Silken tofu?

[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.

[Tri Girl]

I teach a cooking class to my 8th graders at school, and we focus on healthy recipes. For their end of the year party, I made them a chocolate tofu pie. Only I just used cocoa powder instead of the chocolate chips, and I didn't use silken tofu- just extra firm in the blender.
I didn't tell them what it was made of.
They LOVED it!!
And then I told them.
And they STILL loved it.

[Atlas]

There are several brands of silken tofu, the most common is Mori-nu and it's shelf stable so sometimes you'll find it on a shelf and sometimes in the cooler. Silken tofu itself comes in several levels of firmness as someone else pointed out and firm or extra firm is usually the one used. The different coagulants are what give tofu it's various textures. Non silken tofu (Chinese style/regular tofu) isn't quite as smooth as silken, especially when blending. It'd be a decent substitute if it only called for a small amount, but for something like tofu chocolate mousse or a tofu peanut butter pie it'd be worth it to track down the silken tofu. I think it's the easiest to find at regular grocery stores because it's shelf stable.