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Is the Creme Fraiche super sweet? I find most vegan creamy stuff is shit to cook with because it's too sweet for savoury stuff.
That tofu looks great as well, will have to give it a go!
Whilst we're on the topic, this stuff is the best tofu I've ever had I think. I buy it from Tian Tian Market in Canning Town. It's a bit more expensive than Cauldron etc but it's way better. They do a super firm version as well that's great in a stir fry type thing.
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ltc
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Longdan stocks it as well, it's what I use, and cut it into 12ths, then stick 2 lots of 4 into the freezer (when cooking for 2).
It wasn't bad in terms of sweetness, just that
as someone who isn't actually vegan I'd probably just get the real thing😬 -
We pretty much use Tofoo as it’s in the local Sainos. Usually dice it without rinsing/pressing, and leave in a tub with soy, oil, Tabasco, ginger, chillies and garlic for a while. Then pick it out to fry, and hold back the marinade to add into the sauce.
In a chilli I just use vegemince, never tofu, because I want it to be like the chilli con carne I ate as a child.
branwen
hangedup
https://www.theguardian.com/food/2024/jan/13/oven-baked-tofu-chilli-vegan-recipe-meera-sodha
Belatedly just done this, definitely a winner. I think freezing Tofu (and then defrosting, obviously) helps to get a lot of the water out so it soaks up all the other flavours.
Didn't bother with food processor, just diced things, and it didn't take too long.
Tried Oatly Creme Fraiche, was okay but not massively impressed, anyone got a good recommendation?