I brought some tofu home from the store this week in an attempt to up my protein intake during this month of no animal products. First thing I made was just some tofu in a thai peanut sauce. I learned this neat trick from my vegan book that if you buy extra firm tofu and put it in the freezer for at least 24 hours, and then thaw it and wring it out like a sponge, it makes the tofu really porous so that it soaks up whatever sauce or marinade you’re using with it. (Just keep in mind that if you’re frying it, that means it will also more readily soak up all that butter or oil). The picture didn’t turn out too well, but it was very delicious. I ate all of it in just two sittings.
And then, because i also had a package of silken tofu, I decided to try a vegan chocolate mousse recipe:
It was really easy (just the tofu, chocolate chips, and vanilla almond milk). It has a really good flavor but the texture was less smooth than I would have liked. It was a little bit grainy. Still great for dipping pretzels in, but not the best texture when eaten by itself. Maybe I just need to do it a few more times until i get it right.