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From:	Deborah (Recipes.vegsource.com)
Subject:	Boilin' Tofu -- Egg-zactly!
Date:	June 10, 2009 at 2:44 pm PST

In Reply to: Mock posted by Melissa Shannon on June 9, 2009 at 4:35 pm:

When you prepare the tofu as in my recipe,
it resembles hard-boiled eggs pretty closely.

The boiling/simmering and the vinegar give it a
unique texture and hardboiledegginess.

Don't use frozen (or thawed) tofu for this.
Frozen-and-thawed tofu is fantastic for
making meatlike dishes, but not for this
application, because freezing is a specific
technique for imparting a meatlike texture.
(I'm talking about waterpacked tofu here.
Silken tofu doesn't freeze well at all.
Instead of becoming meatlike, it becomes
cottagecheeselike!)

One of the great things about tofu is --
it can "be" milk, meat, cheese, eggs...

and it can be itself, of course! :)

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