alphacygni: (tofu)
[personal profile] alphacygni
I have one pound of silken tofu. I want to cause something interesting to happen by putting it in a mixer with some other things. Currently, I'm looking at some white wine vinegar, dash of olive oil, some mustard, and some cloves of garlic (a recipe I found online). But I thought I'd ask if anyone else has particular experiences with silken tofu to share.

Date: 2006-01-01 11:01 pm (UTC)
coraline: (Default)
From: [personal profile] coraline
you can make vegan chocolate mousse pie!

from [ profile] bluepapercup, by way of eric:

Moo-less Chocolate Pie

by Alton Brown

2 cups (12oz) chocolate chips
1/3 cup coffee liqueur
1 block silken tofu (Mori-Nu extra firm)
1 teaspoon vanilla extract
1 tablespoon honey
1 prepared chocolate wafer crust

Or instead of coffee liqueur, use orange liqueur plus scant 1/2-tsp
orange oil and 2 tsp cinnamon. (Or maybe cinnamon schnapps instead of orange)

Place a small metal bowl over a saucepan with simmering water. Melt
the chocolate and coffee liqueur in the bowl. Stir in vanilla.

Combine the tofu, chocolate mixture, and honey in the blender jar.
Liquefy until smooth.

Pour the filling into the crust and refrigerate for 2 hours, or until
the filling is set.

> Crust - by some random woman on the internet.
> 1-1/4 cups [1]graham cracker crumbs (about 9 crackers)
> 1/4 cup sugar
> 5 tablespoons unsalted butter, melted
> To make the crust, in a medium bowl, lightly toss the cracker crumbs,
> sugar, and butter until combined. Press the mixture with a large spoon
> or with an empty measuring cup, evenly into the bottom and up the side
> of an ungreased pan.
> Chill or freeze crust for 5 to 10 minutes before using.

I garnished my pie with sliced strawberries. Also, the coffee liqueur
isn't totally necessary, and does give it a bit more of a "kick" than
when left out. Also, chill the pie about twice as long as
recommended. It's better when it's "set" longer.
- Erika

Date: 2006-01-01 11:25 pm (UTC)
From: [identity profile]
One can also make vegan truffles, blending dark chocolate with silken tofu instead of cream. The one time I tried this, they tasted quite good with a light nutty flavor from the tofu, but the texture was a bit grainy; it might have been smoother if we had used a blender rather than hand mixing.

Date: 2006-01-01 11:31 pm (UTC)
coraline: (Default)
From: [personal profile] coraline
straying further from [ profile] alphacygni's request, the best vegan truffles i've had have been made with coconut milk (the thick canned stuff, not the water tham comes out of a fresh coconut). they do taste faintly of coconut, but the texture is perfect.


alphacygni: (Default)

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