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hey nice organic silken tofu, where are you?
Posted February 16th, 2012 - 6:31 am by from Moscow, Russia (Permalink)
guys,
who knows good places to get artisan hi quality silken tofu in nyc?
thanks a lot!

and in change, here's what i need it for:
a healthiest pie!
http://nutritionfacts.org/videos/healthy-pumpkin-pie-2/
just silken tofu and dates and pumpkin!
(gonna bake it myself, stayin away from everything canned)

Posted February 19th, 2012 - 7:23 pm by from New York, United States (Permalink)
I don't know about artisan-quality, but I've used Nasoya organic silken tofu in all of my recipes (I do a lot of vegan baking), and it always comes out fantastic.
You can find it almost everywhere, but I usually purchase it at Whole Foods, A&P, or Stop & Shop. There are locations all over NYC.

Posted February 20th, 2012 - 5:01 am by from Moscow, Russia (Permalink)
thanks! ended up getting some at trader joe's

since you're sayin you're experienced in tofu cooking, can i ask for your advice?

i screwed up the recipe which stated clearly 300 gr soft tofu for 450-500 of canned pumpkin

well i baked the pumpkin and then blended it up together with dates and tofu and baked the cake

but it came out rather like a pudding (i hoped for smth cheesecakish) - even when it cooled off, still not that firm, would not be able to take it out of the glass form


is that what was supposed to happen when you bake with silken tofu? not even close to a cheesecake..

or, would you reccoment trying the same with firm tofu?

thanks again!
s

Posted February 24th, 2012 - 9:30 am by from New York, United States (Permalink)
If the recipe calls for silken tofu, definitely don't don't try it with firm tofu. It'll come out chunky.

There are a few possible problems.
--Your oven temperature might have to be adjusted. Sometimes a recipe says 350, and for some reason your particular oven gets too hot, or too cold, and it doesn't come out right.
-- It could be the type of pan you used. Was it a nonstick spring form?
-- You may simply have to leave the cheesecake in the oven a bit longer than the recipe originally calls for.

I'm pretty sure it's one of the aforementioned. It's definitely not a problem with the ingredients, though.

Posted February 24th, 2012 - 4:00 pm by from Moscow, Russia (Permalink)
thanks for both answers, much appreciated!

chunky sounds good at this point though -)

i used a glass baking form and it ended up being rather a nice tasting pudding

the oven, yep, that was my suspition that it's not hot enough, but then i wated and wated and put the form on the top level and waited more... dunno.

but thanks a lot!
cheers
s