This morning we got up (which elicited much protesting from me--I swear that it's at least FIFTY times harder to switch from nights to days than vice versa; even though I got a good 8 hours of sleep, I still felt like I'd been hit by a truck), biked to Trader Joe's to shop, and then spent much of the day in the kitchen, cooking with soy.
I've mentioned before that I was something of a soy hater in a previous life, but between Matt's influence and that of the Farm, I've really warmed up to it. I've already posted our Tempeh Salad, and then three of our other adventures involved tofu--some more successfully than others.
Our first two projects were soy sour cream and soy mayonnaise. Looking at recipes on the Internet, they didn't really appear that different from one another; all seemed to involve various proportions of tofu, lemon juice, apple cider vinegar, and salt. Some called for sweetener, some for dry mustard, but those were the basics.
The verdict? Kind of unimpressive on their own (though who eats mayo or sour cream on their own?), but very good for the purposes we created them for. In the case of the mayo, it was for tempeh salad, and neither of us especially likes regular mayo (though we've never made it ourselves, which we hear is worth it). As for the tofu sour cream, we made it because we have a tendency to treat sour cream almost like a main dish when we eat it (whether on baked potato pizza or tamales), and so something with more nutritional value (protein and slightly less fat) seemed like an appealing idea. Paired with salsa, on our black bean and corn tamales, it was delicious!
Our third and final stab at tofu cookery today came in the form of tofu pudding, which involved tofu, some sugar, a little vanilla, and a few ounces of melted bittersweet chocolate. It chills up to be sort of firm, like a mousse, and is really very good.
Given that tofu is only $1.29 a pound, its health and versatility make it a pretty appealing choice these days.
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