Archive for the ‘silken tofu’ Category

Pumpkin Cheesecake

I recently made a vegan double-layer pumpkin cheesecake, following a recipe from the Fat Free Vegan blog. Oh my, is it ever tasty! It really does taste and feel like cheesecake, even though it has no dairy in it. You must try it! You must!

Banana Ice Cream


This is banana ice cream (or banana “ice cream”, as sister insists). It’s made by running frozen bananas through a food processor. So simple, and so yummy! It really feels and tastes a lot like soft-serve ice cream, especially if you add some silken tofu to it (trust me on this). I tried plain banana ice cream, banana and peanut butter ice cream, and banana and peanut butter and silken tofu ice cream, all of which were delicious. The ice cream in the above picture was made out of one-and-a-half frozen bananas, 1 tablespoon of silken tofu, and 1 tablespoon of peanut butter.

Vegan BLTs, a.k.a. TLTs

Sunday I made vegan BLTs for the first time.

For the bacon I consulted several vegan bacon recipes online and ended up doing the following: I cut 8 oz. of extra firm tofu into sixteen 1/4 inch thick strips, then I fried the strips in a little vegetable oil over medium heat until they started to become crispy, then I added one tablespoon of liquid smoke and one tablespoon of tamari, and then I fried them until the liquids were absorbed and the strips were definitely crispy. Here is how they looked when they were done cooking:

For the mayonnaise I followed a recipe from Robin Robertson’s Vegan Planet, which used our friend silken tofu as the main ingredient, with some vinegar, peanut oil, and agave nectar added. Here is a picture of a slice of bread with the mayonnaise and bacon on it:

Both the bacon and the tofu ended up tasting and feeling very much like their meat- and egg-derived counterparts, a pleasant repeat of my good experience with the vegan gyros. I just added some tomato and lettuce and voila! A nice TLT (tofu, lettuce, and tomato) sandwich:

Tofu Peanut Butter Pie

Oh lordy, is this ever good. Mmmm mmmm mmmm. Sooo delicious.

The pie crust is adapted from a recipe I found online:

  • 1 cup of raw, unsalted cashews
  • 1 cup of rolled oats
  • 1/2 cup of almond butter or coconut oil or margarine
  • 1/4 cup of agave nectar

The filling is adapted from another recipe I found online:

  • 12 ounces of silken tofu
  • 1 cup of creamy peanut butter
  • 1/2 cup of agave nectar

It’s absolutely delicious.

Silken tofu is really amazing – you can make so many creamy things out of it (such as tzatziki sauce). In the near future I’m going to try making cheesecake, ricotta cheese, cream cheese, sour cream, and mayonnaise out of it – I’ve already found recipes for all of them.

Did I mention that this pie was delicious?

Vegan Gyros

Today I made vegan gyros for the first time. They turned out quite well and more gyro-ish than I expected.

First, I made some vegan feta cheese following a recipe I found online:


Basically, it’s marinated tofu, and basically, it tasted like marinated tofu. That’s not a problem for me since I like marinated tofu, but this didn’t taste much like feta to me, and it really didn’t feel like feta at all. It was good, but not in a feta-esque way.

Next I made some vegan tzatziki sauce, following another recipe I found online:


Oooo, this was really good. It tasted very similar to “real” tzatziki sauce, although it was a bit thicker than any tzatziki sauce I’ve had before. I didn’t know that if you ran silken tofu through a blender it ended up with a consistency like that of sour cream. Live and learn.

For the meat I cut up some Field Roast Co. vegan Italian sausages and pan fried them in olive oil:


This worked even better than I expected. The feel of the fried sausages was amazingly similar to that of gyro meat, and the Italian sausage flavor fit in surprisingly well with the other gyro indgredients.

I put the meat, sauce, and feta on a pita, added some sliced onion and chopped tomato, and voila! A vegan gyro:


It really does look like a “real” gyro, doesn’t it? And it tasted pretty much like one too, much more so than I was expecting. Usually vegan versions of carnivorous dishes don’t taste much like the dishes they are imitating, although sometimes they taste good in their own way. (And sometimes they just taste awful.) Of all the vegan imitation dishes I have made this is the one that turned out the most similar to the carnivorous dish it was imitating.

For what it’s worth, I estimate that it cost about $3.00 to make one of these gyros. That’s a pretty good price for a gyro, certainly lower than I’ve ever paid for one in a restaurant. And for those who (needlessly) worry about protein in vegetarian and vegan diets, I estimate that each of these gyros has about 40 grams of protein: 25g from the sausage, 8g from the pita, and about 7g from the tofu in the feta and tzatziki sauce. The last time I checked the daily RDA of protein is 46g for adult women and 56g for adult men, so 40g is quite a lot.

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