Tofu taste

[Guest guest]

I used to think (before I became a vegetarian) that tofu was the sickest

thing on earth, LOL. Well, the second sickest thing, because eating algae (sp?)

would have come first, LOL. Anywho, after I became a vegetarian, I tried it.

I love it. Not plain, I don't really like it plain because it has no flavor,

but I like firm tofu in salads (to give it the texture as though there's

cheese in the salad, even though there's not) and I like to make an eggless

" egg "

salad out of the Mori-Nu brand of silken tofu. But I can understand the

tofu-phobia too, LOL. You just have to find out what masks the plain " cardboard

flavor " as I like to call it, LOL, best for you. ;-)

 

***Sara***

 

 

 

[Guest guest]

Am I the only one on the planet that thinks silken tofu is nasty? I

remember that I didn't like it a few years ago....have eaten a lot of

different ways since then, but am back to vegetarian. It's worse than I

remembered.

 

Specifically, I made some tofu " sour cream " over the weekend from Mori-Nu

silken tofu. I checked different recipes, including lots of websites on

the internet, to see if my recipe was wrong....but almost without

exception, they were all pretty much the same. What I have in my fridge is

absolutely inedible. Tonight I stopped at our small health food store and

bought some Tofutti sour cream - it's much better than mine, but I can

still detect an aftertaste. I can live with that though...it's not nearly

as bad as mine.

 

I'm so disappointed because I see lots of good recipes - including a

chocolate dessert (mousse, I think) posted here, but it calls for silken

tofu again. How do you get around that taste? Is it me?

 

Jeanne

[Guest guest]

I have to have lots of really strong tastes with it. Trust me, with

the mousse--by the time you've added the chocolate, the sugar, and

the Chambord, you're not going to be tasting it. It's for texture

only. But I can completely understand the tofu-phobia.

 

Blessed be,

Jayelle

[Guest guest]

As such all tofu is nasty, imho. i use it in desserts (like mousse). One of my

faves is Alton Brown's Moo-Less Chocolate Pie. Probably the flavors are masking

whatever you're tasting - sour cream wouldn't have something to mask the flavor.

i hope that sentence made sense. Beth

 

BJ <pinemeadows wrote: Am I the only one on the planet that thinks

silken tofu is nasty?

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

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[Guest guest]

I never noticed an after taste but then again I open a

package of tofu and just eat it cold from the

container with nothing on it.

Donna

 

 

--- BJ <pinemeadows wrote:

 

 

>

> I'm so disappointed because I see lots of good

> recipes - including a

> chocolate dessert (mousse, I think) posted here, but

> it calls for silken

> tofu again. How do you get around that taste? Is

> it me?

>

> Jeanne

>

>

>

>

>

 

 

 

 

 

 

[Guest guest]

I think that you need to buy really fresh tofu--my local coop sells tofu in a

pan of water that was made that day. You can use regular tofu to make desserts

like puddings, etc, but it needs to be very fresh. I avoid buying the tofu in

the plastic containers because it is is not very fresh. You can use things like

lemon juice to cover up some of that off taste, for example in tofu mayonnaise

or dips.

 

Kathleen

 

 

--- BJ <pinemeadows wrote:

 

> I'm so disappointed because I see lots of good

> recipes - including a

> chocolate dessert (mousse, I think) posted here, but

> it calls for silken

> tofu again. How do you get around that taste? Is

> it me?

 

 

Kathleen M. Pelley

Knitters are Real Purls

 

 

 

[Guest guest]

I fry my firm tofu in olive oil and spices and put it in salads. I also

marinated it and fry it with onions are garlic, then make a vegan gravy and

serve it over brown rice.

 

 

 

~Cyndi~

 

" Nothing will benefit human health and increase chances for survival of

life on Earth as much as the evolution to a vegetarian diet " .

 

- Albert Einstein

[Guest guest]

> Specifically, I made some tofu " sour cream " over the weekend from

> Mori-Nu silken tofu. I checked different recipes, including lots of

> websites on the internet, to see if my recipe was wrong....but

> almost without exception, they were all pretty much the same. What I

> have in my fridge is absolutely inedible. Tonight I stopped at our

> small health food store and bought some Tofutti sour cream - it's much

> better than mine, but I can still detect an aftertaste. I can live

> with that though...it's not nearly as bad as mine.

>

> I'm so disappointed because I see lots of good recipes - including a

> chocolate dessert (mousse, I think) posted here, but it calls for

> silken tofu again. How do you get around that taste? Is it me?

 

Jeanne - I have also noticed the aftertaste. I think with enough

sugar or spices, as in a full-flavored dish, it's not nearly as

noticeable, but I'm not much on

tofu-trying-to-be-bland-and-creamy-but-not-tofu-y.