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What would you use instead of tofu in this recipe?

Laceylala
Laceylala Posts: 3,094 Member
edited September 2024 in Recipes
http://blog.fatfreevegan.com/2009/12/creamy-creole-eggplant-casserole.html

I'm not super keen on soy products for a variety of reasons, but want to make this recipe...what would you guys use instead of tofu?

The tofu in this recipe is to make the dish creamy and to thicken and to hold together I would imagine.

Hummus? Greek Yogurt? Cottage cheese? Something else?

(I'm not a vegan, just like trying new recipes)

Replies

  • BakingGranny
    BakingGranny Posts: 112 Member
    Maybe fat free cream cheese
  • mx5max
    mx5max Posts: 1
    Try another flavour mushroom. It already has plain mushroom. You could add another like ****ake.
  • sexygenius
    sexygenius Posts: 1,078 Member
    paneer? it kinda reminds me of tofu...(its an indian cheese)

    what i would do, is add a custard to it..since this custard goes great with eggplant (i make a killer moussaka) but it might add to many calories for you... the orininal recipe is
    5 tablespoons unsalted butter
    6 tablespoons all-purpose flour
    3 cups whole milk, room temperature
    1 1/2 teaspoons kosher salt
    1 large egg
    2 large egg yolks

    i use a table spoon less butter and 1% milk because thats what we usaully have, it doesnt effect the taste or texture at all...

    precedure:
    Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.


    oh and here is the moussaka recipe...it is amazingly yummy..like crazy yummy, its like a an orgasm in your mouth haha

    http://www.foodnetwork.com/recipes/food-network-kitchens/moussaka-recipe/index.html
  • Personally, I think fat-free cream cheese is an abomination, although the low-fat version is OK. Another possibility might be low- or non-fat ricotta. I say this because silken tofu is sometimes used as a substitute for ricotta in vegan recipes for such things as lasagna and manicotti. So it stands to reason that you could run the substitution in the other direction. :smile:
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