After the debacle of last night, I am so happy that my experiment worked. The experiment was to make the Cornmeal Chili Tofu with the Burmese Tofu. The chick-fu cooked up nicely in the oven and did not have an “eggy” taste when eating them. The spices on the coating were what I tasted, not the chick-fu underneath. But the next time I do this, I will make less of the batter and maybe use less spices. Even with using chipotle chili powder and ancho chili powder in place of the regular chili powder and cayenne, it was still quite spicy. Even the Lime Crema (or lemon in this case, since I had no lime juice) from the Baja Tempeh Tacos didn’t really cool them down. Now I want to try them in a wrap or something to see how they taste cold. But that is for tomorrow.
On the side is the last of the Broccoli Polenta and some steamed cauliflower. And I finally found a better way to eat cauliflower then using cheese sauce. Here I am using the Citrus-Date-Sesame sauce from VCON and have found that it makes the cauliflower taste quite good. the richness and sweetness in the sauce adds some flavor to a somewhat bland vegetable.
List of substitutions I am doing it this way, since I have so many today
Cornmeal Chili Tofu
Tofu: replace with Burmese Tofu Cayenne powder: replaced with ancho chili powder
Soy yoghurt: replaced with Soy Delicious Coconut Milk Yoghurt plain Grapeseed or avocado oil: replaced with canola Lime zest: had to leave out since didn’t have any Lime juice: used lemon since that was all I had
This blog concentrates on making vegan/vegetarian food that is free from tofu, or tempeh based products. I hope to show you that this is possible, even though it is not easy. If you have any questions please contact me at email@example.com