soft tofu
Posted by xxLExx on Oct 04, 2007 · Member since Sep 2005 · 83 posts
So I bought some soft tofu for the first time, hoping to make some kind of "cream cheese" or dip....well the expiration date is coming up and I need to use it! But I have no good recipes! Any ideas and/or good recipes?? Thank you vegwebbers!!
mmm make cheesecak.. to die for=) all of the recipes are good.. lol
I tend to use silken tofu for a caesar type salad dressing/dip. Blend tofu with lots of roasted garlic, add lemon juice, dijon mustard, and a little vegan worchestershire or soy sauce, then drizzle olive oil in as you blend until it's a creamy consistency.
smoothies. or
use 1/4 cup for egg replacer in recipes.
you can also still freeze it, though the consistency changes... i thought someone on here used it for a chik'n nugget/strips recipe and it turned out really good.
make a pudding. add melted choc, vanilla, blend, etc...use a pie shell or not. so good!
I tend to use silken tofu for a caesar type salad dressing/dip. Blend tofu with lots of roasted garlic, add lemon juice, dijon mustard, and a little vegan worchestershire or soy sauce, then drizzle olive oil in as you blend until it's a creamy consistency.
that sounds delish!!! i'll have to try it this weekend. mmmm.
There's a spinach artichoke dip on here somewhere it would be good in. :)
I make something similar to kylissa.
Use your food processor or blender:
soft or silken tofu
salt
herbs or choice
spices of choice
vinegar or lemon juice
oil of choice
I find the salty and sour flavors essential when making a dip or sauce out of tofu, the rest is up to you. Sometimes I put in fancy things like green peppercorns, hot peppers, capers, sweet peppers, leafy greens, etc.
can i make like a cream cheese to put on a bagel or something? or does soft tofu not work for that...
I heard you can ferment tofu even more by marinating it in miso. It supposedly turns into a spreadable consistency.
It's on my list of things to try. I imagine it to have the consistency of cream cheese. I don't know if it's the same for soft and firm tofu, but I think it works for both.
For dessert, I gotta plug the Tofu Chocolate Pudding on this site, it is soooo good. http://vegweb.com/index.php?topic=11924.0
Make sure you let it chill for about 30 min to let flavours blend.
Here's one of my old favorites by Joanne Stepaniak. It's really good. And easy to make too.
Hot Parmesan Artichoke Dip
2 (14 oz) cans artichoke hearts, rinsed, drained well, squeezed dry and quartered
1 (10 oz) package firm silken tofu, drained and crumbled
1/2 cup non-dairy milk
1 teaspoon basil
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon arrowroot or cornstarch
3 cloves garlic, chopped
1/2 teaspoon salt
1 cup soy or rice Parmesan
Process all ingredients (except Parmesan) in a blender or food processor until very smooth. Pour into a bowl and stir in the Parmesan. Transfer to a lightly oiled pie plate and bake at 350 degrees until lightly crusty on top (45-60 minutes). Serve hot straight from the dish.
Makes 4 cups.