Sentences with phrase «firmer than our tofu»

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).