15 days in and one tub of tofu goo in my fridge.
There I stand. In my kitchen. Alone. Disappointed. Glancing distastefully at the soy by-product whose consistency eludes description. Instead of the imagined purchase of tough plant protein with a chicken-like texture to add to my future vegan “plov”*, I end up with a box-shaped mass of ickiness.
I blame the Japanese and their nasty island habits.
So the plov is put on the back burner and the goo put in the fridge after a failed attempt at frying some life into it.
I WILL NOT defeated by the Japanese. Nor their tofu goo.
Held captive by my fridge, the tofu goo survived three days before my stroke of genius smote it with dazzling brilliance.
Japanese : 0 – Me : 1
Idiot-proof 3 minute vegan ice cream was born. You can do it too!
Gnom nom nom
1 portion of tofu goo and 1 handful of frozen blueberries
1 portion of tofu goo, 1/2 banana, 2 small squares of dark chocolate
Put in dish, blend with hand blender, until desired consistency – smooth or chunky
1 portion of edible happiness
*Plov is a Central Asian rice dish traditionally cooked with lamb and some vegetables. Vegan and original recipe potentially up soon. I am a bit flaky so I prefer not to make any promises )))