ladycat
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Re:Healthy substitutions in cooking - 2007/10/20 14:42
mareika wrote:
Eggplant and mushrooms really is good as a substitute. Even the texture can be right if you prep it right.
The apple sauce is a fairly common one too. What I hadn't heard of was tofu in lasagna-I am curious about it. Tofu is flavourless, so how do you overcome that loss in the recipe? And what of the fact it doesn't melt?
The tofu picks up the flavor from the other ingredients. Crumble it up until it's pretty fine, and it adds to the texture of the lasagna. It doesn't have to melt.
Post edited by: ladycat, at: 2007/10/20 06:44
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