question about using tofu

[Guest guest]

I have just started using tofu, so I have tons to learn.

 

Is there a cookbook anyone knows about that uses recipes only made

with tofu?

 

My main question of the moment is....I have a large box of

butterscotch pudding. I wonder if I mix it with firm tofu, could I

made either a layered dessert or a pie just by mixing the 2 together?

[Guest guest]

Hi,

 

Have you seen Akasha Richmond's " The Art of Tofu? " I've been really

impressed with everything I've made from it, but the recipes are

definitely on the fussy side (not spend the whole day cooking fussy, but

not middle of the week cooking either). The other thing I don't like is

she pushes Mori Nu tofu pretty hard, which feels kinda icky to me.

(Reminds me of the " send 12 boxtops for a free cookbook " cookbooks, but,

y'know, not free. ;^o) The recipes are pretty neat, though. Here's a

link to the book on Amazon if you want to do the " look inside the book "

thing:

http://www.amazon.com/Art-Tofu-Deluxe-Akasha-Richmond/dp/0966454316/ref=pd_bbs_s\

r_3/104-8334606-5441524?ie=UTF8 & s=books & qid=1173094601 & sr=8-3

 

When you say " two layered dessert, " do you mean two flavors of

puddings? I made a couple of easy puddings this past week that used

tofu and would be glad to post the (very similar) recipes if you want.

(One was lemon and the other was mixed berry, but maybe you could look

them over and come up with something that goes better with

butterscotch. I'm drawing a blank--Well, except that I'm really craving

butterscotch-Yum!)

 

Hope this is useful!

 

Peace,

Maureen

 

aust4freng wrote:

> I have just started using tofu, so I have tons to learn.

>

> Is there a cookbook anyone knows about that uses recipes only made

> with tofu?

>

> My main question of the moment is....I have a large box of

> butterscotch pudding. I wonder if I mix it with firm tofu, could I

> made either a layered dessert or a pie just by mixing the 2 together?

>

>

[Guest guest]

Maureen,

I am a big Mori-Nu Tofu fan. I never like the Tofu that was floating in water.

Never felt sanitary enough for my liking. Another benefit to the Mori Nu is

that it has a long shelf life in your pantry and until you open it, you don't

have to refrigerate it. Love that!!!!! I can stock up better that way, when

there are sales or I am somewhere where they have it for a great price. I

recently went to an Asian Market and they had it for less than a dollar a box.

Big savings over the price everywhere else. I love the Mori-Nu Pudding

Mates(mixes) too. Yummmmmmmmmm.

 

I have not tried the cookbook you mention, but it is nice to have the review of

it. I'll have to look for it.

 

Please post your pudding recipes of course. I look forward to seeing them.

Love the creaminess of pudding.

 

Judy

 

 

 

-

Maureen

Monday, March 05, 2007 6:05 AM

Re: question about using tofu

 

 

Hi,

 

Have you seen Akasha Richmond's " The Art of Tofu? " I've been really

impressed with everything I've made from it, but the recipes are

definitely on the fussy side (not spend the whole day cooking fussy, but

not middle of the week cooking either). The other thing I don't like is

she pushes Mori Nu tofu pretty hard. I made a couple of easy puddings this

past week that used

tofu and would be glad to post the (very similar) recipes if you want.

(One was lemon and the other was mixed berry, but maybe you could look

them over and come up with something that goes better with

butterscotch. I'm drawing a blank--Well, except that I'm really craving

butterscotch-Yum!)

 

Hope this is useful!

 

Peace,

Maureen

 

 

.