Biting into silken egg tofu reminds me of biting into fresh tender scallops baked under a crust of cheese, called scallops au gratin. Here is my vegetarian version.

Wild scallops from Patagonia, half a world away but worth buying, frozen patagonian wild scallops are a delicacy, easy to prepare, ready in minutes.

One cup soy milk, three small eggs, salt… an easy recipe to make, silken egg tofu. I had never eaten silken egg tofu, so I bought a small sample in the store to cook and taste and compare with home made. Home made is better.I use silken egg tofu instead of fish, seafood and meat and make vegetarian scallops au gratin, mock abalone, imitation crab leg sushi rolls, vegan bacon, vegetarian cordon blue and hot and sour soup, recipes in here.

A tasty hearty pepper sauce eggroll for lunch, stuffed with fried firm tofu, sliced carrots, fresh bean sprouts and cut scallion greens, in a mild green sambal pepper sauce. Ready in fifteen minutes if you prepare the egg roll wrappers the day before, or half an hour if you make fresh ones.

Vegan bacon and vegan scrambled eggs breakfast. I use a thin layer of freshly made silken egg tofu sandwiched between marinaded rice papers or organic banana peels, cut in bacon size strips. Delicious crispy bacon. If you are a non-egg vegan, use my crumbled firm tofu instead of silken egg tofu.#GlobalCookpadGames2024

Food on a stick is fun, great streetfood, and this combination of crispy crunchy tofu and fresh vegetables in a sweet creamy peanut coconut sauce is a treat.#GlobalApron

Firm tofu absorbs tandoori marinade like chicken and cooks moist and tender on a bamboo skewer in the air fryer. Turn golden in the tandoori hardwood smoke.Served with french fries and sides of peas and cauliflower in panang curry sauce.I dont know what Fusion Cooking really is, but this dish must come close, it blends Californian, Japanese, Thai, French and Indian cuisines together in a delicious dinner.You will feel like a restaurant chef, orchestrating all these recipes simultaneously from scratch, or you can go easy and buy ready made ingredients in the store.

Big, filling tofu tacos, with the same amount of protein per taco with tofu instead of ground beef, here is how:A pound of beef contains 117 grams of protein and 1/3 fat. A pound of tofu contains 40 grams of protein and no fat. Replacing beef fat with tofu adds 13 grams of protein, to 53 grams. Instead of 2 tablespoons of beef in a taco, I put 3 tablespoons of tofu in, and you get the same amount of protein.The same flavor, texture and color as fresh ground taco beef, but with silken egg tofu in fresh tacosauce instead, with black refried beans, cashew cheese, cold slaw, onion, avocado, tomato, jalapenos, parsley and taco sauce on top. Plus the protein of the cashew cheese, and the protein of the refried beans.Great for a summer garden dinner after a long hot day, unlimited tacos for lots of hungry people. A pound of ground beef is $4. A pound of silken egg tofu is 40 cents if home made and $1 with purchased eggs. Served over unlimited scoops of Gallo Pinto rice and beans, recipe below. If you run out, make a new batch in minutes.#globalcookpadgames2024

The taste and soft texture of silken Egg Tofu reminds me of veal or chicken cordon blue, those also have a breaded spicy crust with a surprising soft center. Here is my vegetarian version with silken egg tofu in mustard butter, crispy, spicy and tangy outside, a classical mustard and butter gravy, soft and mild inside.Serve on bed of parsley and sweet bell peppers, we grow ones called California Wonder.

Southern Chili produces these superb plump whole mussels, and they are peeled, cleaned and cooked, then frozen. This recipe is for mussels in beer with bacon pieces, garlic and herbs. Other recipes I have posted are steamed, broiled mussels and mussels in panang sauce and mussels thermidor. Next, I will try and post mussels vinaigrette, mussels with spaghetti and bacon, mussels in herb butter, mussels in coconut milk, and mussel salad with tomato, feta cheese and ginger.

Aqua Faba means bean water and is the nourishing thick broth from soaking and cooking dried garbanzo and other beans. It is often thrown away because the foam on top has a bitter taste. We skim the bitter foam off and use the broth, it tastes mild like egg whites in egg drop soups.There is also a fava bean called Aqua Dulce, which is not bitter when soaked and cooked, that can be used with or instead of garbanzo beans.We mixed both beans to make a hearty bean soup dinner served over croutons with poached egg yokes, spiced with harissa sauce and other spices, served with side dishes of pickled cucumber, pickled onions, pickled olives, pickles sweet peppers and chopped cilantro and green onions.If you prefer vegan, you whisk the aqua faba broth till it develops white strings, like eggwhites, use in this soup instead of eggs.#GlobalApron

This recipe is from a wonderful young woman who worked on our farm, and had studied a full year in Japan with a famous tofu maker. No salt or preservatives. See for yourself, this firm tofu is called steak tofu, it is very firm and tastes different! Keeps fresh if kept cool and shrinkwrapped, up to a week. Freezes well for up to six months.Update 2022: soy bean prices have increased to $3 a pound, still a bargain if you make your own.