Those banana cinnamon scrolls are making me hungry! I am thankful bananas are grown in my state, even though worker exploitation is sadly an international issue. Though I like my scrolls without any glaze or frosting, why mess with perfection?
I am very keen to try your frittata recipe! Is the tofu in that silken or firm?
Also, very curious to hear more about this whipped tofu ricotta. Do you just make a regular tofu ricotta and then whip it up to make it extra something?
3) yes, yes, yes! I take drained water-packed firm tofu OR siken asceptic-packed and blitz in the food processor with basil/parsley (or both, or just pesto!), garlic, miso, a little olive oil, nooch, lemon, s, p to taste. The end result is super smooth and ready to dollop or spread.
Those banana cinnamon scrolls are making me hungry! I am thankful bananas are grown in my state, even though worker exploitation is sadly an international issue. Though I like my scrolls without any glaze or frosting, why mess with perfection?
I am very keen to try your frittata recipe! Is the tofu in that silken or firm?
Also, very curious to hear more about this whipped tofu ricotta. Do you just make a regular tofu ricotta and then whip it up to make it extra something?
1) I respect the glaze-less buns!
2) any tofu works in my experience : )
3) yes, yes, yes! I take drained water-packed firm tofu OR siken asceptic-packed and blitz in the food processor with basil/parsley (or both, or just pesto!), garlic, miso, a little olive oil, nooch, lemon, s, p to taste. The end result is super smooth and ready to dollop or spread.