Blending it will give you something that’s roughly the texture of a milkshake. If you cook it for a long time, you can get some liquid out to make things like egg bites, but I prefer to either use it as the basis for sauces or puddings or to strain it and break it up manually to sautee it in a tofu scramble.
I’ve made homemade tofu a few times before, and while I can’t do it in a large enough scale to be worth it, it is absolutely delicious! Even my old hound dog would be in the kitchen drooling more than I’d ever seen her for anything else while I cooked it. It was easy, cheap, and pretty fun making it curdle, but it’s also messy, uses a lot of things to clean, and takes a bit of time.
You mad genius, that could work!
A quick look shows cheap and plentiful cornstarch and ground flaxseed may do the trick! I’d eat that…
I use silken tofu, corn starch (bird’s custard powder) and oat milk as the basis for bread pudding. I assume it would also work for French toast.
The custard powder sounds like a great idea.
I have never used silken tofu. I like the firm stuff, but never knew what to do with the silken.
Blending it will give you something that’s roughly the texture of a milkshake. If you cook it for a long time, you can get some liquid out to make things like egg bites, but I prefer to either use it as the basis for sauces or puddings or to strain it and break it up manually to sautee it in a tofu scramble.
The soybean is one amazing thing!
I’ve made homemade tofu a few times before, and while I can’t do it in a large enough scale to be worth it, it is absolutely delicious! Even my old hound dog would be in the kitchen drooling more than I’d ever seen her for anything else while I cooked it. It was easy, cheap, and pretty fun making it curdle, but it’s also messy, uses a lot of things to clean, and takes a bit of time.