The dangers of silken tofu.

Posted: July 20th, 2010

Silken tofu and I are having a naughty relationship.

Every two weeks, I buy a 12oz package of silken tofu in the minuscule natural foods section at my local Fred Meyer. (Seriously, the percent of the store from which I actually buy edible goods is probably about 1% of the building’s floorspace. Three aisles and one freezer of natural / organic / vegan / non-dairy / gluten-free / cruelty-free goodies. But I digress.)

The silken tofu has a very specific purpose: to make the best re-creation of Yumm! Sauce that I can muster. If you’re among the uninitiated, Yumm! Sauce is the staple of Café Yumm!, which is a fantastic eatery based out of Eugene, Oregon (and is spreading like wildfire—yay!). In any case, Yumm! Sauce is used to make Yumm! Bowls (I know the exclamation points are a little repetitive, bear with me), which are an amazing mixture of rice, beans, cheese, tomatoes, black olives, avocado, cilantro, salsa, sour cream, and Yumm! Sauce. When I was living in Eugene we’d eat there once a week-ish, and there would always be a liter of this stuff in the fridge so we could make our own bowls (and slather it all over baked potatoes).

Cut to the part of this sob story where I moved away from Eugene and landed in Fairbanks, Alaska. There is no Yumm! Sauce for sale in a several-thousand-mile radius. So I’ve been using this pretty reasonable recipe I found for “Yummy Sauce.” In any case, it calls for soy beans (the non-edamame kind), which I’ve been unable to locate in Fairbanks. And that’s where the silken tofu comes in.

I’ve taken a rather circuitous route to simply say that the recipe calls for 1/4 cup of the stuff, leaving me with a ton of silken tofu that would go bad by the time I was ready to make my next batch of Yumm! Sauce. So despite having bought the tofu for healthy purposes, this is what’s been happening: I’ve been making vegan brownies. Oh. My. God.

The problem with vegan desserts is that they don’t seem so decadent. (And if you’ve ever had the vegan chocolate mousse cake with raspberry topping at Sweet Life in Eugene, you know just how decadent they can be.) I mean, my recipe replaces all animal products with tofu and margarine. As a result I end up inhaling the entire batch within two or three days. I mean, they’re vegan, which by definition means “this is good for you, you dirty hippie!”

In any case, it’s a good thing that I’m participating in that activity I mentioned in my last post. A very very good thing.

P.S. Dear anyone from Café Yumm! If you’re reading this, the moment I move back to a place where I can buy honest-to-God Yumm! Sauce I will stop making my own, cross my heart and hope to die. Mine is just not quite the same. Hugs and kisses, Me

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2 Comments on “The dangers of silken tofu.”

  1. 1 Kelli from Cafe Yumm! said at 9:40 AM on July 26th, 2010:

    Hi Laura!

    Thanks for the lovely p.s.
    We certainly look forward to having you back in the land of Yumm! Until then, it sounds like you’ve found a creative solution. :-)

    Kelli
    from Cafe Yumm!

  2. 2 Pascal said at 5:18 PM on July 28th, 2010:

    I had the same problem making vegan chocolate mousse with margarine and tofu… now you see it, now you don’t. Going to Protland in a few days… is there a Yumm! there? Where should I go?


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