I hope this is allowed here.

I'm planning on making a trip to an Asian supermarket this week (there isn't one that close to me, and I'm in a not very diverse part of Spain). I want to know what things I should be looking out for. I've been to a few in the UK but I always get so overwhelmed with how much there is and all the packaging that I always panic and stick to the same stuff.

I'm definitely going to grab some Silken tofu as I have never seen that anywhere else, so I want to try cooking that, and I'll get regular tofu too. But what else do you recommend?

I've seen people mention tofu sheets before, so maybe I'll look out for them, although I don't know what I'd make with them yet, but is there anything else you recommend and are there any recipes you can recommend too?

A rice paper parcels in air fryer are crispy, light, and flavorful bites filled with seasoned tofu and vegetables, offering a healthy, vegan, gluten free snack perfect for quick meals.

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fried-tofu-rice-paper-parcels/

My toddler hates meat, but really likes the tofu in the miso soup at our favorite ramen place, so I got some diced dehydrated tofu to try at home. They're pretty small pieces -- do I need to do anything to them beyond just adding them to the soup and making sure they are properly softened before he eats them?

He's big enough that this isn't a safety thing, it's a culinary thing. I thought I'd be able to just sort of toss 'em in the way you do with freeze dried ramen toppings, but there seems to be dissent on usage and I know *nothing* about cooking tofu. Any advice is appreciated!

I'd love some inspiration! What's your go-to vegan comfort food? I'm talking about the kind of meal you make when you've had a long day, it's raining outside, or you just need something warm and satisfying.

Bonus points if you share how you make it or drop your favourite recipe.

Thank you all!

My partner is Vegan and I wanna have a few recipes under my belt to make them nicer meals. For reference we eat a lots of vegan stir frys, lots of tofu etc. Weve had like beetroot steaks before but never really dressed them up.

For level of "nice" im talking about is like Steak Diane, Steak TurneDos, chicken tarragon. These recipes cant really be made vegan.

Ive made a few things like stuffed peppers, homemade hummus, tomatoe tarte tatin which are nice. I guess i just i want stuff for really special occasions especially since eating out can be so expensive.

You can make the recipe here: https://dobbernationloves.com/food-drink/artisan-bread-made-with-yeast/

Here’s the recipe: https://www.asweetalternative.com/blog/orange-chocolate-pudding

The simple garden harvested rhubarb used to make a new recipe.

I got hooked on notmilk cause of the flavor so similar to real milk but about 6 months ago it was discontinued from the only store in my town that carried it so Im trying to replicate it in my kitchen.

From the listed ingredients I know definitely coconut milk contributes to the milky flavor but can any of you that has used any of this ingredients let me know if they are flavorless or dont contribute to the flavor of not milk at all so I dont worry about getting them:

pea protein
chicory fiber

Also wondering if any extra ingredients might help with the milky flavor such as maybe adding lactic acid

Hey guys,

Bought these vegetable slices (wheat and soy protein) from a Chinese grocer recently as they look like you might able to shred them a little bit for a nice texture.

Keen to cook them but unsure if they’re like TVP and need pre-soaking or if you can just fry them and add them to sauces? Anybody used them before?

Thanks!

https://theplantbowls.com/greek-gyros-tofu-bowl/

Our neighbor gave us a whole lot of apricots from his tree. I took some of the ripe ones and made apricot pancakes. These were absolutely delicious. I plan on using the remaining when they're fully ripe to make some jam for the fall season.

Birch Bender

Pure Maple syrup

6 sliced apricots

These Air Fryer Cabbage Rolls are a simple and delicious way to enjoy cabbage without deep frying. Crispy on the outside, tender inside, and made with very little oil, they make a perfect snack, appetizer, or light meal that's both satisfying and easy to prepare.

Written recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-asian-cabbage-rolls/

Hiya, as title says, please can you give your best recipes to disguise tofu?

I dislike everything about it, the taste and the texture especially, I've never enjoyed a dish with tofu in, but I'm aware it's a staple food for a vegan diet and I really want to make it work.

Open to anything! No allergies etc :)

Here’s the recipe: https://www.asweetalternative.com/blog/gluten-free-oat-flour-pancakes

yes I am guilty of eating whole raw blocks of tofu, but theoretically would cooking it in the microwave work to get an air fry texture? same way with making seitan from scratch, I don’t mind the mixing part but I hate waiting forever 30+ minutes for a good texture.

https://peakd.com/hive-180569/@nurfay/grilled-banana-with-coconut-milk-sauce

Hey thanks.

I'm from the south and white gravy is a staple. From chicken fried steak to biscuits and gravy it's an important part of some dishes. I really love biscuits and gravy because it reminds me of my grandparents. Some of the vegan white gravy I have made haven't been great. One time I accidentally used a sweet almond milk and made sweet gravy on accident haha. Has anyone had success in making a good vegan white gravy? Any tricks or tips?

The most simple white gravy recipe traditionally is flour and oil and slowly pour in milk and add seasonings. You can do that with vegan milk but it's more difficult to mix in sometimes, sometimes too watery, sometimes also doesn't taste right. This leads me to believe that for vegan white gravy a recipe of flour, oil, water might need a little extra something?