Guest guest Posted June 7, 2008 Report Share Posted June 7, 2008 Awesome! Thank you so much. I found it and I emailed it to myself! I really look forward to making this. I think my girls and I would love it. -Gypsy , " suzanne bellerive " <sbellerive wrote: > I have a good recipe for tofu " meatballs " that actually fooled my dad > when he once came to my place for supper. He'd always tease me that he > was afraid to come, for fear I might serve tofu, and when I finally > did, he had no idea. Heh! > > It's at my website > http://vegetarianwannabe.blogspot.com/2007/02/what-is-vegetarian-wannabe.html > under February, and is called Sunday Sweet n Sour > because it's a good meal to make for company. > > Kate > > http://suzannebellerive.wordpress.com > The Secret Journal of Suzanne Bellerive > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2008 Report Share Posted June 7, 2008 You'll have to know what you think of it, if you do. Not sure I mentioned it on the webpage, but I serve the balls with sweet n sour sauce, brown rice, and a green salad. Mmm. -- http://suzannebellerive.wordpress.com The Secret Journal of Suzanne Bellerive On Fri, Jun 6, 2008 at 11:28 PM, nicki_in_cincy <lovemylocks wrote: > Awesome! Thank you so much. I found it and I emailed it to myself! > I really look forward to making this. I think my girls and I would > love it. > > -Gypsy > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2008 Report Share Posted June 8, 2008 Tofu tastes a lot like egg white and will take on the taste of whatever you cook it with. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2008 Report Share Posted June 8, 2008 This is especially true of 'silken' tofu, which has a softer, creamier texture (and has more water in it) than standard Chinese-style or Japanese-style tofu. (All tofus are made by coagulating soy milk, just as dairy cheeses are made by coagulating cows/goats/sheeps milk The different types of tofu have different coagulants). One of my vegetarian cook books suggests a mock-scrambled egg recipe using silken tofu, colored with a bit of turmeric (and other spices/herbs/seasonings to taste). Silken tofu can be used as a base for a salad dressing, and can also be used in vegetarian custards, parfaits, and other deserts. Regards, jrfm NANCZEE BEARSHOE wrote: > > Tofu tastes a lot like egg white and will take on the taste of > whatever you cook it with. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2008 Report Share Posted June 8, 2008 A nice quick sandwich or three is slicing the tofu in thin stips, season with tamari sauce and microwave for just a minute or two. Add lettuce and tomato, onions, garlic powder Lei jrfm <alcesalcesalces wrote: This is especially true of 'silken' tofu, which has a softer, creamier texture (and has more water in it) than standard Chinese-style or Japanese-style tofu. (All tofus are made by coagulating soy milk, just as dairy cheeses are made by coagulating cows/goats/sheeps milk The different types of tofu have different coagulants). One of my vegetarian cook books suggests a mock-scrambled egg recipe using silken tofu, colored with a bit of turmeric (and other spices/herbs/seasonings to taste). Silken tofu can be used as a base for a salad dressing, and can also be used in vegetarian custards, parfaits, and other deserts. Regards, jrfm NANCZEE BEARSHOE wrote: > > Tofu tastes a lot like egg white and will take on the taste of > whatever you cook it with. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2008 Report Share Posted June 9, 2008 Something I also do is cut firm tofu into chunks, marinate it in a sauce of soya sauce et al, then bake slowly till the liquid is gone. The tofu makes a delicious cold finger snack, keeps in the fridge a week or so, and is delicious added to green salads. -- http://suzannebellerive.wordpress.com The Secret Journal of Suzanne Bellerive On Sun, Jun 8, 2008 at 4:28 PM, lei subigone <subigone wrote: > A nice quick sandwich or three is slicing the tofu in thin stips, season > with tamari sauce and microwave for just a minute or two. Add lettuce and > tomato, onions, garlic powder > Lei > > Quote Link to comment Share on other sites More sharing options...
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