How do I marinate tofu so it ends up with a chocolatey flavor? End goal: put the tofu in a soup. [more inside]
I'm working on making a few changes to the way I cook to emphasize vegetables and grains, and minimize the animal products which I totally love but need to cut back on. However, non-dairy substitutes are not always automatically healthier than the dairy option. I need your help playing a fabulous game: whiiiiiiiiiiiiiiich ingredient is healthier? [more inside]
I've tried making beer, wine, yogurt, granola bars, pickles, etc... and now I want to try making tofu. The requisite gear seems, basically, to be a tofu press or mold. If you've done this, please pitch in with your experience and tips for choosing among the available options & share your most excellent tofu-fu! [more inside]
I drink nondairy milks (mostly almond, some soy) and eat tofu. When I have made these things in the past, I have enjoyed the results but ended up with a lot of dirty dishes. A friend recommended the Soyajoy G3, which is a countertop electric appliance that heats and grinds the nuts/beans (previously in 2005, about an earlier model). Does anyone have experience with electric soy/nut-milk makers?
What is the best time and temperature for baked tofu? Every recipe I read seems to differ wildly on those factors. I've made some that has worked, and some that hasn't. The one time I got it just right I forgot to make a note of which recipe I used. I like it crispy on the outside but still a bit soft inside. Thoughts?
I was shocked how little protein my current diet consists of. How can I make sure that I get enough protein? Problem: I am almost vegan [more inside]
I'm having vegans over for dinner. Vegans that know how to cook. Foodie vegans. Hip, cool, foodie vegans. Did I mention that I am not a vegan, vegetarian or hip? [more inside]