03-02-2009 13:44

Sounds easy enough, though I will have to hunt for 'firm silken' tofu - never saw that in my health stores. I have a question, however - can this be used in recipes involving baking - such as coffee cake using cream cheese in the filling? Love this site! It's been a pleasant surprise around every turn for this cow-milk allergic foodie :-)

03-02-2009 13:52

It can be, but mostly in things such as "cheesecake." It is much softer than regular cream cheese, so I switched to making a cashew creme cheese, which is in Go Dairy Free the book. The cashew version works much better for things like fillings and baking in my opinion. 
 
Nonetheless firm silken tofu is very useful. The reason you probably haven't seen it is that the best brand, Mori-nu is actually shelf stable. Some grocery stores now put it in with the refrigerated tofu mainly because Americans aren't used to seeing tofu on the shelf. But it comes in a small aseptic package that is actually usually on the shelf with the Asian foods (possibly up high).