I find that extra firm tofu gives the sauce more body and heft and adding water, rather than starting out with a high water ingredient, allows you to control the texture better. You can use silken if you prefer.
Hi Hetty. I’ve followed you since Airsub days. I was on there too doing cooking classes til they closed shop. Anyway…this recipe looks amazing although in Texas we’re already moving on to zucchini and tomatoes. I’m very interested in your rec for Miyokos mozz. It has an odd texture and flavor to me. I love their butter though. Do you have another recommendation other than that brand or a recipe to make one? I usually use Kite Hill ricotta. Do you use that or something else?
I have used kite hill ricotta which is nice. I don’t eat vegan cheese very much but my all time favourite vegan cheeses is Viiolife Feta. Have you tried it? It’s the best and it would taste good here too. This was my first tjme with Miyoko cashew milk mozz. U agree, the texture isn’t the best but since it is baked, the texture is less of an issue. I agree, it’s a bit gritty. I would prob still go using it in bakes rather than eating fresh.
Question: why extra firm tofu over silken/soft?
I find that extra firm tofu gives the sauce more body and heft and adding water, rather than starting out with a high water ingredient, allows you to control the texture better. You can use silken if you prefer.
Hi Hetty. I’ve followed you since Airsub days. I was on there too doing cooking classes til they closed shop. Anyway…this recipe looks amazing although in Texas we’re already moving on to zucchini and tomatoes. I’m very interested in your rec for Miyokos mozz. It has an odd texture and flavor to me. I love their butter though. Do you have another recommendation other than that brand or a recipe to make one? I usually use Kite Hill ricotta. Do you use that or something else?
I have used kite hill ricotta which is nice. I don’t eat vegan cheese very much but my all time favourite vegan cheeses is Viiolife Feta. Have you tried it? It’s the best and it would taste good here too. This was my first tjme with Miyoko cashew milk mozz. U agree, the texture isn’t the best but since it is baked, the texture is less of an issue. I agree, it’s a bit gritty. I would prob still go using it in bakes rather than eating fresh.
Thanks. I’ve tried Trader Joe’s DF feta but not VioLife. I do love their shredded cheddar though so I would probably like it.