Wednesday, March 21, 2007

Look, Ma! No Cheese!

While I'd really been craving some Eggplant Rollatini, the eggplants at the store have been looking less than desirable. Luckily, I happened upon some of Hodgson Mill's Whole Wheat Lasagna Noodles and decided on this insteadWhole Wheat Rollatini with VWaV's Basil Tofu Ricotta and Spinach. This is such an easy meal to prefer, packed with protein, and leftovers for days!

I've basically given up any notion I once had of a suitable vegan substitute for cheese. The store brands never melt or just taste funky to me, the agar/nut based ones i've tried are just.....ew. This is why I'm so glad that VWaV's Basil Tofu Ricotta is such a diverse recipe, to fill that void.

I tried again, after my recent trip to Gville, to once again replicate their nutritional yeast tofu.
This time I skipped the marinade altogether in favor of just coating pressed tofu liberally with nutritional yeast and lightly frying in just enough sunflower oil with a pinch of sea salt. This time around the flavor was closer, but the texture? No matter how long I pressed it it just didn't come out as firm and perfect as theirs. I'm wondering if i ever make my own tofu at home if I'd have better results?

9 comments:

theONLYtania said...

Do you freeze your tofu first? Mines never very firm either. It looks great though!

Melissa said...

Theonlytania stole my comment. I was going to suggest freezing the tofu. Love you! And I need to try that - looks scrumptious!

Melissa said...

Theonlytania stole my comment. I was going to suggest freezing the tofu, too. Love you! I need to try that, though - looks scrumptious!

Don't Get Mad Get Vegan! said...

Funny you guys should mention that. My first thought when I was eating 43rd St Deli's version was, "hmmm, do they freeze it?". but honestly, it doesn't have that spongy chewy quality that frozen tofu has. it's just reeeeally packed firm somehow.

it's perfect tofu, honestly. i just don't know how they get it that way!

scottishvegan said...

I don’t really miss cheese but I like the sound of the Basil Tofu Ricotta, but then I will eat almost anything with tofu in it!

I don’t know if this is what you are already using for the NY tofu, but you can buy extra firm tofu in Trader Joe’s here and it’s definitely more solid than the regular firm stuff.

Liliy said...

About your vegan cheese comment, I once made a agar cashew cheese and I loved it even though it wouldn't melt.

Roxy said...

I love getting marinated baked tofu at the deli at the natural foods store. I've always tried to replicate the taste and texture but could never get it right. They don't freeze it because it is not spongy but it is very firm. I wish my tofu turned out that good!!

Vivacious Vegan said...

If you're looking for a firmer texture, I'd suggest baking it first. I've found the best way is to slice it, put on cookie sheet covered with parchment and sprayed lightly with cooking spray, bake for 20 min at 350 degrees - flip over and bake for another 20 minutes. Then turn heat down to 200 degrees and bake for another 20 minutes. Check for firmness. Some people like it at this stage but I prefer to flip them and cook another 20 minutes. Total baking time is 1 hour 20 minutes. I usually marinade mine first. Then after it's baked you could do the nutritional yeast/pan fry thing. Or maybe you could just try adding the nut yeast before baking it and see how that works.

Don't Get Mad Get Vegan! said...

vivacious vegan- that is an excellent idea, and i will certainly try it next time. thank you!