Latest news with #Akerberg
CNN
25-04-2025
- Health
- CNN
How to cook tofu so even meat-and-potatoes diners will dig it
Peek inside Jackie Akerberg's refrigerator and you'll see a rainbow-hued array of fresh fruits and vegetables, all washed, dried and transferred to glass food storage containers. They're about to get featured in the bountiful bowls and salads that have become her signature on her Jackfruitful Kitchen Instagram account. But the real MVP of this recipe developer's kitchen is actually the palest thing you'll find in that fridge: tofu. Protein is what people ask about when they learn Akerberg doesn't eat any animal products. (She's been vegan since October 2019 but prefers the more inclusive term 'plant-based.') You won't get enough if your go-to vegan food sources are Doritos and Oreos, she noted. But if you 'strip things down to the basics and focus on whole foods, including my favorite ingredient, tofu, it's definitely possible,' said Akerberg, author of 'The Clean Vegan Cookbook' published in 2023. 'I typically start every morning with a smoothie made with soy milk, spinach, banana and a plant-based protein powder that blends pea and rice protein,' Akerberg said. 'I'm getting 45 grams of protein before the sun comes up.' For other meals and snacks, Akerberg mixes in staples like beans, lentils, nuts, seeds and tempeh. All of these choices add up to around 100 grams of protein per day, she confirmed. That's right on par with a common mark promoted during the current high-protein craze. The recommended dietary allowance of protein for adults is 0.8 grams per kilogram of body weight per day, or 0.36 grams per pound. For reference, a 150-pound (68-kilogram) person would require 54 grams of protein daily to meet that mark. Nearly all men hit the protein goal or go over, and less than 8% of women fall short, according to estimates. One of the best and most versatile ways Akerberg has found to get her fill of the muscle-building macronutrient is with tofu. Also known as bean curd, this soybean-based food contains all the essential amino acids, or protein building blocks, that the body can't make itself. The inclusion of all those amino acids means that tofu is what dietitians sometimes refer to as a 'complete protein,' alongside animal products like eggs, meat and dairy. Tofu is made by curdling fresh soy milk, compressing it into a block, and allowing it to cool, similar to how cheese is made from cow's milk. Akerberg is on a mission to change tofu's reputation for being bland, boring or spongy —and convince others that it's a blank slate solution to add more protein to their meals, too. You need not be vegan to enjoy it, either: 'I don't think a diet needs to be black and white. I'm choosing to eat plant-based because it makes my body feel amazing, and I love the flavor of these foods. But if you just want to eat one plant-based meal a week or also add tofu to the menu on a day that includes eggs, beef or chicken, that's also totally cool,' Akerberg said. Here are her four easy tips to prepare top-notch tofu recipes. 'Many people think tofu is very spongy, soft or mushy, or they just don't love the texture,' Akerberg said. 'I get it, and if you choose firm or extra-firm tofu, you're going to want to press it (between two plates with a heavy can or bottle on top) for about 30 minutes to remove excess water and create a meatier texture.' However, if you prefer to skip that pressing step, and especially if you're new to tofu, 'buy high-protein, extra-firm tofu. It eliminates the pressing; it has the meatiest texture; and has the nuttiest taste.' The quickest and easiest way to cook tofu doesn't even require you to preheat your oven or grill, Akerberg explained. To a nonstick skillet coated in cooking spray or a thin layer of oil, add cubes, slabs, triangles or sticks of pressed firm or extra-firm tofu or as-is high-protein tofu. Spread the pieces out in a single layer and sear over medium-low heat for about four minutes per side, or until the surface is golden and releases from the pan easily. Cook for slightly less time on the other side, and you'll be treated to tofu 'that almost tastes like it's been deep-fried but hasn't. Toss it in whatever seasoning, sauce or dressing you want afterward, and it's amazing.' 