Last night I tried making some kind of sweet dessert with some of the left over silken tofu. It was interesting! I blended it up with 80g frozen cherries (sainsburys dark sweet cherries that are delicious) but it tasted very odd (needed more sweetening). I also wanted to make it a chocolatey one, so I melted a cube of dark chocolate, but (school-boy error) when I added on top the cold tofu and frozen cherries mixture it froze the chocolate to the bowl. Hmm. So then I added some agave and some cocoa powder, and blended it up again, and it turned into this;
I could taste the cherries really well, and the chocolate flavour also came through. In the end it was a mini success, and I topped it with half a pack of bear granola.
I was actually impressed, but I think I preferred the silken tofu in savoury dishes like the pumpkin pasta, so I will be looking for more of those.
Work was busy, and on my way home I had to pop to the shops for a few things for dinner. I stuck to the list, except for these;
They are so cute! And also bargainous- 2 for £1.50! Now I just have to decide what to do with them- I am thinking maybe baking them and stuffing them with some kind of vegetable-quinoa mix.
Now my brain is buzzing from working late, so I am looking forward to relaxing (or zonking out) in front of Don’t Tell the Bride- yay!
How do you unwind (aside from going for a run) after busy days?
12 thoughts on “Tofu experiment”
I adore those little munchkin pumpkins and I think your idea of stuffing them with veggie/quinoa would be amazing! Might steal that idea myself 😉
Glad you like the idea 🙂
Sharing is what blogging is all about after all!
I actually used to make a tofu “pudding” quite frequently using mixed berries. Try adding in a splash of lemon juice and either agave or honey or stevia and a bit of vanilla and cinnamon.
Oooh cinnamon would be amazing with some berries- might try that sometime too.
I’ve never heard of silken tofu!!! I think this is a whole new language to me! I do however love pumpkin, never had it stuffed but you reminded me of a lush stuffed marrow dish that my mum used to make!
Silken tofu comes in a carton- it is not liquid, but a bit softer than normal tofu cubes, so it blends really easily. Its normally with the chinese sauces and thin noodles, or randomly in Sainsburys it was with all the kosher foods!
I havent tried tofu in dessert/pudding like things yet, but so many people do it- it must be good!
It was good- but I like it better in the savoury pumpkin pasta- that was amazing!
Do you eat the skin of stuffed pumpkin or just sccop out the flesh?
I would bake it whole (top off and scoop the seeds out) and eat the flesh, but I think you can eat the skin too. I know you can eat butternut squash skin once cooked, and they are all similar really.
How do I unwind? By reading blogs, lol! And watching tv. I wish I read more, but doing a PhD kinda kills the attraction of that 🙁
Looking forward to more pumpkin recipes 🙂
I am looking forward to making more pumpkin recipes! 🙂
I love to read but at the mo I am so tired I am actually falling asleep whilst holding the book- I keep having to re-read the same page!