Question for Shanna
#30469 - 12/07/03 03:55 PM
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joanmarie
Reged: 11/09/03
Posts: 667
Loc: iowa
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Shanna,
Have you ever used tofu to replace ricotta? If so, do you use the same amount and does the texture and taste end up pretty similar?
thanks,
Joan
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absolutely!
#30492 - 12/07/03 09:33 PM
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Shanna
Reged: 11/15/03
Posts: 471
Loc: Atlanta, GA, USA
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i am constantly surprised at how amazing tofu tastes as a ricotta sub! i use it to replace ricotta in lasagna ALL the time... and my guests (and even boyfriend) ALL rave a/b how great it is... they still don't know!
Same amount (replacement), same taste, same texture! 
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"The most wasted of all days is one without laughter." -- e e cummings
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What kind do you use to replace ricotta? Silken?
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I don't remember what brand I buy (something Asian sounding w/ an M), but I always buy the silk / silken variety or type.
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"The most wasted of all days is one without laughter." -- e e cummings
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Shanna, it sounds like you get to cook a lot! You can't possibly live in a dorm?! Is there a lot involved in cooking with tofu...I've heard it's complicated (haven't tried t yet). Any advice for all the novices out there? 
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Formerly known as Ruchie
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Is it Mori-Nu?
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~jules
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That's what I was going to suggest. I buy Mori-Nu low fat silken tofu, and it always works great. I've only tried regular non-silken tofu once, though, so I don't know much about that.
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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