'Tofu has a neutral, slightly nutty taste, so it takes on any flavor of sauce or seasoning you pair it with,' Akerberg said. 'Many cooks love to marinate tofu, which works great. But if you're pan-searing or baking tofu, it doesn't even need a marinade.' She suggested a far quicker and easier alternative: Toss cubes of firm tofu with coconut aminos (a low-sodium, soy sauce-like condiment made from the fermented sap of coconut flowers), then sprinkle them with spices and bake or sear. You'll see this method come to life in the Tofu Shawarma Bowl recipe below. 'The coconut aminos help the seasonings stick, and it has slight sweetness and deep umami flavor. It does magical things with tofu, because tofu is such a blank slate,' Akerberg said. On the seasoning side, Akerberg is wild about blackening seasoning, cumin, paprika, garlic powder and onion powder. Nutritional yeast, a high-protein vegan product solid in flakes or powders and made from deactivated baking yeast, tastes savory and cheesy — and is the key ingredient to transform tofu into a scrambled egg substitute. You also can get saucy after cooking tofu, too, she said. Try drizzling or coating cubes of tofu in your favorite peanut sauce, barbecue sauce or Buffalo sauce to recreate the flavors of familiar dishes you dig. Firm tofu of all kinds is ideal when you're seeking something sturdy enough to stand up to searing, stir-frying, scrambling, baking or grilling, Akerberg said. But don't pass by its cousin: silken tofu. 'Silken tofu is unpressed and has a higher water content than firm tofu. The texture is very similar to a thick yogurt, custard or pudding. Because of that, it's phenomenal for desserts and smoothies,' Akerberg explained. Her favorite use is in chocolate mousse; a dessert that completely disguises the tofu in a whipped, cocoa-flavored cloud. Silken tofu also shines in savory sauces and soups like Creamy High-Protein Gochujang Noodles and Creamy Sweet Corn Soup. 'It's a terrific swap for those who are in their cottage cheese or Greek yogurt era,' Akerberg said, hinting at the fact that it can often step in as a swap for those trendy dairy products. Allergic or sensitive to soy? Tofu isn't off the table. Look for a soy-free tofu made with fava beans, pumpkin seeds, chickpeas or almonds, Akerberg advised. Serves 4 Prep time: 15 minutes Total cooking time: 40 minutes 16 ounces high-protein, super firm tofu, cubed 2 teaspoons coconut aminos 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon coriander ½ teaspoon ginger ½ teaspoon turmeric ½ teaspoon cinnamon ½ teaspoon each salt and pepper 1 cup gluten-free couscous, cooked and cooled 8 cups mixed greens 1 English cucumber, chopped 1 semi-ripe avocado, cubed ¼ red onion, finely chopped 1 cup cherry tomatoes, chopped ¼ cup parsley, chopped 1 tablespoon red wine vinegar Juice from ½ lemon ½ cup hummus ¼ cup roasted tahini Juice from 1 lemon 1 teaspoon garlic powder Water, as needed to thin 1. Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Add cubed tofu to a bowl and drizzle with coconut aminos and spices. Toss to combine. 2. Spread on the baking sheet and bake for 20 to 25 minutes until crispy. 3. Give the bowl a quick rinse and dry, and add the cucumber, onion, avocado, cherry tomatoes, parsley, red wine vinegar and lemon juice. Stir to combine and season to taste with salt and pepper. 4. Divide the mixed greens among four serving bowls. Top with couscous, cucumber salad, hummus and crispy tofu. 5. In a small bowl, mix dressing ingredients and drizzle over bowls. Karla Walsh is a Des Moines, Iowa-based freelance lifestyle writer with more than 16 years of editorial experience.
