Comments on: Turkish Style Soyquick Firm Tofu Recipe

By: Kip

Kip — Sun, 11 Jul 2010 15:32:42 +0000

I generally do two batches of milk these days, but I run each through twice (so I soak four lots of beans, run it through with one portion, discard the okara and run another portion of beans through that milk again so it's extra creamy). So effectively two portions of beans per soyquick container of water.

Sumac is dried berry, common in Middle Eastern cooking, that adds a tart flavour. It's a bit like lemon, but without that citrusy flavour, if that makes sense.

All I did for the Sunday roast was coat it in some oil and roast it with the rest of the meal (http://www.messyvegetariancook.com/2008/02/12/r...). I LOVE roasted tofu.

By: TokyoVegan

TokyoVegan — Fri, 09 Jul 2010 17:54:27 +0000

I also have a SoyQuick and got the tofu kit with both kinds of coagualant, but it seemed too daunting to make tofu for some reason (thought I needed to make 4 batches of milk). However, this has got me interested again! Can you please let me know what sumac is, and whether there are any substitutions, as I doubt we can find it in Tokyo.

Perhaps I missed it, but can you please point me to the recipe you used this in?
"Stay tuned for pictures of how I used this yummy Turkish tofu treat in a fabulous Sunday meal…!"

Regards,
William

By: Spinach With Subtle Garam Masala Tofu Recipe (Vegan Saag Tofu) | The Messy Vegetarian Cook

Tue, 08 Jul 2008 14:32:27 +0000

[...] was made using a SoyQuick soy milk maker. The recipe for the garam masala blend is similar to this tofu recipe (but halved); Make the tofu as usual, but add 1/2 teaspoon of garam masala and 1/8 teaspoon salt to [...]

By: Ann

Ann — Wed, 23 Jan 2008 02:02:47 +0000

Great idea! I bet the tofu was delicious. And thanks for the link!