Silken tofu?

[Eden]

Yeah - silken and firm are not too much alike.. silken should have pretty much the texture of a firm custard and firm is generally more crumbly - if you were to mash it up it would probaby end up looking more like crumbled sausage or scrambled eggs. Silken on the other hand you can put in a blender and make it completely smooth. My favorite is choclolate tofu pie - so easy - so yummy - not so guilty

put in a blender 1 block of silken tofu
1/3 cup of liquid (I've used at different times hazelnut milk, soy milk and espresso)
1 bag of chocolate chips, melted
1 tbs of honey if you need a little more sweetness

blend until smooth, pour into a graham cracker crust, chill and eat

[alpinerabbit]

Would you share your recipe? This sounds really interesting!

[KnottedYet]

Oooh, Eden! Thanks for the recipe! I wanna make that, at least the filling part with maybe some fresh strawberries or raspberries on top!

Mmmmmmm!

[Eden]

Yeah - it works nice without the pie crust too - like a firm mousse. I like to use Azumaya (sp?) tofu if I can get it because their silken is really smooth and doesn't have a lot of tofuey aftertaste.

[bmccasland]

Since Eden gave us a recipe for guiltless Pie, I figured Alpine was asking for the Protein Bars...
From Food Network - Alton Brown. Warning, he weighs things.

4 oz soy protein powder, approx 1 cup
1 1/4 oz oat bran, approx 1/2 cup
2 3/4 oz whole-wheat flour, approx 1/2 cup
3/4 oz wheat germ, approx 1/2 cup
1/2 tsp salt
2 cups mixed dried fruit, diced into little bits unless you buy it that way
(Alton gave weights of 4 different dried fruits)
1 cup or more combo of nuts & seeds, chopped (my addition, I LIKE nuts)
1 (12.3 oz) pkg silken tofu
1/2 cup unfiltered apple juice (could probably use other juices)
4 oz brown sugar, approx 1/2 cup packed
2 large eggs, beaten
2/3 cup peanut butter (I used crunchy)
oil for pan.

Line the bottom of a 13 x 9 inch baking dish with parchment paper and lightly coat with oil. Set aside. Preheat oven to 350F.

In a large mixing bowl combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Stir in the dried fruit to coat and separate. Add the nuts. Set aside.

In another mixing bowl, whisk the tofu until smooth. * unless you have *firm*, then dice it into little itty bits.
Add the apple juice, brown sugar, eggs, and peanut butter. Add this to the protein powder mixture. Commence mushing with your hands, easier than trying to stir it with a spoon. Spread evenly in the prepared pan and bake in the oven for 35 minutes or until golden brownish. (He has that the internal temperature reaches 205F, like I have a thermometer that could do that). Remove from the oven and cool completely before cutting into squares or bars.
Since I had some flax seeds, I used some of those too.

These bars aren't very sweet. If you feel particularily indulgent, you could probably add some chocolate chips. Or do like the commercial bar companies and sprinkle on top after the batch has baked, return to the oven briefly to melt, then spread evenly. When cool cut into bars, then stick in the refrig to resolidify the chocolate.

I cut mine to fit the ziplock snack size baggies.

[Pika]

Thanks for the recipes- I am going to try them both I have, as we speak some silken tofu that is begging to be used up! I usually make a thai curry paste to put on the tofu and then I bake it.
It is delicious on meat as well I imagine-chicken would be the best.
Thai curry paste
1/4c chopped scallions
1/4c chopped fresh cilantro, basil or thai basil
2tbs minced garlic cloves
2tbs grated fresh giner
1tbs freshly grated lemon or lime peel or tender inner stalk of lemon grass
1tbs brown sugar
1or2 fresh red or green chilies minced
3tbs fresh lemon or lime juice
1tbs ground corianer
1tsp tumeric
1/2 tsp salt

combine all ingredients in food processoe and puree until quite smooth.
Yum yum
It keeps for a week in the fridge but also freezes well- it is great on steamed veggies too!

[geetoki]

Thanks for the recipes- I am going to try them both I have, as we speak some silken tofu that is begging to be used up! I usually make a thai curry paste to put on the tofu and then I bake it.
It is delicious on meat as well I imagine-chicken would be the best.
Thai curry paste
1/4c chopped scallions
1/4c chopped fresh cilantro, basil or thai basil
2tbs minced garlic cloves
2tbs grated fresh giner
1tbs freshly grated lemon or lime peel or tender inner stalk of lemon grass
1tbs brown sugar
1or2 fresh red or green chilies minced
3tbs fresh lemon or lime juice
1tbs ground corianer
1tsp tumeric
1/2 tsp salt

combine all ingredients in food processoe and puree until quite smooth.
Yum yum
It keeps for a week in the fridge but also freezes well- it is great on steamed veggies too!

Thanks for sharing the info. Very Useful.