Comments on: Caraway Tofu with Spicy Potato Wedges

By: Heikki

Heikki — Mon, 16 Aug 2010 08:00:38 +0000

Hi Kloe, that must be the reason then. I’m glad that the tofu tasted good anyway. No worries about complaining, I always think it’s great that someone bothers commenting on a recipe. In my opinion the best comments are like yours – analyzing what went wrong!

By: Kloe SA

Kloe SA — Sun, 15 Aug 2010 00:55:55 +0000

Thanks for answering me!
I’ve finally understood what I did wrong. I chopped the garlic instead of crushing it, which would explain why it burned…
The next day, I brushed the bits of garlic off the leftover tofu, and just ate it cold (in a hurry!) and it was really, really good. I’ll definitely redo this recipe. This time, I’ll follow all the instructions…
Thanks for sharing, and sorry for complaining when it was only my error…

By: Heikki

Heikki — Tue, 10 Aug 2010 06:37:08 +0000

Hi Kloe, too bad the recipe didn’t work like it should. We did not strain the marinade. The garlic should roast a little bit, but not burn to a crisp. Perhaps your oven baked it faster than ours? If you’ll retry the recipe, don’t trust our estimate of 30 minutes, but keep an eye on the tofu, and perhaps place the baking dish lower than the last time.

Thanks for leaving the comment, maybe your observations are useful for somebody else too making this dish. Hmm, I should cook some caraway tofu myself too, it’s been awhile!

By: Kloe SA

Kloe SA — Tue, 10 Aug 2010 06:25:45 +0000

I made the caraway tofu for supper tonight… and well, I didn’t like it at all, to be honest. I marinated it for 2 days, and cooked it like you said…. including the part about pouring the marinade on the tofu before baking it. Result? The garlic *burned* and it tasted bitter and awful. I must have known, really. I’m feeling pretty stupid. Did you strained the marinade so you only had the liquid?
Maybe I’ll retry this recipe, and this time, I’ll strain the marinade before baking the tofu…
*is feeling stupid*
Anyway! Thanks for the recipe all the like! At the very least, I now really want to read “requiem”!

By: Coffee and Vanilla

Coffee and Vanilla — Sun, 11 May 2008 23:26:30 +0000

What a great idea! I must cook from your blog more often. I made Cuban bean soup, it was delicious… I replaced black beans with red kidney beans by mistake, but it came out really good… it is one of the favourites soups in my house now :) You can see it here:
http://www.coffeeandvanilla.com/?p=2273

Have a nice day, Margot

By: Jen

Jen — Sun, 11 May 2008 20:29:41 +0000

Wow-This meal looks incredible! I’m book-marking this page and checking to see if I have caraway seeds right now! Your blog is gorgeous, by the way!

By: Heikki

Heikki — Sat, 10 May 2008 10:05:39 +0000

Alice -- I think this was the first time we've used white wine to marinade tofu, but yeah, I think it worked pretty well. Dreamy -- Most supermarkets around here carry a vegan soy yogurt (the brand name is Alpro, its wikipedia page has a picture of the soy yogurt package. So, we just used this ready-made yogurt mixed with a clove or two of garlic, some chives, and a little salt and sugar. Of course, one could try making their own soy yogurt too. I've been wanting to do that, but haven't tried it yet.

By: dreamy

dreamy — Sat, 10 May 2008 07:49:52 +0000

How’d you make the soy yoghurt sauce?

By: Alice (in Veganland)

Alice (in Veganland) — Wed, 07 May 2008 19:37:15 +0000

Oh, I love potato wedges SO MUCH. I’m trying not to look at the recipe because I now I’ll eat them all if I cook eat…
I like the idea of the white wine marinade. It could taste good for grilled tofu!