This is a winner from Food & Wine magazine. I made it without the pickle juice, and it still tasted great! Please note that this needs at least 24 hours of prep time, as the tofu needs to be frozen for at least 12 hours before cooking, followed by a 12-hour thaw in the refrigerator….
Crispy Tofu
Here’s a quick Food & Wine vegetarian recipe that’s really good. The key is the ginger-scallion salsa for topping the tofu. Make sure to drain the tofu really really well. You want as little water as possible in it. What you’ll need: 3T minced ginger 3T minced scallions 1T white vinegar 0.33 cups canola oil—NOTE:…
Tofu Bacon: I can’t believe I made this.
I love bacon, and the only thing stopping me from eating a ton of it is the negative health impact of doing such a thing. So, obviously, I’m NOT a vegan, and I generally find it weird that vegetarians and vegans try to replicate meat with other organic matter. Think of those ridiculously over-processed and…