I am using tofu for the first time. I can't even imagine what it tastes like plain! ...but I'm willing to try. I want to make the non-dairy alfredo sauce that calls for Mori-Nu silken style tofu, firm or extra firm. But I don't have that kind. I have "Soga firm tofu"...doesn't say "silken." Is that going to be a problem? Also, for those of you who have made it, do you typically prefer rice milk or soy milk in it? I'm going to have to use soy b/c the rice milk I have is vanilla, but I was just wondering. Thanks.
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alfredo sauce...question about tofu
...but I'm willing to try. I want to make the non-dairy alfredo sauce that calls for Mori-Nu silken style tofu, firm or extra firm. But I don't have that kind. I have "Soga firm tofu"...doesn't say "silken." Is that going to be a problem? Also, for those of you who have made it, do you typically prefer rice milk or soy milk in it? I'm going to have to use soy b/c the rice milk I have is vanilla, but I was just wondering. Thanks.
