How much does freezing tofu change the texture of it?
I’ve heard the tip of freezing tofu to give a firmer texture for recipes. How much of a difference does it really make? I need to use firm tofu for a vegan quiche recipe, and I have some in the freezer right now. If I thaw it for a day then use it will it change the texture a lot or will it be okay? I’ve never made a vegan quiche before so I have no past experience to go off (otherwise I’d just try it).
Submitted December 07, 2020 at 10:21PM by not_cinderella