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Well, I finally got around to buying Soy Milk & Tofu (firm & silken) for the first time.

Soy Milk - tasted ok. Not exactly like milk, but then I didn't expect it to. Good to drink as a stand-alone or mixed as a banana shake, etc. but I don't think it would taste as good mixed with cereal.

I made the Eggplant & Tofu Cassarole recipe last night for dinner. ( Yum! The only thing I would do differently is crumble the tofu instead of slicing it. After I layered the slices, it didn't let the sauce seep down into the rest of the cassarole. It mostly stayed on top. I'd maybe put some of the sauce on top of the eggplant, then the veggies, tofu, cheese and more sauce. Also, the recipe said to bake until bubbly. lkfrey - the tofu didn't get "bubbly". Should it? It pretty much retained its form, but maybe that's because I didn't crumble it?

The leftovers would probably be good on a grinder roll the next day too. Can you tell I'm from the N'east (lol!) - that's a hogie or submarine to folks in the rest of the country.

I can see tofu being a good ricotta cheese substitute in a lasagna. Does anyone have a Tofu Lasagna recipe?

Now I have to find a recipe for experimentation with the silken tofu.

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