quiche questions-- frim vs. soft?
Posted by owalkerjillo on Feb 27, 2010 · Member since Oct 2006 · 428 posts
I've made quiche before and was looking forward to making one this week so, I added ingredients to my grocery list.. however I got held up at work at got to the grocery store a mere 30 minutes before it closed and was rushing around to get my shopping done. Either the soft tofu was in the wrong place or I just wasn't paying attention and now have 1 lb of soft when I meant to get firm. It isn't quite silken (ranked 2 out of 5 on the 'firmness' scale on the package). Should I try it in quiche or will I end up with tofu soup instead of a golden pie :/ ?
it should be okay in a quiche i remember making one with silken tofu from a cookbook, it was okay. Or a chocolate pie? Tofu ricotta cheese?
Might depend on your recipe. My favorite quiche recipe calls for silken tofu.
I use silken in my quiche recipe and I think it's great. Which recipe are you using? If you're worried about it you could reduce other liquid somewhat or press the tofu beforehand.