The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).
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86 Comments
marsiamarsia
October 30, 2014
When I said "Thanks for the tips below, everybody," I wasn't talking to you, Dg.
marsiamarsia
October 30, 2014
You can make a "chick'n" pot pie, substituting cubed extra-firm tofu for diced chicken breasts. Marinate the tofu cubes in your choice of chicken flavoring (such as reduced-sodium, gluten-free tamari plus plenty of good-old poultry seasoning) for as long as you wish (a day is great; overnight is fine). Then drain them thoroughly before adding to the pie's mixture of sauce (made with chicken broth) and vegetables. Works like a charm. Next time I make it, I want to try the baked or pan-fried method explained below by CMJN and KtMcB to give the "chick'n" cubes a lovely crust. I think it'll make the pot pie taste even better! Thanks for the tips below, everybody!
KtMcB
June 20, 2013
I tried CMJN's method of soaking tofu slices in warm salted water & dry before pan frying it. And it DID create a great crust! I liked the texture a lot.
cleanplates
June 20, 2013
be sure to buy your tofu gmo-free and sprouted when possible!
cleanplates
June 20, 2013
check out this article for more info!
http://national.cleanplates.com/health-nutrition/4-surprisingly-unhealthy-vegetarian-foods/#.UcMbcGhjvao
http://national.cleanplates.com/health-nutrition/4-surprisingly-unhealthy-vegetarian-foods/#.UcMbcGhjvao
CMJN
June 18, 2013
I got a great tip for cooking tofu over at Michael Natkin's Herbivoraceous website. He said if you soak it in hot salted water then drain and dry, it forms a crust more easily when you fry. I bake mine. Actually, I slice very thinly and make tofu crisps. I find this soaking tip makes this so much easier. However, I didn't like the salt idea, so I substituted soya sauce for salt in the hot water. Seems to work. I think it's the hot water than does it. You soak the pieces in the water, then drain and press dry between two towels. Bake anywhere between Gas 4 and 8. The result seems to be the same whether you cook for a long time on 4 or a shorter time on 8. You just have to watch it more carefully on 8. It goes from soft to chewy to crisp. All stages are good in their own way. It's also nice baked in thicker slices. I sometimes spray with soya sauce also before cooking.
YukariSakamoto
June 17, 2013
We live in Tokyo and have a dizzying array of tofu to choose from. Most popular uses are on its own simply garnished with grated ginger and soy sauce, in miso soup, or over salads. It's also delicious when made into a Korean style hot pot with kimchi and thin slices of pork.
YukariSakamoto
June 18, 2013
Yes, a few times a year. Our local supermarket sells soy milk in a PET bottle with a small pack of nigari to make fresh tofu. Biggest challenge is keeping the soy milk at the right temperature so it doesn't burn.
green T.
June 16, 2013
I've been really into tofu salad sandwiches as of late. poach firm tofu to warm, drain and mix with mayo (or veganaise) stone ground mustard, onions, capers, dried cherries, celery, curry powder, salt and pepper. delish!
Marian B.
June 18, 2013
Jessica, you're awesome -- and your timing is perfect! I've been meaning to try making tofu salad recently. I'll have to try your recipe!
jeanette S.
June 16, 2013
I love to use Tofu, and one time I tried Tofu Jerky and it turned out really good. I cut the tofu in strips and marinated it in a jerky marinade and dehydrated it to the texture I liked and it lasted about a week in the fridge and had a nice texture and flavor.
Michael W.
June 16, 2013
I haven't used tofu, because it's rather high calorie per unit of protein. But recently, my doctor told me to get more non-meat protein. So here goes tofu. There is storefront on or around Broome and Bowery, where there are always long lines for big cubes of fresh tofu
KtMcB
June 16, 2013
Doesn't cheese a higher calorie count than tofu? After 6 months of cutting out meat at home, cooking vegetarian(using tofu regularly) and fish 2 or 3 times a week I got my cholesterol down below 200, first time since I started getting it checked, over 20 years ago.
Marian B.
June 18, 2013
That's so awesome! Calorie count will depend on your your serving size, but this likely has more to do with the dairy/ saturated fat/cholesterol in cheese, not the calories. Keep it up mama!
Robyn M.
