Wednesday, February 07, 2007

Brooklyn Pad Thai and Quiche....I think


This is the Brooklyn Pad Thai from Vegan With a Vengeance. Sorry the tofu looks kind of weird. We have established that my boyfriend likes the texture better of tofu that has been frozen (and then, of course, defrosted), but clearly I have not gotten the hang of this. I can't seem to do it without the tofu getting all crumbly. Does anyone have any suggestions for me? Despite my crumbly tofu, this was good. Spicy, but not too spicy. I halved the recipe and it still made a ton (way more than the 2 servings that half of the recipe should have been).

This is the quiche recipe from Celine's blog, but with mushrooms added (and green onions instead of chives because apparently the cultural mecca that is Knoxville does not choose to recognize the existence of chives). Hers is much prettier to look at than mine. I've never had quiche before, so I really have no clue, but I think it should have firmed up more than it did. This wound up being really rich. Is cheesy quiche normally so rich? There's nothing wrong with rich food, it's just not my cup of tea. If I try to make a vegan quiche again, I will probably try it with tofu. It seems like it would be firmer that way. Oh well, new recipes are fun to try anyway!

4 comments:

jess (of Get Sconed!) said...

hmm for the tofu, try cutting it into cubes and then freezing it in tupperware, maybe? Regardless of the fun sized bites, the pad thai looks yum. I have yet to make it, and really should - just a matter of buying the random ingredients.

madeinalaska said...

IT ia a beauty (quiche)! none the less! I must say I was pretty impressed w/ Celine's recipe and pictures.. thanks for the link and insperation! Wow! bravo for tying it!
and yeah pad thai is a fav of mine...

Celine said...

it's odd it didn't firm up more! :[
but it looks great anyway.
[it's Celine, I had to move from celineyum, can't log into it anymore.]

Tuva said...

Slice a block of firm or extra-firm tofu into 1/2" slices and press the slices between towels -- cotton or paper -- until moderately dry. Then put the slices on a cookie sheet or similar and slip them into the freezer. They will turn oddly yellow as they freeze. When they're solidly frozen, defrost them and depending on how dry you want them you could press/drain them again. They'll be chewy and firm and shouldn't crumble at all.