A case of silken tofu

A reader recently discovered she wasn’t able to tolerate tofu…after ordering a case of Mori-Nu silken lite firm tofu.  So she sent them to me!!!  Thanks again Emily :)

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They arrived slightly crushed, but I immediately got to work on cooking with them.

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I had already planned on making a lasagna that day, but I’d only ever made the tofu “ricotta” with extra firm (non-silken) tofu before.  I figured I may as well give it a try with the silken kind.

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I used my same hummus/tofu recipe for the “ricotta”:

  • 3 containers of silken lite tofu
  • 2/3 cup Sabra garden tuscan herb hummus
  • 1/2 cup frozen spinach (slightly thawed)

But this time I made the lasagna gluten free, by using rice paper instead of noodles.  I’ve done it before and it’s turned out great.  Plus, the Asian spring roll rice paper sheets are WAY cheaper than GF lasagna noodles.

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I just snapped them into half sized and quarter sized pieces and layered them to make sure they covered the whole pan. 

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This one was a little sauce heavy since my tomato cravings are still in full effect.

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I baked it in the oven at 375 degrees for 25 minutes. 

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Ta Da!

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I had dinner plans that night, so Kyle was the taste tester.  Obviously, he loved it (he’s not picky in the least and appreciates anything I make him, so it’s hard to say if it was actually good, or just your average lasagna).  Either way, I’m excited to have a vegan and gluten free lasagna in the house that cost me next to nothing. 

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Flavor wise it’s pretty much the same as the lasagnas I make with extra firm tofu.  The only notable difference in this one was that it was slightly mushier due to the softer tofu and less sturdy noodles (silken ‘fu and rice paper are definitely not shape holding ingredients).  Who cares though.  It was easy to cut into, easy to serve up, and still maintained it’s layers.  Win.

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Speaking of my dinner out.  I went to True Food Kitchen with a group of girlfriends and got the TLT (tempeh, lettuce & tomato) sandwich. 

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The sandwiches come with the option of the kale salad or sweet potato hash on the side (or a combo of both).  I went with the kale salad (minus the parmesan).

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Winner :)  [sorry for the bad lighting and iPhone pic]

I only ate half, since I knew the full sando would make me feel like a sloth.  I really love the crunchy tempeh and vegenaise together.  Add in lettuce and tomato and toasted bread and you have me sold.

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Ethel got the tofu banh mi wrap, which I may have to try out next time. 

After I got home, I packed up food for work the next day and got myself some dessert.  I had perfect puddin’ in the fridge waiting for me.

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Another use for the mega stash of silken tofu!

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Chocolate heaven ready in minutes. 

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FYI, this healthy dessert also doubles as a great way to take prenatal vitamins.  The texture and flavor mask the pills so well I almost don’t even mind taking them!

Good thing I still have 5 more boxes of tofu. :)

For more tofu info and recipe ideas see this site.

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26 thoughts on “A case of silken tofu

  1. Izabela (yoginiselfportrayal.wordpress.com)

    I think that another weekend with lasagna on the table is coming. I need to try make it with the hummus. Unfortunately I can not find “garden” type anywhere here;(

    Reply
    1. Elise Post author

      any hummus will do! i only used the garden variety because i had it on hand. try plain, or garlic, or roasted red pepper, or whatever you have. so good!

      Reply
  2. Meg

    I make a smoothie almost every morning with frozen fruit (usually raspberries), silken tofu, almond milk and OJ. It is the best way to start the day.

    Reply
    1. Elise Post author

      youre gonna be amazed at how much you can do with it. sub it for eggs in baking. or meat in any recipe – stir fry, casserole, soup, etc. its so versatile!

      Reply
  3. Jessica

    The TLT… yum! Had that yesterday on my lunch break :)
    You gotta try the tofu wrap next time – my brother usually gets it and we’ve split the TLT and wrap before, both seriously delish. Although like you said, tempeh bacon + veganaise… omg.

    Reply
      1. Jessica

        Odd… did I accidentally comment on this tofu post?! Hopefully you knew which post I was talking about as I went on and on about the phenom TLT…. haha!!

        But yes, we do! Just say when (and where) and I’m there.

        Reply
  4. Lou

    YUM! I really have to try this lasangae…. love the rice paper “noodle” idea – cheap, easy, healthy.

    I love silken tofu pudding – have you tried adding melted cacao butter to it? Gives it the most amazing chocolate flavour (even more so than just cocoa powder) – plus the BEST texture :)

    Reply
  5. BroccoliHut

    Love this idea! I’ve been trying to cut down on my gluten intake lately (related to my thyroid problem), so I like the idea of using regular old rice paper for noodles–I always have a few those hanging around.

    Reply
  6. Courtney

    I have everything in my apt to make that lasagna–I have always wanted to make your rice paper lasagna rolls, but am too lazy to roll them, lol. I love that it works to do it in a more traditional form! Totally what I am making for dinner tomorrow. Question–is that a 9×13 inch pan or an 8×8 one? How many jars of sauce did you use?

    Thanks!
    Courtney
    PS But I am totally adding in copious amounts of nutritional yeast when I make it…

    Reply
  7. Beth

    So many great ideas! I need to try that chocolate tofu stat. Also, I’m super obsessed w/vegenaise/tomato/lettuce sandwiches as a late night snack. Such a good combo on toasted bread as you said.

    Reply
  8. Tiffany

    made this lasagna….sooo good! I made a smaller version but I’m kicking myself for not making more. Thanks for the tip on the rice paper wrappers, they work so well!

    Reply
  9. Laura

    Just made this tonight, added in some sauteed mushrooms that were about to go bad. It was phenomenal and so easy! Thanks for the great idea!!

    Reply
    1. Elise Post author

      fab! isnt it great throwing “elderly” produce into a casserole-type dish and finding it enhances the meal while saving your groceries!

      Reply
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