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Perfect for making vegan sauces to go over pasta, rice, and curries! These have about
a 2-month shelf life in the fridge but they freeze very well. I always keep a few on hand! Price: $1.79 at Whole Foods.
#veganprotein #veganfinds #tofu #365
Most helpful reviews
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Tried a 5 min recipe, just type in google Silken tofu recipe, found one easy
and delicious.
Silken tofu + sesame oil + soy sauce + jalapeño pepper 🌶 (well the original one was with onion 😛, I “mexicanize” it a little bit 😋 for the best 😜
Silken tofu is great a lot of protein, texture is kind of tricky to handle but is worth it. Love the price of 365 Whole Foods Market tofu !!
#mexicantouch 😍
#latinos 🙌🏽
#veganuary
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I only make tofu omelet once in a while. Not because it’s hard, but I
always feel it’s time/energy consuming, the active kind. Although every time I actually did it, it wasn’t as arduous, and the end result was well worth the effort.
Since I was “trapped” inside this morning 🌧 (more like just lazy), I thought I’d make one today. It turned out to be the perfect activity for me to settle in again after the short trip👩🏻🍳
Did I mention I was feeling lazy? So here’s a sketchy recipe for anyone who hasn’t tried their hand. The specific steps shouldn’t be hard to figure out and innovation is always welcomed💡(my way of letting myself off the hook lol)
This makes one omelet
1/4 block of silken tofu
1 large garlic clove, minced
1 tbsp of nutritional yeast
1/8 tsp black salt (to add some eggy flavor, can be replaced with another tbsp of nutritional yeast)
1/4 tsp paprika
1/8 tsp ground cumin (optional)
1/4 tsp turmeric (optional)
1 tsp tapioca flour (or arrowroot/cornstarch, anything to help with the consistency)
Salt and pepper
Veggies of your choice for the filling
- Cook the garlic until golden brown
- Add it and everything else, except the veggies, to a food processor/blender and blend until smooth, add a bit of water if necessary
- Cook the veggies and set them aside
- Add some of the cooked veggies back to the skillet and pour the omelet batter over them. Spread it evenly to a circle.
- Cook over medium-low heat until the bottom is dry and golden. (Alternatively, once the edge starts to dry, you can bake the whole thing in the oven at ~375 F for 10 min-25min, depending on your preferred doneness).
- Scoop the rest of the veggies on top and fold the omelet over.
You can modify the spices and add cheese or other toppings you like. I opted for some salsa🌶
Also, the omelet will form better if baked. But again, I didn’t feel like taking the extra step and did everything on stovetop, and it came out a bit wonky😅 Not a problem for my own consumption though.
A footnote on Whole Foods’ tofu: I notice lately their tofus aren’t very well formed (see last pic). The firm one I got a few weeks back was really porous and crumbling at the bottom. Hopefully it’s only a temporary issue🤨
#abillionlove #tofu #veganrecipes #wfpb
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Very good product, as a silken tofu it’s especially good if you use it for
scramble “eggs” or to create sauces!
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I use it to make vegan Scrambled eggs. It is super soft. It has a
good taste
