Irritable Bowel Syndrome Message Boards | Re: alfredo sauce...question about tofu

I can't help you with that specific recipe, but I can tell you a little bit about tofu. First of all, you will be pleasantly surprised about the taste. It really has almost no taste. Nothing gross or anything. For some reason I expected it to have a fishy taste or something, but it's just really bland and plain.

The difference in the types of tofu... The firm or extra firm are for cutting and sauteeing or grilling or baking... dishes where you want the tofu to maintain it's shape to be eaten in bites. The silken is much smoother and is great in smoothies and sauces. You would definitely want to use silken for this recipe!

If you don't know what to do with your firm tofu, try putting some in Amy's Family Marinara sauce and serving over spaghetti. It is absolutely delicious!! I use about 1/3 of a tofu block, dice into 1/2" cubes and press between two cutting boards lined with paper towels for a few minutes to get out the excess water. Then just throw it in the pot with the sauce and simmer for about 15-20 minutes. Super easy and super yummy!

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