Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
Easy to prepare and delicious!
My best tip is to use a 9×13 or close baking pan. The layers are thinner but there are 10 of them… you want to get as many layers as possible on your chip – having thin layers is best! If it was in a bowl you couldn’t scoop it out properly
Extra firm silken tofu??? Shouldn’t it be silken tofu?
Not really. “…Silken tofu is the next most common tofu style. It’s made in a similar process to block tofu, except that the soy milk is coagulated without curdling the milk. It’s also left unpressed, so every cake retains all of its moisture while cooling. Because curds never form, the tofu—be it soft, firm, or extra firm—has a smooth and “silky” appearance.” – https://www.seriouseats.com/shopping-cooking-guide-different-tofu-types
Unbelievable! Can’t wait to try it !!
This dip has been a family favourite for many many years !!
Now with this vegan version I can eat it too !!!