Comments on: Caraway Tofu with Spicy Potato Wedges

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!