Tofu

[Mikedoh]

Any one have favorite recipes?

For those that hate the texture: freeze, thaw, squeeze, then go about your marinating (2 hr minimum rule of thumb), then proceed to bake etc.
Use extra firm if you dislike “the mush”.

[Ken Buzbee]

Any one have favorite recipes?

For those that hate the texture: freeze, thaw, squeeze, then go about your marinating (2 hr minimum rule of thumb), then proceed to bake etc.
Use extra firm if you dislike “the mush”.

Tofu is fine but I vastly prefer tempeh. Made it the other day sliced, covered with Amy’s basil tomato sauce and baked. So simple, but SO GOOD,

Ken

[Leo Barr]

The Tempeh sounds interesting !

[Mikedoh]

I need to buy some an try cooking with it. Fairly certain I’ve eaten it, but have never prepared it.

[Ken Buzbee]

The Tempeh sounds interesting !

It’s really good. Kinda nutty. Mixes in well with lots of things.

Ken

[Mikedoh]

Any one have favorite recipes?

For those that hate the texture: freeze, thaw, squeeze, then go about your marinating (2 hr minimum rule of thumb), then proceed to bake etc.
Use extra firm if you dislike “the mush”.

Tofu is fine but I vastly prefer tempeh. Made it the other day sliced, covered with Amy’s basil tomato sauce and baked. So simple, but SO GOOD,

Ken[/quote]

Ken,
So just slice the tempeh (thin, thick?), cover in sauce and bake at 350? Any marinating time?

[Ken Buzbee]

Ken,
So just slice the tempeh (thin, thick?), cover in sauce and bake at 350? Any marinating time?

There’s really no wrong way. I tend to slice it 1/4″ or so. I don’t marinade it. Doesn’t really need it IMO.

But really you can put it in anything. A little BBQ, lettuce, tomato makes a great sandwich. Thin slices go well in a veggie lasagna etc etc

Ken

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