CNN
25-04-2025
- Health
- CNN
Think you can't make tasty tofu recipes at home? These 4 easy tips will convince you otherwise
Peek inside Jackie Akerberg's refrigerator and you'll see a rainbow-hued array of fresh fruits and vegetables, all washed, dried and transferred to glass food storage containers. They're about to get featured in the bountiful bowls and salads that have become her signature on her Jackfruitful Kitchen Instagram account. But the real MVP of this recipe developer's kitchen is actually the palest thing you'll find in that fridge: tofu. Protein is what people ask about when they learn Akerberg doesn't eat any animal products. (She's been vegan since October 2019 but prefers the more inclusive term 'plant-based.') You won't get enough if your go-to vegan food sources are Doritos and Oreos, she noted. But if you 'strip things down to the basics and focus on whole foods, including my favorite ingredient, tofu, it's definitely possible,' said Akerberg, author of 'The Clean Vegan Cookbook' published in 2023. 'I typically start every morning with a smoothie made with soy milk, spinach, banana and a plant-based protein powder that blends pea and rice protein,' Akerberg said. 'I'm getting 45 grams of protein before the sun comes up.' For other meals and snacks, Akerberg mixes in staples like beans, lentils, nuts, seeds and tempeh. All of these choices add up to around 100 grams of protein per day, she confirmed. That's right on par with a common mark promoted during the current high-protein craze. The recommended dietary allowance of protein for adults is 0.8 grams per kilogram of body weight per day, or 0.36 grams per pound. For reference, a 150-pound (68-kilogram) person would require 54 grams of protein daily to meet that mark. Nearly all men hit the protein goal or go over, and less than 8% of women fall short, according to estimates. One of the best and most versatile ways Akerberg has found to get her fill of the muscle-building macronutrient is with tofu. Also known as bean curd, this soybean-based food contains all the essential amino acids, or protein building blocks, that the body can't make itself. The inclusion of all those amino acids means that tofu is what dietitians sometimes refer to as a 'complete protein,' alongside animal products like eggs, meat and dairy. Tofu is made by curdling fresh soy milk, compressing it into a block, and allowing it to cool, similar to how cheese is made from cow's milk. Akerberg is on a mission to change tofu's reputation for being bland, boring or spongy —and convince others that it's a blank slate solution to add more protein to their meals, too. You need not be vegan to enjoy it, either: 'I don't think a diet needs to be black and white. I'm choosing to eat plant-based because it makes my body feel amazing, and I love the flavor of these foods. But if you just want to eat one plant-based meal a week or also add tofu to the menu on a day that includes eggs, beef or chicken, that's also totally cool,' Akerberg said. Here are her four easy tips to prepare top-notch tofu recipes. 'Many people think tofu is very spongy, soft or mushy, or they just don't love the texture,' Akerberg said. 'I get it, and if you choose firm or extra-firm tofu, you're going to want to press it (between two plates with a heavy can or bottle on top) for about 30 minutes to remove excess water and create a meatier texture.' However, if you prefer to skip that pressing step, and especially if you're new to tofu, 'buy high-protein, extra-firm tofu. It eliminates the pressing; it has the meatiest texture; and has the nuttiest taste.' The quickest and easiest way to cook tofu doesn't even require you to preheat your oven or grill, Akerberg explained. To a nonstick skillet coated in cooking spray or a thin layer of oil, add cubes, slabs, triangles or sticks of pressed firm or extra-firm tofu or as-is high-protein tofu. Spread the pieces out in a single layer and sear over medium-low heat for about four minutes per side, or until the surface is golden and releases from the pan easily. Cook for slightly less time on the other side, and you'll be treated to tofu 'that almost tastes like it's been deep-fried but hasn't. Toss it in whatever seasoning, sauce or dressing you want afterward, and it's amazing.' 'Tofu has a neutral, slightly nutty taste, so it takes on any flavor of sauce or seasoning you pair it with,' Akerberg said. 'Many cooks love to marinate tofu, which works great. But if you're pan-searing or baking tofu, it doesn't even need a marinade.' She suggested a far quicker and easier alternative: Toss cubes of firm tofu with coconut aminos (a low-sodium, soy sauce-like condiment made from the fermented sap of coconut flowers), then sprinkle them with spices and bake or sear. You'll see this method come to life in the Tofu Shawarma Bowl recipe below. 