Review of Organic Tofu Silken & Smooth - Clearspring by gattaviola
Di solito uso il silken tofu per farle le quiche ma stavolta ho provato ad aggiungerlo alla farina di ceci e al latte di avena per rendere la frittata più soffice e leggera ed è venuta benissimo! La confezione è piuttosto pratica perché ho semplicemente spremuto la quantità che mi serviva ed il resto l’ho messo in frigo. Prezzo un po’ alto ma ne ho ancora parecchio e lo userò per farci una quiche ☺️
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38 likes
unejanie è bellissima! 😋 faccio le quiche con la farina di ceci. la prossima volta, aggiungerò un po' di tofu. trovo i prodotti di clearspring molto buoni. 2 likesReply
gattaviola Il silken tofu aiuta a dare una consistenza piu morbida e simile alle uova2 likesReply
peter-plant-power Yes this is definitely my favourite silken tofu. Of all the organic varieties here it is the best priced also. 👌1 likeReply
fulfilling How do you do this dish? I like to learn Reply
gattaviola Hi, this is more or less the list of ingredients I use for the frittata:
1 and 1/2 cups chickpea flour
1 cup of soy or oat milk (sometimes a little bit more, depending on how much the flour absorbs)
1/4 cup silken tofu or yogurt
1/2 teaspoon salt
1/4 heaping teaspoon kala namak Indian black salt (it is actually grey-pink and it gives an eggy taste to the frittata)
1/2 teaspoon turmeric for the colour.
I usually sauté some vegetables before hand, this time I used onions, peppers and zucchini. When they are ready I put them the aside.
I mix all the “eggs” ingredients in a bowl with a whisk until I have a creamy smooth batter. I add the vegetables to the bowl. I heat a bit of oil in a non stick pan and add the batter with the vegetables. I cover it and slowly cook it on a low gas fire for 6-7 minutes. It’s important to keep the fire low as not to burn the frittata. It may stick to the pan so after 6-7 minutes use a spatula to unstick it from the pan. When on the surface it looks a bit cooked I use a flat lid to flip the frittata. I Cook it for another 5 minutes or so and serve it. I also like it cold. In any case you’ll find lots of recipes on Pinterest or in Google ☺️ Buon appetito!1 likeReply
1 and 1/2 cups chickpea flour
1 cup of soy or oat milk (sometimes a little bit more, depending on how much the flour absorbs)
1/4 cup silken tofu or yogurt
1/2 teaspoon salt
1/4 heaping teaspoon kala namak Indian black salt (it is actually grey-pink and it gives an eggy taste to the frittata)
1/2 teaspoon turmeric for the colour.
I usually sauté some vegetables before hand, this time I used onions, peppers and zucchini. When they are ready I put them the aside.
I mix all the “eggs” ingredients in a bowl with a whisk until I have a creamy smooth batter. I add the vegetables to the bowl. I heat a bit of oil in a non stick pan and add the batter with the vegetables. I cover it and slowly cook it on a low gas fire for 6-7 minutes. It’s important to keep the fire low as not to burn the frittata. It may stick to the pan so after 6-7 minutes use a spatula to unstick it from the pan. When on the surface it looks a bit cooked I use a flat lid to flip the frittata. I Cook it for another 5 minutes or so and serve it. I also like it cold. In any case you’ll find lots of recipes on Pinterest or in Google ☺️ Buon appetito!1 likeReply
fulfilling Thank you so much for your effort to type this recipe in details. It looks very easy. Thanks!1 likeReply
whatthefuck Interessante.. Reply
