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Tofu Marbella?

Thanks so much for all of your suggestions. They were extremely helpful. The tofu marbella was a hit! I followed your advice to use extra firm tofu (I bought organic from Trader Joe's). I pressed most of the water out of it. The overnight marinade also helped dry the tofu out a little more. I used three packages of tofu and followed this marbella recipe: http://www.epicurious.com/recipes/mem... , which is the classic one.

I baked it for about 45 min for lack of time. I would probably stir it and bake it longer to brown the tofu a bit more.

All in all, a hit!

Enjoy!

May 24, 2010
gmm1110 in Home Cooking

Pecan and Salted Caramel Cheesecake

This recipe is fantastic! I was concerned that I overbaked it because the middle was taking a while to set, but it still turned out great! Re: the caramel acting funny when you add the cream. I think the trick is to add the cream VERY slowly. The hot sugar/butter/water mixture is too drastic a change in temperature for the cold cream. Also, stir constantly while adding. I made 1 1/2 times the crust it called for because I'm a HUGE crust fan. Definitely worth the extra effort.

May 20, 2010
gmm1110 in Recipes

Tofu Marbella?

The party's not until next week but I will let you all know!

May 13, 2010
gmm1110 in Home Cooking

Tofu Marbella?

Thanks!

May 10, 2010
gmm1110 in Home Cooking

Tofu Marbella?

Thank you!

May 06, 2010
gmm1110 in Home Cooking

Tofu Marbella?

I'm having a dinner party and am planning on serving Chicken Marbella. I'm sure this will please the omnivores in the crowd, but the vegetarians will be left without a main dish. I'm thinking of doing a "tofu marbella" so I can double up on ingredients and save time. Has anyone ever tried this? I would just marinate and bake as I will do for the chicken, but I'm afraid that the tofu will end up looking like sad little white blobs. What about marinating then sauteing and then throwing it in the oven?

Any ideas? Thanks!

May 06, 2010
gmm1110 in Home Cooking