'The coconut aminos help the seasonings stick, and it has slight sweetness and deep umami flavor. It does magical things with tofu, because tofu is such a blank slate,' Akerberg said. On the seasoning side, Akerberg is wild about blackening seasoning, cumin, paprika, garlic powder and onion powder. Nutritional yeast, a high-protein vegan product solid in flakes or powders and made from deactivated baking yeast, tastes savory and cheesy — and is the key ingredient to transform tofu into a scrambled egg substitute. You also can get saucy after cooking tofu, too, she said. Try drizzling or coating cubes of tofu in your favorite peanut sauce, barbecue sauce or Buffalo sauce to recreate the flavors of familiar dishes you dig. Firm tofu of all kinds is ideal when you're seeking something sturdy enough to stand up to searing, stir-frying, scrambling, baking or grilling, Akerberg said. But don't pass by its cousin: silken tofu. 'Silken tofu is unpressed and has a higher water content than firm tofu. The texture is very similar to a thick yogurt, custard or pudding. Because of that, it's phenomenal for desserts and smoothies,' Akerberg explained. Her favorite use is in chocolate mousse; a dessert that completely disguises the tofu in a whipped, cocoa-flavored cloud. Silken tofu also shines in savory sauces and soups like Creamy High-Protein Gochujang Noodles and Creamy Sweet Corn Soup. 'It's a terrific swap for those who are in their cottage cheese or Greek yogurt era,' Akerberg said, hinting at the fact that it can often step in as a swap for those trendy dairy products. Allergic or sensitive to soy? Tofu isn't off the table. Look for a soy-free tofu made with fava beans, pumpkin seeds, chickpeas or almonds, Akerberg advised. Serves 4 Prep time: 15 minutes Total cooking time: 40 minutes 16 ounces high-protein, super firm tofu, cubed 2 teaspoons coconut aminos 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon coriander ½ teaspoon ginger ½ teaspoon turmeric ½ teaspoon cinnamon ½ teaspoon each salt and pepper 1 cup gluten-free couscous, cooked and cooled 8 cups mixed greens 1 English cucumber, chopped 1 semi-ripe avocado, cubed ¼ red onion, finely chopped 1 cup cherry tomatoes, chopped ¼ cup parsley, chopped 1 tablespoon red wine vinegar Juice from ½ lemon ½ cup hummus ¼ cup roasted tahini Juice from 1 lemon 1 teaspoon garlic powder Water, as needed to thin 1. Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Add cubed tofu to a bowl and drizzle with coconut aminos and spices. Toss to combine. 2. Spread on the baking sheet and bake for 20 to 25 minutes until crispy. 3. Give the bowl a quick rinse and dry, and add the cucumber, onion, avocado, cherry tomatoes, parsley, red wine vinegar and lemon juice. Stir to combine and season to taste with salt and pepper. 4. Divide the mixed greens among four serving bowls. Top with couscous, cucumber salad, hummus and crispy tofu. 5. In a small bowl, mix dressing ingredients and drizzle over bowls. Karla Walsh is a Des Moines, Iowa-based freelance lifestyle writer with more than 16 years of editorial experience.
NBC News
16-04-2025
- NBC News
Video shows man in gas mask and tactical gear pepper-spray officers at Boston area courthouse
A man wearing a gas mask and tactical gear forced his way into a Boston-area courthouse on Monday and allegedly pepper-sprayed and physically assaulted several people before he was arrested. Security video shows a female court officer trying to stop the man from entering the Woburn District Court. The man, identified by the district attorney's office as Nicholas Akerberg, is seen storming inside and appearing to pepper-spray the officer. He then runs into the lobby where several officers subdue him, the video shows. Bystanders are seen in the video moving out of the way as the officers struggle to restrain Akerberg. The officers had to deploy a Taser before he was arrested, the Middlesex County District Attorney's Office said in a news release. Akerberg, 28, of Yarmouth Port, was dressed in a helmet, gas mask, tactical boots and sunglasses, the district attorney's office said. He had eight canisters of pepper spray and two smoke canisters in his possession, the release states. Akerberg allegedly "deployed pepper spray directed at multiple court officers, a Stoneham police officer and an assistant district attorney," according to the release. He is also accused of punching and shoving multiple people. "I want to condemn today's attack on the Court, the Court staff and the Justice system in the strongest possible terms. Courts are sacred, hallowed places," District Attorney Marian Ryan said in a statement. Akerberg was charged with six counts of assault and battery with a dangerous weapon, as well as charges of assault and battery on a public employee, assault and battery on a police officer, disrupting a court proceeding, disorderly conduct, bomb threat, and intimidation. Akerberg, a police officer and two court officers were taken to the hospital but were all released, the district attorney's office said. Akerberg was arraigned on Monday and was ordered held pending a dangerousness hearing. The judge also revoked his bail and ordered him to undergo a competency evaluation. It's not clear if he has obtained an attorney. The district attorney said Monday's assault is the third serious incident at a courthouse since March 10.
