Firm tofu run through a food processor with enough tomato for it to get a ricotta-like texture might work.
You already have dairy with the cheese? Maybe just use bechamel.
Maybe a vegan cottage cheese or vegan ricotta? I sometimes use regular cottage cheese with turkey lasagne as a wink to Americana always works well. Vegan cottage cheese can be pricey for the amount you would need though
Kite Hill isnāt awful, and itās available at Whole Foods. Vegan cheese is always a compromise, and Kite Hill strikes a reasonable balance.
Iām going to do extra firm tofu with basil, parmesan cheese, sundried tomatoes and nooch mixed in a blender. will let you know how it turns out.
I know, trying not to add anymore.
I was browsing through the new cookbook Agak Agak and saw they have a fried egg tofu recipe with meat sauce and mushrooms called āBraised Egg Tofu with Mushrooms and Sugar Snapsā. It obviously also has snap peas which the Jade Wok does not but it seems in the same ballpark so Iām definitely going to give it a try.
I want to make a vegan chili colorado, what mushrooms would be best?
I like portobello mushrooms for such applications. Being more mature, they have more flavor than button mushrooms, and theyāre aesy to find and affordable. Plus they will cook to a darker color, giving your chile a more authentic appearance.
In addition to fresh mushrooms I like using dried porcinis for these kinds of applications, too.
could I use both?
With dried porcini you need only a small amount to get a strong flavor, so itās very common to use a larger amount of fresh mushrooms for texture too.
I also like to use both for contrasting textures