I had a Quorn stir fry for dinner and then some chocolate afterwards.
The air fryer makes a huge difference IMHO. It's now my favorite way to cook firm or extra firm tofu (save for the scramble, which I absolutely love). I chop up the block into cubes and toss it with maybe a teaspoon of oil, a few dashes of soy sauce and whatever spices you want (I used garlic powder, onion powder and chili powder in my last batch). It actually absorbs the spices, and I find myself nibbling on a cube or three for a snack. The texture is great, too. Then I just use the cubes in different meals. This week, I've been adding them to burrito bowls. I'm saving a few cubes to dip into buffalo sauce as well.okay, that's it, I am not trying to make tofu again unless/until I get an air fryer - as my honey is out of town I thought I would try a recipe that I saw on Sweet Simple Vegan promising that it is so simple.... ugh, I added way too much corn starch and so ended up with glop on sticky rice - I did eat it but I won't experiment again - I will make the onion chip dip from silken and I will make ricota for stuffing pasta - no more cutting into cubes and trying to make something from it - I would have been far better off using soy curls
Emma JC
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