Yeah, saying you're making tofu for dinner is interpreted ideologically in the rural US. Along with your choice of beer and snack chips. I'm not surprised that ideology (and anger!) has been commoditized in the states; after all, if there's a single founding principle in our nation, it's staying out of my way unless your way involves me making a buck. But it's more than a little depressing how easily people get schnookered.
Anyway, dinner is meat, and dessert is this: take one part 65% chocolate chips, melt in microwave[1], add to equal weight silk tofu in bowl of 12 c food processor, whir until combined, spoon into oreo cookie crust, refrigerate 6 hours or overnight. You might never make mousse again. I mean, mousse is better, but it's also 20x fussier. Want some deeper flavor? Add 1 tsp coffee powder, 1 tsp vanilla to the choc/tofu before whir, or lighten[2] with a few tbsp heavy cream.
I've got friends who can't boil water, and I taught 'em this recipe, and to this day it's their best dessert they know how to make. I'm a little proud of the simple recipes like that.
[1] Do you know how to melt chocolate in the nuker without scorching it? Look that up first.
[2] Yes, lighten! The cream catches more air, lifts up the "tofousse" a bit. If you like it even more puffy, add a tub of dairy whip topping, but this makes for a floppy pie when sliced unless you add gelatin.
> saying you're making tofu for dinner is interpreted ideologically in the rural US
Saying you're "making tofu for dinner" would be interpreted as a vegan/vegetarian dogwhistle by most rural Americans, rightfully so. I've made many dishes with tofu and meat for rural friends and family (without mentioning tofu at all), and they loved it, to the point of asking me where to buy it for their own dishes.
What does "scoop into Oreo cookie crust" mean? Like spoon the mixed glop onto individual Oreos? Or do they sell some sort of pie crust made of Oreo cookies...? Have a hard time imagining what the finished product is.
Yeah, they sell them premade, but it's the same as a graham cracker crust, but made with oreos. You can make 'em yourself too - 10 oreos, 2 tbsp melted butter, 2 tbsp sugar in the food processor, whir until crumbs, then press into a pie tin until it looks like a crust, and bake @350{deg} for 8m. You'll probably want to let this cool a bit before spooning in the tofu stuff, and it's never a super good idea to put hot stuff in the fridge - it makes an "island" of potentially unsafe storage temperatures..
Tragically, another great ingredient, Famous Chocolate Wafers, was discontinued this year . . icebox cake lovers are still recovering.
Anyway, dinner is meat, and dessert is this: take one part 65% chocolate chips, melt in microwave[1], add to equal weight silk tofu in bowl of 12 c food processor, whir until combined, spoon into oreo cookie crust, refrigerate 6 hours or overnight. You might never make mousse again. I mean, mousse is better, but it's also 20x fussier. Want some deeper flavor? Add 1 tsp coffee powder, 1 tsp vanilla to the choc/tofu before whir, or lighten[2] with a few tbsp heavy cream.
I've got friends who can't boil water, and I taught 'em this recipe, and to this day it's their best dessert they know how to make. I'm a little proud of the simple recipes like that.
[1] Do you know how to melt chocolate in the nuker without scorching it? Look that up first.
[2] Yes, lighten! The cream catches more air, lifts up the "tofousse" a bit. If you like it even more puffy, add a tub of dairy whip topping, but this makes for a floppy pie when sliced unless you add gelatin.