Baked Tofu - Amy and Donna

[Guest guest]

Thanks for the replies. Amy, thanks for taking a break from packing. I bet you

can't wait to be done.

 

Yes, it appears I used the wrong kind of tofu. I used the silken tofu. I also

believe I may have sliced the tofu too skinny. It just kind of fell apart in my

marinade. It was funny, but a huge disappointment. I'm going to the grocery

store this morning and will pick up some other kind of tofu.

 

Donna, your creamed spinach sounds awesome. I think I'm going to try this on my

son. Hahah. Wish me luck.

 

Jenn

 

GeminiDragon <thelilacflower wrote:

Hi Jenn,

You don't need to freeze tofu unless you thaw and squeeze the water out of it,

for chewy recipes like mock tuna or a meaty texture for a spaghetti sauce. Now

like Amy said, don't use the silken tofu for baking. It's better to get the

extra form in the tub with water. You cut it in half flat lengthwise and lay on

paper towels and press the water out. I don't know what recipe you were trying

but this works well for breading and frying, grilling, baking, stir frying, etc.

Tell me a little bit more of what you were trying to do with it, what's the name

of the recipe? Dpn't give up as this is part of the learing process and you will

master it......................Donna

 

Jenn wrote:

Evening, everyone. I tried to make baked tofu today. I wasn't

successful. I thought I read somewhere to freeze it first. I did

this. But the recipe in the Vegan Planet and the recipe posted in the

files don't mention freezing it first. Is this where I went wrong?

 

Thank you.

 

Jenn