Recent content by taintedflood

I'm with ironchef on the draining, but I don't deep fry mine. I do, however, freeze and thaw it before using. It changes the consistency of the tofu and gives it a firmer, "meatier" texture. Also, I only use firm tofu packed in water, not the silken kind that can be stored at room temp.

I realize I'm a bit late weighing in on this, but perhaps for future reference... There are several kinds of vegan pasta. I'm not sure where you live, but all of the Kroger stores around here have a "natural foods" section where you can buy vegan pastas - whole wheat and the like. If you have a...