Not exact matches
Rather
than use a vegan chick»n patty, I decided to marinate super
firm tofu, which holds up well on the grill.
Medium -
firm tofu is great to add to soups, like my curry laksa (pictured below), if you want a more toothsome
tofu than the soft variety.
1 - 12 ounce block of
firm Silken
Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey
than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract
extra
firm tofu is denser
than regular
tofu.
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra
firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter
than regular red pepper flakes.
It holds up a lot better
than tofu due to it's
firmer structure, making it an even better faux meat substitute in vegan dishes.
It also has a more mild, less «
tofu» taste
than the
firm stuff, and has a creamy mouthfeel.
I'm not sure how much it would have affected your results, but the
tofu in your ingredient lineup photo is definitely
firm tofu, rather
than silken.
I use Clearspot organic
tofu (you can get it from independent health food shops) and I think it is a little
firmer than Cauldron anyway, but the
firmer the better.
Sear the
tofu: Make sure you get extra
firm tofu or the «super
firm high protein'
tofu that comes in clear packaging rather
than the plastic box.
Cheesecake Layer 8 ounces Tofutti Better
Than Cream Cheese 12 ounces light
firm (or extra-
firm) silken
tofu 1/2 cup agave nectar (or sugar) 2 tablespoons cornstarch 1-1/2 tablespoons lemon juice 1/2 teaspoon vanilla
I was searching for a recipe to make Trader Joe's super
firm tofu taste like bacon... to see if I could find one better
than mine.
Nasoya ®
Firm Tofu is just a little softer and more tender
than Nasoya ® Extra
Firm Tofu, making it perfect for grilling, broiling, or scrambles.
1 12.3 - ounce package extra
firm, light silken
tofu 1 8 - ounce package Tofutti Better
than Cream Cheese 3/4 cup sugar 1/2 cup Silk Nog (or other vegan «eggnog») 2 tablespoons brandy or rum 1/2 teaspoon nutmeg 3 tablespoons cornstarch 1 prepared graham cracker crust
The
firmer the
tofu, the less water content, and some brands of extra
firm are
firmer than others.
In order to not get a mushy mess, you need to use extra
firm tofu which holds its shape better
than the softer varieties.
Because
firm tofu has less water content
than softer
tofu, it is higher in protein, fat, and calcium and holds up better in these cheese recipes.
It's kind of like a patty made of fermented soybeans, with a little brown rice or other grains added, but it's
firm and more meat - like in texture
than tofu.
But I've been eating their extra
firm tofu, which is very compressed (50 % more protein and calcium
than regular or
firm).