June 16, 2013
One of my favorite lunches is tofu (I use firm but don't press it) mixed with pesto, either with sourdough toast on the side, or using the tofu w/ pesto as sandwich filling. Quick, easy, and tasty!
kimikoftokyo
June 16, 2013
When I go to the asian markets I also get a mix to make tofu burgers with. I also put it in my soup and no one notices it. From salads to stir fry. I add lots of flavor.
IlovePhilly
June 16, 2013
I love tofu so much. Sadly, I can't eat unfermented soy anymore. Homemade tofu is the best, and this post has me salivating wildly and crying inside!
Renée (.
June 16, 2013
Speaking of using as an egg replacement, this Tofu Rancheros (a play on Huevos Rancheros) was my husband's way of introducing me to tofu, some 25 years ago: http://flamingomusings.com/2009/08/recipe-monday-tofu-rancheros.html I've been a fan ever since, and use both styles in so many different ways. Here, I've used silken tofu and soy milk to make a delicious "ice cream": http://flamingomusings.com/2010/06/recipe-monday-vegan-blueberry-ice-cream-and-a-csn-giveaway.html. Don't put tofu down!
Michael G.
June 16, 2013
I soak in Braggs Liquid aminos, and other flavors like garlic, onions. Then into the food dehydrator, to make tofu jerky. Its tasty, chewy, and goes great in salad or eaten as snacks.
CourtneySue
June 12, 2013
Silken Tofu is great in smoothies and as an egg replacement. Usually 1/4 to 1/3 a cup of silken, soft tofu is equal to one egg. I've made chocolate chip cookies with silken tofu for years and no one's been the wiser.
TheWimpyVegetarian
June 12, 2013
I have a little grandson who is allergic to eggs, so this is PERFECT. I'm doing this the next time they visit for chocolate chip cookies. Thanks for the idea!
Salinya
June 12, 2013
I use quite a bit of tofu. One way is in sweet and sour vegetables. I add pineapple and tofu.
EatArt
June 12, 2013
SO happy to read this post! I always keep packages of tofu in the fridge, but often let it sit, unloved, because I don't have time to conjure up a multi-ingredient marinade or make a fussy recipe. You had some great new ideas that will have me reaching for my tofu way more often, that are so simple, I've already got them memorized and stashed in my last-minute recipe repertoires. Olive oil, herbs, and salt is now #1 on my list.
Whats4Dinner
June 12, 2013
Oh dear lovely ladies, my mom has shared with me a new way of enjoying tofu. We're Korean sooooo:
1) Boil a block of tofu for 10-15 minutes covered by at least 1/2 inch of water
2) Mix up a bowl of soy sauce, distilled white vinegar, Korean sesame oil (and it MUST be Korean sesame oil), a little brown sugar and a little kochigaru (Korean red pepper flakes). Really, just mix this up to taste.
3) Cut up the somewhat cooled tofu and pour this well-blended mixture over the tofu.........this and rice, a little kimchi.......and dinner is served!
1) Boil a block of tofu for 10-15 minutes covered by at least 1/2 inch of water
2) Mix up a bowl of soy sauce, distilled white vinegar, Korean sesame oil (and it MUST be Korean sesame oil), a little brown sugar and a little kochigaru (Korean red pepper flakes). Really, just mix this up to taste.
3) Cut up the somewhat cooled tofu and pour this well-blended mixture over the tofu.........this and rice, a little kimchi.......and dinner is served!
theminx
June 18, 2013
Sounds a bit like the recipe Ruth Reichl once offered on the Gourmet site - it had garlic and scallions but no vinegar and it's terrific.
Michele J.
June 20, 2013
Whats4Dinner - I just whipped your recipe up, and it's a keeper! The consistency of the tofu is excellent! Next time I'll go a bit lighter on the sauce to start, but that's simply my preference. I ended up adding sliced scallions and sesame seeds to the mix as well. What a delicious new dish! Thanks so much!
FoodieDawn
June 11, 2013
I recently had the most delicious tofu tacos. But I've been avoiding soy products out of some nutritional skepticism (GMO, isoflavones ...) Anyone have thoughts on that?
Michele J.
June 12, 2013
Yes! This has been the most spirited soy conversation today!
You don't need to have any skepticism about consuming minimally-processed, organic soy products. For women who haven't experienced breast cancer, they are safe to consume and are actually associated with decreased risk (see comment below).
