tofu has, quite literally, no taste at all (well, reallyreally mild) and so it soaks up the taste of whatever you're cooking it with. This casserole taste very much like a regular lasagna (if you overlook the missing noodles!), with the tofu taking on a similar flavor/texture component of the ricotta. But smoother. Really hard to explain. :)
But it's super yummy. I'm very particular about substituting things, ie, if it doesn't taste as good as the original, I just flat out won't do it! And I had never substituted tofu for ricotta before, but this recipe was a vegan casserole (originally...before I got to it!) and since I already like tofu I tried it. I'm now sold on the substitution!
My pleasure. I tried not to give the tried-and-true answer everybody gives for tofu: It doesn't taste like anything. Because it does! Kinda. But most people who are put off tofu don't like the texture - the kind who don't like scrambled eggs, etc.
Oh, I'm fine with that sort of texture! It's just the horrible, bitter beany taste of soya milk that was putting me off (I hate all forms of pulses). Also, you say 'regular lasagne' - is it usual to have ricotta in lasagne in the US? In the UK béchamel sauce is always used.
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But it's super yummy. I'm very particular about substituting things, ie, if it doesn't taste as good as the original, I just flat out won't do it! And I had never substituted tofu for ricotta before, but this recipe was a vegan casserole (originally...before I got to it!) and since I already like tofu I tried it. I'm now sold on the substitution!
Did that help at all?
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Regular lasagna in the US is very frequently made with a ricotta/egg mixture instead of a bechamel sauce. I've no idea why, though! :)
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