Feck it in the Oven, S2E2 - Alright, Yez Vegan Bastards

[smarriveurr]

Today, we embark on an entirely new challenge here at Feck it in the Oven Kitchens. After some wheedling, and cajoling, our Scrap Iron Chef has produced a meal that involves:

A) No eggplant
B) No onions
C) No cheese
D) No meat

No animals were harmed in the making of this dinner. 1 We're dialing this baby up to vegan. Truly, a cause for

Comments

[smarriveurr]

Recipe for what, exactly, though? ;)

(I think he mentioned the sudden overabundance of foodstuffs after Carmelita passed... and the mental gymnastics to start actually cooking for the number of people eating again. ;)

Me, I usually aim for 3+ servings, so herself has leftovers to bring for lunch at work. The tuna salad made easily 6+ servings. We had lunches and another dinner out of that one. The tofu lo mein only managed 3 servings.

[lickingtoad]

I'm happily omnivorous, and my line-in-general is: "What, you feel better about yourself because you can't *hear* a plant scream?" (I should add a line about cows and ball-gags, says my inner comedian.)

[zeriel]

On tofu pressing...

I have had great luck with the following apparatus:
1 flat cutting board, lined with paper towels
1 appropriately-sized salad bowl (like the old-skool corelle ones) lined with mucho paper towels, like 1/4" worth
1 heavy-ass weight
1 bog-standard 14oz tofu brick

Assembly ought be obvious. This method works particularly well with oven-roasted tofu, since the rounded shape the top tends to get is attractive in a "hey, meatloaf is vaguely shaped like that" way.

Tofu can also be frozen, squeezed like a sponge, and then thawed. This method removes a LOT of the water, and is the first step in Julia's oven-baked bbq tofu chunks.

[smarriveurr]

Sounds very like the two-plates-and-a-weight approach mentioned by akiko. Shall try some variation thereon next blue moon when I cook tofu again.

And just so I'm clear, here... you freeze the tofu - that is to say, you solidify the water... then you ring it out? I is confused. Although I did notice someone commenting that frozen-then-thawed tofu had a "meatier" texture to it, so it makes sense...