This week on Talkin' Tofu, we're getting cheesy. Vegan cheesy. Let's talk this week's eats and try the Epic Mature Cheddar block from Violife!
This week on the show, we'll talk tofu salad and vegan Chinese food delivery and try the Epic Mature Cheddar Block from Violife.
Violife Cheddar Block review
If you want the short story on this block, Dave and I both liked it! We'd like to buy it again to make delicious sandwiches.
The longer story is that -- while this block is creamy, cheesy, and delicious -- I'm not sure that calling it mature was the best call. Maybe this is just my own preference, but when I picture a mature cheddar, I think of one with serious bite.
Dave did say that he thinks this had a nice bite, but to me, it was more like a (very good) mild cheddar.
We also talked about what you could do with this cheese to get that more sharp experience, and a sandwich with plenty of Dijon mustard was our conclusion. Maybe throw on some vegan deli slices and a handful of ruffled potato chips, why not?
This was a definite buy again, though. Now that I know what flavor to expect, I can enjoy this cheese for what it is.
That tofu salad
If you follow this blog, you've seen this recipe for tofu salad. It's a little bit different from your usual tofu egg salad recipes.
You make it with crumbled tofu, vegan mayo, and black salt, like you would any ol' tofu salad. But then you add a ton of flavor. It's got garlic and onion powder. It's got Italian seasoning. It's got fresh parsley.
Dave thinks it should really be its own thing with its own name. I keep calling it tofu egg salad as a shorthand, because it does evoke the texture of the salad and how you'd serve it.
This week's new takeout adventure was an order from Green Sprout, which we hadn't ordered from since long before being stuck at home.
We don't order from Green Sprout often, because we completely lack self control and tend to order three entrees and four appetizers for the two of us. Because everything on the menu is just so good.
That much food means lunch leftovers for days, but that initial sticker shock is still enough to keep us from ordering again for months and months.
We each ordered our own veggie spring rolls and our own soups. I got their mushroom soup, which always makes me feel better when I'm under the weather. Not that I was sick, but I had been grumpy and hoped that the soup would help. Spoiler: it didn't. But it was mushroomy and delicious!
Dave got their wonton soup, which he always orders when we get Green Sprout. He described the filling as "something pulped," so do with that what you will. It must be a good pulp, because he orders it every time.
For my entree, I got the spicy eggplant in garlic sauce and added vegan shrimp to it. It was a delight, though next time I think I'll add the pork instead.
Dave gets two entrees and mixes them together: the veggie udon noodles and the tofu stir fry. They're great together, and there's always a ton left over, so we both get to have Green Sprout lunches for a couple of days.
Where to listen
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Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to [email protected]!
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