I just read your post tonight after already using the "firm" tofu for that recipe. It was, well, not so bad I guess. I think it was kind of "mind over matter" b/c I knew that there was tofu and soy milk in it so I kept adding more spices to "take away that taste!" I put the sauce over linguini, shrimp (which I had sauteed in some garlic and a little bit of olive oil) and steamed broccoli. I didn't say a word to my husband and he gave it an 8 out of 10! So I guess it is just getting used to the idea of tofu. My family thinks I'm a weirdo now (just jokingly of course) b/c I am suddenly this organic, health freak reading all ingredients and substituting things that all sound a bit out there. Thanks for clarifying the silken vs. firm. Now I'll have a better idea when shopping.
-------------------- Originally IBS-D for a million years!
Then IBS-A, Now a transformed slightly C
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thanks Julie...
Thanks for clarifying the silken vs. firm. Now I'll have a better idea when shopping.
