I made it with my favorite herbs ( including dry mint from my garden) and applying those precise cientific measurements 😅 and it turned out delicious 😊 thank you!
Great recipe thanks! I order these in bulk for making Seitan and tofu scramble. 28g protein per box! Best way to open it is open the flaps then squeeze the corners until you have one line across to cut instead of both sides then across. It’s way less finicky that way!
@@PlantBasedBistro Interesting. Maybe I'll experiment with the different types. I was concerned they'd have a big impact because they make up most of the sauce. Could the blending process be equalizing them I wonder? Cheers.
Tip: I've found it easier for me if, when opening the box of tofu, lift up the side "wings", squeeze the top length of the box, and cut on the dotted line.
No one would have known that some of the tufo stuck in the corners of the container. You could have simply scraped it out with a spatula off camera, but you didn't. You noticed it and it bothered you enough to rip the box apart and get out every last bit. I am not being critical. I would have done the exact same thing 😅 as always great video!
I subscribed when you got every LAST corner of that Tofu 😂🎉❤
Ha! Waste not want not!
I made it with my favorite herbs ( including dry mint from my garden) and applying those precise cientific measurements 😅 and it turned out delicious 😊 thank you!
I'm fortunate that my local discount grocery store often has Mori Nu for .99! So I have a bunch in my cupboard.
Great recipe thanks! I order these in bulk for making Seitan and tofu scramble. 28g protein per box!
Best way to open it is open the flaps then squeeze the corners until you have one line across to cut instead of both sides then across. It’s way less finicky that way!
Thanks for the tip!
@@PlantBasedBistro also - perfect timing! I shop on Thursdays/Fridays to meal prep on the weekend. Definitely adding a salad to the menu now. 🙏🏾
Excited to try this. Your sauces have been excellent thus far. I wonder how the silken tofu type (firm, soft) impacts the consistency &/or taste.
We haven’t noticed much difference between them in that brand.
@@PlantBasedBistro Interesting. Maybe I'll experiment with the different types. I was concerned they'd have a big impact because they make up most of the sauce. Could the blending process be equalizing them I wonder? Cheers.
You're both so cute! ❤
Thank you!! 😊
Silken tofu is cheaper here 😂, I'll try this recipe but, wouldn't basil be better?😁 Thank you so much for your practical and delicious recipes!
Dill is used in ranch dressing. Never heard of basil being used.
@@PlantBasedBistro oh you're right! I'm confused.
No worries!
Tip: I've found it easier for me if, when opening the box of tofu, lift up the side "wings", squeeze the top length of the box, and cut on the dotted line.
Why is it shelf stable?
Must be the packaging method. Not sure.
Oh! Tofu egg salad! Make a tofu egg salad!
No one would have known that some of the tufo stuck in the corners of the container. You could have simply scraped it out with a spatula off camera, but you didn't. You noticed it and it bothered you enough to rip the box apart and get out every last bit. I am not being critical. I would have done the exact same thing 😅 as always great video!
I would rather give the real experience than sugar coat it!
🤣