Boston Globe
15-04-2025
- Boston Globe
Video shows man in gas mask storming into Woburn courthouse, deploying pepper spray
Security video from outside Woburn District Court showed Akerberg walking up the front steps dressed in all black with a gas mask, black gloves, and a helmet about 10:30 a.m. Monday. Advertisement As a court officer opened the door to speak to him, Akerberg began running toward the door, pointed a spray can at her, and released a mist of pepper spray, according to the video. The court officer quickly closed the door but Akerberg pried it back open and shoved past the officer while continuing to spray her and rushed into the lobby toward the doors to the main chamber of the courthouse, according to the video and a police report. Advertisement Video from inside the lobby showed court visitors making their way through security and a metal detector before Akerberg came running in. The guard who met him at the door chased Akerberg through the metal detector, but he only made it a few more steps before another officer ran over and knocked him to the ground with an extended arm, according to the video. That officer and the guard wrestled Akerberg down onto a bench where two women had been sitting. Akerberg still had the can of spray in his hand and appeared to deploy more spray as two other officers jumped in to help, according to the video. More officers swarmed Akerberg as court visitors standing in the lobby and sitting on nearby benches cleared away. Some officers could be seen rubbing their eyes and using their arms to shield their faces. About a half dozen officers worked to pin down Akerberg and place him in custody. Prosecutors said Akerberg allegedly punched and shoved several people during the struggle. In a police report on the incident, a Woburn officer said they twice used a Taser on Akerberg before they could place him in handcuffs and leg shackles. Four court officers, a Stoneham court prosecutor, and an assistant district attorney were all sprayed during the incident, according to the police report. The courthouse was evacuated following the incident. Akerberg was ordered held without bail and was sent to Bridgewater State Hospital for a mental health evaluation, according to court records. He is due back in court May 2 for a detention hearing. Advertisement In addition to assault , Akerberg is also facing charges of disrupting a court proceeding, disorderly conduct, bomb threat and intimidation, the district attorney's office said. Court records show Akerberg has multiple pending cases against him. He was due in Woburn court on Monday for a hearing in a case stemming from April 2024, when Akerberg was accused of using pepper spray on a neighbor in his apartment building in Stoneham. In that case, he is facing charges of assault and battery with a dangerous weapon and violating a harassment prevention order, according to court records. In a police report filed in the 2024 case, a Stoneham officer wrote that Akerberg has been known to police since 2006 and has 'exhibited bizarre behavior for some time, with his state deteriorating mainly since 2016.' Court officers in Woburn were also familiar with Akerberg, whose address is now listed in Yarmouth, and knew of his struggles with mental health, police wrote in the report from Monday's incident. Akerberg's attorney could not immediately be reached for comment Tuesday. Nick Stoico can be reached at
Yahoo
15-04-2025
- Yahoo
Shocking video shows moment masked man enters Woburn courthouse blasting pepper spray
Shocking video shows the moment a masked man entered a Woburn courthouse Monday, blasting pepper spray before finally being tackled to the ground. Video shows the alleged suspect, Nicholas Akerberg, 28, of Yarmouth Port, walking up the steps of Woburn District Court wearing a helmet, gas mask, tactical boots, and sunglasses. Akerberg then begins to blast the court officer at the door with pepper spray, forcing his way inside the building. After racing past the guard, Akerberg sprays the capsicum in the air near the security gate. Before he can get to the main doors of the courthouse, the masked man is tackled by a bystander who races across the other side of the room. Four court officers join in on the pile-on, dragging the struggling Ackerbag down to the floor. Akerberg was eventually subdued by a court officer who used a Taser, the Middlesex District Attorney's Office said. According to authorities, Akerberg had eight canisters of pepper spray and two smoke canisters on him. Akerberg was arrested and transported to a hospital. He is charged with six counts of assault and battery with a dangerous weapon, five counts of assault and battery on a public employee, two counts of assault and battery on a police officer, assault, disrupting a court proceeding, disorderly conduct, bomb threat and intimidation. Ackerbag was scheduled to appear in court for an incident out of Stoneham last year, according to authorities. Woburn District Court was briefly evacuated for the incident but reopened at 2 p.m. Akerberg was arraigned on Monday afternoon and held pending a dangerousness hearing. His bail was also revoked on open cases before Woburn District Court, though details of those cases were not immediately available. One Stoneham officer was transported to the hospital after being sprayed, officials said. Two other court officers were also transported for their injuries. All three had been treated and released as of Monday afternoon. Akerberg was also ordered to undergo a competency evaluation. He will be back in court on May 2. This is a developing story. Check back for updates as more information becomes available. Download the FREE Boston 25 News app for breaking news alerts. Follow Boston 25 News on Facebook and Twitter. | Watch Boston 25 News NOW
