Home Cookin': Silken Tofu, Two Ways | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Silken Tofu, Two Ways 

Published June 25, 2014 at 4:17 p.m.

click to enlarge caesar.jpg
I love discovering new ingredients. When you can use them in different ways, all the better.

I had always passed by silken tofu in the aisles of the grocery store in favor of the extra firm stuff, which I toss in Asian marinade and sear in oil, then throw into salads. But while searching the web for a healthy Caesar dressing, I stumbled upon a yummy-sounding recipe that called for the silken stuff in place of mayo. 

I whipped up a batch up in my Nutribullet and drizzled it over a salad that night. It was creamy and garlicky, and struck the perfect balance with the crisp salad greens. I wish I could say my kids liked the dressing, but it was too tangy for their tastes. They're not big salad fans, either, to be honest.

After making the dressing, I had a little less than half a container of tofu left that I didn't want to go to waste. So I went back to Google to see what else I could do with the mushy stuff. A recipe for chocolate pudding caught my eye.

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Alison Novak

Alison Novak

Bio:
Alison is the former managing editor at Kids VT, Seven Days' parenting publication and writes about education for Seven Days.

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