Regarding GMOs: as long as you buy tofu (or any other soy product) that is 100% certified organic, it is GMO-free. The package will usually state this. Sometimes there is also a third-party verification, such as by the Non-GMO Project. (more comments on this topic below, as well!)
You don't need to have any skepticism about consuming minimally-processed, organic soy products. For women who haven't experienced breast cancer, they are safe to consume and are actually associated with decreased risk (see comment below).
Regarding GMOs: as long as you buy tofu (or any other soy product) that is 100% certified organic, it is GMO-free. The package will usually state this. Sometimes there is also a third-party verification, such as by the Non-GMO Project. (more comments on this topic below, as well!)
FoodieDawn
June 12, 2013
Thanks, Michelle, but I think the jury is still out on soy consumption. If you know of solid research on that issue, I'd love to see it.
Michele J.
June 12, 2013
I cite the research in my book "Just Because You're An American Doesn't Mean You Have To Eat Like One!", Chapter 7, Benefits of the Traditional Japanese Diet. Three of my citations came from research cited by Schwarcz, Joe. an apple a day: the myths, misconception, and truths about the food we eat. Toronto: HarperCollins, 2007. Print. pages 56-7. An additional citation was from Setchell, K.D.“Phytoestrogens: the biochemistry, physiology, and implications for human health of soy isoflavones.” American Journal of Clinical Nutrition. Vol. 68. No. 6. December 1998. www.ajcn.org. Web. 2010. I cover the topic over almost three pages. I have no issue with women eating organic, minimally-processed soy every day! The Japanese do, and they are the healthiest people in the world.
FoodieDawn
June 12, 2013
Thanks, I saw the link to the book after I commented. It looks really interesting, I'll have to take a look.
Big F.
June 11, 2013
I love tofu but never thought to freeze it. Interesting! I think that a lot of times, people just assume that tofu is flavorless before trying it prepared well. It's their loss though - it's such a wonderfully adaptable ingredient!
AntoniaJames
June 11, 2013
Since I started eating “Vegan 18/21” late last year (an approach of my own creation, eating 18 vegan meals per week to manage some serious health issues; and it’s working really well), tofu has found its way onto my table at least three times a week. My favorite way to prepare it is to press/drain and then cook chunks of it dry at a medium high heat on my ceramic surface non-stick skillet until the outside is a bit hard and golden brown. (This is much less messy than frying in oil, and tastes just as good!) Then I cover the skillet with the heat off, which steams the inside, making it somewhat soft and creamy. The textural contrast is quite nice. Then I stir fry with sauces or use in soup.
I like using tofu cooked that way instead of (or sometimes with) edamame in a variation of this: http://food52.com/recipes/18619-black-bean-orange-peel-edamame I use Korean plum vinegar instead of orange juice (and no zest) and typically stir fry/steam Asian greens and broccoli florets right there in the pan with the sauce at the end for a one skillet meal (served with brown rice).
Another one my favorite tofu recipes ever: Silken Comfort Tofu, a very early “editors’ pick” http://food52.com/recipes/2425-silken-comfort-tofu Be aware though that a lot of people who will eat firm tofu don’t care much for the silken product in savory sauces.
I also highly recommend Sadassa Ulna’s Flying Tofu Wedges: http://food52.com/recipes/11605-flying-tofu-wedges Outstanding!
And here’s a soup we like (fermented black beans and Asian vegetable with pan fried tofu and noodles): http://food52.com/recipes/20710-country-style-vegetable-soup-with-fermented-black-beans-and-tofu The fragrant vegan stock takes about thirty seconds of active time, giving an extraordinary ROI.
I’m not a big fan of marinating and then grilling or baking tofu, because I don’t care much for the texture inside once cooked. I know people like this method because tofu absorbs the marinade’s flavor, but I find that a thick glaze or stir-fry sauce, made with ingredients with bold flavors, works just fine.
Finally, just about all the tofu at my Korean grocer is labeled non-GMO. It tastes great, without exception. ;o)
I like using tofu cooked that way instead of (or sometimes with) edamame in a variation of this: http://food52.com/recipes/18619-black-bean-orange-peel-edamame I use Korean plum vinegar instead of orange juice (and no zest) and typically stir fry/steam Asian greens and broccoli florets right there in the pan with the sauce at the end for a one skillet meal (served with brown rice).
Another one my favorite tofu recipes ever: Silken Comfort Tofu, a very early “editors’ pick” http://food52.com/recipes/2425-silken-comfort-tofu Be aware though that a lot of people who will eat firm tofu don’t care much for the silken product in savory sauces.
