tropit

Tofu has been on sale the last couple of weeks. It's so cheap and good for you. I've been buying it and popping it into the freezer to save for later. Frozen-thawed tofu takes on a different texture than never-frozen tofu. It's a little tougher, very spongy and releases a lot of water when it's thawed out. Some people don't like the texture, but I find that it's great for soaking up spices, sauces and marinades.

This morning I drained it, mushed it up with curry spices, s & p, mayo and some thick, Greek yogurt. I added some celery, green onions and finely chopped kale to it and created a golden yellow, sandwich spread. I then slathered it on a toasted ciabatta roll and ate that for breakfast. Yum!

There are lots of Chinese recipes that also use frozen tofu.

Lena1952

Ohh, that sounds really good. I often mix mine with spices used in crab dishes and fry them in a little bit of oil. They taste like crab cakes! Less expensive than crab and better for you too. I'm going to try your spread.

tropit

Oh...good idea. Frozen tofu would make "crab" cakes. If you make the same curried tofu with non-frozen tofu, it will have the texture and of curried egg salad.