TOFU *Dun dun dun!*

[ledboots]

My brother is full-on allergic to soy so he gets horrible tummy aches and indigestion from it. Could you have a sensitivity to soy?
If so....too bad!! hehehe I love soy.

I have to be careful with soy. Tofu is ok, soy milk hurts my stomach.

 

[thefadedone]

I usually use this recipe :http://vegnews.com/articles/page.do?pageId=1138&catId=11 but I omit the sweetener.

I recently saw this recipe though and it looks a lot better:

http://www.vegan-heartland.com/2011/02/creamy-tofu-ricotta.html

 

[Envy]

Why would you have a sweetener in it to begin with?

 

[Wolfie]

2 Tbsp oil
1-1/2 tsp salt (or to taste. I don't like a lot of salt.)
1 tsp oregano
16 ounces firm tofu
2 cloves of garlic
1 Tbsp nutritional yeast (I usaully double it)
10 ounces spinach

Not sure if that's considered "ricotta" but it's the recipe I use to stuff shells with and even die-hard, I could never go veg types love it. I just mix it all in the mixer.

 

[Wolfie]

I also used to make eggless egg salad for sandwiches. It is basically the same recipe that I use for mock tuna salad but with tofu.

Do you just use cold, raw tofu? Eggless egg salad sounds awesome. It's one of the few non-vegan things I crave sometimes.

 

[Wolfie]

My favorite way to use it is in chocolate amaretto mousse.

Recipe please.

I really need to figure out how to multiquote on this board . . .

 

[mary1]

Why would you have a sweetener in it to begin with?

Because most people are addicted to sugar?

 

[mary1]

2 Tbsp oil
1-1/2 tsp salt (or to taste. I don't like a lot of salt.)
1 tsp oregano
16 ounces firm tofu
2 cloves of garlic
1 Tbsp nutritional yeast (I usaully double it)
10 ounces spinach

Not sure if that's considered "ricotta" but it's the recipe I use to stuff shells with and even die-hard, I could never go veg types love it. I just mix it all in the mixer.

Sounds simple enough for me to manage! Thanks!

 

[mary1]

I usually use this recipe :http://vegnews.com/articles/page.do?pageId=1138&catId=11 but I omit the sweetener.

I recently saw this recipe though and it looks a lot better:

http://www.vegan-heartland.com/2011/02/creamy-tofu-ricotta.html

thanks! I think I might try the vegnews one but with real garlic. Im not a huge fan of the granules. I only use them when I've run out of fresh.

 

[mary1]

Dehydrated garlic is a divine gift from above though

 

[mlp]

Do you just use cold, raw tofu? Eggless egg salad sounds awesome. It's one of the few non-vegan things I crave sometimes.

I don't know about Moll, but I use cold,*raw* tofu. IMO, the extra firm silken tofu in the cardboard boxes most closely resembles the texture of hardboiled eggs. I crumble it, mix in Vegenaise, mustard, salt and pepper, and diced pickles (which I prefer over pickle relish).

 

[mlp]

Why would you have a sweetener in it to begin with?

A little bit of sweetener adds depth to savory dishes, just as a pinch of salt can add depth to sweet dishes.

 

[Moll Flanders]

I don't know about Moll, but I use cold,*raw* tofu. IMO, the extra firm silken tofu in the cardboard boxes most closely resembles the texture of hardboiled eggs. I crumble it, mix in Vegenaise, mustard, salt and pepper, and diced pickles (which I prefer over pickle relish).

Yes, I do this and sometimes add finely chopped spring onion and celery. Some people add black salt for the eggy taste but I am not a fan of that stuff.

 

[Calliegirl]

I was using the ricotta from this recipe, it is absolutely delicious.
But I've gotten lazy, so now I just saute some onions and garlic in olive oil, add it to crumbled firm tofu, and add a lot of spices (garlic salt, garlic powder, lemon pepper, cayenne pepper, and an italian spice blend).

 

[Calliegirl]

Recipe please.

I really need to figure out how to multiquote on this board . . .

I shared it here.

 

[Freesia]

I have to be careful with soy. Tofu is ok, soy milk hurts my stomach.

Same here, i have to watch my intake. I dont drink soy milk in order to make "room" for some tofu, which i love.

 

[Wolfie]

I was using the ricotta from this recipe, it is absolutely delicious.
But I've gotten lazy, so now I just saute some onions and garlic in olive oil, add it to crumbled firm tofu, and add a lot of spices (garlic salt, garlic powder, lemon pepper, cayenne pepper, and an italian spice blend).

Oh I just had to click the link. I have never seen herbed tofu here but I think I will try it with regular if I ever get time.

 

[Wolfie]

I shared it here.

I missed that somehow. :dunce: Thanks!

 

[Wolfie]

Same here, i have to watch my intake. I dont drink soy milk in order to make "room" for some tofu, which i love.

I can handle huge amounts of tofu with no problems but I can't have too much soy milk or TVP (that stuff is too "real" anyway.)

 

[VeggieLady]

Thanks, I've now gathered up an armful of great recipes!

Okay, next challenge: Fennel! Bulb and all.

(*Maybe this should be an official challenge, featuring a new ingredient each week...*)