I also highly recommend Sadassa Ulna’s Flying Tofu Wedges: http://food52.com/recipes/11605-flying-tofu-wedges Outstanding!
And here’s a soup we like (fermented black beans and Asian vegetable with pan fried tofu and noodles): http://food52.com/recipes/20710-country-style-vegetable-soup-with-fermented-black-beans-and-tofu The fragrant vegan stock takes about thirty seconds of active time, giving an extraordinary ROI.
I’m not a big fan of marinating and then grilling or baking tofu, because I don’t care much for the texture inside once cooked. I know people like this method because tofu absorbs the marinade’s flavor, but I find that a thick glaze or stir-fry sauce, made with ingredients with bold flavors, works just fine.
Finally, just about all the tofu at my Korean grocer is labeled non-GMO. It tastes great, without exception. ;o)
Michelle C.
June 11, 2013
I cook with tofu often, and almost always marinate it or cover it in a spice rub before cooking. I let it sit in the marinade/rub for at least 30 minutes beforehand.
KtMcB
June 11, 2013
I find that something other than tofu needs to be the star of a successful tofu dish chez-moi. You have inspired me to include it in dinner tonight...... I am thinking Pad Thai! My Trader Joe's Tofu us organic, can I assume it is non-GMO?
Michele J.
June 11, 2013
The ground rules are that if a product is certified organic, then it is GMO-free by design. Many companies are now choosing to be third-party certified as well, and are labeled by the Non-GMO Project verification group. This is simply another level of comfort you can obtain, but as long as the product is certified organic, you are fine. You will probably see the words "GMO-free" on the label.
Good for you that you're taking a stand!
If you'd like to read up, please visit my GMO blog, and pass it along to educate others. http://www.nutritionprescription.biz/gmo-blog.html
(My apologies to food52 for mentioning the site two times. The need to educate on this topic is so important.)
Good for you that you're taking a stand!
If you'd like to read up, please visit my GMO blog, and pass it along to educate others. http://www.nutritionprescription.biz/gmo-blog.html
(My apologies to food52 for mentioning the site two times. The need to educate on this topic is so important.)
TheWimpyVegetarian
June 11, 2013
Here's a list from the Non-GMO Product site that might be helpful too, KtMcB! http://www.nongmoproject.org/find-non-gmo/search-participating-products/
Sadassa_Ulna
June 11, 2013
Here are two tofu recipes I recommend:
http://food52.com/recipes/18626-pleonasmic-edamame-tofu
http://food52.com/recipes/11605-flying-tofu-wedges
Also, I sometimes puree a one-pound block of tofu with 16 oz. cottage cheese to replace ricotta for lasagna filling.
Marian B.
June 11, 2013
Those tofu wedges look so good! I've made vegan ricotta in a before, too -- the original recipe (below) is for tofu-based stuffed shells, but I've used it in vegan lasagna, too. It's delicious, and that's coming from a ricotta fanatic. http://www.pbs.org/food/fresh-tastes/stuffed-shells/
TheWimpyVegetarian
June 11, 2013
OK, I can get on board with this one. What degree of firmness do you prefer for the tofu for the lasagna filling?
Sadassa_Ulna
June 11, 2013
I would like to try the vegan version. For my sneaky tofu/cottage cheese lasagna filling I actually buy the "regular old-fashioned" block that comes in a square tub of water (not extra firm, not silken, and not the kind in the aseptic packaging). Between the puree and the bake the texture completely changes to something more like ricotta that has been baked. I will post my full recipe soon.
Sadassa_Ulna
June 11, 2013
I posted my lasagna: http://food52.com/recipes/22485-sneaky-basic-lasagna
Marian B.
June 11, 2013
Thanks to everyone who has stressed the importance of buying non-GMO tofu! I completely agree.
pierino
June 11, 2013
Marian, believe me I support the concept of labeling GMO products. But Monsanto (and Kraft and others) has ruthlessly tried to surpress any soy product that doesn't come from their labs. They've wiped out the tradition of "seed cleaners" in the MidWest---for more on that see the film "Food Inc." There was a California ballot measure to label GMO products---not ban, just label---and Monsanto and others poured in millions to crush it. That's where we are. You should recognize that 95% of the soy product, tofu, soy milk, whatever, is a GMO product and that's the world we live in.
