"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Reply
 
Thread Tools Display Modes
 
Old 07-24-2011, 10:11 PM   #1
Assistant Cook
 
Join Date: Jul 2011
Location: New York City
Posts: 5
Tofu as ricotta cheese?

I am trying to perfect vegan lasagna using tofu as the cheese substitute. I've heard of adding yeast and lemon juice to make it more cheese like-any suggestions or ideas? Ideally I'd like to increase the flavor. Thoughts? Experiments? Horror stories?

__________________

__________________
Kristen17 is offline   Reply With Quote
Old 07-24-2011, 11:40 PM   #2
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Tofu has very little flavor of it's own, but is an excellent mimic.

You can change it's texture by baking it or frying it. What you put it in, it becomes, (flavor wise).

You'll get it's cheesiest texture after frying it oil at a nice high heat until its slightly browned.

Marinate it after browning, in whatever you want it to taste like and it will absorb that flavor.

Good luck! I look forward to hearing the outcome of your experiment.
__________________

__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 07-25-2011, 12:52 AM   #3
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
I wonder if you could brine the tofu before frying it and if that would help add more flavor.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 07-25-2011, 01:12 PM   #4
Assistant Cook
 
Join Date: Jul 2011
Location: New York City
Posts: 5
Great! Thanks for these awesome suggestions. I will definitely try this.
__________________
Kristen17 is offline   Reply With Quote
Old 07-25-2011, 01:15 PM   #5
Assistant Cook
 
Join Date: Jul 2011
Location: New York City
Posts: 5
Actually, quick response..do you brown the tofu after you crush them, or as a cube straight from the packaging?
__________________
Kristen17 is offline   Reply With Quote
Old 07-25-2011, 01:18 PM   #6
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Also, if you make your own tofu, it blows away the paste they sell as tofu in the markets.

I use a "SoyaPower" Soy Milk machine, but any blender will work. It's so easy, you'll love it. Homemade tofu is truly awesome tasting. Very nutty and you can make it as firm as you want to by using additional pressing.

You might also love paneer. It's an awesome salad ingredient when cubed. A mix of half paneer and half fried tofu would be great!
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 07-25-2011, 01:19 PM   #7
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by Kristen17 View Post
Actually, quick response..do you brown the tofu after you crush them, or as a cube straight from the packaging?
I cube it to about a half-inch cube. Then fry it. It'll get a nice light brown color.
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 07-25-2011, 01:26 PM   #8
Assistant Cook
 
Join Date: Jul 2011
Location: New York City
Posts: 5
I'm loving that idea. Definitely will try it. Everything is so much better homemade.
__________________
Kristen17 is offline   Reply With Quote
Old 07-25-2011, 01:28 PM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
Quote:
Originally Posted by Kristen17 View Post
I am trying to perfect vegan lasagna using tofu as the cheese substitute. I've heard of adding yeast and lemon juice to make it more cheese like-any suggestions or ideas? Ideally I'd like to increase the flavor. Thoughts? Experiments? Horror stories?

You can buy it already made at Whole Foods.

Browned tofu will not be anything like ricotta in a lasagna recipe.

But browned tofu is great in other recipes.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:22 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.