Any suggestions for using up a packet of silken tofu?!
Add chocolate and sugar for a "pudding".
Add nutritional yeast with some sauteed garlic for an "alfredo" sauce on pasta.
Add lime zest, sugar, and gar gum for a "pie" base of key lime pie (add a graham cracker for the pie crust).
Add cooked spinach, sauteed garlic and onion, and red pepper flakes, and then blend it for a dip for corn tortilla chips.
Just some suggestions.
Answers: Many suggestions:
Add chocolate and sugar for a "pudding".
Add nutritional yeast with some sauteed garlic for an "alfredo" sauce on pasta.
Add lime zest, sugar, and gar gum for a "pie" base of key lime pie (add a graham cracker for the pie crust).
Add cooked spinach, sauteed garlic and onion, and red pepper flakes, and then blend it for a dip for corn tortilla chips.
Just some suggestions.
marinade it over night with a mix of garlic spices soy sauce and peppers and hot peppers
not my thing realy without marinade very bland
silken tofu is best used for desserts and smoothies because of its texture, so with that said, you could always make a tofu based pudding or smoothie with it...
make a smooothie! :p xoxox
It depends - is it really soft silken tofu? That's best to add into smoothies or use in baking - oh, here's one I remembered:
Dessert stuffed sweet potatoes!
I bake scrubbed-clean sweet potatoes whole (skin and all) until they are very, very soft and then I scrape them so that it's just the skin. I take the sweet potato filling and I blend it in a food processor with silken tofu, agave nectar, cinnamon, a little raw sugar and pumpkin pie spice mix. I re-stuff the potato skins and bake them again until it crisps a bit, then serve them lightly dusted with cinnamon. It's sort of a desert-y dish, but I like it.
Also, I make a nice 'eggless' salad out of firm silken tofu (Mori-nu brand). Here's the recipe:
1 package Tofu
2 Celery Stalks
1 Sprig Green Onion
1/2 Tsp Dehydrated Onion
1/2 Tsp Dehydrated Garlic
1/2 Tsp Salt
1/2 Tsp Turmeric
Fresh Ground Black Pepper
2/3 Cup Nayonaise (or other vegan mayo stand-in)
Chop vegetables into small pieces. Crumble tofu into a bowl and add all other ingredients. Mix well, cover and chill for at least 2 hours before serving.
Mix it in a meatless-loft.
Try this from http://www.bbqu.net
"Tofu On Stilts" (Dengaku)
Dengaku is a popular dish at the tea houses that line the lovely Philosophers Walk in Kyoto. The dish takes its curious name from the Japanese word for "stilt." The stilts in question are two slender bamboo skewers that are used to hold the piece of tofu over the coals for grilling.
Makes 8 pieces, enough to serve 4
* 2 pounds extra firm tofu
for the miso glaze:
* 1/2 cup white miso
* 2 tablespoons mirin
* 2 tablespoons sake
* 2 tablespoons sugar
* 1 tablespoon mayonnaise
* 1 tablespoon toasted sesame seeds
* 16 bamboo skewers
1. Rinse the tofu and press for 1 hour. (To press the tofu, place it on a gently sloping cutting board in the sink. Place a heavy plate on top of it and let stand for 1 hour. The weight of the plate will press out the excess liquid and firm up the tofu.)
2. Prepare the miso glaze. Combine the miso, mirin, sake, sugar, and mayonnaise in the top of a double boiler and whisk until smooth. Cook the sauce over the double boiler until thick and creamy, about 3 minutes.
3. Cut each block of tofu through the short side to obtain 2 broad thin rectangles. Cut each rectangle in half widthwise. Stick two skewers through the narrow end of each piece of tofu. Preheat the grill to high.
4. Grill the tofu on each side until lightly browned, turning once, 3 to 4 minutes per side, brushing with miso glaze. Sprinkle with sesame seeds and serve at once.
Use it up in a fruit smoothie. Frozen berries (slightly thawed so you don't wreck your blender!), soy milk, and silken tofu make an excellent smoothie.
A simple guide to cooking with silken tofu and normal tofu...
https://netfiles.uiuc.edu/ro/www/CampusV...
Do you have a bin nearby.