Guest guest Posted November 27, 2005 Report Share Posted November 27, 2005 Donna have you done this? Do you take the nori and grind it first? I didn't have any kombu one day and used a sheet of nori, tearing it up into tiny pieces...it was for beans so it cooked for a while, but some of it softened and some of it didn't. Some pieces were crunchy, some were soft, but some of it got stuck in our throats annoyingly causing some unpleasant coughing to dislodge it. Wouldn't you have to use the blender or processor for using it in the tofu-na? I would think that the powder would work ever so much better. I also thought that the nori had more of a fish flavor (could have been the brand) than the kombu, which is great in vegan sushi but at times a bit overwhelming with beans. But would guess if you were going for the fake tuna then that would be a benefit. linda " Whatever you do will be insignificant and it is very important that you do it. " Mohandas Gandhi linda's Growing Stitchery Projects: womyn47 - purplepassion That is a good sandwich filler. Now do you have an Asian market near you? You can get any nori seaweed sushi wrapper and take kitchen scissors and cut it in very teeny pieces, that will work. If you can find kelp powder that's even. If you like in the area where they sell wasabi powder and seasonings, therer should be small glass bottles of sesame seeds and bits of dried seaweed to shake on rice. That is very good in the tofuna also. Good luck, enjoy and experiment! Donna Quote Link to comment Share on other sites More sharing options...
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