Krygyzstan! (ohyourgod) wrote in vegancooking,

"Lite" Tofu and Baby Portobellos

I decided to try some "lite" firm tofu in my stirfry tonight, and I thought it was pretty awful. The consistency was more like jello than tofu. It kind of reminds me of silken, actually. I still have half of it left. How do you think I can use it up without having to experience the weird texture again? I'm thinking of an alfredo type sauce, maybe...?

Also, packages of pre-chopped baby portobello mushrooms were buy one get one free tonight, and I couldn't resist. Now I have to eat them all before they go bad. Maybe some of these could be incorporated in the tofu usage somehow? How else might I use them up, besides stirfry?
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