Marian B.
June 11, 2013
I know -- it makes me sad. I'd love to know if there are any tofu producers working to keep GMOs out of their product.
pierino
June 11, 2013
Marian, simply labeling would force their hand. California is a huge market for soy products so that's why Monsanto et al worked so hard to stop it. If the producers had to label their products and reengineer them to meet CA standards then they would, with an economy of scale, have to do the same thing for the whole country. In California unfortunately we live under government by referendum, which means that badly written bills get sent to the voters. If you care about it write to your congress person. Make it happen.
TheWimpyVegetarian
June 11, 2013
There are, Marian, but they're few and far between. Here's an article: http://www.organicauthority.com/health/what-are-the-safest-nongmo-soy-products.html. But you can google non GMO tofu and find quite a few links on it. I did some homework just this morning after seeing this.
E Y.
June 11, 2013
EAT IT RAW! YUM! I cube up any firmness of tofu and add a dipping sauce of soy, sesame oil, scallions, and a pinch of cayenne. You can add/sub mirin, sake, yuzu, tamari, whatever you like. Enjoy!
Ella L.
June 11, 2013
Love it but we buy it one package every two weeks - you don't want to eat too much either because soy products raise estrogen levels, increasing breast cancer risk.
And it sas to be Organic though, as soy is one of the top GMO foods that's why I never order a tofu dish and I won't touch it at my sister's ~ otherwise I love it - it's the most versatile food. I've made vegan cheesecakes, other desserts and savoury dishes and creamcheeze spreads and all kinds of other recipes... one of my best recipes is this Orange-Infused Pumpkin Cheesecake which is both vegan and gluten free and Amazing! ;) A must try ;) http://pureella.com/orange-infused-pumpkin-cheesecake-gluten-free-and-vegan/
And it sas to be Organic though, as soy is one of the top GMO foods that's why I never order a tofu dish and I won't touch it at my sister's ~ otherwise I love it - it's the most versatile food. I've made vegan cheesecakes, other desserts and savoury dishes and creamcheeze spreads and all kinds of other recipes... one of my best recipes is this Orange-Infused Pumpkin Cheesecake which is both vegan and gluten free and Amazing! ;) A must try ;) http://pureella.com/orange-infused-pumpkin-cheesecake-gluten-free-and-vegan/
Michele J.
June 11, 2013
A confusing topic to be sure, however unless you already have breast cancer (let's hope not) soy products are not a dietary issue. Actually, they are associated with a DECREASED risk of cancer. The explanation is too lengthy for this website, but it appears in detail on pp 66-68 of my book: http://www.nutritionprescription.biz/book-info.html.
Japanese women, who consume approximately 30 times more soy than we do, have a much LOWER incidence of breast cancer. However, once they come to America and take up the Western Diet (decreasing their intake of soy products) , their cancer rates are comparable to those of American women.
Stick with the soy, keeping it as unprocessed as possible :)
Japanese women, who consume approximately 30 times more soy than we do, have a much LOWER incidence of breast cancer. However, once they come to America and take up the Western Diet (decreasing their intake of soy products) , their cancer rates are comparable to those of American women.
Stick with the soy, keeping it as unprocessed as possible :)
CourtneySue
June 12, 2013
I think part of the problem with soy is not having tofu or soymilk on occasion, but having it with processed food full of sneaky soy like soy protein isolate. Women are getting a lot more soy than they think unless they are good label readers. Basically, stay away from processed foods as much as possible and soy shouldn't be an issue.
Michele J.
June 12, 2013
Absolutely true! And worse, processed soy is the soy that is - by and large - going to be genetically modified.
pierino
June 11, 2013
I'm not a vegetarian and don't expect to ever become one but I have found myself using tofu more and more, especially in Korean style dishes such as bipimbap and rice rolls. The bad news is (and especially for vegetarians) the price of tofu is going up. Soy is a commodity like corn. The drought years in the Midwest have created short supply for food for humans and live stock as well. The commodity market is priced in dollars so a stronger dollar is meaningless. It's just inelastic demand combined with short supply and that ripples through the food chain. That said, I've made my piece with tofu and I'm ready to eat more.
feast W.
