Let's talk tofu
- Thread starter sallyomally
- Start date
Lord Snot
Parsley Provider
I haven't had it in about 2 years. I used to make tofu scramble and salt'n'chilli tofu all the time, but my husband isn't a fan so I never make it.
I have just received some morel and mushroom essences that I ordered on-line. I'm planning to experiment and try and make tofu burgers that taste good.
we had scrambled tofu (with onion and mushrooms and spices) last night but instead of throwning in a few TB of nutritional yeast I threw in a few TB of leftover cashew "cheddar" cheese sauce and it was amaaaaazing. So creamy and tangy.
I really should attempt a tofu scramble one of these days. I've been vegetarian for over 4 years now and have yet to try it.
I've finally more or less, mastered making tofu mushroom burgers.
Do you know where he got it from? Did he order it from the US, or did he manage to find it somewhere in the UK?Although my boyfriend did buy me a tofu x-press, so I'm gonna start using it more often
AeryFairy
Anachronism
I'm about to attempt to make chocolate mousse filling for a chocolate cake with tofu for the first time.
Anybody have any tips about making chocolate mousse with tofu?
Anybody have any tips about making chocolate mousse with tofu?
Renee1
Rawry
It's really easy. Don't worry about it! Silken tofu in desserts basically takes care of itself.
hehe Easy for you to say "don't worry"! I AM worried! This is not even THE cake. It's the draft cake, the trial cake, the dress rehearsal cake.
At work, when someone goes away, we get cake and drinks and give them a little send off. It's always a grocery bought cake and there is ALWAYS some discussion about Mary the Vegan who can't have cake. This time, I said I'll bring the cake. So it has to be magically delicious.
At work, when someone goes away, we get cake and drinks and give them a little send off. It's always a grocery bought cake and there is ALWAYS some discussion about Mary the Vegan who can't have cake. This time, I said I'll bring the cake. So it has to be magically delicious.
Any particular brand of tofu you would get?
The recipe I'm looking at is by Chocolate Covered Katie. It calls for "silk-firm" tofu. WTF does that mean?? *having semi panic attack*
Renee1
Rawry
You know the tofus they sell in small sealed cartons? They're shelf stable but occasionally will be with the refrigerated tofu. I've only seen Mori-Nu brand in Canada, come to think of it. They have the texture of soft-medium tofu but are processed differently. There's soft, firm and extra firm and a reduced fat one - they're all pretty interchangeable in my experience. Stick with firm like she recommends or extra firm if you can't find it.
I promise they're really easy to bake with.
Mary, I'm sorry I just noticed your question now. The one thing that I think is important when using silken tofu for desserts or quiches is to really process it well in a food processor or blender - that gets the beaniness out of it. I process it for at least several minutes, while I'm assembling the other ingredients.
