food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
Take block of firm tofu. Crumble it in your fists as a form of sloppy stress relief. Fry the crumbled tofu with whatever flavours you like on tacos. Tofu tacos.
Miso soup + silken tofu cubes cooked right in the soup.
Take silken tofu. Add cocoa powder. Blend until smooth. Put in freezer to set. Chocolate mousse. Really silken tofu can be whipped smooth into any number of mousse/"ice cream" type deserts. Also good base for making a nice thick pudding.
Tofu as a ground meat replacement is a great idea, would it hold up in a chili-style dish?
And silken tofu in smoothies sounds like a great idea
I have absolutely used crumbled tofu in a chili-style dish, and can say that it is delicious.