June 11, 2013
I love tofu and have been cooking with it for a few years but it used to scare the pants off me, every time I tried cooking with it it was a disaster. Then I started cooking a lot of Chinese food, and began to understand the difference between silken and firm and learnt a few tricks like leaving cubes of tofu in hot salted water for a few minutes to firm up before stirfrying. Have actually got to the point now where I have just started making my own. Not quite mastered it yet. But I will!
Probably my all time favourite way to make it is chilli salt crusted with black beans sauce and greens http://www.practicallydaily.blogspot.co.uk/2009/11/chilli-salt-crusted-tofu-with-wilted.html . Or maybe ma po. The skins make a delicate bulking agent in hotpots.
Probably my all time favourite way to make it is chilli salt crusted with black beans sauce and greens http://www.practicallydaily.blogspot.co.uk/2009/11/chilli-salt-crusted-tofu-with-wilted.html . Or maybe ma po. The skins make a delicate bulking agent in hotpots.
Marian B.
June 11, 2013
Good tip about poaching the tofu before stir-frying! It does keep it from breaking down too much. I'm impressed that you make your own -- I still haven't tried it yet.
TheWimpyVegetarian
June 11, 2013
I started experimenting with tofu a couple of years ago when I went mostly vegetarian. I've tried it so many ways with so many marinades, spice rubs, cooking methods, and still can't find a way to do it that I'll have more than 1 bite. Thanks for this article, but I still just can't quite get there. Partly texture, partly I don't like the taste of the bean curd which nothing seems to eradicate. Sigh. But I WANT to like it.
Marian B.
June 11, 2013
I totally understand. But I will say, before you throw down the towel, try Isa Chandra's Scrambled Tofu with Garlicky Grits: http://www.theppk.com/2011/09/blackened-scrambled-tofu-garlicky-grits/
Staranise
August 5, 2013
If YOU WANT to like it, then someday YOU WILL like it, like you I DON'T like tofu but remember we only do not like the tofu that we have tried, for tofu that we have not tried, we never know....., not all tofu are the same. Have you ever tried Crème Fraiche Blowin' in the wind Tofu or Surfer's Tofu that shaped like a surfboard, these are delicious and can be eaten straight out of the package like yogurt or plan, for Miso soup I use 'Tofu for the cool guys' Yes these are available outside Japan, when first available in the U.S years ago, it costs about 8 times over tofu sold at Wholefoods Market for the same weight, now about 4 times due to increase in sale but still pricey, made with Hokkaido soybeans and naturally alkalized water from the coast of Okinawa, this is it, that was my reaction when I first try this tofu, since then I never buy U.S made tofu again. If you want to try some I'm more than happy to send you some at my expense because you said YOU WANT to like it.
Michele J.
June 11, 2013
I've recently switched to Woodstock Organic tofu, and the consistency is fantastic! Always, always make certain your soy products are GMO-free!
http://www.nutritionprescription.biz/gmo-blog.html
http://www.nutritionprescription.biz/gmo-blog.html
TheWimpyVegetarian
June 11, 2013
I didn't know GMO free was even possible with soy in this country. Good to know! I'll check out the link.
savorthis
June 11, 2013
I grew up eating a ton of tofu since my dad was such a fan of Asian cuisine. Usually it was fried and eaten with just salt or with a sauce like agedashi. He would never dream of eating the mock egg salad we make with it or the creamy salad dressings, but I think he would have been a fan of the fritters we make quite often: http://food52.com/recipes/18630-tofu-fritters-with-coconut-corn-broth. They are great as an entree or alone as hors d'oeuvres.
Marian B.
June 11, 2013
Those look so great! I'm sure your dad would approve. (And just in time for Fathers' Day!)
savorthis
June 11, 2013
I'm so glad I saw this post today as I happened to have tofu in the fridge. So now I'm making these fritters to go with some leftover smoked tea pork and corn soup. Yum! Thanks for spurring the reminder.
Lindsay-Jean H.
June 11, 2013
Yes! Way to bring more people into the Tofu Fan Club! I have a special spot in my heart for beer-battered tofu. These tofu tacos are out of this world: http://wannabeavegan.wordpress.com/2009/05/13/baja-style-tofu-tacos/
inpatskitchen
June 11, 2013
I've used silken tofu in place of mayo in potato salad:
http://food52.com/recipes/18616-dilled-zucchini-potato-salad
http://food52.com/recipes/18616-dilled-zucchini-potato-salad
See what other Food52 readers are saying.