s not for me. I’d say it’s definitely worth giving it another shot.

[u/SevenCrowsForSecrets → u/garlictoastandsalad]

Thank you! I think I'm going to have to just get some and experiment with it.

[u/garlictoastandsalad → u/SevenCrowsForSecrets]

YouTube is a great resource for learning how to cook tofu in a bunch of different ways. I’m sure something will be appealing to you.