The left edge of this picture gives me anxiety.
this post was submitted on 21 Aug 2023
169 points (95.2% liked)
Vegan Home Cooks
2080 readers
1 users here now
Come join the Vegan Home Cooks!
Participation is really easy, just take a picture of what you cooked today and post it, no recipes needed.
This is a public forum for a discord server of friends who are all vegans and cook at home for their families.
We are here to share some inspiration, to see what others are doing and to stay engaged in something that is both our hobby and a required task.
This forum is not a "food porn" community, a recipe book or a place to teach you how to cook. It is a place for people who already cook to meet other people like themselves and provide on topic support and conversation as much as long distance friends on the internet can do. We are doing show and tell about what we made and we don't care about its instagram worthiness.
Veganism isn’t a diet but I have to eat every day. This is for the vegan home cooks. Anything non vegan will be deleted.
Rules
1. Be Vegan.
If it is not vegan it doesn’t belong here… or anywhere.
2. Post home cooking.
No restaurant or fast food. This is what every other vegan space is about and we don’t want to promote any large or small business tyrants.
We’re an active community of vegan home cooks that like to talk about what we are cooking today.
4. Do not make any rude comments or digs at anyone’s food, cooking style, specific diet, restrictions or technique.
While we are all cooks, we all have different requirements and we’re not asking for help, we are doing show and tell.
5. Do not use trademarked brands
Use generic names. We’re cooking with tvp not whatever business brands it and we’re not trying to turn comrades into billboards. No plant-based vegan-pandering capitalist crap like Impossible, Beyond, Dairy-company owned “vegan” cheese.
6. Do not ask for a recipe without otherwise engaging the OP (No posts that are just “recipe?”)
We are not food bloggers. Sometimes we're excited to share and will tell you the recipes we used but this isn't required. Instead try doing your own research and tell us what you learned and we can talk about it.
7. Careful with making unasked for suggestions.
Sometimes we like to hear suggestions but you should be nice about it and know the person you are making suggestions to. We are in the discord and you can get to know us that way. If you are just a visitor from the fediverse, this isn’t the place for you to start telling other people what to do.
8. Adults Only.
While this isn't a community for adult material we expect everyone who participates to be an adult. If you have a gross and profane username you will be removed.
founded 1 year ago
MODERATORS
Is it pouring off the side of the plate? We'll never know!
if someone asks me how close I am to losing it, I'll show them the left side of this plate
I’m kind of terrible with tofu and thick sauces; even with extra firm tofu that I’ve pressed and frozen/unfrozen, I manage to make it crumble about 90% of the time, so this is always wizardry to me.
Granted, I don’t deep fry it because it’s such a huge pain to deep fry so that’s probably my problem…
Do you think that seitan would hold up well with this? I’d think it’d mimic chicken well, while the tofu is moreso the paneer replacement.
If you're worried about consistency, what I'd do is get extra firm tofu, press out as much fluid as I can, season it separately, and then fry it separately on a pan. Then just add the tofu in at the end to prevent it from crumbling while the curry cooks and thickens.
I'd say you don't need to deep fry it, but you should try to crisp up the edges to help it all keep together. So pan fry or even baking would be fine if you don't want to deep fry.
I dunno, Tofu is literally soy paneer made in the same way I feel like it is its most natural replacement lol
I buy the extra firm and press it for an hour to get as much moisture out as I can. Then toss it in some corn starch and make until it's crispy.
Tofu/Paneer is usually added at the end of the cooking process exactly for the reason you described, not making it crumble. And instead of deep-frying, you can shallow fry the tofu cubes on a frying pan, just so the sides are browned. You could also air-fry the cubes instead to achieve similar browning. And since the tofu is already cooked after frying, you can add it at the end and give it a gentle stir to mix it in :)
I find medium firm tofu holds together better when cooking in sauces like this. It's less brittle than firm tofu and has some give under pressure so it bends/squishes instead of crumbling.
Im terrified that its about to spill
It did spill. But I did clean it afterwards though